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I have a Ribeye, what kind of sauce?

Originally posted by: necine
westershire sauce
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Title: Worcestershire sauce
Categories: Sauces
Yield: 1 cups

1 Chopped onion
2 Cloves of garlic crushed
1 1/4 in thick slice of ginger
3 T Yellow mustard seeds
1 t Peppercorns
1/2 t Red pepper flakes
1 1 in. long cinamon stick
1 t Cloves whole
1/2 t Cardamon pods
2 c Vinegar
1/2 c Molassoes
1/2 c Dark soy sauce
1/4 c Tamarind pulp
3 T Salt
1/2 t Curry powder
1 Crushed anchovy
1/2 c Water

Place the onion, the garlic, the mustard seeds, the red pepper
flakes, the peppercorns, the ginger, the cinammon, the cloves and the
cardamon on a large piece of chessecloth and tie in a little bag.

In a large saucepan, combine the spice bag with the vinegar, the
molassoes, the soy sauce and the tamarind. Bring to a boil, lower the
heat and let simmer for 45 minutes.

Mix together the salt, the curry powder, the anchovy and the water.
Add to the liquid in the saucepan. Remove from heat. Pour the
contents of the saucepan (including the spice bag) into a stainless
or glass container. Cover tighly and place in the refrigerator for
two weeks, mixing from time to time and squeezing the spice bag.
After the two weeks, remove the spice bag and bottle the sauce. Keep
in the refrigerator and shake well before use.

two weeks? :Q

I was thinking about tonight

edit There is a Westershire Sauce, not finding any recipes though
 
Originally posted by: CheapArse
Has anyone panfried a steak before? Im thinking about starting to grill some onions and peppers and then just throw the ribeye in there.
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sear it

hot hot pan

brush the steak with a little oil, salt and pepper it, both sides.

throw steak in pan, DO NOT MOVE IT, this will create a delicious crust. depending on thickness/doneness cook 2-3 minutes per side.

remove steak, set aside. add 1 Tbl butter, sautee mushrooms and/or onions.

add 1/3 cup red wine, this will boil, scrape brown bits off bottom of pan with a wooden spoon as it boils/reduces (leave mushrooms/onions in)

continue to reduce by half, pour sauce/mushrooms/onions over steak.

be delighted.

another good method:

season steak w/ salt/pepper

melt 1Tbl butter over medium heat

fry steak 2-3 minutes per side

remove steak

**add mushrooms here and sauteee in 1TBL butter if you like, i dont use onions with this**

add 1/4 cup red wine, scrape pan, reduce by half to thicken

add 1/4 cup heavy cream and several grinds of black pepper. reduce by half

pour over steak.

enjoy.

 
saute some finely chopped onions (shallots ideally but onions will do) in meat drippings (ideally, but a bit of olive oil will do) until they're just starting to get browned then deglaze the pan with a bit of cider vinegar (and a bit of beef broth after, if you don't have drippings, would be best), grind in a bit of pepper, not too much then add in a healthy splash of half and half to turn it into a sauce.

 
Well, I was cooking while all of your panfried suggestions came in. I sauted some onions on low while the steak was cooking. I had to constantly play with the temp. I made a mess... 😉

It was very tasty
 
Originally posted by: KarenMarie
if it is a good quality cut and cooked correctly...

none.
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Amen, qtf, thanktehlordalmightyhalleluyah.

There's a reason that sh|t's $6+ a pound. Cook it right & enjoy it.

Or put fvcking ketchup on it like a "lips & a$$holes" hot dog
 
nothing! nothing! dont ruin a good steak.
put the sauteed onions on the side
 
Originally posted by: LolaWiz
nothing! nothing! dont ruin a good steak.
put the sauteed onions on the side
Click to expand...

i wont take a sauce from a bottle for my life.

but a pan sauce made after cooking a steak makes it even better.

same goes for chicken or pork.

try it sometime.
 
Originally posted by: CheapArse
Geez, I can have a plain, BBQed Rib Eye any day of the week....I wanted to try something different.
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Well then you suck. And I envy you....












Seriously, don't fvck up perfection.
 
This week I got a ribeye with a really nice chipotle sauce. Very flavourful and a little spicy. I need to figure out a recipe for that...
 
Originally posted by: CheapArse
I have some ribeye, looking to make a sauce to put on top. Something with grilled onions sounds tasty.
Click to expand...

I would never put anything on a decent stesk.

 
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