BBQ sauce on steak? Regional ?

[deersniper]

Is that a Wyoming thing? Went to a few high end places out here and haven’t found a good steak yet.
Seriously who puts sauce on a good steak? It should just need salt and pepper

 

[TonyTheTiger]

Good steak is ruined by putting anything on it.

 

[isofahunter]

Never understood it either.

 

[deersniper]

Good steak is ruined by putting anything on it.

No salt or pepper?

 

[TonyTheTiger]

No salt or pepper?

Blood. Thats all it needs.

 

[kindabitey]

I've been to places that would throw you out if you asked for sauce.

 

[rtB]

A little garlic salt and cooked over mesquite charcoal.

BBQ sauce on a steak, no way.

 

[deersniper]

I've been to places that would throw you out if you asked for sauce.

Lol so far the cheaper the place the better the food.

 

[vh20]

Yes, a regional thing. I believe that's how it's served in HELL.

 

[MadDuner]

I used to ask for a bottle of ketchup.... just to see the expression on the server’s face.

 

[EddieNFL]

Good steak is ruined by putting anything on it.

This why the french have really good sauciers...their beef doesn't compare to ours.

 

[Maser]

Sauteed mushrooms and onions are the only toppings I'll put on my steak.

 

[deersniper]

This why the french have really good sauciers...their beef doesn't compare to ours.

Maybe why this place is so messed up. Catering to the rich and foreigners who don’t know what’s good. That and ruining good meals by trying to “be different “

Hey @Bender , aren’t you a wyomingite. ? Is all the steak ruined there or just the Teton area ?

 

[riverside jeep]

You think the steaks are ruined? Try going to a brew/pub and get a burger, every freaking one has hired a kid that just got out of culinary school and thinks that your burger needs to be a organic lean grass fed / pretzel bun / goat cheese infused with raspberry- apricot chutney , spring garden medley piece of shit with a side of air baked french potato chisel cut sticks with oregano,basil,garlic dipping sauce. NO THANKS just a nice greasy burger and fries please, maybe a bacon/ cheese burger.

 

[Switchblade]

A good steak needs nothing bt a nice dash of sea salt to bring the age and flavor out as it cooks over searingly high heat I really want to cook one in the forge on a long fork, a fast sear at 2500* to 3000* then onto a plate with a fork and knife with a little zin to wash it down

 

[Lowlight]

I have switched to only using a butcher for my meat, no grocery store.

I buy good steaks usually only thick cut stuff,

I put sauce on some and it's great

especially if I buy a couple and don't get to it, I marinate the ones on standby

I use a couple different sauces including barbecue variants and love it

 

[OldSalty]

I say eat it how you like it and fk what others think...

 

[OldSalty]

...organic lean grass fed / pretzel bun / goat cheese infused with raspberry- apricot chutney , spring garden medley...

Sounds pretty good...

And...

Ah yes, the manly way to eat versus expanding your pallate and trying new things. How dare they!

 

[Threadcutter308]

You think the steaks are ruined? Try going to a brew/pub and get a burger, every freaking one has hired a kid that just got out of culinary school and thinks that your burger needs to be a organic lean grass fed / pretzel bun / goat cheese infused with raspberry- apricot chutney , spring garden medley piece of shit with a side of air baked french potato chisel cut sticks with oregano,basil,garlic dipping sauce. NO THANKS just a nice greasy burger and fries please, maybe a bacon/ cheese burger.

Please add arugula and kale to your list.

Having a hard time even finding a decent fucking club sandwich these days. Oh, and some Einsteins have decided that Caesar salad needs to be made from kale. Some fingers need to be broken......

 

[EddieNFL]

I say eat it how you like it and fk what others think...

That's not very...woke.

 

[Sean the Nailer]

I've said it before, cooking the steak in a sous-vide (1 1/2" thick) and then burning a crust on the outside with a torch gives a truly incredible steak. Second to that would be cooking one in our tandoor (900 degrees) and that is very good too.

But yes, just simple salt and pepper is all that's needed. Depending on the cut and the mood, some 'Finishing Butter' during the resting stage fits the bill nicely.

We don't get/do steaks here very often, so when we do,,,, we definitely do the best we can do make them the bestest possible. The rest of ya'll's that compare your "Tuesday lunch steak" with your "Wednesday supper steak" can "go be rich somewhere else"......Haaaaaaaaaaaa

We get by,

 

[Sixfivesavage]

Grill marks bud.

 

[The DFC]

I've never heard of BBQ sauce on a steak. Steak sauce and that A1 stuff etc but never BBQ. I guess if the steak sucks sauce it up?

 

[eca7891]

I always thought some of you may be sick bastards.

BBQ sauce on steak just confirms this.

