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Favorite Steak Toppings

We all have many recipes for "How To Cook Your Steak," but what our your favorite toppings.

I love the traditional mushrooms sauteed in sherry or marsala or sauteed onions. Blue Cheese or a red wine glaze. But what are your favorites?

Here is mine... a take off from the classic mushrooms and blue cheese.

I take a whole portabello and bake or grill just a few minutes on each side maybe 4-5 min
until slightly soft. This could also be done in the micro. Then remove and make a filling
I mix crumbled gorgonzola or blue and a few bread crumbs, shallots or onions and some
fresh rosemary is you have some. Put back on the grill or in the oven or on the stove until
the cheese melts. Then slice in 3-4 large slices. I also top my steak with a simple herbed
butter. Buy it or make your own, I like thyme, rosemary and parsley with fresh butter, that
simple. Top the steak with butter as it rests and then finish your mushrooms and top. I top
the whole thing with sauteed spinach, garlic and grape tomatoes.

So that is mine ...

What is your favorite toppings or bottoms?

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  1. If we're talking standard steakhouse cuts (ribeye, NY Strip, filet, etc.) I avoid the "Applebees Treatment" and stick with things like salt & pepper and MAYBE, on rare occasions, a pat of butter if I feel it could use it. If I'm doing skirt steak or flat irons for tacos I may mix up the spices a bit but I still don't find it necessary to muck up a perfectly good piece of beef.

    31 Replies
    1. re: HaagenDazs

      I agree with you HaagenDazs, if I'm eating in a steak house with dry aged meat I like to top my steak with nothing more then atmosphere.

      1. re: HaagenDazs

        I just enjoy the herbed butter but just with salt and pepper. But I do enjoy some mushrooms as a slight topping or an topping for the steak. I do enjoy a niced steak but I never buy that for myself. I can't afford it. Even a good piece I enjoy a little topping. Not covering the taste but a nice compliment to it.

        1. re: kchurchill5

          I'm VERY surprised when I hear that people can't afford steak.

          Sure we're all on different budgets here, but you don't have to spend $18-$22 a pound on a dry aged hunk of beef. I bought a 1.5+ pound t-bone at Publix the other week that was on sale for $5.60-something per pound = $8.50-something total cost. I split it with my wife for dinner and it was plenty.

          Broken down this was obviously $4ish per person. I've seen ground sirloin for nearly $5 a pound before, so you have to look at the real picture and you can't always assume that just because its a steak that it's automatically out of your price range. This wasn't a "manager's special" or anything else either, this was fresh, regular grocery store beef.

          1. re: HaagenDazs

            My publix doesn't carry dried aged, and definitely not for that price.

            850 for me is a lot for dinner for just me at 11 pm. I eat for 4 or less usually. Steak of course I would do for company or a party that I entertain but not for me. T bone I won't eat. Sorry don't like it at all, Strips are 7 dollars and I really prefer porterhouse so I just don't eat any steak. Skirt is good and I do get that, but to me that is different than a good aged strip, porterhouse, filet.

            I at a pasta, with sausage, fresh cheese and good fresh tomato sauce the other night for less than 3 per person. Also a fresh salmon, couscous and grilled veggies for 2 per person.

            But I understand your point and respect it.

            1. re: kchurchill5

              I never said it was dry aged, sorry. I was just saying that you don't have to spend cash on top dollar aged steaks.

              And by the way, there is basically NO difference between a t-bone and a porterhouse aside from a larger filet side, so to say you "don't like [a t-bone] at all" sounds pretty darn goofy when you immediately follow that with you "really prefer porterhouse." ;-)

              1. re: HaagenDazs

                I agree, I just like porterhouse better. Don't know why and know the explanation, but I just do. Don't like a t-bone. But I know the difference.

                I have made T-bone and then porterhouse and like porterhouse better. Can't explain it.

                Everyone has their favorites ... nothing wrong with that. Don't like T-bone.

