Thread: Steak sauce yay or nay?

As others have said, once you've had a REAL steak, seared on both sides immediatly to lock in juices, and aged, seasoned corretly, and allowed time out of the fridge to get to room temp, you'll have a succulent piece of meat in 10-15 minutes, any way you like it (med. rare for me.)
My wife recently picked up a a rub in the spice area: McCormick Grill Mates "Montreal Steak". We used it on some rib-eye (Safeway Ranchers Reserve brand) and OMG, for once I didn't need any Steak Sauce (A1). Yes, I use it on 'average' steaks. But not with this rub. She rubbed a few pieces overnight and 20-30 minutes before BBQ the next day, we had the most flavorful meat I've tasted outside of Alexanders! Honest.

Today it's tri-tip.

I'm grilling right now as I type... back to the BBQ!

ah, just a few pics:

^^

I like the Montreal rub on better quality grocery store steaks. For dry aged stuff from the butcher's shop, I usually use salt, fresh cracked pepper and olive oil. Wait 2-3 hours at room temp and onto the grill or into the pan.

No Sauce, No Sir

Depends on what you mean by "steak sauce." Deglazing the pan with some good red wine, minced shallots and heavy cream after searing a steak can be good on lesser cuts.

Originally Posted by HPP

A good steak needs no sauce!

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