On 11/22/2015 9:46 AM, Gary wrote:
> cshenk wrote:
>>
>> Mark Thorson wrote in rec.food.cooking:
>>
>>> I've tried it on a bunch of things, but
>>> nothing really stood out until . . .
>>>
(snippage)

>>> There was a piece of tenderloin about the
>>> size of a walnut attached, which I cut off
>>> while it was still warm to test. Very good.
>>> I let it cool for half an hour or so, then
>>> chilled it. Then I sliced it into thin
>>> strips. They were good. In the past I
>>> would eat them with a little sharp Dijon
>>> mustard, but wasabi oil is much better.
>>> It's just the pure flavor without the
>>> vinegar and mustard seed meal. Just pure
>>> sharpness on rare beef. Exquisite.
>>
>> Sounds good Mark. Might be a little hot for me though.
>>
>> I like to make a dipping sauce set to the side with a steak piece.
>> Usually 2 or 3 and we all share them (except Charlotte skips the hotter
>> one, which isn't super hot but has some flavor to it). Nothing truely
>> fancy here but key is at least one will be mild, and one with a medium
>> level of heat to it.
>>
>> They vary but some common ones:
>>
>> Worstershire and A1 (I'm thinking A1 has it already but this shifts it
>> a little)
>>
>> Heinz-57 doctored with a hotter type BBQ (variety of BBQs used)
>>
>> Wasabi, soy sauce, thinned with some mayo
>>
>> Brown spicy mustards (sometimes mixed with a little horseradish)
>>
>> Hot-Sweet chicken sauce (normally add some worstershire, A1 or Cholula
>> to it)
>
> Sorry to requote all that people but it all seems relevant.
> Dips, spices, A1, etc, etc on a good ribeye or a strip steak
> sounds just so wrong to me. Use that stuff on a cheaper steak maybe.
>
> For me, a good cut of beef stands alone, just add some salt.
>
I agree. Then again, I like a good tender cut of beef.

The need for all those sauces and thin slicing sound like it needed some
help. <shrug>

Jill