Steak topping

[Austin]

I generally like my steaks with no topping. Just grilled with salt and cracked pepper. Every once in while I like to add a topping to porterhouse, etc. after they come off the grill. One of favorites is Paprika Parmesan Butter. Here is my recipe:

3 tbls butter, room temp.
2 tsp grated parmesan cheese
1 anchovy fillet minced
1 tsp paprika
.5 tsp dijon mustard
.5 tsp. worchester sauce
.25 tsp ground pepper
.25 tsp hot pepper or tabasco

Mix all ingredients in small bowl until blended. Serve at room temperature.

What's your topping?

[Jim]

Sounds pretty nice Austin!

I like some Maytag bluecheese on a nice NY strip.

[richmondesi]

I generally like my steaks with no topping. Just grilled with salt and cracked pepper. Every once in while I like to add a topping to porterhouse, etc. after they come off the grill. One of favorites is Paprika Parmesan Butter. Here is my recipe:

3 tbls butter, room temp.
2 tsp grated parmesan cheese
1 anchovy fillet minced
1 tsp paprika
.5 tsp dijon mustard
.5 tsp. worchester sauce
.25 tsp ground pepper
.25 tsp hot pepper or tabasco

Mix all ingredients in small bowl until blended. Serve at room temperature.

What's your topping?

This sounds eerily similar to what I do, minus the tobasco

[Groundhog]

My bride and I went here for our anniversary, and I had dry-aged cowboy ribeye with black truffle butter. The steak was exceptional, but the black truffle butter was really good.

[Austin]

This sounds eerily similar to what I do, minus the tobasco

I was peeking through your kitchen window and stole your recipe.

[Groundhog]

I generally like my steaks with no topping. Just grilled with salt and cracked pepper. Every once in while I like to add a topping to porterhouse, etc. after they come off the grill. One of favorites is Paprika Parmesan Butter. Here is my recipe:

3 tbls butter, room temp.
2 tsp grated parmesan cheese
1 anchovy fillet minced
1 tsp paprika
.5 tsp dijon mustard
.5 tsp. worchester sauce
.25 tsp ground pepper
.25 tsp hot pepper or tabasco

Mix all ingredients in small bowl until blended. Serve at room temperature.

What's your topping?

Austin, does it matter if the butter is salted or unsalted? Except for the anchovy, I've got all the other ingredients, and steak is on the menu tomorrow in the form of a couple of nice strips....

[Austin]

Austin, does it matter if the butter is salted or unsalted? Except for the anchovy, I've got all the other ingredients, and steak is on the menu tomorrow in the form of a couple of nice strips....

I have made it without anchovy using salted butter. It's great either way. I know some folks don't like anchovy including some of my family.

[Austin]

You can also delete the pepper sauce for folks that don't like it.

[mretzloff]

Sounds good, except for the anchovy part. I prefer nothing but kosher or sea salt with black pepper on my steak, but when I put a topping on there it is either butter with herbs (what is the term for this?) or a blue cheese sauce.

[gollum83]

Sounds good, except for the anchovy part. I prefer nothing but kosher or sea salt with black pepper on my steak, but when I put a topping on there it is either butter with herbs (what is the term for this?) or a blue cheese sauce.

Yes there is. It's compound butter.

[nemo]

Looks really good, now for some mushrooms.

Darn, need to make dinner still.

[mretzloff]

Yes there is. It's compound butter.

Thank you. I thought it was "compost butter" for some reason

[gollum83]

Thank you. I thought it was "compost butter" for some reason

Well I suppose you could make a compound butter using compost instead of herbs and spices, but something tells me that wouldn't be the best idea in the world.

[airplanedoc]

In one of the Weber Grill Cookbooks there is a great section with several different compound butters

[ouch]

I used to think that a steak was incomplete unless it had some exotic or unpronounceable topping or preparation. I've had Maître d'Hôtel butter, entrecôte béarnaise, steak bordelaise, steak au poivre, steak pizzaiola, steak ranchero, blackened steak, orange beef, and steak kew.

Now I think it needs nothing but salt and fire.

[Jatte]

I like montreal steak spice, or my own stuff which is kosher salt, lots of cracked pepper and a bit of mrs dash original,

with caramelized onions and very thin sliced mushrooms fried in butter with cracked pepper,

the montreal steakspice is best on deer elk and moose,a nd my blend is best on beef

[richmondesi]

I used to think that a steak was incomplete unless it had some exotic or unpronounceable topping or preparation. I've had Maître d'Hôtel butter, entrecôte béarnaise, steak bordelaise, steak au poivre, steak pizzaiola, steak ranchero, blackened steak, orange beef, and steak kew.

Now I think it needs nothing but salt and fire.

I know a lot of people who agree with you... I don't necessarily subscribe to this line of thought, but I've never complained about a steak prepared just that way

[The Nid Hog]

Try it with finely grated daikon radish and a little soy sauce.

[danek]

A medium rare New York sliced thin with a dab of red wine-marrow butter is just decadent.

[Koss]

When I do call for a topping, I enjoy the classic caramelized onions with mushrooms.