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May 2, 2014 09:34 AM

Sauce to go with Kobe rib-eye?

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

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

      2 Replies
        1. 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

            I was thinking chimichurri all the way...

            1. re: GretchenS

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

          2. 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

              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. Ginger based. Soy or orange liquid.