How Do You Like Your Steak?

[Richards]

Why would I make or order a nice steak, and then ruin it with the stuff I get in aisle 6 at the grocery store?

Where some would say "ruin," others would say "enhance."

Johnathan

 

[Zardnaar]

I worked as a waiter in a steak restaurant for a while, and the worst patrons by far were the ones who would insist on their steaks being "medium rare," then send them back over and over again to be cooked a little longer because they were "still too raw." I honestly believe they wanted their steaks well done, but couldn't bear to admit it.

I think thats why restaurants should have photos of their steak cooked to what they consider rare or whatever.

I ordered medium rare recently came out well done. I sent it back (I almost never do that). Next one was medium or slightly over but close enough.

Basically not rare or well done is mostly fine.

 

[CleverNickName]

I’m fairly agnostic about sauces. Butter, chimichurri, bordelaise, bearnaise, peppercorn, mushroom. The only thing is it can’t come from a bottle. Why would I make or order a nice steak, and then ruin it with the stuff I get in aisle 6 at the grocery store?

To each their own, I guess. If the chef recommends a particular sauce with the steak, I'll take their advice but order it on the side just in case. I'm pretty basic when it comes to steak sauces, and a good cut of meat should be able to stand alone IMO.

My brother loves A-1 Steak Sauce on his ribeye, and my sister prefers sirloin with a splash of Worcestershire. My mom likes to baste her filet mignon with garlic butter, and my dad (when he was alive) didn't want anything but flaky salt on his sirloin steak.

 

[TiQuinn]

To each their own, I guess. If the chef recommends a particular sauce with the steak, I'll take their advice but order it on the side just in case. I'm pretty basic when it comes to steak sauces, and a good cut of meat should be able to stand alone IMO.

My brother loves A-1 Steak Sauce on his ribeye, and my sister prefers sirloin with a splash of Worcestershire. My mom likes to baste her filet mignon with garlic butter, and my dad (when he was alive) didn't want anything but flaky salt on his sirloin steak.

I think it depends a lot on the steak. If it’s a tougher cut of meat, the sauce is probably a good thing. If it’s a ribeye or a New York strip, I think it should stand on its own.

 

[TiQuinn]

Where some would say "ruin," others would say "enhance."

Johnathan

I’m sure some may.

 

[Scribe]

To each their own, I guess. If the chef recommends a particular sauce with the steak, I'll take their advice but order it on the side just in case. I'm pretty basic when it comes to steak sauces, and a good cut of meat should be able to stand alone IMO.

My brother loves A-1 Steak Sauce on his ribeye, and my sister prefers sirloin with a splash of Worcestershire. My mom likes to baste her filet mignon with garlic butter, and my dad (when he was alive) didn't want anything but flaky salt on his sirloin steak.

My Dad almost wasnt my Dad, because he showed up at my Mom's place, her Dad was a BIG steak guy, from Alberta, and asked where the A-1 was.

 

[dragoner]

A1 is good on hamburger, not on a good steak, though how much of the fat they leave on is telling, that's where the flavor is.

 

[CleverNickName]

I think it depends a lot on the steak. If it’s a tougher cut of meat, the sauce is probably a good thing. If it’s a ribeye or a New York strip, I think it should stand on its own.

Oh definitely. Another lesser- known secret about steaks is that fattier, marbled cuts of meat need more heat to melt that fat and get all juicy and tender.

 

[Zardnaar]

I think it depends a lot on the steak. If it’s a tougher cut of meat, the sauce is probably a good thing. If it’s a ribeye or a New York strip, I think it should stand on its own.

This. I prefer peppercorn sauce on mine but steak shouldn't require it.

 

[Whizbang Dustyboots]

Carne asada