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

Mhhh... I've eaten Rumpsteak Café de Paris numerous times, it's one of my favorite dishes! But I never really thought about how the delicious sauce is made. Thanks for showing!

Answer 2

oh yay this guy! oh and him too!!
man I wish I lived wherever it is they're making this food

Answer 3

"Flavor boys" should be your new nickname for sure.  Excellent content.

Answer 4

Damnit now I hunger for a steak breakfast! Nicely done boys, love this 'basic' stuff that can up my home cooking game :)

Answer 5

The quality of the stock is what differs the pro's from the amateur. The taste of a high-quality chef-made demi glace compared to a readymade fond/stock you find in the store is huge!

Answer 6

Bernaise and peppercorn all day long. Thanks Chef, another awesome content!

Answer 7

Great content. I've been to fallow a few times and we usually finish with a steak. My one wish is that you'd default to having your sauces on the side, rather than on the meat. Your beef was superb by itself, and I'd rather choose the amount of additional flavour.

My vote would be steak au poivre, but even that is second to some flor de sal and a few slices of raw onion.

Answer 8

I love a strong blue cheese sauce with steak works so well

Answer 9

Bang on. Nailed it

Answer 10

Good content sir...and some good knife skills

Answer 11

Red wine jus + steak is hard to beat for me. :)
One of the German national dishes - "Beef Rouladen" is taking "beef with sauce" on another level.
And I think Sauce Café de Paris is also one of my favs... I just had it once, though. Chimichurri is something I love for steak at a BBQ in the summer.

Answer 12

try gremolada too. it’s from northern italy, in milan they put it on ossobuco but it’s great on steak too. it’s just like chimichurry but there’s no vinegar, no origano and you gotta swap the chilly for lemon zest. doesn’t even need much oil or much lemon juice. some people don’t even put lemon juice. it has to taste like parsley, lemon zest with a hint of garlic basically

Answer 13

There's a Soy based Steak sauce at the Bellagio Hotels Steak house that's so amazing. I wish someone would recreate that. Fallow please make this

Answer 14

The quips and side remarks in this are great :D haha

Answer 15

Very interesting issue, as always informative and fun

Answer 16

Love all those sauces. Bearnaise is probably spot 1, but peppercorn sauce is a close one - though I grew with a very different version of it.

Answer 17

All of them are my favorites, Just depends on what you want that day.

Answer 18

For Bearnaise - I was always taught to you use cold butter and whisk it into the egg yolks (shallot vinegar reduction) over a pan of boiling water, comes out super creamy and less steps...anyway this looks good too

Answer 19

Béarnaise sauce, peppercorn and sesame steak sauce. Are my favorite steak sauces when I'm have a steak.

Answer 20

These are very helpful.