Best Steak Sauce Ever: Staking My Reputation

I hate superlatives in food.

When I see a restaurant touting "the best [fill in the blank]," I turn on my heels and look for another.

"Best" in a subjective realm like food is a matter of taste. My best chocolate chip cookie is super thin, with crispy edges and soft chocolate chips. Yours may be soft and chewy with the addition of chopped nuts.

That being said, after dinner tonight, I need to share with you the best steak sauce ever or at least the best steak sauce I've ever made.

I'd been hesitant in the past to share this recipe because it has a secret ingredient. I'm not keeping it a secret, it's simply one that you likely won't have readily at your disposal. However, given that the raw material for this secret ingredient is now in season, I thought I'd share with you with my best steak sauce ever.

Strip Steaks with Special Steak Sauce

 Serves 2-3

2 strip steaks

2 teaspoons grapeseed or vegetable oil

¼ cup red wine

2/3 cup chicken or beef stock

1 teaspoon balsamic

1 ½ teaspoon Dijon mustard

2 pickled ramps (recipe available at The Local Beet)

1 teaspoon sour cream

Heat a cast iron skillet over high heat. Add oil and heat until smoking.  Sear seasoned steaks on each side. Reduce the heat to medium heat and cook until 120° F about 7 to 10 minutes total.

Remove the steaks to a plate and cover with aluminum foil. Pour in the red wine and reduce slightly. Add stock and reduce until there’s only about 3 tablespoons of sauce in the pan. Add balsamic, mustard, and finely chopped ramps. Cook for 2 minutes.  Reduce the heat to medium and whisk in sour cream and any juices that have accumulated on the plate.  Serve the steaks drenched with sauce.