Saucy

[Shadow Wolf]

Medium is fine.... but to each their own.

MURDERER!

 

[Martin]

I love thai curries. Had a great chicken green curry a few nights ago.

Curries are great. So many possibilities.

 

[Subduction Zone]

Because fat is a carrier for taste and that has to be opened up. The fat has to be at least glassy, at best slightly singed. You don't get that in two and and a half minutes.

That depends on high high your heat is. And with Sous Vide you do open up the fat and yet can cook your meat rare. No need to ruin it.

 

[ChristineM]

When I make a t-bone, it's skillet seared in a cast iron skillet and then cooked (still the skillet) in the oven. Medium-rare is the most done the outside can be without ruining the meat. The middle is still basically rare around the bone. But any more done and it starts to lose flavor, dry up, and toughen up.
But I don't usually serve them sauced. They're well seasoned and spiced and flavored, and served with a sweet role to soak up the juices with.

Interesting, i use a cast iron skillet but have never cooked steak in the oven, i might give it a try

 

[ChristineM]

Bah! It's the lumpen oaf to it's far more elegant cousins, andouille and chorizo!

I am partial to saucisson sec.

 

[Martin]

Pesto sauces are tasty, though I confess I buy them from the supermarket.

 

[Heyo]

That depends on high high your heat is. And with Sous Vide you do open up the fat and yet can cook your meat rare. No need to ruin it.

Steak, for me, is a fast food. Something to slab on the grill when you don't want to cook properly. I don't mind having a leg of mutton in the oven for 10 hours (at 80° C), but steak?

 

[ChristineM]

Pesto sauces are tasty, though I confess I buy them from the supermarket.

I do sometimes make my own but they usually need far more basil than i have available so supermarket it is for most of the time.

A quick meal, cook some pasta, drain, add a jar of pesto, mix well while warming.

Or a baguette with mozzarella and pesto.

Simple but delicious

 

[Subduction Zone]

Interesting, i use a cast iron skillet but have never cooked steak in the oven, i might give it a try

Look up the "Reverse Sear" method of cooking a steak. If you have a good food thermometer you can have more success. Cook it in the oven at a lower temperature until it is a bit cooler than your end temp. At least 5 degrees to 10 degrees Fahrenheit, half that in Celsius. Then for the end sear it in your cast iron at a high temperature to get that bit of a crust and flavor. It can be quite tasty.

 

[metis]

Sauces are for those of us whom are sophistimicated.

 

[metis]

Tried sriracha?

Oh ya!!!

 

[Shadow Wolf]

Tried sriracha?

I use it to make a copycat of Buffalo Wild Wings Asian Zing sauce.
Which much like their Thai Curry Sauce I use it on tons of stuff.

 

[crossfire]

But cannot face up to a nice juicy rare steak and pepper sauce

Coarse salt and cracked pepper on the steak, cook rare, sprinkle with fresh minced garlic and a pat of butter while it is resting on the board, deglaze the pan with balsamic vinegar and slightly reduce to form a side sauce for the steak...mmmmm

 

[ChristineM]

Coarse salt and cracked pepper on the steak, cook rare, sprinkle with fresh minced garlic and a pat of butter while it is resting on the board, deglaze the pan with balsamic vinegar and slightly reduce to form a side sauce for the steak...mmmmm

A true aficionado...

After reducing the juice i will sometimes add a little honey.