What sauce do you like to pair with steak? Do you have any recommendations?

The most classic dipping sauce for eating steak is black pepper sauce, which is generally based on beef bone broth, and if you are not used to black pepper sauce, you can put salad dressing.

Served with black pepper. There are many sauces that can be paired with steak, there are black pepper sauce, tomato sauce, and mushroom sauce, but I personally think that black pepper is the best to eat steak.

The medium-rare steak with black pepper sauce is my favorite, and I think you have to eat a steak with a tender and fiery steak, and it will taste very good with the black pepper sauce.

My favorite way to eat steak is with black pepper sauce. In addition, the sweet and spicy sauce is also good, sweet and a little spicy, suitable for friends who like to eat spicy and dare not eat too spicy.

I think steak with black pepper sauce is an eternal god. Drizzling black pepper sauce over the steak will not only make the meat more delicious, but the aroma of black pepper will not take away the flavor of the steak itself, and the whole texture will rise to a higher level. And the black pepper sauce has a special aroma that makes people appetite when they smell it.

A good steak is only served with sea salt and black pepper, and adding more other things will affect the flavor of the steak itself.

It is recommended not to put more other seasonings.

Ingredients: 2 pieces of beef brain slices, 1 pack of crispy fried powder, 1 pack of barbecue sauce for 2 people.

Accessories: a spoonful of oil, a handful of various vegetables, a pack of kimchi stir-fried sauce.

1. The ingredients are ready, and the crispy fried noodles forgot to take pictures.

2. Slice the beef brain with a meat hammer and beat the early front for two minutes until the meat slice becomes thinner.

3. Put it in a container and add the barbecue sauce.

4. Rub and marinate evenly for 10 minutes.

Pour the fried powder into a bowl.

6. Add 150 grams of water, mix with a spoon until there are no granules, and mix into a uniform batter.

7. Put the processed beef brain slices into the paste and starch it.

8. Pour the remaining fried noodles on a plate, smooth them out, and evenly coat the slices of beef brain with fried powder.

9. Heat the oil pan until it is 50% hot, put the processed beef brain slices into the oil pan, fry it on medium heat until it is 8 mature, then turn to high heat to color, remove and drain the oil.

10. Clean the vegetables and dry the land-based and cut them into shreds.

11. Add kimchi stir-fry sauce and mix well.

12. Fried steak finished product.

There are onions, broccoli, carrots, and the common recipes are as follows:

Ingredients: 150 grams of steak, 8 grams of butter, 20 grams of black pepper paste, 10 grams of onion, 40 grams of broccoli, 15 grams of carrots.

1. First thaw the steak at room temperature;

2. Wash the onions, broccoli and carrots;

3. Cut the onion into cubes, cut the carrot into your favorite shape, and break the broccoli into small florets;

4. Add water to the pot and boil, add a little salt and oil to make light oil and brine, blanch the broccoli and carrots in the pot and drain the water;

5. Fry one side, turn the steak over and ooze the key, fry the bush and the other side, and serve it out after frying;

6. Add butter to the pan and melt;

7. Fry the steak in a pan over low heat;

8. Fry one side and then the other side;

9. Fry to your favorite ripeness, put it on a plate, and then serve with the broccoli and carrots blanched in advance, and drizzle with black pepper sauce to enjoy.

1. The ingredients for fried cowboy bone snowflake steak are: onion, red wine, vegetable oil, black pepper, Knorr chicken powder.

2. Ingredients for steak salad: cherry tomatoes, yellow pepper, asparagus, salt, garlic cloves, steak sauce, olive oil, sugar, pepper.

3. Ingredients for the original juicy steak: mushrooms, carrots, potatoes, arugula, spinach, olive oil, coarse salt, black pepper.

4. Ingredients for stewed steak with tomato: carrots, tomatoes, onions, Zheng Randa ingredients Lu Qi, bay leaves, red wine, tomato paste, salt, chicken essence, pepper.

Steak grade. The Japan Meat Grade Specification Association strictly manages the grade specifications, and the market prices are traded according to the specifications such as "A-5" and "B-1".