                1. re: kchurchill5

                  OK... that's fine and you can say what you want, but to everyone else out there who is reading this (wink, wink), there is absolutely zero difference in the 2 aside from a slightly larger filet side. They are from the exact same part of the animal and at some point, one steak cut from this loin area can be called a t-bone and the very next steak will be called a porterhouse.

                  So again, for those who are new and learning, there's no difference in flavor, or texture. One side, when butchered seperately is called a NY Strip (or some variation on that name) and the other side is the tenderloin (filet mignon).

                  Perhaps you like the larger filet on a porterhouse kchurchill5? Maybe that helps you explain it?

                  1. re: HaagenDazs

                    The t-bone is cut further forward on the short loin and as HaagenDazs writes contains less of the fillet but at some point there are two parts of the animal that are literary split in two and one side is called a porterhouse and the other side is called a t-bone. The person that can differentiate taste between the two is truly impressive.

                    1. re: KTinNYC

                      It could be argued that the strip from a t-bone has a different texture than the strip from a porterhouse. In fact, the first few cuts from the porterhouse end of the loin can have a dense piece of sinew, which is not very pleasing. However, I'd make the argument that for this reason the strip of the t-bone is more preferable to the strip of the porterhouse.

                      There's a qualifiable difference between the strip in the t-bone, and the strip in the porterhouse, which comes from the rear of the short loin.

                      1. re: tommy

                        Well, you're entering into meat quality issues rather than true differences. And I don't even agree with the assessment you've given actually. Sure there are some cuts of meat from any part of the animal that might be better or "worse" in terms of sinew or something similar, but as long as we're comparing apples to apples, I don't agree that there's a "qualifiable difference." I think the others here will agree with me.

                        1. re: HaagenDazs

                          The existence of sinew at the one end of the short loin isn't qualifiable?

                          Meat quality issues vs true differences? I'm talking about differences. I can tell the difference between the strip from the first few cuts of the porterhouse, and the t-bone. Apparently kchurchill5 can as well.

                          1. re: tommy

                            What I meant was you can take the "best" porterhouse/t-bone cut from one cow and the "best" porterhouse/t-bone cut from another and they may be drastically different. That's where USDA grades come from. That's what I meant by meat quality.

                            Now if you're buying inferior end cuts that happen to have something like a line of sinew running through them well that's your decision, (and I do agree that an end cut like that is quite different from a good porterhouse, you're absolutely right) but that's not really my argument.

                            My argument is that this is the same cut of beef, and that just because there's a larger filet in one compared to another doesn't justify the statement that someone "[doesn't] like [a t-bone] at all" but "really prefer[s] porterhouse". It just doens't make sense.

                            1. re: HaagenDazs

                              They are from different parts of the short loin, therefore they are not exactly the same, and the proof, to illustrate, is the sinew at one end of the loin.

                              1. re: tommy

                                In some cases, you are 110% correct. But... as I stated above (and KT agreed), at some point during cutting process there will be one steak which is called a t-bone and the VERY next steak will be called a porterhouse. That's all.

                                1. re: HaagenDazs

                                  Generally speaking, in most cases I'm 110% correct. But that's beside the point. ;-)

                                  1. re: tommy

                                    "There's a qualifiable difference between the strip in the t-bone, and the strip in the porterhouse"

                                    Yet this palate (according to a post in another thread) is unable to detect any additional flavor that comes from charcoal grilling vs. gas?

                        2. re: KTinNYC

                          more likely full of themselves versus impressive. Jfood always loves when t-bones are $15/lb and PH are $11. The trick for 2 is to find a piece that has a nice filet and a good sized strip so 2 can eat from one steak.

                        3. re: HaagenDazs

                          Perhaps kchurchill5 just likes the fact that the porterhouse is thicker, which would allow for a nice crust on the outside, but rare and tender in the middle. This would be possible, but harder to achieve with a thinner T-Bone.

                          Otherwise, what kchurchill5 is saying makes absolutely no sense.

