Mushroom gravy
green pepper corns gravy
garlic butter
chimmichurri sauce (spelling)
red win jus
And I cry and rage when I see someone adding tomato or HP sauce
Mushroom gravy
green pepper corns gravy
garlic butter
chimmichurri sauce (spelling)
red win jus
And I cry and rage when I see someone adding tomato or HP sauce
If it’s a place that offers “condiments” for their steaks, then I won’t get a steak.
Salt, pepper, and some garlic butter is all that’s needed.
With the exception of tomato and HP, I'd be happy with any of those listed, but always on the side, never over the steak.
Wot no Sweet chilli sauce and mayonnaise
Nothing wrong with an egg on top either. Apart from tomato sauce and the gay option, I'm cool with all the choices.
But I don't see Bernaise sauce in that Poll- major omission!
Or-
teriyaki
mustard
fried onion
Worcester
cheese sauce
pastry & pate (for Wellington style)
Herbed breadcrumb (schnitzel)
chilli sauce- various types
adobo
No doubt I've left some out. In short, there are many decent toppings you can add to steak.
Willy's a bastard!!!!
Unfortunately, I spelled pescatarian wrong. But I guess that's on brand for me anyway and it got the job done!
ETA: I noticed you have not yet selected the appropriate poll option. Go on, you know you should. Go and join Jeff!
The best condiment to a nice tenderloin steak is a ice cold Leo!!
I am sure you all will say "that goes withies saying", well perhaps not the Leo part. But the only thing I would put on my steak would be A1 stake souse , which I finally found at Lazada.
I don't often eat steak but when I do, I want it to be just steak and the steak has to be a NY strip which I cant find in Thailand. (any suggestions would be appreciated) or I buy a nice big piece of tenderloin at Macro, I cut it in 3/4 inch thick steaks ,vacuum seal , and freeze. Which is what I have in my freezer now
Last edited by Buckaroo Banzai; 26-06-2021 at 07:47 AM.
The sooner you fall behind, the more time you have to catch up.
I would like to add "wrapped in bacon".
Cuts of Steak Explained and Which Are the Best - Delishably
I'd be trying something like Paleo Robbie rather than Macro for decent steak.
Stuffed with oysters and cooked carpetbag style. A great old aussie favorite that.
You can, but it's called Striploin here and everywhere else in the world outside on Nth America. You won't find Porterhouse here either but you'll find steaks cut off the large end of whole t-bones as another example of potato-potatoe. At the end of the day it's just the larger side cut off a t-bone steak, the smaller side being tenderloin. Paleo Robbie has some excellent NZ strip steaks if you can't find them locally.
As for what goes best with steak, to me the correct answer is whatever you like! I'd be giving HP a swerve out of what's in the Poll personally but if that's what you like, go for it! Would also be suggesting Worcestershire sauce, caremelized onions, sauteed mushrooms, prawns in a white sauce, and the resting juices of a pan fried steak as other toppings that work well. But lately I've been adding nothing, just plain steak (or lamb) that's been well seasoned and adding extra flavours into the side dishes to keep things interesting.
Then there are dry rubs- do they count as a condiment? Hard to beat a good cajun style.
[QUOTE=Headworx;4276792]As for what goes best with steak, to me the correct answer is whatever you like! I'd be giving HP a swerve out of what's in the Poll personally but if that's what you like, go for it! Would also be suggesting Worcestershire sauce, caremelized onions, sauteed mushrooms, prawns in a white sauce, and the resting juices of a pan fried steak as other toppings that work well. But lately I've been adding nothing, just plain steak (or lamb) that's been well seasoned and adding extra flavours into the side dishes to keep things interesting. [/QUOTE
And plain old Hot English Mustard was a fav of mine back in the Black Stump days.
I like steak with my steak.
Got a sirloin languishing in my freezer at the moment, am inspired to go for a Steak Diane tomorrow.
Yeah that's another one! Had a close friend from England years ago (Liverpool to be precise if that makes a difference) that just had to have hot English mustard spread on top of his steak like marmalade on toast! Not for me thank you, but that's what he liked and that's what mattered.
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