First of all, the meat rate is divided into three grades - A, B, C, with grade A having the highest rate and grade C being the lowest. The following numbers are divided into five grades based on four categories: "Fat mixture", "Meat color", "Meat firmness and texture", and "Fat color and quality".

"Mixed fat" indicates the degree of frosting of the beef; "The color of the meat" is "fresh salmon color" is the best, and then the luster of the beef is judged by visual inspection; "Meat firmness and texture" examines the fineness and softness of the meat; The "Fat Early Bush such as Color and Quality" color is white or cream as the standard, and gloss and quality are also considered.

The above content refers to Encyclopedia - Steak.

1.Sauce béarnaise

More precisely, it might be more appropriate to call it egg butter and shallots, because although the name is pronounced Béarn, it does not originate in Béarn, but from the creation of the Paris region. It was accidentally created by a chef named Collinet on August 24, 1837. This sauce is made mainly of butter, egg yolks, baby onions and tarragon, and is served with meat products to make it even more delicious, and is a traditional French sauce and one of their favorites, especially when paired with beef steaks.

2.Sauce blanche

This is also a traditional ingredient sauce in French cuisine, which can be used as a sauce on its own, as a base for other sauces, and is often used with steaks. Some of the ingredients are butter, flour, pepper, milk, chopped green onions, stock, salt, flour and butter as the base, adding liquids such as water, stock, red wine or milk, and then adding different spices and seasonings to taste.

3.Mayonnaise sauce mayonnaise

Not much to say about this, there are also domestic ones. I just think that the foreign ones are more authentic and fragrant, and I don't know if it's because the chef made another concoction.

4.(green) pepper sauce au poivre (vert).

The steak is not too mainstream with sauces, and it is also common to serve fried fish and other white and red meats, but there are many people who order it, and it is indeed quite fragrant. This sauce, pepper is very important, you can have green pepper, white pepper, black pepper, red pepper. But the quality must be good.

The ingredients are beef stock, thick mustard, liquid cream, cognac wine, crushed pepper, salt, and so on.

Here's what it looks like:

5.Mustard sauce moutarde

This wasabi is a bit similar to the Japanese wasabi that comes to mind, but it is also very different and has a more distinctive taste, and is often used with meat. This mustard sauce is also a traditional French sauce, and the main ingredients are mustard, baby onions, vinegar, liquid fresh cream, salt, pepper, and so on. It doesn't feel as violent as Japanese wasabi (no exceptions).

I feel that the steak is sticky and has a lot of sauce, and the normal ones are very good, such as mushroom juice and chili peppers.

I like homemade black pepper steak, paired with homemade black pepper sauce, it's really delicious, I don't have to go to a western restaurant in the future, I can arrange it myself at home. The classic ingredient for eating steak is black pepper sauce. In addition to the black pepper sauce that can be bought in the supermarket, you can also operate it yourself at home.

For those who like to eat salty sauces, you can put more salt and soy sauce appropriately; If you like something lighter, you can put less as appropriate. The ingredients used in the sauce are very free, and if you don't make it into black pepper sauce, you can also make it into black pepper sauce, and the taste is similar.

Production process:1Ingredients: 250g beef tenderloin, 1 spoonful of black pepper paste, a pinch of salt, broccoli, eggs, cherry tomatoes.

Black pepper sauce: 1 tablespoon minced garlic, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon sugar, 1 tablespoon starch, 1/2 bowl of water.

Mix well and set aside: Pat the beef tenderloin loose with the back of a knife, add a spoonful of black pepper sauce and a little salt, grasp and marinate for more than half an hour.

2.Preheat the steak machine and melt the butter, put the marinated beef and fry it, cover the steak machine, heat it on both sides, no need to adjust the temperature, open it for two minutes, put in the blanched broccoli and small tomatoes and fry for a while, unplug the power and knock in an egg, and use the residual temperature to fry the sugar eggs.

