2

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Does anyone have a delicious Paleo steak sauce recipe?

Answered on September 12, 2014
Created January 13, 2012 at 8:18 PM

Meat is good, but steak sauce seems to make it better. I've poured meat drippings on my meat, put butter on it - and I still wish for a steak sauce. Has anyone experimented and made a Paleo stake sauce? if so, please share your recipe!

82d323bf0d853b0564e9781dd97c1b4d

(126)

on January 08, 2013
at 02:39 AM

The primal pantry one is pretty close to A1... love it!

246ebf68e35743f62e5e187891b9cba0

(21420)

on April 12, 2012
at 01:08 AM

Plus One because Sriracha is a delicious blessing flavored with the incandescent glow of a thousand burning suns. http://theoatmeal.com/comics/sriracha

A7768b6c6be7f5d6acc76e5efa66464c

on January 15, 2012
at 06:28 PM

Excellent summary of the classic pan sauces and French sauces. I really love pan sauces because they are quick and easy, and they reclaim the wonderful meaty fond from the bottom of the pan. Dry vermouth or any dry wine, red or white, work too for a basic pan sauce.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on January 14, 2012
at 08:56 AM

That makes total sense, Nance; Worcestershire sauce contains anchovies without tasting fishy.

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17 Answers

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6
Medium avatar

(2923)

on January 14, 2012
at 05:38 AM

Take a look at the classic pan gravies:

1) In its most basic form, start with pan drippings, add some sherry, reduce, mount with butter, done

2) Substitute brandy for the sherry, add shallots and heavy cream for Steak Diane

3) Substitute cognac for the sherry, add heavy cream and green peppercorns for Steak au Poivre

4) Start with a clean pan over LOW heat, make up a batch of Hollandaise, throw in chervil, shallot, tarragon, and peppercorn and you have B??arnaise Sauce, THE classic steak sauce

5) For most of the traditional bottled steak sauces, they pretty much follow similar patterns: a mix of sweet, sour, and salty with additional flavoring thrown in. Worcestershire = sugar and molasses + vinegar and tamarind + fish sauce and anchovies + (maybe) clove, lemon, pickles, and peppers. HP Sauce = dates + vinegar and tamarind + tomato + spices. A1 Steak Sauce = corn syrup and raisins + vinegar + tomato + orange peel and spices. BBQ sauce ... um, just don't get between a North Carolinian and a South Carolinian while they're in the middle of a "discussion" :p

A7768b6c6be7f5d6acc76e5efa66464c

on January 15, 2012
at 06:28 PM

Excellent summary of the classic pan sauces and French sauces. I really love pan sauces because they are quick and easy, and they reclaim the wonderful meaty fond from the bottom of the pan. Dry vermouth or any dry wine, red or white, work too for a basic pan sauce.

2
5fd34f9a735d223510165dab258f0f27

on January 14, 2012
at 03:19 AM

82d323bf0d853b0564e9781dd97c1b4d

(126)

on January 08, 2013
at 02:39 AM

The primal pantry one is pretty close to A1... love it!

2
2c66c70d033e7ec05327026121d2ceb4

on January 14, 2012
at 02:53 AM

If you like spicy, try siracha. You can cut it with some more liquid to make it less spicy. But I use it for a base in my usual steak sauce. Tomato paste can work too if you like it thick.

246ebf68e35743f62e5e187891b9cba0

(21420)

on April 12, 2012
at 01:08 AM

Plus One because Sriracha is a delicious blessing flavored with the incandescent glow of a thousand burning suns. http://theoatmeal.com/comics/sriracha

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 14, 2012
at 02:23 AM

My current favorite is to scoop some gelatinized broth from my eternal stew. I add that to the juices/fat from my meat and reduce it to a sauce-like consistency.

Once the sauce cools a bit and just before each serving goes onto the meat, I stir in a little CLO. The CLO adds a nice base flavor to the sauce without being "fishy" to my taste buds.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on January 14, 2012
at 08:56 AM

That makes total sense, Nance; Worcestershire sauce contains anchovies without tasting fishy.

