Like everyone else has mentioned, quality steak does not require sauce, and I honestly don't think I have ever tasted a bottled steak sauce. Not sure we ever had that growing up. I probably eat my steak sans sauce more than anything. That being said, I have had plenty of "sauces" on, or around my steaks and do enjoy them. A nice red wine reduction, with garlic, shallots, and mushroom is always complimentary(but I love mushrooms), melted bleu cheese is nice, but the show stopper is truffle butter. In all honesty, fresh truffle oil is like something from Lord of the Rings - simply magical. But these all enhance the flavor of a good steak, they don't mask a lack of flavor, which I think bottled sauces probably do. Corn on the cob left to right I suppose. I prefer it roasted on the grill, slathered in butter and liberally dusted with Tony's. The kernels virtually explode in your mouth. Great thread Okie! :thumb:
And now, I want a steak. I need to hire a babysitter and hit Randy's Steakhouse this weekend--if I can convince my husband to drop $100 on dinner.
Texas de Brazil/Fogo de Chao ruined me on ever going to any other restaraunt for any "slab" style of meat. If I'm not cooking it myself or going to one of those 2 places, I'm not interested. If I make it, I'll use sauce because I suck at it. If you ask for sauce at either of those places you will probably get stabbed, and rightly so. I'm with red on the CotC....Left to right, 3 rows at a time.
I actually enjoy this combination every time I play golf. A regular snickers and a Gatorade is hard to beat as well.
Can't remember the last time I've used steak sauce. Probably not in the last 10 years at least... Agree with everyone who says good steak doesn't need sauce (although I do enjoy au jus with prime rib). Corn goes left to right, then turn. Hardly ever eat corn on the cob though, except at crawfish boils.
