SAUCE ON STEAK


Bearnaise or mustard (English, natch) on the side to apply to the steak on the fork. Don’t do any of the slavered over the top sauces personally, but have got to an age where I don’t judge other people’s taste. The missus has garlic mayo with hers ffs.
 
Garlic Butter or Peppercorn but always on the side for a dip.

Nowt worse than a perfectly cooked steak (medium rare) smothered in sauce so you can't even taste the steak itself.
 
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).
This man knows his stuff.

When not grilling, I do steak in a cast iron pan. Then I cook the vegetables in the juices (with whatever additions desired based on the vegetables) while the steaks rest. Timing works well for onions and peppers.
 

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