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How Do You Top Your Steak?

I know many purists want nothing to do with sauces, butters, etc. atop their steaks. For them, salt and pepper is topping enough. I can dig it, but I also like to go the other direction from time to time, and when I do, it is usually with a composed butter. Aside from, well, butter, my steak butter contains a bit of salt and pepper, lemon juice and lemon zest, and a healthy amount of fresh thyme. Gobsmackin' delish on a NY strip, if I do say so myself.

But enough about me.

What do you lot chuck on your chuck?

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    1. re: roro1831

      Usually nothing. But every blue moon or if NY strips are on ridiculous sale (I'm usually a rib-eye man), I'll fork together some blue cheese and butter, sometimes with a little minced rosemary or thyme. Once or twice when it was that time of the year here in the PNW, I've made a really nice dried porcini and wild mushroom sauce with a little butter and herbs and shallot and wine and porcini-water reduction. Also a fan of au poivre, with extra salt.

    2. Sliced mushrooms, onions, and peppers (Bell, mild green, or hot green peppers depending on mood) sauteed in drippings from the steak, with some raw sliced garlic on top.

      1. It depends on what I'm eating. If I am eating a plain-grilled ribeye, it needs nothing more. If I'm eating bistec, I want it with grilled onions and lemon juice. If were doing a cut that needs a little more help, I might dip it in sesame oil or maybe a miso or doenjang sauce.

        1. If I do a compound butter, it's usually a bit of sage, stone ground mustard, butter, parsley and minced shallots.

          Generally, just a quick pan sauce with a little butter and wine or worchestshire, with a spoonful of horseradish plopped on top.

          1 Reply
          1. re: weezycom

            I second that pan sauce wholeheartedly - butter/worcestershire emulsion.

          2. I like a little wasabi/butter combination. Especially on a rib eye.