How to make a perfect steak sauce? What is the ideal ridgeline to the shore of the perplexing world of steak sauces?

Question

Could anyone tell me how restaurants precise a perfect steak sauce and the recipe they follow to acheive it?

Answer 1

Fallow makes the best cooking content, like a sledgehammer of knowledge to the skull

Comments

i like them but chef jean pierre is the king

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..  he’s a sweetheart :))

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i think it comes down to the perfect balance they have struck with their content. they are good in front of the camera but they also clearly do this out of love towards the craft and not because of the fame or money.

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He's definitely the most likeable, not sure if he's the best.

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They are far from the best lmao, many smaller channels make better content with actual measurements.

Answer 2

I recommend leaving the chimichurri in a jar overnight with two bay leaves. This helps bring the strong individual flavours of chilli, parsley and garlic into the oil and gives the lime juice time to soften the chilli bits.

Comments

Cilantro is high suspect. I like it. My chef didn't. It's an odd place to be. I say go for it on prawns.

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and what? A lot of people don't like mushrooms but we aint omitting then from recipes for that reason. How about they just eat a different sauce and get over themselves.
Also in case you have noticed, cooking is about fusion. Just because it's 'traditional' doesn't mean it doesn't taste good. Go back to bed ol dear

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Exactly. Making a chimichurri fresh is like dipping cucumber in vinegar and expecting pickle.

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Some people are literally allergic to mushrooms. Kind of a shit lawsuit if you don't have a fuck load of disclaimers on your menu.

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If you never had it, why say "absolutely not". Try it first.

Answer 3

Came to learn steak sauces.... Left questioning every dish I’ve ever made.... Sooo good, thanks for sharing!!

Comments

who's cooking?

Answer 4

30 years ago or more My Mom showed me a port, stilton and shallot sauce that is still my go to for easy big dinners of steak. Everyone has loved it. Try it.. Easy and amazing. It's a contender, I think.

Answer 5

I usually either make peppercorn sauce or Diane. I will start roasting the peppercorns after reading this - something I don't currently do - and add some lemon juice. These contents are so well made - like the food.

Answer 6

Excellent content! No rambling, no BS. I love this channel.

Answer 7

I make the vinegar reduction for bearnaise in bulk and store it in the fridge. Then when you feel like bearnaise you can do it almost in the time it takes the steak to rest and it's barely an inconvenience to make.

Answer 8

That first sauce. Tell you separate the butter that's the secret ingredient is. Not the ingredients but the prep. Phenomenal content. You and your fellow chef you guys make a teaching each one of us how food can be this next level. I appreciate you for sharing this knowledge with us.

Answer 9

Good heaven. Here I am, French guy reading British chef cook French sauces and loving it. What’s happening to me ???

Comments

You're starting to believe lol

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I read this in cursive....you know....because of the outrageous accent

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Well, you're learning there are people that aren't French in the world.

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Not like we're much better.

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Yeah we have a habit of taking over things and making them better…;)

Answer 10

Spicy, fragrant, acidic chimichurri slathered on a rich, fatty rib-eye is an elite combination. The contrast is amazing. Most other steak sauces are also heavy, fatty and rich which is good with perhaps a leaner steak? But rib-eye is my favourite cut and for me the contrast is key

Comments

chimichurri's also super-adaptable for spring lamb, venison or other meats; I love the hell out of that peppercorn sauce though!

Answer 11

What a breath of fresh air. Class act chefs

Comments

They have content of an evening's service at Fallow and unlike all the TV stereotypes, it's all calm and collaborative.

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Agreed. It's nice to read actual chefs in action, rather than a game show host whose name is on a restaurant.

Answer 12

That reduced beef stock is the magic

Comments

You can use affordable premade beef stock or reduction from a grocery store and it'll do the same thing. The difference is pretty negligible. Some of the store bought stuff often tastes better.

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I think it's "Demi Glaze" They talk about it in one of there contents

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use a jellied stock pot or ready made liquid stock from supermarket. Usually only a couple of quid. If you're going to reduce, pick one with a low salt content. Chicken stock is fairly easy so long as you eat chicken thighs or whole chickens once a week. Beef stock a bit more difficult and expensive to make at home.

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you can buy reduced beef stock at the supermarket. It won’t be as good as 10hr homemade, but that’s why you go to steakhouses anyway

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Yeah it is demi-glace, which is nowadays just reduced veal stock. To make a quick demi, I just reduce down a supermarket beef stock and works just as well.

Answer 13

you are a hero for showing what temperatures you use to cook

Answer 14

I love to make a blue cheese sauce on occasion - it's similar to the peppercorn with shallots, pepper, brandy and cream but I also crumble in some Roquefort on a super low heat and let it emulsify in. Delicious!

Comments

Have you tried blue cheese stock next to a red wine sauce? You are welcome ;) The semi mix on the plate looked weird and didn't feel right, until I tried, and man it tastes heavenly!!!

Answer 15

Having been to fallow and obsessing over your content I can honestly say you’ve raised my cooking game to a new level.

I’ve been using your butter emulsion to maximum effect on all sorts of dishes.

Keep up all your great work and hope you the best success

Answer 16

You guys are the best! Thank you for sharing your knowledge so freely!

Answer 17

I love the way you break down recipes and make it seem like anyone can do it.
I also love the interactions of the two of you.

Answer 18

Yes chef! I found out that tip 20 years after working the grill! Seen many of your contents. You know your stuff and passing it along! And that's the best part for me. Sharing ideas and skills!!

Answer 19

Mushroom Sauce? Butter, mushrooms sliced, a shallot minced, lots garlic minced, add beef broth, reduce by half, then add cream, then finally stir in fresh thyme, salt, pepper.

Comments

came to say creamy mushroom sauce too, i always have a hard time choosing between this and pepper sauce

Answer 20

I love how this chef keeps his working area clean.

Comments

Basic basic thing. If you don’t have this habit in the kitchen, it quickly turns ugly

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Damn right!!

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I love how he’s wearing a ring on his finger

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's the problem with that? There's an ancient European technique called washing your hands.

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Me too! Good for him:)

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u are a little panzy twerp