Wayne Boatwright wrote in
.184:


A lot of places over here look at me like I'm crazy when I ask for
it!! They're used to people saying they want pepper sauce, mushroom
sauce or diane sauce........ which is basically flavoured gravy.

I have gravy on my chicken, and roast beef....... not on a char
grilled steak!!




That would be me, too. Now, I do like a side of sauteed mushrooms
and/or sauteed onions with the steak, but not a sauce.



I'd go the mushy's (I sautee them in butter, with crushed garlic and
some chopped parsley), but I'd have to say 'no' to the onions, as much
as I love them :-(

Within 30mins of eating onions, I become a mobile Deadly Gas Machine!!


Dosn't happen with *any* other food........ just onions.


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

Steve Y wrote:
Jamie Oliver's steak sarnie recipe uses rosemary as it happens.

As for butter, butter used during cooking is for colour surely ?
Adding a pat of butter to a cooked steak is a quick way of adding
something to the plate to mop up with the rest of the juices at the
end of the meal in my opinion

Steve

He didn't make a sauce. Just added butter to the pan and doused it over the
ribeye. I've had it that way (not that I ever ate at one of his
restaurants) and it's delicious. But then, he simply seared the steak - it
was medium-rare (if that) and the butter just added to it. Julia Childs
would have approved, I'm sure

No one mentioned the artichoke hearts. Griddled and looking oh so good!

Jill

"James Silverton" wrote in news:YYHUj.8724
$0L.1748@trnddc07:

PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):

I like a large splodge of garlic butter on my steaks.

Can't argue with that!

A lot of places over here look at me like I'm crazy when I ask
for it!! They're used to people saying they want pepper sauce,
mushroom sauce or diane sauce........ which is basically
flavoured gravy.

Isn't Sauce Bernaise basically flavored butter? It is served on
Filet Mignon.



Quite a few ingredients go into Bernaise....... not just butter.

http://www.taste.com.au/recipes/11483/bearnaise+sauce

I think Bernaise is more about the egg yolk, with the butter just as a
thickener.



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

PeterLucas wrote on Thu, 8 May 2008 19:03:29 +0000 (UTC):

PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):

I like a large splodge of garlic butter on my steaks.

Can't argue with that!

A lot of places over here look at me like I'm crazy when I
ask for it!! They're used to people saying they want pepper
sauce, mushroom sauce or diane sauce........ which is
basically flavoured gravy.

Isn't Sauce Bernaise basically flavored butter? It is served
on Filet Mignon.

Quite a few ingredients go into Bernaise....... not just
butter.

http://www.taste.com.au/recipes/11483/bearnaise+sauce

I think Bernaise is more about the egg yolk, with the butter
just as a thickener.

It's not worth fighting about it. I never really liked it and
eating it would now be unwise. However, it's about 50% by weight
butter.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On 2008-05-08, jmcquown wrote:

I've never heard of slow cooking a steak then searing it. Sounds odd to me.

Not original. Some tv/celeb cook/chef advocated that approach some years
back. Claimed searing meat didn't really seal in juices (I tend to agree)
and so was pointless and searing should be done as a finishing step. I
don't recall who it was and it didn't seem to garner much attention.

nb

"James Silverton" wrote in
news:SdIUj.8729$0L.7607@trnddc07:

PeterLucas wrote on Thu, 8 May 2008 19:03:29 +0000 (UTC):

PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):

I like a large splodge of garlic butter on my steaks.

Can't argue with that!

A lot of places over here look at me like I'm crazy when I
ask for it!! They're used to people saying they want pepper
sauce, mushroom sauce or diane sauce........ which is
basically flavoured gravy.

Isn't Sauce Bernaise basically flavored butter? It is served
on Filet Mignon.

Quite a few ingredients go into Bernaise....... not just
butter.

http://www.taste.com.au/recipes/11483/bearnaise+sauce

I think Bernaise is more about the egg yolk, with the butter
just as a thickener.

It's not worth fighting about it.


Agreed.

I never really liked it and
eating it would now be unwise. However, it's about 50% by weight
butter.


Probably.

But our 'gravy' over here is made with flour put into the pan drippings,
with beef/chicken stock cubes and seasonings added, then water.

Served in most places, they call it a 'sauce'. Gravy seems to be a 'low
brow' term for them.


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

And that doesn't count as a sauce ? Or "au jus" as the colonials might
call it ?

S

jmcquown wrote:
Just added butter to the pan and doused it over the
ribeye.

On Thu, 08 May 2008 19:14:31 GMT, notbob wrote:

On 2008-05-08, jmcquown wrote:

I've never heard of slow cooking a steak then searing it. Sounds odd to me.

