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

Chimichurri for the win but definitely giving that peppercorn sauce a whirl next time.

Answer 2

Can't wait to finally travel to London in September to taste ya guys food!

Answer 3

My number one was peppercorn, but as I have aged, my preference is bearnaise with a filet then topped with a slice of gorgonzola.  Fabulous.

Answer 4

Amazing content! ❤❤❤

Answer 5

You need to look up Chef Francis Mallman's book seven fires. His Chimichurri is truly classic. Easily the most famous South American chef. Love his style.

Answer 6

Beautiful knifework

Answer 7

Great content. I will give the peppercorn recipe a try. Looked easy enough.

Answer 8

I haven't ever been a fan of peppercorn sauce for the reason chef stated, it has always been made too creamy. This interpretation could very well be the one that changes my opinion of this sauce.
Many thanks as always chefs, I appreciate you passing on your hard earned knowledge. May the best ever find you.

Answer 9

These guys know what they are doing, that is for sure.

Answer 10

Thanks for sharing your peppercorn sauce, I will try it

Answer 11

Great content chef! Love all your content!

Answer 12

If I was in charge of the Michelin star ratings, you two would get 4 stars. Each. Brilliant.

Answer 13

Where's the Diane at? Should be up there with the bearnaise and peppercorn!

Answer 14

well done and I agree au poivre is my favorite to make and eat too.

Answer 15

Although I generally don't do sauces i do like compound butter and these all look delicious

Answer 16

Love these! Must admit that apart from sauce au poivre another favorite of mine is roquefort sauce…which is so incredibly simple that maybe not worth mentioning!

Answer 17

Awesome guys <3 Thanks for sharing with us all!

Answer 18

I hope you gents know, I absolutely adore your content. Always bangers. I’m sure I’m not the only one.

Btw I swear this is not the port wine talking.

Answer 19

Quality as always

Answer 20

"As long as the brandy reduces down. The flames are just for a bit of a laugh" - Brutal takedown of chefs around the world!