Cruzer 1,996 Posted June 19, 2016 More expensive cuts are already tender enough and don't need any "sauce" Agree.. But I guess I'd also use it on these cuts if I accidentally overcooked it. We've all done it, anyone who's says they've not is lying. Share this post Link to post Share on other sites
Chronic Husker 86 Posted June 19, 2016 IMO; "sauce" should only be a "marinade" for cuts that are not as tender - you marinate for 24-48 hrs. to break down or tenderize tougher pieces - like London Broil Shoulder Steak, or Flap Meat Sirloin Tips. These cuts are plenty flavorful once they are tenderized. More expensive cuts are already tender enough and don't need any "sauce" What's embarrassing is that you clowns get a lesson on steak from a focking guy from New England. 1 Share this post Link to post Share on other sites
TD Ryan2 316 Posted June 19, 2016 Agree.. But I guess I'd also use it on these cuts if I accidentally overcooked it. We've all done it, anyone who's says they've not is lying. Sure. But you're onto something here... you go to a restaurant with "peppercorn New York strip" as a special, you know they've over ordered inventory and are trying to move tired product. "Sauces" are often masks that are hiding something. Share this post Link to post Share on other sites
Sho Nuff 720 Posted June 20, 2016 Almost any real steak, no sauce unless its a glaze or part of the meal. Had flank steak yesterday marinates. But also made up a garlic/soy/ginger/sriracha dipping sauce. Damn tasty. Share this post Link to post Share on other sites
dain11279 985 Posted June 20, 2016 Nothin' sets off the flavor of a steak like some ketchup Watched that last week. Underrated comedy If you put ketchup on your steak it's a good chance you're an assh0le Share this post Link to post Share on other sites
Hardcore troubadour 16,017 Posted June 20, 2016 Watched that last week. Underrated comedy If you put ketchup on your steak it's a good chance you're an assh0le The second one wasn't as horrible as you woukd think Share this post Link to post Share on other sites
patweisers44 872 Posted June 20, 2016 I do not use ketchup on anything any more. It is about the worst condiment for any situation. Anything ketchup could go on, BBQ sauce would be better. French Fries and once in a while on a burger. That's the extent of my ketchup intake. Share this post Link to post Share on other sites
patweisers44 872 Posted June 20, 2016 "special" sauce Ketchup and Mayonaise? or were you referring to Bronco Burger's version-- Thousand Island dressing. Share this post Link to post Share on other sites
Hardcore troubadour 16,017 Posted June 20, 2016 Ketchup and Mayonaise? or were you referring to Bronco Burger's version-- Thousand Island dressing. I really hate bronco burger. Ever since they started with the chicken nuggets, it all went downhill. Share this post Link to post Share on other sites
Cruzer 1,996 Posted June 20, 2016 Came across a great deal on some chuck eye steaks last night. Very underrated cut of meat. I have those marinating today. Prolly going to sear these off in my cast iron, then finish in the oven. Share this post Link to post Share on other sites
Jetdoc 20 Posted June 20, 2016 I like my steak blackened. No need for sauce. 1 Share this post Link to post Share on other sites
TD Ryan2 316 Posted June 20, 2016 Came across a great deal on some chuck eye steaks last night. Very underrated cut of meat. I have those marinating today. Prolly going to sear these off in my cast iron, then finish in the oven. Chuck Steak... chuck eyes, chuck mock tenders, and even blade steaks... Tough, tough steaks. Very tasty, lots of fat and marbling - but tough. So you'll need to marinate 'em... even better for stew and slow cooking - actually the BEST for stew and slow cooking because of all the natural flavor. See, the Chuck is above the ribs... think of your own mammal anatomy - the chuck is from your sternum to the base of your neck, including your shoulders - all parts that move and work a lot therefore making the tissues sinewy and tough. This is why Loin is so much better - everything from your ribs to hips doesn't move as much (including right down either side of your spine where a tenderloin is on eash side). Then you get below the loin and into the hips and upper legs - hips and rounds - lean stuff, but again a working area of the anatomy and a bit tougher. You enjoy your tasty but chewy chuck steaks - shoulda' splurged and just bought ribeyes - then you'd get tasty and tender all in one without the need for any "sauce". Share this post Link to post Share on other sites
DankNuggs 305 Posted June 20, 2016 On filet's i generally just like some salt, on other stuff it depends. I had a NY strip at an overpriced steakhouse that had a hot pepper jelly kind of sauce that was amazing. I wouldn't get all elitist in any case. If you like sauce, eat sauce with it, or dont. It doesn't define you or your standing as a human being. Share this post Link to post Share on other sites
