I love Demi glacé (or at least what Chef John calls Demi glacé). Homemade beef stock that’s been reduced til it’s a syrup, add a knob of butter, a bit of salt and pepper and a splash of Worcestershire/fish sauce. Overwhelmingly beefy flavor
by climbingthro
28 Comments
Hollandaise or a red wine reduction. Depending.
No sauce is the best sauce
salt and pepper
I like a nice horseradish cream sauce if anything
Bbq butter sauce , or homemade ketchup , or home made grilled salsa but that’s only if I’m dining at a fancy joint or my crib
Ribeye? None. Filet? Red wine/shallot reduction
Chimichurri
Yo I want to roll on that entire plate naked and bring home the stink. That looks amazing.
HP or Chimichurri, with a very honorable mention to Worcestershire (WES-TER-SHEER) sauce. However, a good steak does not need sauce.
Herb/garlic compound butter
A nice bernaise!
Mesquite smoke
Red wine gravy/demi glace from the fond
A1
Thai style bomb sauce. Lime, garlic, cilantro, fish sauce, and Thai chilis. All smashed up in a mortar and pestle.
Any sauce made by heavily reducing beef stock is going to be heavenly
I’m not ashamed to admit I like Peter Luger sauce now and then.
Butter
Salt pepper garlic.
Ketchup
If ribeye, salt and pepper. If New York, chimichurri. If anything else, A1 to punish myself for being in that situation.
I know it’s a bit simple, but A1
“au poivre” peppercorn cream sauce
Blue Cheese and balsamic glaze. If nobodies looking A1 sauce.
A1, redwine and balsamic vinegar reduction, other stuff too depending on how the steak got cooked. To all the a1 haters yall grow up, its a perfectly respectable sauce if ur not a nerd.
Kikkoman Teriyaki Baste and Glaze.
Basted on towards then end of grilling to get a bit of caramelization.
Chef’s kiss!
I know this is weird, but sweet baby rays honey barbeque sauce.
A1
Fight me you casuals