BBQ sauce was and is made for one and only one thing. PORK!

 

[KYAggie]

You think the steaks are ruined? Try going to a brew/pub and get a burger, every freaking one has hired a kid that just got out of culinary school and thinks that your burger needs to be a organic lean grass fed / pretzel bun / goat cheese infused with raspberry- apricot chutney , spring garden medley piece of shit with a side of air baked french potato chisel cut sticks with oregano,basil,garlic dipping sauce. NO THANKS just a nice greasy burger and fries please, maybe a bacon/ cheese burger.

Yeah, and they want $15 for it too and $6 more for the fries!! Good thing a decent pint of beer still averages $6.........at the burger inflation ratio you’d think a pint would cost another $15.

Shocking that you can’t find a good steak in Wyoming, there about 1.3 million cattle there, you would think they would know how to cook them. BBQ sauce on a steak......that’s wrong on every level unless it’s grade D but edible. To each their own.

 

[Lowlight]

we grew up with London Broil cut of steak always with a BBQ variant applied

I use a mix and not straight up BBQ but they do make steak BBQ which is slightly different but of course the variation on BBQ sauce itself is huge

one I use a lot is a bourbon brown sugar sauce not BBQ but close enough

 

[W54/XM-388]

I've said it before, cooking the steak in a sous-vide (1 1/2" thick) and then burning a crust on the outside with a torch gives a truly incredible steak. Second to that would be cooking one in our tandoor (900 degrees) and that is very good too.

But yes, just simple salt and pepper is all that's needed. Depending on the cut and the mood, some 'Finishing Butter' during the resting stage fits the bill nicely.

We don't get/do steaks here very often, so when we do,,,, we definitely do the best we can do make them the bestest possible. The rest of ya'll's that compare your "Tuesday lunch steak" with your "Wednesday supper steak" can "go be rich somewhere else"......Haaaaaaaaaaaa

We get by,

So when my dogs are being picky about exactly how their steak is cooked and how thinly it's sliced and if there is enough sweated out natural juices, on Monday Steak night and Thursday steak night......... I think steaks are a bit cheaper here depending on the time of year and if they need to cut the herds down and such. So I buy cheap and leave them in the freezer (which I'm assuming is totally horrid by some folk's standards).

 

[rtB]

I'm thinking the distinction here is steak, not beef. To me, that's filet, ribeye, tbone, porterhouse - maybe - a couple other cuts. Beef, fine, slosh whatever you want on it. Steak, no.

 

[Lowlight]

Ribeyes in sauce are awesome

I mainly cover Ribeyes but leave the porterhouse plain with just salt and pepper

I have a NY strip 1.25" cut marinating right now for tonight

 

[kindabitey]

Ribeyes in sauce are awesome

I mainly cover Ribeyes but leave the porterhouse plain with just salt and pepper

I have a NY strip 1.25" cut marinating right now for tonight

What time do we eat? I can get a flight out of RDU and be there around 8ish.

 

[EddieNFL]

Ribeyes in sauce are awesome

I mainly cover Ribeyes but leave the porterhouse plain with just salt and pepper

I have a NY strip 1.25" cut marinating right now for tonight

I smother ribeye with mushrooms and onions.

 

[Greg Langelius *]

Onion powder, Lowery's Seasoned salt, black pepper. No marinate.

I tried Montreal, naaah. Some like garlic on a steak, I prefer onion, as a seasoning.

My steaks are individually chosen, thick Prime NY Strips, room temperature, cooked fast to Medium Rare/Medium on an Infrared Commercial Charbroil. Flipped three times for a cross hatch brand.

They get a companion Large Russet, and foil wrapped ears of sweet corn, soaked in sugar and salt water brine for 2hr before broiling. Remove all but the innermost layer of husk, peel that back for brining, put it back to normal for the foil wrap. All silk must be removed.

The only topping is a good brown beef gravy.

I worship at the altar of the perfect steak, and save them for serious occasions.

(Steak is a serious occasion...)

Beef, it's what built the West...(and that gold 'n stuff...)

Greg

 

[Threadcutter308]

Horseradish. Jeesus.

 

[Jscb1b]

Salt pepper and garlic butter.

 

[Sean the Nailer]

I forgot to mention, but I/we make a kickin' "Green Peppercorn Sauce" that we serve on the side. We here both REALLY like our Pepper Steaks.

 

[Lowlight]

Nailed this guy just salt and pepper

Perfect medium rare inside

 

[M8541Reaper]

A steak should need nothing more than an olive oil rub down and some freshly ground S&P.

Fuckin heathens.

