Steak is a unique dish. In appearance, this is just a roasted piece of beef, cooked almost without seasoning, only with black pepper and salt. But fans around the world have a huge amount of this dish, they even open special places for them - steakhouse, where you can find roasted meat for every taste. The custodians of culinary traditions say: steak is good in itself and everything with which it can be supplemented is a glass of good wine. However, gourmets seeking new taste sensations prefer to shade the taste of roasted meat with the help of fragrant gravy. The sauce for steak allows you to give the dish a new flavor, making the pleasure of its use even more vivid.
Cooking Features
Recipes for sauces for steaks can be very different, so there is no uniform technology for their preparation. However, there are several recommendations that can help make your culinary experiments as successful as possible.
- True connoisseurs of beef steaks say: the sweet and sour sauce is absolutely not suitable for them. However, you can meet another opinion: sauces based on berries and fruits are an ideal complement to meat and the way it is processed is not able to change this situation. Both are right. This steak is made from beef, which is in bad harmony with sweet and sour seasoning. These types of gravy are more suited to fat meat, poultry, fish. However, today grilled pork and roast turkey breast are also called steaks, and even salmon steak can be found on the menu of many restaurants. Submit to these dishes sweet and sour sauce will not be a mistake.
- For obtaining a sauce with a harmonious taste, strictly follow the proportions indicated in the recipe and the recommended technology of preparation. The taste of the finished product depends on the ratio of seasonings and other components.
- Use high quality food for sauces. This also applies to alcoholic beverages, if they are included.
- Prepare the sauce in advance, as it is served cold. The steak itself must be hot. If you first make the meat, and then the sauce, then it will have time to cool down earlier, and the seasoning, on the contrary, will be hot.
If you are not sure whether the sauce prepared according to your signature recipe is suitable for the steak, it is better not to risk it and make one of the classic options for seasoning this dish.
Classic wine sauce with steak
Composition:
- beef broth - 0, 25 l;
- dry red wine - 125 ml;
- brown sugar - 10 g;
- balsamic vinegar - 5 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Unsalted beef broth, place in a small saucepan with a thick bottom and place on the stove.
- Cook over low heat until the volume of the broth is halved.
- Add sugar and wine to the broth. Stir and continue to boil the sauce for 10-15 minutes. The amount of liquid in the pan should decrease during this time by 2 times.
- Add balsamic vinegar, mix. Cook for another minute and remove from heat.
- Salt and pepper the sauce to taste, mix. Previously, adding salt and pepper is not worth it, because the sauce in the cooking process is greatly reduced in volume, and, having salted it at the first stage, you risk spoiling the liquid seasoning.
Allow the sauce to cool to room temperature, pour into a saucepan and serve with hot beef steak.
Classic mushroom sauce for steak
Composition:
- fresh champignons - 70 g;
- white mushrooms - 30 g;
- cream - 150 ml;
- flour - 20 g;
- vegetable oil - 20 ml;
- nutmeg - a pinch;
- salt, pepper - to taste.
Method of preparation:
- Wash mushrooms. Pat dry with napkins. Finely chop. The smaller the pieces of mushrooms, the better, because the consistency of the future sauce depends on it.
- Heat the oil in a frying pan over medium heat, put the mushrooms in it and fry them, stirring for 5 minutes.
- Sprinkle with flour. Stir.
- After 2-3 minutes, fill the mushrooms with cream. Cream is better to pour in a thin stream, while whipping the contents of the pan with a whisk, this will help prevent the formation of lumps. If your pan has a non-stick coating, a metal whisk will not work, it is better to give preference to silicone.
- Reduce heat and simmer sauce, stirring regularly, until the contents of the pan decrease by one third.
- Add salt, pepper, nutmeg. Stir and remove pan from heat.
- Pour the sauce into a sauceboat and cool it. To speed up the process, the vessel can be put in a basin filled with cold water or put into the refrigerator.
You shouldn't be tempted to replace the champignons with porcini mushrooms in order to give the sauce a more pronounced flavor - it should emphasize the taste of the steak, and not slaughter it.
Classic Pepper Sauce with Steak
Composition:
- onions - 75 g;
- cognac - 100 ml;
- cream - 70 ml;
- black pepper peas - to taste;
- vegetable oil - 20 ml;
- salt - to taste.
Method of preparation:
- Prepare the main ingredient - black pepper. You can take it to taste. If you prefer a softer version of the sauce, 20 peas are enough; if you want to get a more pronounced pepper taste, measure a teaspoon of seasoning. Grind using a special mill or ceiling with a mortar.
- Peel and chop the onion.
- Fry it in butter until golden brown.
- Add pepper, stir and remove temporarily from heat.
- Pour over brandy and set it on fire.
- When the flame disappears, add cream, stir and return to the stove.
- Boil until the cream begins to boil.
- Remove from heat, transfer seasoning to sauceboat. When cool, serve with grilled meat.
The sauce not only has an unusual taste, but also prepares beautifully. Want to surprise guests - make seasoning in front of them.
Chimichurri sauce to steak
Composition:
- fresh parsley - 50 g;
- shallots - 50 g;
- garlic - 2 cloves;
- oregano - 3 g;
- chili flakes - 3 g;
- lemon - 0, 5 pcs .;
- olive oil - 50 ml;
- wine vinegar (6%) - 10 ml.
Method of preparation:
- Parsley wash, shake off the water, chop with a knife, it can be large.
- Cut the slices of garlic into several pieces.
- Cut the onion into several pieces.
- Put the prepared products together with oregano and pepper flakes into a blender bowl.
- Squeeze the juice from half a lemon on them.
- Grind until smooth.
- Add oil and vinegar, mix thoroughly. You can do it manually.
The sauce is cooked quickly, does not require heat treatment, there is no need to waste time on its cooling. This seasoning will appeal to lovers of tapas
Classic butter sauce for steak
Composition:
- butter - 100 g;
- fresh parsley - 30 g;
- garlic - 1 clove.
Method of preparation:
- Parsley very finely chop.
- Pass the garlic through the press.
- Mix with softened butter.
- Apply the oil mixture to the parchment, roll it into a tube and put it in the refrigerator.
Before serving hot steak to the table, it is enough to put a piece of spiced butter on it - it will give the meat a savory flavor and a pleasant creamy flavor.
Even if you are accustomed to eating steak without a side dish and seasonings, try making one of the variants of the classic sauce for it - the taste of a familiar dish will be revealed to you in a new way.