1
Cf4576cbcc44fc7f2294135609bce9e5

on January 14, 2012
at 02:53 AM

i go with the classic wine reduction sause. to the pan fond i deglaze with a drinkable wine then reduce till thick, remove from heat and when cool add butter and whisk it in until melted. Poor over the steak and enjoy.

1
Cf4576cbcc44fc7f2294135609bce9e5

on January 14, 2012
at 02:51 AM

i go with the classic wine reduction sause. to the pan fond i deglaze with a drinkable wine then reduce till thick, remove from heat and when cool add butter and whisk it in until melted. Poor over the steak and enjoy.

0
F40a1ee203a57f1ed97030168fbbe9d5

(30)

on April 12, 2012
at 01:29 AM

Look up a recipe for chimichurri its an argentine dish its awesome ive been meaning to try out a recipe of it my self

0
1edb06ded9ccf098a4517ca4a7a34ebc

on April 12, 2012
at 12:57 AM

Salsa. any protein + salsa = deliciousness

0
0eba2cda101e1ef460ca0291aeb2e975

on April 12, 2012
at 12:24 AM

Last night I made a peppercorn sauce for steak that was delish. Green peppercorns, cream (or coconut cream if you prefer), garlic, butter and finely chopped onion.

0
246ebf68e35743f62e5e187891b9cba0

(21420)

on January 15, 2012
at 01:52 PM

I keep a little horseradish root in my fridge and grate as necessary. Sometimes I'll add it to some homemade mayo or even blend it into butter and melt it over my steak.

0
C83820cb34dbc91951afb462670e1533

on January 15, 2012
at 09:16 AM

One of the easiest and most delicious sauce I know is just a simple vinaigrette made from the fond. Deglaze with a good aged balsamic vinegar (or reduce a cheap one till nice and syrupy) add some Dijon mustard, whisk till combined and pan drippings are incorporated into the sauce. Then whisk in either butter or oil, add salt and pepper - done! Off course you can add some rosemary, sage, thyme, horseradish, shallots, wine, port, garlic, lemon juice or substitute other vinegars.

Or make some amazingly gelatinous sticky rich brown stock and reduce a couple cups to a few tablespoons in the fond, then go from there.

0
A942dbc90fe12f7f90744a68f9f223e2

(249)

on January 14, 2012
at 02:59 AM

A basic vinaigrette works nicely for me. I whipped some up for a dry roast and it was awesome. I think it was just EVOO, balsamic vinegar, dijon mustard, garlic and spices. It actually tasted just like steak sauce from what I recall, though I haven't bought the stuff in years.

0
072fd69647b0e765bb4b11532569f16d

(3717)

on January 14, 2012
at 02:41 AM

I can't say I have a recipe, necessarily, but horseradish always seems to make it in. Horseradish, a little tomato sauce, Worcester, sometimes a little dijon all mixed together. Sometimes it's all. Sometimes it is no dijon, more tomato. If you are into dairy, some sour cream could be an option as well. With a good piece of meat, a sauce is nice to compliment it, but certainly should not overwhelm it.

0
C796170f6af6f9b9afbf31f4550d1d84

(345)

on January 14, 2012
at 02:17 AM

Mark Sisson's Daily apple website has some great recipes, one in particular for a sauce. Happy eating!

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on January 14, 2012
at 01:31 AM

I season meat with salt, pepper, cinnamon, cumin and garlic, so the drippings taste much better. If I had to make a real sauce, I would blend it with a scoop of home-made sauerkraut and some grilled onions.

-1
396a7bc28b014f56183019cd04436024

on April 12, 2012
at 01:11 AM

US Wellness has some, w/ cane sugar, to order: http://www.grasslandbeef.com/Categories.bok?category=Condiments

-2
77877f762c40637911396daa19b53094

(78467)

on April 11, 2012
at 11:01 PM

I have found a site that has some great Paleo recipes. They have a few ways to make steak sauce also.

Check it out

Paleo Recipe Book

Hope this helps.

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