                          1. re: ipsedixit

                            I'm with ya ipsedixit, but do know that thickness doesn't matter. Porterhouse steaks are OFTEN thicker, but by no definition do they have to be. I've seen many-a porterhouse that is rather thin.

                            1. re: HaagenDazs

                              Meat dept at supermarket will custom cut to spec. Porterhouse or T-Bone. Thickness of cut does not enter into argument. Isolate the variable. T-Bone is adjacent to P-house on the primal cut. If you can tell in a taste test you may be a super taster. Enjoy!

                              1. re: phantomdoc

                                "Adjacent" is correct. More specifically, if I can reiterate, it is THE SAME THING. ;-)

                          2. re: HaagenDazs

                            Maybe ... maybe my butcher, maybe my store. I know what the cut is ... I just like the porterhouse better. Always better flavor for me. I understand the reasoning but Porterhouse just always tastes better. One night I made a couple of T-bones because it is what my friends brought to grill and I had Porterhouse. When I said down I had the T-bone. Took one bite and switched. I prefer the porterhouse.

                            1. re: kchurchill5

                              But which SIDE of the porterhouse do you prefer? Maybe that's where the answer lies. If you prefer the loin side, then of course it makes sense that you would like a porterhouse since they contain a larger loin portion than t-bones generally do. If you prefer the strip side, I can't understand why you'd prefer a porterhouse.

                              Also, where did your friend's steaks come from and where did your porterhouse come from? Were they the same thickness? There are a few factors to consider here.

                            2. re: HaagenDazs

                              this was about toppings right ... not about steak. It doesn't matter and this didn't mention what cut it was all about toppings.

                            3. re: kchurchill5

                              Is it possible each of the times kchurchill5 noted a difference between a T-Bone and a Porterhouse was because the two cuts were from DIFFERENT cows?

                              And the difference in taste had nothing to do with the type of cut of beef you were eating?

                              I mean when you go buy steaks from the butcher, there's absolutely no guarantee that the Porterhouse steak you buy is from the same cow as the T-Bone that you buy at the same time.

                              1. re: ipsedixit

                                I have ate poterhouse and t-bones since a young child. I still like porterhouse. I am almost 50 and eat steak quite often. So I have my fair share of porterhouse and t-bone. I just always go back to the porterhouse. As I said to me ... not saying others but to me, it just tastes better.

                                I never said one was better and really who cares. I just meant I just enjoy the porterhouse better than a t-bone and to me it tastes better.

                          3. re: kchurchill5

                            The only difference between a T-bone and a Porterhouse is that the T-bone has little or no tenderloin piece on the small side. A strip is the large side of either of those cuts, usually boneless, but sometimes has a partial bone on one side.

                        4. re: kchurchill5

                          I have a recipe for Maytag and chive butter, but I only do it on flat irons. Every other steak is sans toppings. Well, does the meat juice from the rested steak count as a topping? I like that too.

                        5. re: HaagenDazs

                          Penzy's Chicago Steak seasoning is a nice addition and complements the meat nicely without overpowering.

                        6. I like sauteed mushrooms and carmelized onions. Always served on the side, so you can put as much or as little as you want. My husband likes garlicky sauteed spinach on his steak, but I prefer to eat it separately. Never had butter on a steak.. so can't comment about that..

                          1. Arugula with a little lemon juice and olive oil. You can also add some sliced strawberries macerated with balsamic vinegar.

                            3 Replies
                              1. re: kchurchill5

                                It's something we had in Perugia and loved it...

                                1. re: Den

                                  Arugula salad with strawberries and fennel is one of my favorites. Never thought to try the combo with steaks- thanks for the idea

                            1. My favorite compound butter has mashed anchovy, garlic and lemon juice. Incredible flavor!

                              2 Replies
                              1. re: katecm

                                Yeahhhh!! anchovies, never tried but great idea. Thx

                                1. re: katecm

                                  Anchovy butter for mine. Sometimes a bit of Ajvar.

