One of my favorite foods EVER is steak. Take a good steak with nice marbling, sprinkle it with your favorite steak seasoning blend, mine is McCormick's Montreal Steak blend, and cook it to 120 degrees, then wrap it in foil for about to 15 minutes to "rest". This will continue cooking it but leave it with a beautiful pink center and a tender texture that melts in your mouth, even with the least expensive cuts of steak. If you prefer yours a little better done, simply wait until it's a bit hotter. Each stage of done-ness is between 10 and 15 degrees and remember that it continues to cook in the foil, so while 120 may look like the temp for a rare steak, it comes out as medium rare.
However, this is just a helpful tip about steak... today's real topic is my steak sauce, my mouth is watering as I think of this tangy but kinda spicy delicious sauce that makes your salivary glands ache... ***wipes drool from the side of my mouth***
Oh, yeah, you might want to actually make this, so here it is.
There are a handful of decent steak sauces out there, but there is simply no comparing to your own. The concept is easy. The two key ingredients are:
Catsup and Worcestershire Sauce. Yep, that simple.
The proportions are up to your individual taste. I would start with a smaller amount of catsup (maybe 1/4 cup) and then add a tablespoon of W. Sauce at a time until it has the consistency you like. I prefer mine thin, like A1 sauce, but if it gets too thin for your taste, add a little more catsup. Simply go back and forth until you like the thickness.
Okay, so what makes mine different? Exactly what will make yours different, the "accessories". I have been known to add the following extras into my sauce:
- Mustard... pick your favorite, it will be great no matter which kind you use.
- Black Pepper... the more you add, the greater the kick, so be generous if you like a kick.
- Brown Sugar or Honey... whether you like it sweet or in case you added too much pepper, this will balance it out. :)
- Fresh minced, chopped or powdered garlic (do not add garlic salt as it is salty enough already)
- Anything else that sounds yummy to you.
If you go online, you'll see a lot of other recipes adding vinegar, mushrooms, white wine, water, cloves, cinnamon, anchovies, hot sauce, multiple varieties of herbs and spices, and any number of other ingredients. I have no problem with these, but the more complicated the process, the less likely you are to make it regularly. Sometimes it's fun to go out of your way and make it fancy, but I love simplicity for this sauce. Heck, you may even enjoy it with just the catsup and W. sauce.
This stuff lasts forever, so you're fine to store it in a sealed container in the fridge for a while. It's a great sauce for just about any meat and potatoes kind of meal.
