I just tio ban on offtopic.com!!! - Page 602 - Tech Support Forums

Mike · April 6th, 2008, 11:05 PM

Ex, do you have any decent recipes for steak sauce?

A friend made wicked sauce with mustard and some other stuff, but I don't remember what he used.

EXreaction · April 7th, 2008, 12:07 AM

I do know of a good one with a mustard cream sauce, though it isn't a really cheap sauce to make (but it doesn't take much, so it isn't really expensive).
1/2 cups of shallots minced (do not use onions, get shallots even though they are much more expensive)
1 1/2 Tb garlic minced
Sweat shallots and garlic over low-mid heat with a (very) little bit of butter until soft.
Add 1 cup white wine, then let that cook out for a while at medium heat.
Then add 3/8 cup dijon mustard, 3/8 cup of whole grain mustard, 4 cups of heavy whipping cream, 2Tb worcestershire, mix them all together and heat over medium until warm (careful that you do not let it boil over with all the heavy cream in it, it will sneak up on you if you heat it too fast and do not watch it constantly)

Though that does make a lot of sauce, for a 8oz steak I would say a person might use 1Tb of that sauce. I would make at least 1/3 of that recipe though (it should make about 5-6 cups on a full batch) as it would be difficult making anything less.

But I prefer an Au Jus...
For an Au Jus, all you really need to do is take the steak out of the pan when it is finished, let the pan sit over the stove top and get it nice and hot, then pour over some wine to deglaze the pan and scrape all the burned stuff off the bottom of the pan with a wooden spoon. Then let the alcohol cook out a bit and then add beef stock and let the sauce reduce (by around half). You can mix things up by sauting onions (or any other veggie) before adding the wine, or adding herbs like tyme in with the beef stock.

Mike · April 7th, 2008, 12:16 AM

Ohhh....

That top one sounds quite interesting! I will have to copy and paste that recipe for sure!

DoubleK · April 7th, 2008, 01:15 AM

Ex, check your instructions there. Might want to add that they should remove at least the plastic wrap before baking. I know it goes without saying but.....

Plus I promise you that with the infamous Sweet Babys Rays BBQ Sauce, there isn't much left to do with these ribs.

I have tried every rib recipe known to man involving dozens of rib rubs, sauces and methods. If you are a fan of Kansas City Style Ribs my (correction, this recipe friend in culinary arts shared his secret) recipe is the only way to go simply because

1 - Pork Baby Back Spare Ribs are the best

2 - Baking them in the REYNOLDS RELEASE WRAP essentially steams these to perfection and tenderness and avoids the pulling apart everyone dreads

3 - By Using whatever type of BBQ sauce you like it adds more to the experience than trying someone else's sauce for the first time

4 - Finishing over Charcoal is the best!

Try how simple and awesome this method is and make sure to report back and tell me how right I am

Mike · April 7th, 2008, 01:53 AM

May have to go to the library tomorrow.

Inallfatbob · April 7th, 2008, 02:36 AM

Click here! http://www.actualizar.cn/propecia.html

jokostel · April 7th, 2008, 09:46 AM

Damn, people are slow today.

**RobRich** · April 7th, 2008, 10:32 AM

Back to the rib discussion, you people know how to ruin some good cuts of meat.

DoubleK · April 7th, 2008, 11:38 AM

Rob, we know. Being the editor in chief here you prefer yours raw.

jokostel · April 7th, 2008, 11:52 AM

You know... if your gonna be smartassed to Rob... at LEAST put some effort into it!