Cindy Hamilton wrote in rec.food.cooking:

> On Sunday, November 22, 2015 at 11:09:30 AM UTC-5, jmcquown wrote:
> > 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>
>
> 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.
>
> 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

Smile, to me they remind me of the orient were you had the little side
bowls of this and that which might match many items at the table.



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