Chimichurri has quickly become my favorite sauce to serve with steak. This was my second time making it, and each time my guests have said the sauce is amazing.
I also made a béarnaise a week ago. I love a good béarnaise but this chimichurri tops it.
Apologies for sloppy picture—I had already started eating when I remembered I needed a picture.
(These ribeyes were marinated with shio koji, brought to 115° in the air fryer, and seared/lightly charred on ripping hot charcoal grill)
by crazyswedishguy
26 Comments
A-1. /s
If I use anything it’s just horseradish.
BBQ annd sriracha, obviously.
I’ll have a little mayo or ketchup with the chips, nothing on the steak
It really depends on my mood and the cut. It’s hard to pick my favorite.
Generally, if I’m cooking something lean, I like to add fat and richness. If I’m cooking something fat and flavorful, I’ll add lighter aromatic focused sauces or nothing (chimmichurri is good example).
Some common ones:
* chimmichurri
* bearnaise
* au poivre
* compound butter
* butter garlic herb baste at the very end (kind of a sauce)
* pan sauce (this is the most common I use and it’s really improved, following the general rule of leaner cut > richer sauce)
I do love a good chimichurri, but honestly, I’m in the ‘leave steak alone’ camp.
For all steaks: Usually only sharp mustard (Dijon), but also chimmichirri, blue cheese (Roquefort), mushrooms, bonemarrow 🙂
For lean steaks: classic brown jus, Beaurnaise, cream sauce (with mushrooms, or blue cheese, sometimes stroganoff).
I’m a chimichurri guy myself
Not a sauce on steak person but every now and then a horseradish crust is amazing on a steak.
Love the churri and will occasionally put BBQ sauce, I know thats sacrilegious here.
Hold my Monday morning double Tequila Sunrise glass, I’m on my way over!
A-1 or Heinz 57. And I will only eat steaks well-done. There. Come at me.
My favorite sauce is the one that maintains at least 500ft distance between itself and my steak like a sex offender keeps away from schools.
Garlic and butter
butter the original steak sauce.
Melted butter from the pan, pour that back on the steak after it has settled.
Good stout horseradish, none of that horsey sauce bs.
Cowboy butter
Butter. Just. Butter.
Gin 🍸
https://preview.redd.it/bqna1s03mmff1.jpeg?width=340&format=pjpg&auto=webp&s=20db71348008ea2d118905688817416a6b491c64
Toss up between the chimmi and mushroom bordelaise sauce. Plain horseradish is always an easy option too.
Bordelaise on the side
None
Bearnaise is the most compatible steak sauce imo. But i think the best one is the one you make from whatever deglazer, herbs, etc you have on hand because thats where the creativity and love come from.
ranch