Steak Sauce Comparison And Recipes

A close up of food

An adequately cooked steak should not have, nor need a commercially produced “steak sauce.” Things like A1 came to the world because of people either,
(1) they were unaware of how to properly cook a steak and have it maintain its flavor, or
(2) Most of them Didn’t know how to use the fond in the pan to create one from the meat juices, or it could be a combination of both of these factors. Bottled steak sauces to a discerning palate are disgusting. It’s like putting ketchup on caviar or mustard on a ravioli. Or Grey Poupon on chewing gum. It’s Just Gross. These products exist for the market that don’t know how to cook. And as a way to keep what inevitably is served as a hockey puck to have a little palatable life to it.

Steak Sauce, Comparison And Recipes

Pan Sauce Is Better Than Steak Sauce

If you want a sauce, try what a “pan sauce is.”
To make it,
1. use those browned bits while your protein rests,
2. add a splash (think less than a teaspoon) of fresh olive oil, about a half a finely diced (1/8″) shallot to make about two tablespoons.
3. Set the pan over medium to medium-low heat.
4. Then, add either stock (broth will do in a pinch) of a similar protein (beef for beef or venison, chicken for chicken veal or pork veg for fish). Or just water (about 1/2 – 3/4 of a cup) and let it reduce by half its volume.
For added finesse, once it has reduced by half, remove from the heat and melt about half a tablespoon of butter (NOT margarine) for soft silliness to the sauce.

Ingredients And Time Required For Steak Sauce

In total, this should take about 5 minutes, which is perfect for doing while the protein rests to let all the juices settle. Never cut a protein of any kind immediately after removing it from the heat. Just. Don’t.)
You have a sauce made from the real meat you just cooked.
Alternatively, you can use the white part only of green onion, diced the same way)
Medium on a gas stove is usually marked so, on an electric one, it is is typically the direct opposite of the off position. Thus medium-low is between that point and low. I say chicken for veal, even though calf is from a cow because of how delicate the meat is; a luxurious beef stock will overpower the delicateness of veal.

Steak Sauce, Comparison And Recipes

The Best Steak Sauce

Pan sear a ribeye that has been well seasoned with salt and pepper. Remove it from the pan. Add a splash of oil and a bunch of chopped shallots. The chopped red onion will suffice if you’ve got no shallots. Cook them until lightly caramelized and deglaze the pan with a cup of red wine. Zinfandel is best for this recipe, but any wine will do. Reduce the wine and scrape up all of the cooked on bits of steak. When the wine is almost dry, pour in a bunch of your favorite prepared bbq steak sauce. We like Sweet Baby Ray’s. Give this a good stir to combine and to warm the bbq sauce.

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