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.

[SRock]

I'm also of the camp that generally doesn't top steaks. A really good steak doesn't need topping or sauce.

However, once in a while the Mrs. gets the urge.

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

+1 minus the anchovy

[PaulX608]

Cooked three NY Strips on the grill this evening. My recipe is as follows:

Raw meat + heat = dinner.

I add nothing before or after. My daughter takes a little bit of steak sauce on hers, but I think she'd eat that stuff without the steak anyway, lol.

[saltypete]

Mostly I don't put anything on my steak, although I have a bottle of olive oil which I put some Chillies in and that gives my steak a nice kick. For special dinners I will top my steaks with locally caught prawns and a home made beraniase sauce.

Pete

[SRock]

Mostly I don't put anything on my steak, although I have a bottle of olive oil which I put some Chillies in and that gives my steak a nice kick. For special dinners I will top my steaks with locally caught prawns and a home made beraniase sauce.

Pete

Now that sounds good! 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

[ratcheer]

I used to enjoy a restaurant at Perdido Pass in Alabama on the Florida state line. The restaurant is gone, now, but I loved their house specialty, "Steak Oscar", which was a filet mignon with lump crab meat topping. I don't know what all was involved with the topping, but it was fabulous.

Tim

[wbw0126]

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?

I have to try that...It sounds really good and simple