It’s been said that a good steak needs no sauce. And truer words have never been spoken.
Take Ruth’s Chris, for example. I know someone who shamelessly asked his server for Worcestershire. They obliged him … but not before shaking their heads. That same person asked me for Worcestershire for the aged beef that I’d carefully crafted and placed before him.
‘Seriously?’ I responded to his request. ‘No. You can’t have Worcestershire with this.’
‘Why not?’ he responded.
‘Because, I drizzled it with demi-glace.’
‘But, I like Worcestershire.’
He didn’t get his Worcestershire. Nor did he receive any further invites to my special Christmas dinner. The meat was that good, as are most properly-prepared steaks.
Did you know? A.1. was originally created for King George IV in the 1820s. The sauce was, for a long time, not labeled as steak-specific. An advertisement in the late-1940s proclaimed ‘It’s A.1. Sauce — a favorite with men who love good things to eat.’
I confess that Worcestershire was one of my guilty pleasures for a long time. I ate so much of it that my parents started buying the off brand to save money. Hell, I took a swig of it once during a kitchen raid — just before I nearly sliced off my finger with a butcher’s knife. (I didn’t need stitches, but I still have the scar. The mozzarella was totally worth it, in hindsight.) And Worcestershire, along with A.1. and Heinz 57 — a sauce that can’t decide whether it’s ‘ketchup with a kick’ or ‘steak sauce’ — still own some real estate in my pantry.
But I don’t use them as accoutrements on anything from a beef cow that hasn’t been ground.
‘Tender American steak from corn-fed cattle is one of the taste treats of the modern world. The French, Greeks, and Asians agree.’ — William Rice, author of ‘Steak Lover’s Cookbook,’ February 1997
Sure, you have your peppercorn sauces and demi-glace, but we’re talking about backyard grilling. The same stuff that stars alongside fries, baked potatoes, creamed spinach or roasted asparagus. Want to consider yourself an accomplished backyard chef? Skip the sauce.
The Perfect Steak
A worthy steak needs no sauce … even when it’s Tri-tip.
Pick your cut. The best steak for grilling is a bone-in Ribeye. It has a more-than-adequate amount of fat, and the muscle is tender to begin with. That means, whether you are a beginner or a seasoned griller, there’s really no way to mess up this cut. New York Strip (the non-tenderloin part of the classic T-bone) is another excellent cut, albeit not as forgiving as the ribeye. The steak in the picture is a Tri-tip. It’s most often sold and served in the form of a roast. Still, the marbling is similar to the NY Strip and the flavor is fairly deep.
Season it. On both sides, grind plenty of black pepper (more than you think you’d prefer) and a nice sprinkle of plain (Kosher or sea) salt. If you have it, use fish sauce instead of the salt. Soy sauce is also good in place of salt. Your choice. (I used Thai fish sauce on the pictured steak.) — Allow steak to sit for about 30-45 minutes to absorb seasoning.
Fire up the grill. Whether you’re using gas, charcoal or wood, get it going. I’m not going to get all technical on you — you’ll want to cook those steaks when the grill is at its hottest. Just make sure the charcoal or wood are coals and not little raging bonfires.
Cook it. I prefer to cook my steak to medium. There’s plenty of pink and even a little red that ends up on the plate at medium. I accomplish this at about 4 minutes per side over a hot grill (with steaks that are about 3/4-inch thick). If you want it a little more done, give it another minute, or so, on the grill.
Let it rest. Sure, you’re hungry. Still, allow the meat to rest 3-4 minutes before you slice into it. Why? Because it’s juicier this way. Plain and simple. Besides, this gives you the chance to wrap up the sides and call everyone to the table.
The moment of truth. Avoid bottled sauce. Sure, you’re accustomed to drowning it in A.1. or ketchup, but you’ve just created a masterpiece. If anyone else asks for bottled sauce, just tell them to go to Ruth’s Chris for such nonsense.
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