what do you think the best type of sauce is to go with a steak?

Answer 1

Steak is great alone but some prefer a sauce to accompany it. That is not an insult to the chef as some would say. The sauce is part of the meal. Many steaks are already served with a sauce such as Bearnaise or Diane but I personally prefer pepper sauce. However, just for fun try making this one.

Ingredients

2 table spoons meat dripping (or lard)
1 medium onion chopped
1 oz flour
1/4 pint red wine
1/4 pint stock
2 teaspoons Worcestershire sauce
juices from cooking meat
2 tablespoons redcurrant jelly

Heat the meat dripping in a saucepan, add the onion and fry gently for 5 minutes. Stir in the flour and cook for 2 or 3 minutes then gradually stir in the wine, stock, Worcestershire sauce and meat juices. Add the redcurrant jelly. Bring to the boil, stirring all the time. Cover the pan and simmer gently for 10 minutes.

This sauce blends well with beef or pork.

Answer 2

A 1

Answer 3

I think the best type of sauce to go with a steak is "pepper-
sauce" which I make it in my kitchen at home. The recipe is:
first - boil some beef tendons and bones in a pot to make it
into a thick stew. Then add little salt, sugar, flour for thickening, lots of pepper and peppercorns and black soya sauce. Finally, once the mixture thickens after boiling, it is poured out into a
bowl for use as a sauce for meat dishes.

Answer 4

No sauce! That's an insult to the chef, unless that is you, then by all means..

I prefer to not have lumpy bits in my steak sauce, but the occassional mushroom gravy isn't too bad. It seems to be an awful lot of trouble to make that gravy, so I just use Worcheshire sauce either at home or at restaurants. It's slightly spicy, slightly sweet, but not thick and heavy like the A-1 steak sauce.

Answer 5

If it's a good steak, it doesn't need a sauce. Just some salt and pepper.
Guess I'm a steak purist.

My husband has to have A-1 sauce.

Answer 6

It depends on the cut of steak. But I prefer no sauce, if it's got a little fat in it, that's where the flavor comes from. But a cut like filet mignot, which has no (or very little) fat, may need some sauce. I prefer bernaise. So good!

Answer 7

Bernaise sauce.

It is difficult to make. They have a packaged mix, but I don't know if it is any good.

Only beef tenderloin of fillet minion really need it. I would serve it on the side in a custard cup or something so that people can choose whether or not to use it.

Answer 8

Cucumbers and sour cream goes great with steaks. Mix one container of sour cream with a couple table spoonfuls of vinegar and add sugar to sweeten to taste. Slice one cucumber after pealing is and add to the sour cream mixture. Pour over the cooked steam. Its delicious.

Answer 9

A1 or Korean BBQ sauce

Answer 10

None, I like to taste the meat not the sauce.