my GF is making me steaks tonight and I said I’d do the sauce. Having never done it before I’m after ideas.
Not pepper or cheese.

go STW!

sauce! with a steak!

:shakes head:

melted butter and lot’s of fresh parsley at the very most

mushrooms and cream in white wine. Yum!

mrmichaelwright – Member
sauce! with a steak!

:shakes head:

Agrees.

Cook it properly, then just enjoy the lovely juices….! A dash of Colemans if you must, but sauce? Are you quite insane?

The blood from within it.

Blood is the only sauce you need. As in the bloody juices that ooze out as you cut into a rare one.

Just add salt. Lots of it.

Red wine, dries ceps, chicken stock, bit of chopped onion or shallot, Creme de cassis (optional). Boil it all up for 20 mins. Leave mushrooms in or take out according to preference. When its thick & syrupy add a bit of butter and some redcurrant jelly (or favourite jam) just to add a bit of sweetness.

No sauce for me please.

Tomato?

(just joking!)

If a steak comes with a sauce I always think it is there to hide something

Blood is the only sauce you need. As in the bloody juices that ooze out as you cut into a rare one

Yup.

Wipe its arse, brush its teeth, show it the cooker from the far side of the room, then slap it on the plate and eat.

🙂

if you must then what soma rich said

deglaze the pan with a little dry white wine, add some fried off thinly sliced mushrooms (fried in butter) and plenty black pepper. simmer down for a little then gradually add cream stirring well (take the pan off the heat to do this). Return to the boil and simmer until it reaches the required consistency. you could add a tiny dash of mustard powder or a little squeaze of lemon juice to add a slight edge if you wanted.

serve with chopped fresh parsley

Agreed mostly. I’d deglaze the pan with half glass of red wine and reduce to a tablespoon to dribble over. Nowt more.

Carry through a warm room. Add colemans mustard. Done.

A well aged steak shouldn’t be bloody by the way, or have you boys been eating inferior ‘new kill’?

Béarnaise Sauce?

I also quite like a blue cheese sauce with raw garlic.

Sauce?
Parsley?

jebus. Philistines.

or have you boys been eating inferior ‘new kill’

Who said it was dead?

I vote for Bearnaise too – delicious. But it’s hard to make. Don’t be tempted to buy a packet mix – it will be $hite.

Easiest to make it Roquefort. Simply melt a wedge of Roquefort with an equal amount of crème fraiche. So, so easy and delicious.

Never did get the sauce on steak thing – especially cheese ffs.

Best done Rare with a little English mustard imo…

like so a good vet could still save it.

no sauce

Nothing other than

Horseradish, the proper stuff

Or english mustard

Steak should be rib, aged and cooked blue

Snobs!

It’s very important to let the steaks rest for a few minutes after cooking, which gives you time to make a red wine sauce in the frying pan as others have detailed above. I sautee a little onion, garlic & ceps, add red wine and reduce. I’m happy to eat good steak without a sauce, it’s more for the potatoes to soak up really.

bbq sauce

then a curly whirley for afters (eaten with a knife and fork)

HP – tis the only answer to the above question…… 😆

crush some peppercorns and pepper the steak
fry
steaks out of pan, chuck in a nip of brandy or whisky
flame off – woohoo
when flame dies, chuck in about 100 ml of cream
warm
serve