Sauce Recipe for Steak

If you want a great sauce, don't grill or broil them. Pan-sear them and deglaze the pan to make the sauce.

Here's a sure fire recipe. It mentions filet mignon but it will work just as well with strips or ribeyes.

if you want a great sauce i recomand you a cabernet sauv sauce, its easy to do and the flavor is excellent

why ruin a perfectly good strip or ribeye steak with a sauce? If you want a sauce - make a hanger steak, flat iron steak, etc. I recommend doing it in a pan and making the sauce from the drippings (preferably with a glass of whatever you plan on drinking with the steak).

G

quote:

Originally posted by thirsty man:
why ruin a perfectly good strip or ribeye steak with a sauce? G

That is generally my way of thinking as well, but perhaps you didn't see the 'pregnant wife' comment. I'm learning not to argue too much with that person.

quote:

Originally posted by thirsty man:
why ruin a perfectly good strip or ribeye steak with a sauce? If you want a sauce - make a hanger steak, flat iron steak, etc. I recommend doing it in a pan and making the sauce from the drippings (preferably with a glass of whatever you plan on drinking with the steak).

G

I only agree if you're having a truly high quality cut. Something dry-aged or particularly "prime" (not just some Wal-Mart USDA Prime steak). If you're grabbing a normal piece of filet, strip, or ribeye i don't think there's anything wrong with making a sauce or using a dry rub. They certainly enhance the flavor. Board-O's recipe above kicks ass and i've used it on filet mignon and ny strip.

i tend to be a "purist" when it comes to specialty meats, but there's no way the average grocery store ny strip, or even the average grocery store "USDA Prime" ny strip is so special that it shouldn't be rubbed or sauced.

quote:

Originally posted by Board-O:
If you want a great sauce, don't grill or broil them. Pan-sear them and deglaze the pan to make the sauce.

Here's a sure fire recipe. It mentions filet mignon but it will work just as well with strips or ribeyes.

I'll second the recommendation of this recipe. Have made it several times to great reviews. Also BRR's pan sauce is also very tasty. Couldn't go wrong with either option.

PH

Thanks for the tips. We opted for Board-O's recipe, and we both liked it a lot. My wife was VERY happy with it...I even saw her licking the spoon afterwards.

We still may try BRR's in the future as a way to change it up, but definitely plan on making this one again.