The Best Steak Topping

Before we can talk about steak toppings, we have to deal with the question: 'why put anything on top of a steak?' There are two answers really:

1) It's a really bad steak. 'nuff said.

2) It makes a good steak taste better.

Purists will accuse me of ruining a good steak with additions, as if a steak is incapable of being elevated above its naked status. If this were true, we'd never put cheese on a decent burger, or horseradish next to prime rib. But we do, knowing that good things can be enjoyed on their own, or paired with any number of condiments.

One simple addition is pure butter, perhaps sauteed with some green onion and garlic. To just throw a pat on the top of the filet and let it melt, does wonders for the flavor of a steak.

That being said, what do you like on your steak? What makes it better?

-Out of the Bottle: A-1 sauce is a classic, and for the adventurous among us, Heinz 57 sauce is a lesser known choice. Or maybe a shot worcestershire is enough for you. I would imagine a few prefer ketchup on their steak, but, aware of their personal shame, they remain in the culinary closet. All of these options are easy, but greater options are often found in restaurants.

-Eating Out: Mountain Jack's is defunct, but who got their recipe for whiskey-peppercorn sauce? This creamy, heady topping with bits of cracked peppercorn almost made you forego the steak in favor of spoofuls of the topping.

To pad the profit margin, many restaurants offer a dollop of fried onions, mushrooms, or green peppers, which are easy to provide, but lack imagination.

I believe the apex of restaurant offerings always involves bleu cheese. For some reason, bleu is best, and I can't explain why. It's creamy and sharp at the same time, and plays well with other ingredients. Which leads me to an observation: CREAMY IS BEST. Yes, this is an opinion, but when it comes to beef in all its forms, we always put creamy condiments at the top of the list. They just work.

-At Home: Tonight I purchased a nice porterhouse for home consumption, knowing that I had a wedge of smoked bleu cheese in the fridge, and some nice things to add to it. Here is what I came up with:

1) Pan fry the steak in butter and olive oil. Set it aside to rest (read Note).

2) In the pan frond add minced onion and chopped, fresh mushrooms, and cook over medium heat until soft.

3) Add heavy cream, salt, and roughly cracked pepper. Add a splash of balsamic vinegar or worcestershire. Cook down until thick.

4) Take the pan off the heat, and add crumbled bleu cheese. Stir just until it starts melting, then pour over steak, maintaining lumps of bleu cheese in the mix.

You will find this easy concoction to be salty, sweet, smoky, sharp, and creamy. Amounts don't really matter, since it all tastes good together. Easy on the balsamic, however. 1/2 tsp. is plenty. This sauce will have you licking your plate clean, and wondering about frying a second steak.

NOTE: Cutting up your steak properly is difficult with a thick sauce covering it. Better to trim the steak before the sauce, so you don't have to wrestle with bones, gristle, or fat. Like any good piece of beef, letting it REST after frying is crucial. Give it a good 10 minutes before you cut into it. Then add the sauce, or simply serve it in a dish on the side.