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Do you sometimes just go full Flintstones and have a giant tomahawk steak? (thelemmy.club)
submitted 4 months ago by to c/cooking@lemmy.world
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1.3 kg bad boy.

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[–] [S] 1 point 4 months ago* (1 child)

Nope. I mean, I do like HP sauce but using it with a good steak like that would be a sacrilege. This was Old Texas Whiskey Pepper Steak Sauce. And yes, I did use it sparingly.

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  • [–] 2 points 4 months ago (1 child)

    I was going to say as much, but didn't want to offend you. Now, I love HP sauce, it's great on eggs and hash browns, but for steak it's best to bring a ruined one back up to okay.

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  • [–] [S] 1 point 4 months ago*

    I have to admit that even this Old Texas sauce wasn't quite as good as I had hoped.

    Sometimes the local butcher has beef stock for sale which is liquid gold. Then I just take the pan which I used to sear the steak with, add some of the steak trimmings, shallots, rosemary and sage, give that a good roast, then I deglaze the pan with beef stock and red wine.

    I let that reduce for as long as the steak needs to get to ~50°C in the oven. Filter it, add some corn starch water and butter, hey presto, great steak sauce. When the sauce is done, the steak is usually at 55°C and done as well.

    Sadly, the butcher didn't have any beef stock this time.

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