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Sauce to go with Kobe rib-eye?

premshree May 2, 2014 09:34 AM

Hello home cooks,

I recently cooked myself a Kobe rib-eye seasoned with salt a little fresh ground black pepper, sous-vide @130F for a little over 2 hours and then finished it under the broiler on each side quickly. The meat, as you can imagine, was like eating butter. I served this with some roasted cipollini onions and roasted young garlic, both of which were entirely unnecessary.

I'm normally of the opinion that something as delectable as this should be served simple, just as. I was wondering, however, given the richness, do you have ideas on a simple sauce that might complement the meat well enough? I was thinking a soy-based reduction might go well, but I haven't tried one yet.

Thank you!

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  1. k
    kpaxonite RE: premshree May 2, 2014 09:41 AM

    That looks amazing. I think a soy reduction might be too salty.

    1. j
      jnab121 RE: premshree May 2, 2014 09:43 AM

      I'm of the opinion steak like that needs no sauce at all.

      2 Replies
      1. re: jnab121
        carrytheone RE: jnab121 May 2, 2014 10:19 AM

        Absolutely. Great looking steak.

        1. re: jnab121
          premshree RE: jnab121 May 2, 2014 12:06 PM

          Ha, you're probably right. :)

        2. biondanonima RE: premshree May 2, 2014 09:44 AM

          I would probably go bright/tangy, since the steak itself is so rich. I've been loving pureed chimichurri with steak lately - I make it with very little oil, so that it's mostly just the flavor of the herbs, garlic and acid. It really cuts through rich meat flavors.

          2 Replies
          1. re: biondanonima
            GretchenS RE: biondanonima May 2, 2014 01:25 PM

            I was thinking chimichurri all the way...

            1. re: GretchenS
              Veggo RE: GretchenS May 2, 2014 01:31 PM

              I would have suggested chimichurri, but that steak looks so good I would enjoy it as is.

          2. s
            sedimental RE: premshree May 2, 2014 10:08 AM

            I would make a nice pat of compound herb butter -simple, maybe just flat leaf parsley and a flaky salt or a little thyme and black pepper.....or maybe just a dab of duxelles would be enough. I love the combo of beef and mushroom.

            1 Reply
            1. re: sedimental
              premshree RE: sedimental May 2, 2014 10:47 AM

              I was resisting any kind of compound butter type sauce because kobe is already so incredibly rich. The meat itself is practically like butter. :)

            2. c
              carrytheone RE: premshree May 2, 2014 10:18 AM

              Ginger based. Soy or orange liquid.

              1. rudeboy RE: premshree May 2, 2014 10:39 AM

                I've been using an herbed butter mixed with a little soy, not reduced. I like some of the ideas above, like the chimichurri and a light soy and ginger mix. I also grind up green peppercorns, instead of black, and press it and sometimes a little fresh ginger into the meat prior to cooking. When I just get a regular grocery store steak and grill on a weeknight, I use worcestershire and a pat of butter.

                I'm not a purist about sauce on steaks, unless I'm paying tons of $ for a dry aged prime. I've never had a Kobe but it looks wonderful!

                3 Replies
                1. re: rudeboy
                  biondanonima RE: rudeboy May 2, 2014 10:47 AM

                  I love butter on steaks in general but I think it might be overkill on one as fatty as what's pictured above. Almost like putting butter on pork belly. I think the fat needs zing! Peppercorns and ginger sound pretty interesting.

                  1. re: biondanonima
                    premshree RE: biondanonima May 2, 2014 10:49 AM

                    Right on. That's what I was thinking. It doesn't need any more fat, but something to cut the richness.

                    1. re: biondanonima
                      rudeboy RE: biondanonima May 2, 2014 10:50 AM

                      Good point - I usually just do regular steaks and use butter on those. Maybe not a good idea for Kobe. I've had a lot of pork belly, and the thought of butter on that made me go "ewwww."

                  2. p
                    premshree RE: premshree May 2, 2014 10:49 AM

                    For those curious, here's the photo of the cut before cooking, to give you a sense of the marbling.

                    4 Replies
                    1. re: premshree
                      biondanonima RE: premshree May 2, 2014 11:00 AM

                      Wow, that is an incredible looking steak (and a very nice photo - love the salt grains)!

