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

Just want to say, again, thank you for putting out content like this. Its a pleasure to cook for my family and this helps dinner taste restaurant quality. You guys are truly awesome!!!

Answer 2

My god a new record! its taken a whole before Jack is eating something :P awesome content like always chefs! <3

Answer 3

best cooking channel. undeniable

Answer 4

I normally make chimichurri as there's no heat involved, so less likely to feck up. This content has given me more confidence to try the French classiques, thanks lads.

Answer 5

You both are the most inspiring chefs I’ve ever known of. This channel is truly a work of art. I hope to visit Fallow some day.

Answer 6

Love these contents. I'm a keen home chef but after having a working kitchen experience for a number of years couldn't take defiling my true hobbie/passion. Cooking is cathartic and my passion and best experienced without stress. Love these guys!

Answer 7

Finally a good explanation of heating butter... Thanks for clarifying.

Answer 8

"Created as a drunken mistake…"

Just like me

Answer 9

Best "how to do" stuff!!!! LOVE THIS!!!!

Answer 10

you guys are so inspiring! really enjoy reading your content and learning about new techniques and ways of cooking that old recipe books don't cover <3

Answer 11

"The shallots can be a little rougher"... Proceeds to fine mince it unlike anything I've ever seen

Comments

I could not get a mince that fine on something solid... let alone a shallot or tomato. I have seen puree rougher.

Answer 12

Love these two guys! from south west France.

Answer 13

We had steak tonight, and both my son and I had read your content this week.

We chose bearnaise, and it was so tasty. (Been years since I've made one.)

Thanks for the inspiration!

Answer 14

I love how au puave is made differently by everyone!!!!!! Thank you for sharing all the sauces.

Answer 15

I can't express how much I enjoy reading these contents

Answer 16

As a dude from Texas where it’s basically an insult to put sauce on steak this was a fantastic content thank you chefs

Comments

You learn to accept it. Chimichurri was life changing for me.

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Also, if you're ever in New Braunfels, the steak butter at Huisache Grill is phenomenal.

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I agree. I am anti-steak sauce for the most part, or butter basted for that matter. I want a good cut of Alberta beef with salt and pepper on the grill. Second choice would be a chimichurri.

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Yes but if you don't make a sauce from the juices, then you're practically wasting half of it. Try just the steaks on juices and peppercorns. Add gravy and then you are basically smooshing your steaks into your sides, e.g. potatoes.

Basically Texas is wrong and all of Texas's steaks are wrong.

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You need your Texas card revoked!

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never said they did, buddy.

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Ain’t nothing wrong with variety! I eat steak a couple times a week, nice to change the flavor up on occasion.

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thats because the prevalent sauces most people reach for are garbage sauces stacked with sugar and liquid smoke, like bbq sauce and A1. a proper sauce that compliments the steak can take it to a level the meat alone can never reach

Answer 17

Depends on the occasion, time of day and season. A sunny day outside in spring/summer and a steak with Café de Paris butter is hard to beat when served with a cold beer. The peppercorn sauce wins every time after 6pm, especially in the autumn/winter with a glass of red wine. Love these contents because I learn!

Answer 18

I've never been blown away by Bearnaise. I'm going to try this one and see what's up.

That peppercorn sauce had me drooling and the chimichurri looked unreal as well. Those are 2 of my top 3 alongside a lump of good blue cheese and a lazy but delicious cheat option.

Answer 19

I'm a sucker for a blue cheese sauce with steak, but all of these looked outrageously good!

Answer 20

Tremendous content from you guys. Love from Iceland, I hope I get the pleasure to dine in your restaurant one day!