What is your favorite sauce for a steak? (red wine, ingredients, substance)

[Clark Park]

I think the majority of people would agree with me that a good quality steak that is properly grilled or broiled really does not need a sauce at all. For some us, the the natural juices itself makes a good "sauce" for a prime cut of beef.

However, I was chatting with an acquaintance of mine (who happens to be a professional chef) about Filet Mignon and we were talking about Sauce Bernaise, a traditional sauce for Filet Mignon. Chef Joe was telling me he actually prefers a Bordelaise sauce for Filet and I offered the opinion that "au poivre" - a cracked black peppercorn crust and sauce was fantastic on Filet.

Some people like good old "A1" on their steaks and others like the traditional Lea & Perrins Worcestershire while still others like the zing of Heinz 57.

Personally I can see Filet Mignon being accompanied by a sauce because, although very tender, it has little flavor. Certain cuts, such as Ribeye and Skirt steak have so much flavor they do not need any sauce.

What is your opinion?

[Dale Cooper]

I suppose that's why filet migs are often wrapped in bacon.

That's good enough for me. I don't want sauce on any of my steaks.

[MJ7]

Sauce for a steak? Are you cooking it well done?

A medium rare steak needs no sauce, it is juicy enough with all its flavory goodness.

The only liquidy type substance I like with a good steak is a good red wine.

[tottsieanna]

A good steak needs no sauce.

[SATX56]

If you need to use steak sauce the original A-1. Worcestershire stinks and they ruined the Heinz 57 formula. I agree decent steak needs no sauce but that doesn't mean one might not want to use some.

[arleigh]

My son does a pepper steak the is unbelievable.
I inspired him to do it .
I don't know what all he does, but when I do a steak .
I use black pepper generously on one side and take a fork and pierce it deeply often forcing the pepper in the meat .
Cook it that face down first ,the residua' pepper is picked up in the pan on the other side when turned, medium rare and enjoy.
any kind of sauce would ruin it.

[mainebrokerman]

that because filet mignon, doesnt have the flavor of say, a Rib-eye steak,

if the steak is a leaner grade with little marbling ,,then yes, a little added flavor wouldnt hurt,,, although i do still like the natural flavor or a steak

if you like those sauces, put them on vegetables,,to make them tasty

[case44]

When I cook steak at home, I use Lea & Perrins steak sauce (Don't knock it until you try it. It's good!). Whenever I'm eating out, it's usually no sauce.

[hellpaso]

I know that years ago--particularly in the 80s & early 90s, putting a "sauce" on a steak was considered unsophisticated & even ignorant. You should NEVER put anything on a good steak other than, perhaps, salt & pepper. "A good steak doesn't need anything!"

I noticed that start to fall by the wayside by the late 90s, early 2000s. Classics like bernaise & au poivre started to become popular again, as well as toppings like blue cheese or Oscar. And compound butters--truffles, garlic, etc. Some fine steakhouses now have their own "chef-created" steak sauces.

I was one of those in the "no sauce" camp. Until I realized that even good, prime steaks can be enhanced with judicious use of sauces/butters. About the same time, I matured enough to understand that what I liked was nobody's business--I don't need some stranger's approval of what I put in my pie hole

I think society has come to accept the idea of using these things to vary & complement good steaks. As far as the old school A1, Worcestershire, etc., if one enjoys it, why fault them? Just like if one prefers his steak well-done, he is the one eating it--not me. I 'll continue to have mine medium rare!

[elnina]

Actually... none! A good steak don't need any added taste or bad taste masking ingredients.
However a slice of a herb or garlic butter can compliment the steak.