                      1. re: premshree
                        rudeboy RE: premshree May 2, 2014 11:06 AM

                        WOW! So by doing sous vide and then quickly finishing, it probably doesn't drop any of that fat. right?

                        1. re: rudeboy
                          premshree RE: rudeboy May 2, 2014 12:12 PM

                          I wish I had a better sense of how the steak might work at different temp/time combinations -- will be interesting to compare. In my setup, some fat rendered, but as you can see in the finished photo the steak still had ample marbling. Clichéd, but really melt-in-your-mouth. What's important I think is to finish in the broiler/skillet at high temp for very little time or too much of that lovely fat will render. :)

                        2. re: premshree
                          joonjoon RE: premshree May 5, 2014 09:26 AM


                        3. EatFoodGetMoney RE: premshree May 2, 2014 11:48 AM

                          Phenomenal piece of meat. Great simple prep as well.
                          A few things come to mind.

                          Are you pre-searing your meat? I would definitely try that. Your crust already looks really good though. But I think presearing can help develop some great flavor compounds (the maillard reaction continues for 2 hours during SV, albeit slower) I'd recommend freezing for 20-30 minutes then pre searing with a torch (though maybe your broiler would work, it seems powerful)

                          As far as sauces go I'd recommend the Modernist Cuisine at Home red wine glaze. I've made many ribeyes (though I have no local access to Wagyu) sous vide and used this sauce. It's great, super rich, does not at all detract from the ribeyes flavors, and you barely need any. I've served it to many guests and they are almost always blown away by it. I assume you have a pressure cooker since you have some sort of SV rig, as it is required for the sauce.
                          You could also try some really good aged balsamic, you can never go wrong with that.
                          Also imo you can't go wrong with some high quality freshly ground peppercorns.

                          Just out of curiosity what are you using for sous vide? I'm rocking 2 Anova circulators right now and absolutely loving them.

                          2 Replies
                          1. re: EatFoodGetMoney
                            premshree RE: EatFoodGetMoney May 2, 2014 12:17 PM

                            I didn't pre-sear, just finished under the broiler for a few seconds on each side. I didn't think of the pre-searing allowing for more flavors to develop in SV -- that's an interesting idea.

                            That red wine glaze sounds lovely, but sadly I don't have a pressure cooker. You know, I do have some good aged balsamic at home... I didn't think of that before, but it actually sounds pretty appealing.

                            Like you I'm using an Anova too.

                            1. re: premshree
                              EatFoodGetMoney RE: premshree May 2, 2014 12:33 PM

                              Right on, man those Anovas provide tremendous value, I'd pay double what they cost and still be ecstatic. You must have a better broiler than me, I pretty much have to pre/post sear in a pan with ghee or oil since my serazall won't be here until June, and my oven is nearly useless.

                              You could probably make the red wine glaze without a pressure cooker, it'll just take all day. It's super savory though, goes great on lots of stuff. I freeze it in ice cube trays or mini vac bags for easy access.

                          2. jrvedivici RE: premshree May 2, 2014 12:26 PM

                            Here is my question; American Kobe?

                            That is a beautiful steak, and I'm going to go with those that think topping that with any kind of sauce is a huge mis-steak. (pun intended). Keep the A-1 for your trips to Outback, just enjoy that natural flavor my friend. Job Well Done......or per the pic, Job Rare Done!!!!

                            9 Replies
                            1. re: jrvedivici
                              premshree RE: jrvedivici May 2, 2014 12:32 PM

                              Thanks jrvedivici. It's Japanese Kobe.

                              1. re: premshree
                                jrvedivici RE: premshree May 3, 2014 05:13 AM

                                Well then my next question; where or how were you able to procure such a prized possession?

                                1. re: jrvedivici
                                  premshree RE: jrvedivici May 3, 2014 06:11 AM

                                  Japan Premium Beef in Nolita occasionally has Japanese Kobe (they normally always carry American-raised Washugyu).

                                  1. re: premshree
                                    jrvedivici RE: premshree May 3, 2014 06:28 AM

                                    Wow awesome thanks for the info.

                                2. re: premshree
                                  Veggo RE: premshree May 3, 2014 05:24 AM

                                  It looks awesome. I have never seen anything like it.

                                3. re: jrvedivici
                                  EatFoodGetMoney RE: jrvedivici May 2, 2014 12:37 PM

                                  Definitely Japanese, I've never seen American that looked that good.

