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Post by Matthew on Jul 4, 2018 17:34:30 GMT -5
Just a bit of curiosity,I'll fill
in the theory after the poll
is finished.
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Florida
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Post by Florida on Jul 4, 2018 17:42:53 GMT -5
Peter Luger's, now that's steak sauce. 👍😎
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Post by Pistol Pete 1911 on Jul 4, 2018 17:42:56 GMT -5
If it's a quality cut and done right you shouldn't need any steak sauce at all however if it has whip marks on it where the jockey was beating it A1 steak sauce all the way.
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Deleted
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Post by Deleted on Jul 4, 2018 18:02:56 GMT -5
Skip the added sugar. Combination of Frank's hot and Worcestershire sauces here.
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Post by trailboss on Jul 4, 2018 18:17:24 GMT -5
If it's a quality cut and done right you shouldn't need any steak sauce at all however if it has whip marks on it where the jockey was beating it A1 steak sauce all the way. I was at a much touted steak house in Vegas, the waitress asked me “Would you like steak sauce?” I replied, “ I hope not” I didn’t need steak sauce. |
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Post by unknownpipesmoker on Jul 4, 2018 18:23:42 GMT -5
For some reason, I am not surprised that more voters on a pipe smoking forum would choose neither.
I don't put anything on my steak except for the marinade, which is just garlic, salt, and a little bit of soy.
I prefer natural flavours, as I am sure most of you do.
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Deleted
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Post by Deleted on Jul 4, 2018 19:04:24 GMT -5
My experience with Nevada beef at restos is it's a little chewy, I guess like cowpokes would want. To me, I like a sauce next to my steak so I can dip some or not dip some.
For the soy sauce lovers, Kikkoman Ponzy Lime sauce all the way. Less salt and more citrussy, almost like a pot sticker sauce.
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Post by slowroll on Jul 4, 2018 19:46:31 GMT -5
Bearnaise sauce or butter is the only thing for me.
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Florida
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Post by Florida on Jul 4, 2018 19:49:19 GMT -5
Bearnaise sauce or butter is the only thing for me.
Yes, bearnaise sauce is good too or my favorite, Peter Luger's sauce on the side. Many great steak houses in Vegas for sure. I loved living there, miss it.
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SCF Dan
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Post by SCF Dan on Jul 4, 2018 19:55:57 GMT -5
I love good steak. I love steak sauce. I prefer arse Kickin's steak sauce. It's A-1 with an habanero kick.
My wife and I just finished a very nice dry aged Porterhouse that was marinated in a well tested recipe (Worcestershire based) of mine. Came out great off the grill. Now, getting ready for a nice smoke.
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Post by trailboss on Jul 4, 2018 19:58:55 GMT -5
My experience with Nevada beef at restos is it's a little chewy, I guess like cowpokes would want. To me, I like a sauce next to my steak so I can dip some or not dip some. For the soy sauce lovers, Kikkoman Ponzy Lime sauce all the way. Less salt and more citrussy, almost like a pot sticker sauce. Are you referring to Nevada raised beef? The finer steakhouses in Vegas, Reno, Carson City, etc.... serve midwestern beef. |
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Florida
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Post by Florida on Jul 4, 2018 20:01:49 GMT -5
Excellent! Costly but excellent. Did I say how excellent they are?  |
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Post by trailboss on Jul 4, 2018 20:07:17 GMT -5
Upon reflection, I guess I do use steak seasoning... pre grill as opposed to post grill.
For 2 Lbs of steak:
1/4 cup olive oil
2 Tbsp Soy Sauce
1 tsp. Montreal Steak Seasoning
Marinate 30 minutes, preferably overnite.
Pull steaks out and get close to room temp before grilling to 130 degrees for med/rare.
