SAUCE ON STEAK


rare for me too... @summaz knows the score. I will give up to medium rare for those who want to expand their culinary discoveries though, gotta start somewhere.

I grew up in a household where all meat was extra well done. In a restaurant my dad would always send it back to be cooked until it was cremated. It took me several years after leaving home to get used to the idea that steak was supposed to be juicy and red in the middle rather than black. Now I'm most medium rare but will go down to rare in a good quality steak restaurant but wouldn't trust a pub kitchen.
 
I always think it's a waste not to make some kind of sauce from all that lovely residue in the bottom of the pan (makes washing up easier too). I usually either deglaze with a bit of red wine and whisk in some butter and balsamic, or fry some mushrooms, deglaze with brandy and add a bit of cream. You can serve it in a little pot if you don't want it over your steak.

And they take next to no time - just enough time to let your steaks rest (and you can add any resting juices to the sauce too).
 
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The other thing is there is no point in having a pathetic little dribble of sauce.

Ya need a big puddle of it so you can dip ya chips and mushrooms in it and slathered all over ya steak.
 
I use Colman’s mustard powder and make my own. It takes seconds and it’s much better fresh.

Unless you are in a hurry, make it and give it an hour to develop flavour.

Will try it Jeff as I bought a massive tin of the powder a few months ago, purely because it's a nice looking tin
 

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