                                  Why do people always assume that if you put sauce on a steak it has to be A-1 or barbecue sauce?
                                  That's akin to disliking cheeseburgers because you went to Mcdonalds once and Burgerking once and decided never to eat another cheeseburger due solely to those experiences.

                                  1. re: EatFoodGetMoney
                                    jrvedivici RE: EatFoodGetMoney May 3, 2014 05:18 AM

                                    The A-1 comment isn't meant to "assume" that's what he would or should use on his steak. The comment indicates save the crappy sauce for a crappy steak, thus the Outback comment.

                                    1. re: jrvedivici
                                      rudeboy RE: jrvedivici May 3, 2014 06:07 AM

                                      (sheepishly) Although I wouldn't put A-1 on this steak, I actually like it for lower quality steaks. A-1 might be better without the last two ingredients ( I was curious, so I looked up the ingredients expecting horror and it isn't that bad - I thought that raisin paste was unique, I don't think I've ever seen that as an ingredient before). The combination of sweet, sour, citrus, could be replicated in a unique sauce for this steak. Something really light.

                                      A.1. sauce includes tomatoes, raisin paste, distilled vinegar, corn syrup, salt, crushed orange puree, dried garlic and onions, tamarind herbs and spices, caramel color, and xanthan gum

                                      1. re: rudeboy
                                        sandylc RE: rudeboy May 3, 2014 11:37 AM

                                        There are recipes out there for homemade steak sauce with long lists of ingredients. I used to make one for hubby from the old Gourmet magazine.

                                4. boogiebaby RE: premshree May 2, 2014 01:02 PM

                                  I normally like a sauce with my steak (chimichurri or a red wine reduction usually), but with kobe steak, I like it with just a little sprinkle of sea salt and pepper before eating. The meat is so rich and buttery that I don't need the extra flavor from the sauce. I like the small bursts of saltiness from the sea salt granules in each bite.

                                  1 Reply
                                  1. re: boogiebaby
                                    premshree RE: boogiebaby May 2, 2014 07:13 PM

                                    Exactly how I ate it the other day (as in the picture). Was just wondering if there was a sauce that would cut down on the richness in a complementary way without overpowering and affecting the deliciousness of Kobe.

                                    I sometimes think of a soy/mirin based sauce/reduction with onions, as in s sukiyaki.

                                  2. s
                                    sandylc RE: premshree May 2, 2014 02:06 PM

                                    How about a lemon wedge to squeeze over it?

                                    1. s
                                      smtucker RE: premshree May 2, 2014 02:28 PM

                                      A spritz of lemon and then sprinkled with a few chives. More than that seems like too much.

                                      1. ipsedixit RE: premshree May 2, 2014 07:17 PM

                                        A bottle of dry dry Chardonnay.

                                        1. alkapal RE: premshree May 3, 2014 02:41 AM

                                          béarnaise or chimichurri. chimichurri is lighter. also option is gremolata.

                                          i'm infatuated with mr. chimichurri right now, so that's my pick.

                                          1. MGZ RE: premshree May 3, 2014 05:34 AM

                                            Freshly grated horseradish would accomplish the task at hand.

                                            1. z
                                              zackly RE: premshree May 3, 2014 05:39 AM

                                              this don't need no stinking sauce, Holmes. What you got is a plate of perfection there!

                                              7 Replies
                                              1. re: zackly
                                                MGZ RE: zackly May 3, 2014 05:47 AM

                                                No matter how gorgeous the woman you're sleeping with is, after a while, it's nice to see her wear something different to bed.

                                                1. re: MGZ
                                                  zackly RE: MGZ May 3, 2014 06:26 AM

                                                  Not if it's Cindy Crawford* and this looks like the Cindy Crawford of steaks.Why try to gild a lily? *I use this reference because I bumped into her once when she was living with Richard Gere in Pound Ridge, NY about 25 years ago. Her beauty was otherworldly!

                                                  1. re: zackly
                                                    rudeboy RE: zackly May 3, 2014 06:32 AM

                                                    But you could at least imagine Cindy Crawford covered in Chinese XO sauce or equivalent. Chowhound dream (ladies, use Richard Gere). Feel free to flag this!

                                                    1. re: rudeboy
                                                      zackly RE: rudeboy May 3, 2014 07:43 AM

                                                      OK, I'll give you that!

