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.
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.
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.
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.
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.
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.