Folk don’t seem to like sauces too much here, but I think they can enhance the meat flavor
by Hageshii01
Folk don’t seem to like sauces too much here, but I think they can enhance the meat flavor
by Hageshii01
28 Comments
Looks nice, and I mean this honestly, other than the sauce…
What kind of sauce is it? it doesn’t appear appetizing…
How does a sauce enhance meat flavor without masking it behind sauce flavor?
looks like a great sear under that sauce – if you served me that dish, I‘d be singing your praises for years to come.
Ultimately our opinions aren’t worth much, because it’s purely for your eating pleasure. When giving opinions online, though, everyone tends to consider things from a „someone just served me this, what are my thoughts?“ perspective and I think we‘d all react much more favourably if the sauce was on the side. I love a good red wine reduction, but I always have the first two slices without sauce, and then alternate between no sauce and sauce. That‘s super personal though – if you like sauce with every bite, laying it over is just the simpler way to go about it. It keeps the steak warmer for longer, too.
Using the fond for a pan sauce elevates the steak imo
If you’re so far up your own ass that you won’t put a sauce on steak, I’ll just go quiet and let you wallow in your ignorance.
Chimichurri and peppercorn brandy are both great. Though my favorite is just a squeeze of lemon juice.
Sauces are great and can elevate the steak! And personally I like different sauces for different cuts.
Among my own favorites are chimichurri (my all-time favorite, particularly for richer cuts like ribeye), au poivre, béarnaise, red wine reduction, and a somewhat creamy chanterelle sauce.
I love a good pan sauce. I don’t see any issue with having a steak the way you like it. Unless it’s cooked well done. Then I’ll be super hypocritical in my approach I guess.
A good blue cheese sauce for a filet, a demi glace, red wine/bordelaise, bone marrow sauce, etc absolutely elevate a steak.
A mediocre sauce definitely brings a steak down but great sauce used right elevates everything
I like sauce but put it down first
I don’t mind a good red wine reduction in the fond.
But the thing is, I don’t really drink red wine. So I end up with like 80% of a bottle of red wine!
Maybe I should be buying those little individual serving bottles lol.
People look at me like I’m a psychopath, but do you know what really elevates the flavor of beef? Horseradish. Especially with prime rib and ribeyes.
Sauce is fine as long as it’s served in a side dish for people to add as they please
I just think sauces overpower the flavor of steak. If it truly enhances it, that’s fine, but most sauces are way too strong.
A really good seasoned steak doesn’t really need it, but yea i occasionally use a steak sauce.
So there is some interesting science here! Umami is caused by two classes of chemicals, glutamate and ribonucleotides, steak is extremely high in ribonucleotides but has very little in the way of glutamate. Because of this most of our traditional steak sauces (not all obviously) are a way of introducing glutamate to round out the savory flavour as a combination of glutamate and ribonucleotides has a multiplicative effect on flavor. This is why mushroom sauce is so ridiculously good on steak.
I like horseradish cream sauce
I love sauces.
Put some of the sauce on the plate. Put steak on top. Add a little more sauce in the steak (or not.) it’ll make it look cleaner.
Or just keep what you’re doing and don’t worry about it. If you’re not trying to drive a business or get a Michelin Star or whatever then eat what you like.
I couldn’t agree more. On a whim, I deglazed my pan, after cooking a couple steaks, with Irish whiskey. I added a little half & half and butter. The resultant sauce really made the steak flavor pop!
Agreed, Some people think you only ever use a sauce if you cant cook. People say “you dont need sauce”.
No one ever *NEEDS* sauce. They just like the combination of tastes.
Comme on le dit en France : on reconnaît le talent d’un chef à ses sauces . (Je ne suis pas d’accord pour moi c’est sa façon de préparer les légumes mais vive les sauces). Le problème c’est que les sauces allourdissent une viande en calories alors qu’elle est normalement déjà délicieuse naturellement
People don’t like sauces here because you can’t see the meat underneath which is what were here for. I absolutely love a thick bernaise sauce
That looks amazing!
If you had used a separate plate for your sides I would have thought it was at a restaurant
Borderlaise is a winner when you use the same pan while the steak rests – I do this a lot (but I use port instead of red wine)
Nobody can tell me sh** about smothering my steak in horseradish or A1. There aint a better way
Love chimichurri, peri peri, Jeow Som or aka “Asian crack sauce” on steaks. Makes the steak’s flavor pop
I think people disdain sauces because often, sauces are used to cover up bad cooking.
While some people insist on being purists in ANY interest, I think as long as you enjoy it, everyone else’s opinion isn’t worth the paper it’s printed on.
Steak looks great by the way, hope you enjoyed the hell out of it.