Anyone have any good steak au jus recipes ?

[Mikey]

I'm trying to make a nice delicate steak au jus similar to ones i've tasted at many restaurants ...

The problem is most recipes i've seen and tried wind up coming out too harsh and overpowering.

If I want to overpower the steak I might as well pour A-1 on it

So, any of you chefs here know a nice delicate recipe ?

I not only want to know ingredients but also the steps in preparing it.

Thanks

[Hector]

Ribeye steak only needs sea salt and coarse black pepper.

Cook it over a little bit of olive oil (do not use extra virgin because it burns in high heat).

I don't know how you like your steak...I like it medium-rare. So I blast a thick steak in high heat for about two-three minutes on each side (or one minute on each side if the steak is thin)...and once it's almost done...spread a little bit of butter on top of the steak.

Super delicious I tell ya.

[Hector]

Here...just follow chef Gordon Ramsey's lead...

YouTube - Cookalong Live | How To Prepare Steak | Gordon Ramsay on Channel 4

[Hector]

Now...it all depends on the cut of steak itself.

High-grade steaks like ribeye, new york, filet mignon, t-bone, porterhouse...they don't need anything but salt and pepper.

But lower-grade steaks like sirloin, tri tip, flank, top round, chuck, etc...a little extra stuff on it helps them tremendously...it adds flavor and tenderizes them.

So it all depends on the cut of steak.

[Hector]

However...if you must have a topping for the steak...I highly recommend chimichurri...it's a very popular and traditional Argentine and Uruguayan garnish/marinate.

Here...I just made this for some guests this past Friday...I used tri tip steaks...which is a medium-grade cut of steak...not as tender and juicy as a ribeye for example...but adding chimichurri...wow...it becomes a memorable dinner...my guests absolutely love it...lol...

Chimichurri Recipe and Steak - a set on Flickr

[cjefferys]

Hector knows his steaks.

I just grilled up a couple nice ones tonight for our supper. Only needed to add a bit of pepper to them, that's it. Delicious!

I've never made steak au jus before. I'll have to try it sometime.

[Hector]

I go crazy for steak...my absolute favorite food in the world...I like it more than Mexican food...lol.

I mean...Mexicans do cook steak...but they cook it carne asada style...meaning...very thin cuts of either flank or sirloin (arrachera & palomilla)...and they always cook it well done.

I'm more into traditional American, Australian, Argentinian, Uruguayan steaks...thick and juicy...and medium-rare of course.

[HardyGirl]

Man Hector, my mouth is watering just reading this thread. What time should I be over for supper?

[huedell]

before I die, I will eat real bloody prime rib once again...this thread brings
that out in me for some reason.

[toysrus]

Nice! I'm trying that this week! Thanks for the link!

Here...just follow chef Gordon Ramsey's lead...

YouTube - Cookalong Live | How To Prepare Steak | Gordon Ramsay on Channel 4

[Hector]

[Hector]

Man Hector, my mouth is watering just reading this thread. What time should I be over for supper?

Once my backyard construction is complete...it would be nice to hold a cook out at my house.

Mmm...I'm liking that mini-Bay Area Mego Meet idea of yours.

[Hector]

Nice! I'm trying that this week! Thanks for the link!

Here's Ramsey cooking a thicker cut of steak...the duration is a bit different...and he adds butter near the end (don't add butter too early, it will burn)...this is how I like to cook it...just like my master...Chef Gordon Ramsey...

YouTube - Cookalong Live | How To Cook A Steak | Gordon Ramsay on Channel 4

The previous link for the thinner steak is 45 seconds to a minute for each side (on high heat).

On this once...the thicker cut requires from two to three minutes per side...and remember...the key is to have a really hot surface on the skillet...that's to really caramelize the exterior of the steak.

[Mikey]

Cool Hector !!!

Thanks for all the info .....

I usually buy chuck because it's cheap and contains a good amount of fat (I love fat)

As for how I like it done, I like it seared on the outside but pink on the inside ... not bloody, just pink.

[Hector]

I just cooked and ate this ribeye...minutes ago...







The Artisan Italian garlic bread was awesome too...oh...and the beer was not bad either...