IGotWorms 4,063 Posted June 20, 2016 On filet's i generally just like some salt, on other stuff it depends. I had a NY strip at an overpriced steakhouse that had a hot pepper jelly kind of sauce that was amazing. I wouldn't get all elitist in any case. If you like sauce, eat sauce with it, or dont. It doesn't define you or your standing as a human being. The issue is you can have a subpar piece of meat drenched in sauce that will taste basically the same as a great piece of meat drenched in sauce. So why bother getting a great piece of meat if you're just going to cover it up with a sauce? It's tragic, and wasteful. Now if you're getting a sh1t cut of meat at Walmart, then by all means go wild with the sauce you poor bastard. Share this post Link to post Share on other sites
Cruzer 1,996 Posted June 20, 2016 Tough, tough steaks. Very tasty, lots of fat and marbling - but tough. So you'll need to marinate 'em... even better for stew and slow cooking - actually the BEST for stew and slow cooking because of all the natural flavor. I actually prefer blade steak for my stews and beef tips. 1 Share this post Link to post Share on other sites
Cruzer 1,996 Posted June 20, 2016 See, the Chuck is above the ribs... think of your own mammal anatomy - the chuck is from your sternum to the base of your neck, including your shoulders - all parts that move and work a lot therefore making the tissues sinewy and tough. This is why Loin is so much better - everything from your ribs to hips doesn't move as much (including right down either side of your spine where a tenderloin is on eash side). Then you get below the loin and into the hips and upper legs - hips and rounds - lean stuff, but again a working area of the anatomy and a bit tougher. But yea, I do prolly 30 cooks a year for people and parties just with my smokers, several others in house - and I cook about 3 days a week at home. I'm pretty versed in the cuts of meat and anatomy of the animal. Share this post Link to post Share on other sites
DankNuggs 305 Posted June 20, 2016 The issue is you can have a subpar piece of meat drenched in sauce that will taste basically the same as a great piece of meat drenched in sauce. So why bother getting a great piece of meat if you're just going to cover it up with a sauce? It's tragic, and wasteful. Now if you're getting a sh1t cut of meat at Walmart, then by all means go wild with the sauce you poor bastard. Its not tragic or wasteful if you enjoy it. Good meat has better texture, whether or not you use a little sauce. And who cares what other people think who aren't eating it? Seems utterly irrelevant to me. I have friends who make fun of the beer i drink. I like microbrews and IPA's, but out in the sun i like light beer, and I'll ham it up to rile them up... Who cares if i drink a bud light lime while i mow the lawn or play golf? I like it, and thats good enough for me. 1 Share this post Link to post Share on other sites
IGotWorms 4,063 Posted June 20, 2016 Its not tragic or wasteful if you enjoy it. Good meat has better texture, whether or not you use a little sauce. And who cares what other people think who aren't eating it? Seems utterly irrelevant to me. I have friends who make fun of the beer i drink. I like microbrews and IPA's, but out in the sun i like light beer, and I'll ham it up to rile them up... Who cares if i drink a bud light lime while i mow the lawn or play golf? I like it, and thats good enough for me. To use your beer analogy properly, it'd be like drinking guiness out of a focking can. Sure you can do it but it's just wrong. Share this post Link to post Share on other sites
Bier Meister 1,774 Posted June 20, 2016 To use your beer analogy properly, it'd be like drinking guiness out of a focking can. Sure you can do it but it's just wrong. Do you put salt and pepper on your steaks? If so, why? Share this post Link to post Share on other sites
cmh6476 1,154 Posted June 20, 2016 no, I think the better anology would be adding tomato juice to your ipa Share this post Link to post Share on other sites
Jetdoc 20 Posted June 20, 2016 Who cares if i drink a bud light lime while i mow the lawn or play golf? I like it, and thats good enough for me. Exactly! You go girl! If I want to mow the lawn in a microbikini and high heels with a dill do hanging out my bung hole, who cares as long as I like it! Just pour some A1 and ketchup on me and call me ready for dinner. Share this post Link to post Share on other sites
DankNuggs 305 Posted June 20, 2016 To use your beer analogy properly, it'd be like drinking guiness out of a focking can. Sure you can do it but it's just wrong. my beer story wasn't an analogy, it was just me getting a kick out of people acting high brow over trivial stuff. To them being a beer snob somehow fulfills some type of self imagery or stature which i find funny and will ridicule. They are also bourbon snobs, and bigger bourbon snobs than beer snobs. Share this post Link to post Share on other sites
DankNuggs 305 Posted June 20, 2016 Exactly! You go girl! If I want to mow the lawn in a microbikini and high heels with a dill do hanging out my bung hole, who cares as long as I like it! Just pour some A1 and ketchup on me and call me ready for dinner. Its good to be comfortable in your own skin. Probably tough as a jets fan, so hug those steak condiment commandments close... Share this post Link to post Share on other sites
IGotWorms 4,063 Posted June 20, 2016 Do you put salt and pepper on your steaks? If so, why? Salt always pepper usually. Brings out the flavor of the meat. A ha! you say, so does a sauce. But that is a fallacy (slippery slope) Share this post Link to post Share on other sites
