2
votes
3answers
147 views

How do I make good chimichurri?

I've checked out several recipes and none of them really turn out right. They taste like well... parsley, balsamic vinegar, and garlic. No actual kick to it. Nothing special. I toss the whole thing ...
4
votes
5answers
2k 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? ...
3
votes
1answer
767 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
2k 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?