Not original. Some tv/celeb cook/chef advocated that approach some years
back. Claimed searing meat didn't really seal in juices (I tend to agree)
and so was pointless and searing should be done as a finishing step. I
don't recall who it was and it didn't seem to garner much attention.

Probably Alton Brown. His recipe for roast beef it the same - cook
slowing to raise internal temperature, rest while oven is cranked up,
sear outside for Maillard effect flavor components.

She who must be obeyed is very fussy about how her steak is prepared.
'Slow baking' the steak to the proper internal tempurature, letting it
rest, and then quickly pan searing it allows turns out to be a more
consistent method for me and compensates for variations in starting
internal tempurature, pan/grill tempurature, steak thickness, etc.

Steve Y wrote:
And that doesn't count as a sauce ? Or "au jus" as the colonials
might call it ?

S

"Colonials"? LOL

I suppose if you call melted butter a sauce, okay.

Jill

In article ,
PeterLucas wrote:

But our 'gravy' over here is made with flour put into the pan drippings,
with beef/chicken stock cubes and seasonings added, then water.

Served in most places, they call it a 'sauce'. Gravy seems to be a 'low
brow' term for them.

I don't think I have ever put stock cubes into gravy. Salt, yeah, but
not stock cubes (which are just meat-flavouring flavoured salt, anyway).

Pan juices, water, cornflour, salt, pepper, maybe a bit of rosemary...
that's it.

Miche

--
Electricians do it in three phases

Miche wrote:

I don't think I have ever put stock cubes into gravy. Salt, yeah, but
not stock cubes (which are just meat-flavouring flavoured salt, anyway).

Maybe not stock cubes, but commercial demi-glace of various kinds (e.g.
Aromont products), Liebig meat extract (3 kg meat per 100 g extract), or
Englert meat or chicken extract (respectively 3 kg meat or 2 kg chicken
per 100 g extract) are used often enough. They all happen to be in the
form of paste but could very well be marketed as stock cubes.

Victor

"Cindi - HappyMamatoThree" wrote

One restaurant we visited not to long ago, though the name
escapes me, offered several butters the ones we tried were all
delicious. They were horseradish butter, garlic butter, plain
butter (it was salted), blue cheese butter (This was
delicious. I need to make this at home.). Much better than
steak sauce ever thought about being.

Cindi

Ummmmmm the horseradish or blue cheese butter both sound deeeee-
lish!

"Dave Bugg" wrote in
news:XuNUj.2290$Kf.2223@trndny07:

sandi wrote:
"Cindi - HappyMamatoThree" wrote

One restaurant we visited not to long ago, though the name
escapes me, offered several butters the ones we tried were all
delicious. They were horseradish butter, garlic butter, plain
butter (it was salted), blue cheese butter (This was
delicious. I need to make this at home.). Much better than
steak sauce ever thought about being.

Cindi

Ummmmmm the horseradish or blue cheese butter both sound deeeee-
lish!

What are you? A Rachel Ray groupie? :-)

LOL! I am not a RR groupie. In fact I think I've seen her show a
max of 4 times.

Miche wrote in
:

In article ,
PeterLucas wrote:

But our 'gravy' over here is made with flour put into the pan
drippings, with beef/chicken stock cubes and seasonings added, then
water.

Served in most places, they call it a 'sauce'. Gravy seems to be a
'low brow' term for them.

I don't think I have ever put stock cubes into gravy. Salt, yeah, but
not stock cubes (which are just meat-flavouring flavoured salt,
anyway).

Pan juices, water, cornflour, salt, pepper, maybe a bit of rosemary...
that's it.



I used to make all my own gravies (back in the day!!) and even taught a
few women how to make it properly. But now, with the advent of quite a
few *very* lovely prepared sauces/gravies, I rarely do it. It comes down
to a time thing.

We've used the Continental and Gravox range.

http://www.unilever.com.au/ourbrands...oducts/default.
asp?linkid=dropdown


http://www.gravox.com.au/Products/Li...viesAndSauces/


Both sites don't actually show all their products. I use a Caramalised
onion and Garlic (not as often as I'd like too!), Char Grilled Steak,
Beef with Shiraz.

I was sceptical to start with about using them, but they're just as
good, if not better than anything I'd make at home.

*Although*, I did do a Shiraz reduction sauce that everyone wanted more
of....... but it took a lot of fluffing around and about 15mins to do.
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

sandi wrote:
"Cindi - HappyMamatoThree" wrote

One restaurant we visited not to long ago, though the name
escapes me, offered several butters the ones we tried were all
delicious. They were horseradish butter, garlic butter, plain
butter (it was salted), blue cheese butter (This was
delicious. I need to make this at home.). Much better than
steak sauce ever thought about being.

Cindi

Ummmmmm the horseradish or blue cheese butter both sound deeeee-
lish!

What are you? A Rachel Ray groupie? :-)

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan