On 11/22/2015 11:53 AM, Cindy Hamilton wrote:
> On Sunday, November 22, 2015 at 11:09:30 AM UTC-5, jmcquown 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>
>
> If you're committed to eating only a small amount of meat at a meal,
> thin slicing makes a small amount look like more, makes it take longer
> to eat, and makes serving steak familiar, more like other meals.
>
I'm not committed to eating a small amount of anything. That's not what
the OP said, either.

> The dipping sauces remind me of fondue Bourguignonne. Nobody complains
> about dipping sauces when the steak has been cut up and cooked by
> immersing it in hot oil at the end of a little fork.
>
> Cindy Hamilton
>
I wouldn't complain about that sort of fondue because I've never made
it. I have a fondue pot. I could do that if I wanted to but I don't.
I use it for cheese fondue.

The OP said he tried some wasabi oil on "a piece of tenderloin about the
size of a walnut". He didn't indicate he dredged the rest of the steak
in wasabi oil, nor was he looking for dipping sauces.

Sorry, I still prefer a good quality beef steak that doesn't need
anything but S&P. I have never been one to tart up steaks with A1 or
Heinz 57, much less mixed with soy sauce or bottled BBQ sauce. YMMV.

Jill