 

[DOA]

Ribeyes in sauce are awesome

Borrowed from Sam the Cooking Guy. His recipes are usually spot on:

• 4 boneless rib eye steaks
• 1 cup soy sauce
• 1/2 cup honey
• 3 tablespoons dry mustard
• 3 tablespoons fresh garlic, minced
• 3 tablespoons fresh ginger, minced
• 3 tablespoons five-spice powder

DIRECTIONS

1. Remove steaks from fridge and put in a casserole dish
2. Mix remaining ingredients well
3. Spread on steaks to coat well and let sit about 30 minutes
4. Heat grill to high
5. Remove from marinade and grill until done to your liking

 

[TonyTheTiger]

View attachment 7207588
A steak should need nothing more than an olive oil rub down and some freshly ground S&P.

Fuckin heathens.

Thats too bad about the burnt steak. I feel your pain.

 

[AIAW]

Nailed this guy just salt and pepper

View attachment 7207567
Perfect medium rare inside

That would be perfect with a little WindCheater spray and a flavor of SpinDrift of your choice.

(Only a few people might get this reference)

 

[kriller134]

I like Montreal seasoning on mine and a side of raw horseradish. I also like to reverse sear it. Put it on the smoker around 250 until it reaches about 115 then finish it with a sear on the gas grill using grill grates medium rare.

 

[deersniper]

Ribeyes in sauce are awesome

I mainly cover Ribeyes but leave the porterhouse plain with just salt and pepper

I have a NY strip 1.25" cut marinating right now for tonight

Heresy.

Ribeyes have all the flavor they need. Just a little salt and pepper

Some of y’all don’t know what you are missing

 

[loveha]

I like a good steak seasoning. But if the steak is shit, fuck yea I'm putting something on it. Be it steak sauce or BBQ sauce, even ketchup if I have to. Generally though I only do that if someone dried it out by over cooking it.

 

[WeiserBucks]

I haven't bought beef in years, the family and I have been fortunate to take our share of deer and elk the last few seasons.

I'd rather be kicked in the pee hole for a 12 hr shift than put sauce on an elk steak.

 

[M8541Reaper]

I like a good steak seasoning. But if the steak is shit, fuck yea I'm putting something on it. Be it steak sauce or BBQ sauce, even ketchup if I have to. Generally though I only do that if someone dried it out by over cooking it.

The trick to unfucking a shitty steak is to let it come to room temp (padded dry and placed on a rack for a few hours to come to room temp). Then rub it with some olive oil and fresh S&P. Bake it for 35 mins at 250F then get a skillet hot with oil, toss the steak in/sear one side fo a minute, flip, throw in some butter, fresh garlic, thyme, rosemary, and then spoon the liquid over the steak for a minute (this will get you edge to edge medium rare on a steak just over an inch thick. Make sure the plate you transfer it to has been warmed (toss it in the oven once you put the steak in the skillet). Put a thin sliver of butter on the plate and crush some fresh pepper over the butter. Then add the steak to the plate and let it rest for at least 5 minutes.

That is the best way to deal with a shitty steak and will turn even the worst Walmart steak into something tasty for even the poorest of the poors. Side note: This is a great way to do up a good cut of meat if the weather won't let you grill like a normal person.

Thats too bad about the burnt steak. I feel your pain.

Hahaha burnt steak? Sir I believe you may be in need of an eye exam. That there is perfection and, if anything, needs some extra charing on the edges for that perfect fat crunch added to the melt in your mouth juicy meat chunk. #JuicyMeatInMouth2020

 

[sirhrmechanic]

Don't under-rate what you can do with rubs, sauces, spices...

A good steak is a magnificent thing.

But ever try rubbing it with Thai Hot oil and Szechwan spices? No? Try it!

How about rubbing down with bacon fat and dry Coleman's mustard powder? Ever tried that? No? Try it.

How about minced garlic and olive oil?

A great piece of steak is a great thing. But if you are creative, you can do some incredible things with it!

Even perfection can be improved.

Just think "Claudia Schiffer in that perfect bit of lingere." And it will all become clear.

Cheers,

Sirhr

 

[deersniper]

^

 

[JfarmshooterW]

Damn I’m starving after reading this. Good looking steaks guys

 

[Bender]

Maybe why this place is so messed up. Catering to the rich and foreigners who don’t know what’s good. That and ruining good meals by trying to “be different “

Hey @Bender , aren’t you a wyomingite. ? Is all the steak ruined there or just the Teton area ?

I will kill a fool for putting anything on a steak!

RIB and CHOPHOUSE. Is the place.

 

[deersniper]

I will kill a fool for putting anything on a steak!

RIB and CHOPHOUSE. Is the place.

Local and snake river grill think steaks need sauces don’t go there. Lots of sauce before and after cooking. $122 steak plus sides and ruin it with coatings and sauces.