Bier Meister 1,774 Posted June 20, 2016 Salt always pepper usually. Brings out the flavor of the meat. A ha! you say, so does a sauce. But that is a fallacy (slippery slope) I am only drawing on the parallel between seasoning and sauces.... flavor Share this post Link to post Share on other sites
IGotWorms 4,063 Posted June 20, 2016 I am only drawing on the parallel between seasoning and sauces.... flavor You are the expert chef here: would you, and under what circumstances, add a sauce to a great cut of beef? Let's say prime ribeye, strip, etc. Share this post Link to post Share on other sites
Bier Meister 1,774 Posted June 20, 2016 You are the expert chef here: would you, and under what circumstances, add a sauce to a great cut of beef? Let's say prime ribeye, strip, etc. Absolutely...... answered as such earlier. I don not marinate or drown them, but love them as enhancers. Not talking about A1 or 57.... those are fine for some sandwiches. I am speaking more to classic sauces and their derivatives. Edit: I cannot imagine primrib without au jus 1 Share this post Link to post Share on other sites
Bert 1,129 Posted June 20, 2016 Absolutely...... answered as such earlier. I don not marinate or drown them, but love them as enhancers. Not talking about A1 or 57.... those are fine for some sandwiches. I am speaking more to classic sauces and their derivatives. Edit: I cannot imagine primrib without au jus Share this post Link to post Share on other sites
MDC 8,074 Posted June 20, 2016 I kill the cow with my bare hands and eat it raw right off the carcass. Any other way and you're a weak sissy beta boy and probably ghey with boobs. Share this post Link to post Share on other sites
parrot 790 Posted June 20, 2016 Watched that last week. Underrated comedy If you put ketchup on your steak it's a good chance you're an assh0le There's a better chance if you care what someone else puts on their steak you're an assh0le. Share this post Link to post Share on other sites
wiffleball 4,797 Posted June 20, 2016 Bordelaise, Bearnaise,. Misc. Demis I can't even imagine bernaise sauce On a good piece of meat. But then again, I don't understand why people f*** up this week good grilled asparagus With that stuff either. I imagine If you're going to go with a Bordelaise sauce, You would have no problem with a mushroom marsala sauce As well?I am engine if you're going to go with the border lays sauce, you have no problem with a mushroom sauce sounds as well? Goes excellent With a nice piece of veal. Course in texas the favorite meat dish is a ribeye slaughtered in ranch dressing. Share this post Link to post Share on other sites
Bier Meister 1,774 Posted June 20, 2016 A traditional marsala is good on chicken and veal cutlets. A little sweet for steak.... but you can change it a little by adding some demi and less marsala. But yes, I am usually going to like a sauce with mushrooms and wine. They also go well with the sides (potatoes) Share this post Link to post Share on other sites
shotsup 836 Posted June 20, 2016 When I was a kid I hated skirt steak. Don't know why but remember thinking it left an unpleasant taste on the roof of my mouth (softball - go get 'em cowboy) anyway today I focking love that cut of meat. Calling butcher tomorrow to order a few pounds mariamted for the weekend BBQ on the beach. If I see someone put ketchup on it I will slap them upside the head. Share this post Link to post Share on other sites
Hardcore troubadour 16,017 Posted June 20, 2016 When I was a kid I hated skirt steak. Don't know why but remember thinking it left an unpleasant taste on the roof of my mouth (softball - go get 'em cowboy) anyway today I focking love that cut of meat. Calling butcher tomorrow to order a few pounds mariamted for the weekend BBQ on the beach. If I see someone put ketchup on it I will slap them upside the head. I have come around on the skirt steak as well. I think others have too, the price has gone up. Share this post Link to post Share on other sites
dain11279 985 Posted June 21, 2016 There's a better chance if you care what someone else puts on their steak you're an assh0le. Oh without a doubt. And I don't really care, it's just the dumbest thing I've ever heard Share this post Link to post Share on other sites
Sho Nuff 720 Posted June 21, 2016 Bordelaise, Bearnaise,. Misc. Demis Place I used to go to (copper cellar in Knoxville) had a great Au Poivre. Love that peppercorn crust and cognac cream sauce with it. 1 Share this post Link to post Share on other sites
Djgb13 2,339 Posted June 21, 2016 Place I used to go to (copper cellar in Knoxville) had a great Au Poivre. Love that peppercorn crust and cognac cream sauce with it. Hell yes. That's the type of steak I've recently fell in love with. That peppercorn crust is fantastic Share this post Link to post Share on other sites
Bier Meister 1,774 Posted June 21, 2016 Place I used to go to (copper cellar in Knoxville) had a great Au Poivre. Love that peppercorn crust and cognac cream sauce with it. While not my goto. I do like it and it is in the same category. The richer sauces got well with steak (along with bigger red wines). Share this post Link to post Share on other sites
