How To Make Your Own Simple and Delicious Steak Sauce At Home
Those who’ve been around for forevers, especially when I food blogged a lot, know I like to make stock reductions. I principally do beef or chicken stock but have done a few others, and various sauces.
Over those years, I often wrote out the process in many posts but decided to make a short instructional video for my massive Memorial Day grilled T-Bone (1.3 pounds wet).
This will greatly up your cooking game and once you have the fundamentals and process down, you can make all sorts of variations from the classic shallot/mushroom/red wine deal. This one uses leftover red onion, green bell pepper, and a jalapeño. Tonight, I’m probably going to make a red chili sauce reduction to go over a huge grilled burger patty. So here you go.
This is really a very simple and easy process to derive a great benefit from your cooking efforts. Turn a mundane piece of meat or poultry into something worthy of a fine restaurant. Dazzle friends and family.
And, even if you don’t cook or don’t do complex, you can share this with the folks in your life who do put food in front of you…gentle suggestion, of course.
And for you backyard grill masters out there, who wants to be the recognized King of the Neighborhood? All the guys source good meat. All the guys have various decent grilling and smoking techniques. Some even make their own BBQ sauce. But do they reduce a couple gallons of beef stock into a pint, plus your secret spice mix?
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Cippolini onions.
Grilled a few cippolinas with pork chops last night. Cooking time is about the same, as they’re about the same thickness as a chop. Sweet and tender with smoky flavor.
Awesome, thank you!
the reduction I made the other day after one of your suggestions was really great…. wine, shallots etc per Bourdain. It took forever because I made my own stock, but I am going to try and make it a cooking habit with the carton stock as it really dresses up a meal.
ramon
Any reason not to sweat out the onions before the first simmer?
No particular reason, but I find it unnecessary and I didn’t need any butter flavor or added fat. Plenty of fat in the steak.
Right, I guess I’m usually searing the steak first and getting the fond in the sauce. But it’s nice to be able to do this long of a reduction by doing the sauce first.
Yea, you can make it far ahead of time, cover, then reheat. Or, I just keep the covered pan next to a burner on low, and it keeps it warm while I grill.