Tagged Questions
4
votes
4answers
327 views
How should I prepare an excellent sauce from sous vide juices?
Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply?
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3
votes
1answer
496 views
What type of sauce is appropriate for a dry-aged prime steak?
Yesterday I purchased some dry aged prime strip steaks from my beloved Wegmans. This will be the first time I will have the opportunity to eat (as far as I know) and cook prime beef. With that in ...
4
votes
7answers
971 views
Would a cream based sauce go well with steaks?
I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced ...
1
vote
2answers
1k views
Tasty red wine and garlic sauce for steak?
I'd like to make it from scratch, but haven't got a clue where to start. What herbs would go well with steak?