                                                      1. re: rudeboy
                                                        alkapal RE: rudeboy May 3, 2014 08:11 AM

                                                        good grief -- richard gere???? i don't want to imagine him at all. full stop.

                                                        now daniel craig is another matter, my friend!

                                                        1. re: alkapal
                                                          rudeboy RE: alkapal May 3, 2014 08:14 AM

                                                          OK alkapal, I will allow you to envision daniel craig covered in your favorite sauce. But you only! My sister's favorite is the old school richard gere.

                                                          1. re: rudeboy
                                                            alkapal RE: rudeboy May 3, 2014 08:39 AM

                                                            now i'll have to think of what sauce….. LOL

                                                            i know! a martini with bombay sapphire! that's saucy!

                                                2. k
                                                  KateBChi RE: premshree May 3, 2014 07:36 AM

                                                  Love those steaks and I get that purists think it needs nothing for sauce but, for me, a little bit of really good steak goes a very very long way. I had an amazing rib eye last night at a ridiculously expensive restaurant and it came with both bearnaise and a red wine reduction sauce. I initially thought "overkill" but after a few bites I was really happy for the sauces to mx up the experience. My current favorite sauce for rich buttery steaks is a little bit of a highly reduced concentration of red wine and balsamic vinegar to which butter is added at the end. Toss in pan juices and you are better than good to go. A bed of darkly caramelized shallots underneath this trinity can be amazing as well.

                                                  1. z
                                                    zackly RE: premshree May 3, 2014 07:54 AM

                                                    Next time try grilling it or cooking it in a hot cast iron pan instead of sous vide. I cook a lot of steaks sous vide from frozen (and sometimes fresh) but it compromises the flavor & texture, IMHO. I saw this article recently and agree with a lot of her pointshttp://www.beyondsalmon.com/2011/06/why-sous...
                                                    Sure you can get a steak that's a perfect color (doneness) from surface to surface but you cannot achieve as good carmelization as cooking one raw on a hot fire. Sous vide steaks are a tad soggy.You need the moisture to escape (evaporate) that you get with dry cooking.

                                                    1. a
                                                      AdamD RE: premshree May 3, 2014 09:12 AM

                                                      Japanese wagyu goes great with ponzu and grated daikon.
                                                      Lighter than traditional soy and a hint of citrus.

                                                      A little yuzu kosho (yuzu pepper paste) might also be nice.

                                                      1. a
                                                        AdamD RE: premshree May 3, 2014 11:03 AM

                                                        Another idea, try making a vinaigrette using black vinegar and shallots. Toasted garlic slices are also good as the crunch helps offset the richness.

                                                        1. Charles Yu RE: premshree May 3, 2014 11:10 AM

                                                          PLEASE! NO SAUCE!!
                                                          It will be such a waste to use sauce to mask the taste of the beef. Just do the Japanese way by sprinkling some nice sea salt onto it. That's it! I won't even add black pepper!
                                                          If indeed you wanted some condiments/sauce to go with it. Some hot English mustard, may be?!

                                                          2 Replies
                                                          1. re: Charles Yu
                                                            zackly RE: Charles Yu May 3, 2014 11:26 AM

                                                            Correct, Charles Yu! Savor the taste of the beef especially a well charred grainy exterior and and a butter rich, savory, tender interior like this steak will have. Skip the A-1, chimichurri, Bordelaise, Bearnaise, Soy based sauces please! If you want to put them on supermarket beef, go ahead but to try to embellish this masterpiece piece of meat is a sin.

                                                            1. re: zackly
                                                              AdamD RE: zackly May 4, 2014 12:15 PM

                                                              Ponzu and daikon is the traditional condiment to wagyu beef in Japan, as blasphemous as that may seem.

                                                          2. p
                                                            premshree RE: premshree May 4, 2014 04:40 PM

                                                            In the end I ended up eating this again as is -- no sauce. :)

                                                            3 Replies
                                                            1. re: premshree
                                                              zackly RE: premshree May 4, 2014 04:43 PM

                                                              "My Man" as Denzel would say

                                                              1. re: zackly
                                                                premshree RE: zackly May 4, 2014 04:57 PM

                                                                haha :)

                                                              2. re: premshree
                                                                jrvedivici RE: premshree May 5, 2014 10:27 AM

                                                                I just want to personally thank you for that decision. I was loosing sleep thinking of you possibly adulterating the wonderful taste of that piece of meat. Thank you my friend.

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