I have some friends coming over for a nice dinner in the next couple of weeks and wanted to grill them up some steaks. Just wanted to hear from the group what they would recommend for topping the ribeyes to make them extra delicious?
I normally do a reverse sear with salt and pepper, but would like to try a board sauce (recipe on the main site), compound butter, etc. I would love to glean from your favorites.
In the past I have played around with a Parmesan garlic sauce, and there is always mushrooms and onions…
Perhaps a compound butter would be nice but a well prepared ribeye is very capable of standing alone. I may be in the minority as I don’t care for cheese of any kind on my steak. It just changes the flavor in a way I don’t care for. I do at times serve grilled green onions to go with a steak.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
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1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
The steaks are the show. Seasoned well and grilled to perfection is the ticket. I always baste with butter, so a compound butter will be help make it “extra delicious”. Everything else (mushrooms, lump crabmeat, caper sauce, etc.) is just window dressing……IMHO.
Although I'm usually a no-sauce guy, but after having it at an italian restaurant, I recently made an italian salsa verde for a hanger steak and it was great. Can't remember where I sourced the recipe from but it had olive oil, anchovies, capers, lemon, garlic and parsley as the main components.
My other go to sauce is a chimichurri but think I now prefer a salsa verde if making any sauce.
Besides sauce, some flaky Maldon sea salt post cooking it a must for me.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
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Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
If you want to do something different, try the Relais de l'Entrecôte sauce from France. A l'Entrecôte is the French cut of the ribeye. You grill the steak with just salt and pepper, then you serve it with the sauce and some French fries .
My family still raves about the night we went to Relais de l'Entrecôte near the Eiffel Tower. This steak and fries is all the serve and it is pretty damn awesome
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I think both the idea of a board sauce, AND the idea of a mushroom sauce that folks can use if they want, have merit. Often, mostly in winter when I am making the steaks inside, I saute mushrooms and then build up a beef base gravy in the mushroom wok/skillet, with dashes of random spices, beef broth, Worcestershire, red wine vinegar and dijon, maybe a dash of cream. Wife dumps it on her steak. I put it on my baked potato.
A good compound butter is awesome. Just made us a couple of filets on Saturday and opted for a simple garlic & parsely compound over any sauces, and I'm glad I did. Nice added flavor without overly competing with the beef. Good luck!
Here's a quick chimi sauce. We use it a lot. Just add red wine vinegar and oil. If you have an Ace store close by they could order it for you and it's also available on Amazon.
Chimichurri can be used as a table condiment for your food, used on the food during cooking, or as a rub. It can be used on beef, pork, poultry, fish and wild game. How to use as a sauce - Put one part mix to 1 part vinegar in a bowl. Allow a few minutes for the mix to hydrate and absorb the vinegar. Add 2 parts oil. Add the delicious taste of Chimichurri to your food with our easy-to-use seasoning. It's perfect as a table condiment, used in cooking, or as a rub.Find the SEASONING ORIGINAL 2.5OZ at Ace.
Last edited by wrgilb; September 23, 2024, 04:45 PM.
I picked up the spicy version of that at Publix when I first saw it a few weeks ago. Haven't tried it yet but looks good when I don't want to make a whole bottle from fresh parsley.
Here's another one we use if you like cheese. Sauté some shallots in butter then add some heavy whipping cream and then melt some cambozola cheese in the cream mix, or your favorite blue cheese.
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