                                2. Mushrooms and onions and a pat of butter.....heaven

                                  1 Reply
                                  1. re: Johnresa

                                    Mmmmhmm. The perfect complement to steak. Flash-seared mushrooms with browned shallots and minced parsley, s/p, smidge of butter, deglazed with whatever's handy (the wine you're drinking, mushroom broth, whatever). That's probably my favorite, too.

                                    I also like a thimblefull of aged Balsamico to dip a few pieces in. Not every piece because I still want to taste the meat.

                                    Likewise, Cabrales sauce. Incredibly good, but not too much at once. Fortunately, it keeps.

                                  2. Charbroiled steak chicago style grilled over mesquite charcoal topped with a slice of soft cambazola cheese and a full body cab.

                                    1 Reply
                                    1. re: dcrockett

                                      I love cambazola cheese and don't use it enough. And cab ... can't beat that

                                    2. Husband is a steak purist, but he really enjoyed the balsamic reduction I made last week with the help of CHs. I rarely eat steak with him, but I liked it too. And we do like sauteed mushrooms with butter on the side.

                                      1 Reply
                                      1. re: bayoucook

                                        I do like that too, not my fave, but a very close ... And use it quite a lot.

                                          1. re: ricepad

                                            Roasted garlic and chive butter. Or horseradish butter.

                                            1. re: ricepad

                                              That is the correct answer. If another steak isn't available, if I cook a steak in my cast iron skillet, i chuck in a few finely minced shallots while the steak is resting so they get nice and dark and crispy, then i add to the steak.

                                            2. For those of us who can't afford dry aged beef, Chimichurri sauce, an Argentinian staple, cures a multitude of deficiencies of otherwise blandish beef. Flat leaf parsley, garlic, cayenne, olive oil, vinegar, lemon juice, salt, pepper. I can eat it like ice cream. Recipe on demand.

                                              5 Replies
                                              1. re: Veggo

                                                When I went to Argentina skiing this summer I am very glad I like beef. Breakfast, lunch and dinner it seemed, lol

                                                But chimichurri, I love it. I admit I never had it before then. How easy and good. I make it a lot now.

                                                1. re: kchurchill5

                                                  WOW! Such a treatise on cuts of steak I have never read before, and as you can guess from my name, I have eaten more cows than some of you have seen. I would have said earlier that a t-bone was a smaller (filet) porterhouse as well, but stand corrected and am glad to know the difference.

                                                  I don't personally care for filet so won't pay up for porterhosue, but sometimes get a t-bone which I treat as a bone in strip with a couple of tender bites on the other side of the bone.

                                                  As for toppings, I prefer dry aged prime and nothing should top that but kosher or sea salt and freshly ground black pepper; perhaps a touch of garlic butter.

                                                  But if you want to dress up a piece of choice meat, try drizzling aged balsamic vinegar after cooking or some finely ground coffee before cooking.

                                                  Great postings; thanks

                                                  1. re: kchurchill5

                                                    As an aside, you can see that my avatar is not only a porterhouse, which I claim not to eat, but a 48 ounce porterhouse from Morton's. I ate one once and it seemed like a good idea at the time. Bragging to my wife that they put my name on a placque, she countered that I should be ashamed of myself.
                                                    I am not.

                                                    1. re: steakman55

                                                      Morton's serves wet-aged beef, so that 48 ounces was mostly water anyway. ;-)

                                                      I mighty achievement, nonetheless.

                                                      1. re: tommy

                                                        You are exactly right....most of the chains serve wet aged, except Cap Grille has dry aged, HOWEVER, the grade is not listed and I suspect it is choice. Have to go to the independents for prime dry aged....or order it from Lobel's as I am about to do.

                                                2. You nailed my favorite right off: Saute├ęd Mushrooms finished with Sherry. I usually add a little bit of thyme/rosemary to that.

                                                  If I can't have my mushrooms...I just have the steak plain in all its beefy glory. :P