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joeman
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Post by joeman on Jul 4, 2018 20:13:42 GMT -5
My own preference is...no steak sauce...no marinade...and a good cut. All I want to taste is tender beef and it's juices. But, no judgement on anyone enjoying sauce or marinade on steak...after all...I put a little sugar and cream in my coffee...and I enjoy aromatics...so really... NO judgement.    |
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Post by Matthew on Jul 4, 2018 20:18:14 GMT -5
I love good steak. I love steak sauce. I prefer arse Kickin's steak sauce. It's A-1 with an habanero kick. My wife and I just finished a very nice dry aged Porterhouse that was marinated in a well tested recipe (Worcestershire based) of mine. Came out great off the grill. Now, getting ready for a nice smoke. I'd love to get that recipe,don't get me wrong I love my wifes
marinade,just alway looking for new flavors.Upon reflection, I guess I do use steak seasoning... pre grill as opposed to post grill. For 2 Lbs of steak: 1/4 cup olive oil 2 Tbsp Soy Sauce 1 tsp. Montreal Steak Seasoning Marinate 30 minutes, preferably overnite. Pull steaks out and get close to room temp before grilling to 130 degrees for med/rare. Marinades don't count,I'm making assumptions as to sauces
applied after cooking.So if you voted neither than I got an honest
answer,Thank You. |
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Post by roadsdiverged on Jul 4, 2018 20:26:25 GMT -5
Good cut, salt and pepper. Seer both sides over really heat. Move to the cooler side for just a few minutes. Let rest for a minute or 2.
No sauce needed. If it needs sauce to taste better, I dont want it.
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Post by trailboss on Jul 4, 2018 20:28:01 GMT -5
I know...
I was being a smartass, and an opportunity to pass on a good recipe.
Pardon the thread drift.
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Post by Matthew on Jul 4, 2018 20:33:27 GMT -5
I know... I was being a smartass, and an opportunity to pass on a good recipe. Pardon the thread drift. No Pardon necessary,if I'm going to be HiJacked i'd rather it was a trucker going places. |
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Post by Deleted on Jul 4, 2018 21:12:23 GMT -5
Skip the added sugar. Combination of Frank's hot and Worcestershire sauces here. Interesting combination. I like both separately. I'll have to give this a try. I generally don't use steak sauce, but if it needs something I use a mix of Kikkoman Soy Sauce, Worcestershire sauce, and ginger. |
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orley
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Post by orley on Jul 4, 2018 21:24:45 GMT -5
The only sauce I would use on steak, and that would depend on the steak, is Chimichurri. The folks in the most beefsteak eating places like Uruguay or Argentina use this. But most of the time I just use garlic, salt and butter, maybe some fresh rosemary.
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Post by just ol ed on Jul 4, 2018 21:29:16 GMT -5
my stomach etc indeed from hell. Med rare (pink), absolutely nothing on top, not even pinch of salt, fergit table pepper.
Been that way since small child...nothing that's developed over the years. I am NOT one to invite for lunch or dinders.
Did enjoy reading the thread 'tho. Just washed down couple of Rolaids just reading what others do.
Ed Duncan, Batavia, NY
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SCF Dan
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Post by SCF Dan on Jul 4, 2018 21:36:39 GMT -5
Here you go Matthew. For myself, I don't measure things out religiously but here's a baseline per 1-2 lbs. of beef:
1/2 cup EVOO
1/4 cup Worcestershire sauce
Juice of a lemon
Cowhorn Pepper Company Beef Blend (seasoning both sides) (Cowhorn is from Nebraska, but substitute any chile pepper based blend)
2 cloves fresh garlic (we love garlic)
Kosher salt (seasoning both sides)
Fresh cracked black pepper (seasoning both sides)
I marinate in a Ziploc freezer bag the night before. And, I take the beef out an hour before the grill, and let it rest 10 minutes off the grill. Also, I grill it drizzled in butter.
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Post by herbinedave on Jul 4, 2018 21:44:28 GMT -5
I pay good money for my steaks, why would I ruin them with fancied up store bought ketchup!
