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re: Best sauce to compliment a steak
Posted on 12/23/25 at 2:49 pm to GeauxTigahs92
Posted on 12/23/25 at 2:49 pm to GeauxTigahs92
Ketchup
1
Posted on 12/23/25 at 2:51 pm to Sunnyvale
quote:
Ketchup
If you're going to eat a well-done steak, might as well do it up right.
Posted on 12/23/25 at 3:25 pm to xXLSUXx
quote:
Another vote for an au poivre. It's my go-to for leaner cuts like a NY Strip.
Yep, I cook steak once a week, and if I'm cooking a strip I will usually make an au poivre. If I'm cooking a ribeye, I usually skip on any sauces.
Posted on 12/23/25 at 6:09 pm to Professor Dawghair
quote:This sounds great and it seems like you really know how to cook.
I mix a very small amount of horseradish sauce, balsamic vinegar and a smidge of anchovy paste and put it on my plate while the steak is resting. Usually some juice collects under the steak while it's resting. When it's time to eat, I tilt the plate and mix that concoction into the steak juice.
I'm really talking about a small amount. No more than a teaspoon total. Maybe less. I just eyeball it.
The flavored juice becomes the "sauce" and it's delicious.
Posted on 12/26/25 at 9:34 am to GeauxTigahs92
We like a simple brown butter sauce with our steaks…
Posted on 12/26/25 at 9:57 am to chity
quote:My family loves, in decreasing quantity:
Horseradish sauce.
Sour cream
Mayo
Horseraddish
A-1 or Worcestershire
Seasoning
Best if mixed a bit ahead of time.
Posted on 12/26/25 at 10:21 am to GeauxTigahs92
My BIL had a demi-glace on a filet earlier this week and said it complemented very well without overwhelming the steak flavor.
He does not like sauce on a steak either.
He does not like sauce on a steak either.
Posted on 12/26/25 at 11:20 am to GeauxTigahs92
Drago’s garlic butter or pickapeppa.
Posted on 12/26/25 at 2:24 pm to wesfau
quote:
Serious answer: au poivre
100%
One of the things I love about higher-end steak houses is that even if it's not on the menu, you can always ask "can the kitchen make an au poivre sauce with this?" and the answer is always "yes of course."
This post was edited on 12/27/25 at 7:36 pm
Posted on 12/26/25 at 2:58 pm to GeauxTigahs92
None...except for prime rib where I like dipping it in au jus and creamy horseradish.
Posted on 12/26/25 at 4:00 pm to SUB
My mother is probably around the same age as OP's (75). She's not a dry steak person, but I served a chimi along w a tri tip last xmas eve and she acted like she had met God. She had never had it before. All that to say chimi is elderly-approved lol.
Posted on 12/26/25 at 5:29 pm to GeauxTigahs92
quote:
my in laws are psychos and like their steaks well done
Then they don't deserve a good cut of steak, especially anything labeled "Prime" since it's a waste of money.
Get them a cut of select sirloin to accompany your prime rib eye and cook theirs to oblivion-----like they like it.
Posted on 12/26/25 at 5:41 pm to GeauxTigahs92
quote:Did you know this before entering into the marriage?
my in laws are psychos and like their steaks well done
Posted on 12/26/25 at 6:45 pm to GeauxTigahs92
I know this isn't helpful at all, but a good steak should be able to speak for itself. If it needs a quarter cup of sauce slathered over it to taste good then it isn't a good steak. It also has to be alive enough to speak, and that means at medium rare at most.
I live by that rule, and anyone who eats in my house is going to live by it as well.
Tell your in-laws you're not going to ruin a high quality piece of meat by cooking it till it's hard and dry. An animal gave it life for you to eat it. Treat it with a little respect.
I live by that rule, and anyone who eats in my house is going to live by it as well.
Tell your in-laws you're not going to ruin a high quality piece of meat by cooking it till it's hard and dry. An animal gave it life for you to eat it. Treat it with a little respect.
This post was edited on 12/26/25 at 7:59 pm
Posted on 12/26/25 at 8:29 pm to TigerFanatic99
quote:
I know this isn't helpful at all, but a good steak should be able to speak for itself.
Depends on the cut. A well marbled ribeye? Sure. But a filet needs a sauce because while tender, it has almost no flavor due to the lack of fat content.
Which is why you'll find the classic french sauces paired most often with a filet.
Posted on 12/26/25 at 11:46 pm to GeauxTigahs92
Mazens in Lake Charles has a three wine reduction sauce with Hollandaise that will knock your socks off. I tried to replicate it at home but it’s not as good as theirs.
Posted on 12/27/25 at 12:49 pm to GeauxTigahs92
Fancy ketchup.
Posted on 12/27/25 at 4:59 pm to GeauxTigahs92
Saliva
Posted on 12/27/25 at 5:50 pm to TigerFanatic99
quote:
I know this isn't helpful at all, but a good steak should be able to speak for itself.
You’re right, it’s not helpful. It’s kind of retarded to be honest.
Posted on 12/27/25 at 6:12 pm to GeauxTigahs92
Well done steaks? I'm lost already
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