| ||Time to "Raise the Steaks" with a GREAT sauce.|
| || |
|Buying yourself an expensive grill and the best quality meat certainly can’t hurt your chances of putting a great steak on a plate. But perhaps the BEST way to earn praise is to raise the “steaks” by topping that steak with a fantastic sauce!|
Don’t think sauces are so important?? Just ask the French, they built an entire cuisine around them.
And what country has been most noted for “fine dining”??
Here in America, one of our most prized culinary resources is the quality of our beef. It’s simply outstanding! And although it can indeed stand alone on a plate and rightly be proud of its quality, nothing beats the finishing touch of a great sauce to show it off.
So, having said that, Nino’s would like to share with you a few sauces that you can add to this summer’s grilling arsenal. Try one or try them all, each is a uniquely stylized version of a classic, staying true to their roots yet branching off into bolder (and dare we say so) more flavorful ways.
Our first recipe is a spin on one of America’s favorites, loved by many and cursed by the “Old School” Chefs who religiously believe that NOTHING should touch their precious steaks but salt, pepper and your lips.
A-1 “Style” Steak Sauce
Makes about 2 1/2 cups
1 cup Ketchup
1/3 Cup Raisins
1/3 cup Sweet Onion, Chopped
1 Clove Garlic, Chopped
1/4 Cup Water
1/4 Cup Worcestershire sauce
1/4 Cup Orange Juice
1/4 Cup Sherry Vinegar
¼ Cup Soy Sauce
2 TBSP Brown Sugar
1 TBSP Dijon Mustard
To Taste Salt & Pepper
1. Combine all ingredients in saucepan and simmer uncovered (stirring occasionally) for about 30 minutes or until it reaches a medium thick consistency. Cool until warm then puree in a blender. Adjust consistency with water if necessary then store (covered) in refrigerator.
Detroit’s Own Zip Sauce
Makes about 2 Cups
The Zip Sauce recipe is one of the most requested recipes that chefs (in Detroit) get requests for. Lelli's, Andiamo, The Rochester Chop House, even the London Chop House all share some credit for the "Detroit" original, and as such, there are occasional variations in the recipe as Chefs from these establishments moved on to create their own "spin" on Zip. Like a good Detroit Coney, everyone has their favorite version that they swear by. A popular version is below.
½ Cup Maggi Seasoning (Available at Nino's)
¼ Cup Low Sodium Soy Sauce
¼ Cup Veal Demi-Glace (Nino's sells Minor's Brand, which is perfect for this recipe)
1 cup Melted Butter (May also use clarified butter)
Optional Cayenne Pepper (pinch)
(Note for above...if using Minor's Veal Demi Glace Base, reconstitute it BEFORE you measure your ¼ Cup, do not use ¼ Cup out of its original container.)
In place of the Demi-Glace, you may also use beef steak drippings, a slightly thickened beef broth or Pete’s Awesome Steak Sauce (See below)
1. Pour Maggi Seasoning, Soy Sauce and Veal Demi Glace in Mixing Bowl.
2. Whisk in warm clarified butter (slowly) to form an emulsion.
NOTE: a) This sauce will separate after a short period of time and must be re-emusified to use.
b) Sauce needs to remain at room temperature or the butter will solidify.
Pete’s Awesome, Rich, Beef & Mushroom Steak Sauce
Makes about 1 Quart
Nino’s own Director of Culinary Development, Chef Pete Loren, shares one of his own favorite Steak Sauce recipes. He apologizes that it takes a bit of preparation but he says it’s WELL worth it. Pete himself makes big batches of this sauce and keeps it in his freezer. It’s great of course on steaks but also on many other beef dishes. In addition, he’s listed some terrific variations below.
3 Lg. Meaty Short Ribs
1 Tbsp Vegetable Oil
4 Cups Beef Broth / Stock (Kitchen Basics)
1 Cup Soy Sauce
1/3 Cup Honey
½ Cup Sweet Onions,
1” Diced ½ Cup Carrots,
1” Diced 1 Medium Roma Tomato
½ tsp Granulated Garlic
2 Cup White Mushrooms, Sliced ¼”
3 TBSP Flour
2 TBSP Kitchen Bouquet Seasoning Liquid
To Taste Salt & Pepper
1. In a medium sauce pot on medium high heat, sear short ribs on both sides in oil until well browned then remove the short ribs and reserve them for later.
2. In same pot, using the resulting oil/grease, sauté onions and carrots until lightly browned.
3. Add short ribs back to pot, then beef broth, soy sauce, honey, Roma tomato & granulated garlic.
4. Cover pot well with foil and lid, and reduce heat until it is BARELY simmering or 2 hours, (or alternately, place the entire covered pot in a 300 F oven for that same period of time).
5. After 2 hours, strain off the liquid (reserving short ribs).
6. Allow liquid to rest 30 minutes or until resulting grease floats to the surface and can be skimmed.
7. Skim off 1/3 Cup grease and place it in a medium size sauce pan over medium high heat. Skim off the remaining grease from the liquid and discard it.
8. Add mushrooms and sauté until the mushrooms are browned and there are NO remaining juices from the mushrooms.
9. Add 3 TBSP flour to the sautéed mushrooms and continue to stir until flour is cooked and lightly browned.
10. Add all strained beef broth to the mushroom mixture and bring to a simmer.
11. Simmer on low heat 10 to 15 minutes while stirring.
12. Add Kitchen Bouquet seasoning and salt and pepper to taste.
13. If additional thickening is desired, dissolve cornstarch in cold water and add to thicken.
14. (Optional) Reserved short rib meat can be finely chopped and added as a sauce garnishment.
Want to try some other great steak sauces?? Just add the following ingredients of each recipe below to 2 cups of Pete’s Awesome Steak Sauce.
SWEDISH: Add 3 TBSP sour cream, 1 tsp chopped fresh dill.
DIANE: Add 2 TBSP spicy Dijon mustard & a pinch of cayenne pepper.
WOODLANDS: Add 1 TBSP chopped sun dried tomatoes, 2 TBSP chopped ham, 2 TBSP crisp, crumbled bacon, 1 TBSP chopped green onion, 1 TBSP chopped caramelized garlic cloves.