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Post by Wolfman on Jul 4, 2018 21:44:54 GMT -5
Last week, I cooked a New York Strip with olive oil, salt and pepper. I sautéed an onion and was good to go.
It tasted great (no harsh notes), and the onions made a perfect condiment.
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Post by Cramptholomew on Jul 4, 2018 22:02:58 GMT -5
99% of the time, just kosher salt and roasted garlic powder on my steaks, finished with a pat of butter. Now, when I do fondue with hot oil, or steak pieces on the raclette grill, I use A1 on the steaks bits. No particular reason, other than that's the niche I've carved out in my life for steak sauce.
Edit: like @orley , I'll do chimichurri on picanha, or sometimes other steaks, depending on what I'm serving with them.
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Post by Matthew on Jul 4, 2018 22:05:27 GMT -5
Here you go Matthew. For myself, I don't measure things out religiously but here's a baseline per 1-2 lbs. of beef: 1/2 cup EVOO 1/4 cup Worcestershire sauce Juice of a lemon Cowhorn Pepper Company Beef Blend (seasoning both sides) (Cowhorn is from Nebraska, but substitute any chile pepper based blend) 2 cloves fresh garlic (we love garlic) Kosher salt (seasoning both sides) Fresh cracked black pepper (seasoning both sides) I marinate in a Ziploc freezer bag the night before. And, I take the beef out an hour before the grill, and let it rest 10 minutes off the grill. Also, I grill it drizzled in butter. Thank You,if nothing else we can put together a Damn Fine marinade cook book. |
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Post by Matthew on Jul 4, 2018 22:09:37 GMT -5
99% of the time, just kosher salt and roasted garlic powder on my steaks, finished with a pat of butter. Now, when I do fondue with hot oil, or steak pieces on the raclette grill, I use A1 on the steaks bits. No particular reason, other than that's the niche I've carved out in my life for steak sauce. Edit: like @orley, I'll do chimichurri on picanha, or sometimes other steaks, depending on what I'm serving with them. My wife's family does the Hot Oil fondue quite often. They thought they had a laugh coming when they invited me for dinner.I saw a pot of Hot oil and a bowl of raw steak,well this Redneck ain't dumb. I know how to cook,fry,BBQ,and if I'm feeling frisky I can start a pretty Mean Food Fight. |
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Post by Cramptholomew on Jul 4, 2018 22:12:08 GMT -5
99% of the time, just kosher salt and roasted garlic powder on my steaks, finished with a pat of butter. Now, when I do fondue with hot oil, or steak pieces on the raclette grill, I use A1 on the steaks bits. No particular reason, other than that's the niche I've carved out in my life for steak sauce. Edit: like @orley, I'll do chimichurri on picanha, or sometimes other steaks, depending on what I'm serving with them. My wife's family does the Hot Oil fondue quite often. They thought they had a laugh coming when they invited me for dinner.I saw a pot of Hot oil and a bowl of raw steak,well this Redneck ain't dumb. I know how to cook,fry,BBQ,and if I'm feeling frisky I can start a pretty Mean Food Fight. Love me some hot oil fondue. Stick some shrimp and mushrooms in that sh*t too. Killer. |
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Post by puffy on Jul 4, 2018 22:15:38 GMT -5
I don't like 57 at all..I don't dislike A 1 quite as much..Really all I like on steak is black pepper
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Post by Matthew on Jul 4, 2018 22:20:47 GMT -5
My wife's family does the Hot Oil fondue quite often. They thought they had a laugh coming when they invited me for dinner.I saw a pot of Hot oil and a bowl of raw steak,well this Redneck ain't dumb. I know how to cook,fry,BBQ,and if I'm feeling frisky I can start a pretty Mean Food Fight. Love me some hot oil fondue. Stick some shrimp and mushrooms in that sh*t too. Killer. Dammit,,,now I'm HUNGRY again ! |
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