Best steak sauce for ribeye?
 

Your thoughts?

does a ribeye need steak sauce? i've eaten them plenty, but it has been a while..........


but if it does, is there any better than a-1?

None you bastard! Maybe you just need a better cut of meat :)

If it's cooked properly, it would be sacrilege to put steak sauce on any cut of meat. Steak sauce is there for saving the meal when the steak is shit.

Salt. Pepper and thats about it.

me thinks Sly's on the prowl this morning :1orglaugh but yeah, this. + very properly fucking cooked, served with creamed spinach.

:thumbsup

This. ^^^^^

I assume you mean not out of a bottle that is bought at a grocery store.
if you made a peppercorn sauce or something i would be interested to try it. Otherwise just Montreal steak spice

i think the only meat i put ketchup on is my meatloaf.

damn, and it fucking works well too! not too0 much though! lolz

A-1 is the only one I dig, would probably do shots of it. :1orglaugh
Sure I've offended some people asking for it on an expensive steak.
Did have one at LongHorn not too long ago and didn't need a drop as da bitch was cooked perfect.

If I grilled you any kind of steak and you asked for a steak sauce it would be the last time I grilled for you.

A smidge of good mustard on the side, for an occasional dip.

No matter how good my steak is I have to at least eat one bite of it with A1.
A1 is good.

+1 :thumbsup

Even my aunt Judy knows steak sauce is for chumps.

There is a LongHorn in Indiana I really enjoy. The filet mignon and lobster combo is outstanding and they mix a great Margarita.

I hate that they advertise on TV in LA and the closest I can find is in AZ

it's rare when i buy the expensive cuts of meat lately (see what i did there? steak joke), and even more rare for me to cook it to absolute perfection- well done, KIDDING!, medium rare.

but was at trader joe's a few months ago and happened across a fantastic looking T-bone that was about to expire so it was marked down to ~$25, so i snagged it and pan-broiled it then baked it to medium rare, using a steak button thermometer i got lucky and nailed the timing- that fucker was to die for!

usually those steaks that are marked down because they are approaching their Sell By Date are the most delicious. A little extra aging should be worth more IMHO

My preferred cooking method: Pan-Seared Rib-Eye Recipe : Alton Brown : Food Network

Be careful, it can get very smoky if you don't use a high heat oil.

I never knew that, good to know for sure! thx :thumbsup a win-win!!! :1orglaugh

Spices or even just salt is enough. You can not enjoy god meat with sauce. Something like buying very expensive whiskey and mixing it with cola which makes it very similar to cheap whiskey with cola :)

Wait; you paid $25 for a t-bone that you had to cook yourself? How big was that thing?

I went to Norridge, Illinois location, not far outta downtown Chicago. Was gonna order the filet but my buddy had just went with his wife few weeks earlier and she got the filet and he got the ribeye and he said the ribeye was better so I took his word for it. Was a juicy bitch. :thumbsup

i've switched it up to this method, takes more time but pretty easy to keep consistent. Oh and no chance on the sauce..

I used to wrap my steaks in foil, put them in the oven etc and so on. Got a good steak about 60% of the time. Now I put some butter in a pain, brown some garlic in the butter, slap the steak on for about 3-5 minutes each side and it's perfect every single time.

Only sauce you need on a steak is a little salt.

I'd put garlic butter on Ribeye, no sauces as such.

yes, and that was after a serious markdown, i can't recollect how much the markdown was but the cut weighed ~1.5 pounds and was organic beef.

Hunger is the best seasoning. Don't eat all day until 5pm then address the meat. After that, cook your steak. har

I can believe it. With ground beef at $7/lb. Braising cuts nearing $10/lb and the prime cuts approaching $18-22/lb, Beef is getting damn expensive.

Great technique. :thumbsup

Try adding a drop or two of liquid smoke to that recipe, it will change your life even more.

Agreed, if I know im having a big steak that night I really don't eat shit during the day. To top it off I will run a few miles before also.

I grew up with Heinz 57 in my house. As someone else said, no matter how good the cut, I always need a few pieces with some sauce on it.

WTF? Salt and Pepper only. May be perhaps a bit of red wine for somebody...

This: "What kind of idiot puts sauce on a ribeye?"

gun powder

I went to Trader Joes and bought a Rib Eye, and cooked it using this method. Same crust and everything.

It was amazing. I've been doing it wrong all these years.

haha you got that right

I love bernaise sauce with my steak.

if you need a sauce for a rib eye...you suck at cooking ribeyes.

For the money Longhorn is probably the best steak on the planet. yes you can get better steaks for twice the price (or more) at Ruths Chris but it wont be more than about 10% better for double the price...

but for the hands down best steak at any price...period...Bernes in Tampa FL.

Quite possibly the best thing you ever taught me, is how to properly cook a ribeye. :thumbsup

If you like hot stuff, test MrNaga chutney of chilies

You told me about this. I will give it a try soon. Whole Foods has some real nice ribeyes.

Fucking Americans....

There's only one steak sauce.

http://www.channel4.com/media/images...hp_sauce_w.jpg

And don't forget ... Remove the meat from your refrigerator at least 30 minutes before cooking. Meat should be room temperature before you cook it.

:thumbsup

If your a steak lover and you dont know what this is
http://www.mayaskitchen.info/wp-cont...8/P7271227.jpg
Try it, maybe add a little salt, and you will have a very mouth watering steak.

Make sure to put on a plate with a peace of tinfoil tightly covering it and let it rest for 8 minutes


Enjoy

http://www.bonappetit.com/wp-content...d-steaks-1.jpg


Bernes... one of the few places in the country that properly dry ages the beef. In Seattle Gauchos does that too and it makes a huge difference. Most people don't realize that the mold that develops on the meat actually helps tenderize and flavor the meat. In this day and age if people saw a piece of properly aged beef that has a mold crust on it they would toss it in the garbage.

No sauce on a ribeye but I do have a great rub - couple table spoons ground coffee, little brown sugar, salt, pepper, some smoked paprika and a pinch of cayenne. A lot of times you will see it on menus as a "cowboy" bone in ribeye

Great article on aging your steak. Serious aficionados only...