Steak sauces?

Question

what's the best sauce / gravy you've had on steak?

Answer 1

A-1 I love the stuff I once threatened my camping buddies that if they wouldn't take me to the store to get some I would walk the 9 miles through the woods to buy some

Answer 2

Bordelaise Sauce
http://gatewaygourmet.com/bordel.htm
this recipe is good but you need to whisk in a little butter at end for a richer thicker sauce
this sauce enhances the flavour of the meat unlike pepercorn or similar sauces which tend to over power the steak it's self

Answer 3

A-1 Steak sauce is yummy.

Answer 4

I saute some thinly sliced onions in garlic butter, and add a dash of worcestershire..... outstanding. It doesn't overpower the steak like heavy sauces ( A-1) do. And people who put ketchup on a good porterhouse or rib eye should be banned from eating steak for the rest of their lives.

Answer 5

None of them. If a steak comes from good quality beef and is cooked properly, you won't need to dump some horrid sauce on it. You WANT to taste the flavor of good beef, not mask it. Simple salt and pepper will do it.

If you want to load meat up with a sauce, go make yourself a hamburger.

Answer 6

A pan sauce I made after searing the steaks

Answer 7

I'm with "libby" (above) on this one.

If the meat is high-quality, all I do is lightly rub the meat with olive oil, add salt, cracked pepper and garlic power and grill (or broil) to desired (medium rare - I know its not kosher) taste.

Quality choice meats don't need to have their flavor masked by sauce.

However, if its a tough piece of dead flesh, then I'd go for A1 steak sauce.

Answer 8

On a 'good/great' steak, none is necessary.

"Wickers" sauce is excellent. Made in Hornersville a little town in Missouri and on the web.

I have it shipped to me along with the barbecue sauce. It can be purchased singularly in Southern states.

Answer 9

If a steak is cooked properly you shouldn't need any sauce.

Answer 10

a one