3.Pour the mixed sauce into the milk pot, simmer over low heat until thick, and turn off the heat.

4.Finally, take out the steak plate, make a little ritual plating, pour the prepared sauce and eat. <>

The authentic black pepper sauce is based on pure beef bone sauce, which is slowly boiled with freshly ground peppercorns, brandy, fresh rosemary, etc. A good sauce is layered, followed by a rich peppery flavor, followed by a brandy aroma when chewing the beef, and finally a mellow aroma of beef bones. The home version of homemade black pepper steak is ready, and every time I go to the restaurant, I also order this flavor, which can be made more delicious and healthy at home, and it is also very easy to clean.

Through the above content, we learned what sauce to eat steak with, steak with sauce can eat the deliciousness of steak, you can try to make sauce, eat steak at home! <>

When eating steak, my favorite sauce to pair with is pepper sauce. Because the taste is really good, and the pepper sauce and pepper flavor in the steak are also very pure.

When eating steak, my favorite thing to pair with is black pepper sauce, and every time I eat it, I only order this one, it is very delicious, especially flavorful, and I like it very much.

Steak is one of the most common foods in Western restaurants, and the key way is to fry and grill skewers. The key to the deliciousness of the steak lies in the flavor of the seasoning, and the authentic black pepper sauce is supported by pure beef bone sauce, and is slowly boiled with freshly squeezed peppercorns, brandy, and fresh marjoram. The sauce is a little more organized, and after the thick pepper flavor, it is the brandy aroma that you feel when eating the beef and mutton, and the mellow beef bones at the end.

The color is bright and beautiful, the taste is tender and the red wine juice has a sweet aftertaste, so be sure to choose the red wine of Bordeaux, France, and it is also made of beef bone sauce. The red wine and spices are added and then boiled, and finally the boiled beef bone marrow is added to enhance the taste. The most authentic way to eat pure red wine juice must be paired with the lamb of the French Bandar Chain, which is of origin in the French Bandar Chain, and the mellow aroma of the red wine neutralizes the thickness of the yellow cream, which has a unique taste.

Materials: shallots, tomatoes, garlic, oil, oil consumption, light soy sauce, water, sugar, salt, black pepper (each appropriate), prepare the sauce in advance: cut the shallots, tomatoes and garlic directly, the more chopped the better.

Then add a little oil to the pan and sauté the onion and garlic until fragrant. Pour the tomatoes into the pan and stir well (1-2 minutes will do). After that, add the oil, light soy sauce, water, sugar, salt and black pepper, and then simmer for 5-8 minutes.

Once the pot is removed, sprinkle the sauce over the steak and serve.

The premise sauce in black pepper juice is basically the originator of more than half of the traditional sauces. The recipe will not be too difficult, but the time to hone the roasted beef bones plus lamb broth and some auxiliary materials, but if you want to make this sauce, you must turn the beef bones over once in an electric oven about 20 minutes, continue to bake for 5 hours, and then pour into the soup and boil over low heat for 72 hours, fully sing Xingchang to evaporate the deep aroma, and then melt every collagen in the beef bones into the soup. With it, the sauce with a variety of flavors has a "root".

I love the homemade black pepper steak shed with homemade black pepper sauce. It's really delicious. I don't have to go to a western restaurant anymore.

I will arrange it myself at home. The classic ingredient for steak is black pepper sauce. In addition to buying black pepper sauce at the supermarket, it can also be operated at home.

Friends who like salty sauce can put more salt and soy sauce appropriately; If you like something lighter, you can put a little less. I make my own sauce with very free ingredients. If I don't make it into black pepper sauce, I can also make it into black pepper sauce and it tastes pretty much the same.

I prefer cumin, butter, french sauce, pepper sauce, onion head. My favorite thing to eat is pepper sauce, which can remove the fishy smell of the steak and make the steak taste better.

The sauces generally include black pepper and rice ball, vanilla butter, mushroom sauce, and onion red wine sauce. Personally, I prefer black pepper juice and black orange peppercorns, which have a strong flavor and are very suitable for making sauces.