East Meets West Steak Sauce
- Carbohydrate 20.2915516269139 g
- Cholesterol 30.36875 mg
- Fat 11.4950837971761 g
- Fiber 0.475479600664282 g
- Protein 2.72680362033007 g
- Saturated Fat 7.2613242959917 g
- Serving Size 1 1 Serving (115g)
- Sodium 1308.71917099502 mg
- Sugar 19.8160720262497 g
- Trans Fat 0.811445625 g
- Calories 233 calories
Step-by-step
- Add the first 6 ingredients to a small sauce pan and heat over the stovetop on medium-high heat, stirring until the red chili paste and brown sugar dissolves.
- Bring to a boil and reduce the sauce by half, or until lightly syrupy.
- Meanwhile, with a fork, mash the butter and corn starch together (this is in the fashion of making a Beurre manié).
- Once sauce has reduced, turn heat down to low, and whisk in the butter cornstarch mixture until thickened.
- If the sauce is too thin, mash together another tablespoon of butter with 1/2 teaspoon of cornstarch, and add to sauce, repeating for desired consistency.
- Likewise, if the sauce is too thick, whisk in water, one tablespoon at a time.
- Add freshly ground pepper to taste, and keep over low heat until ready to serve.
Reducing red wine by half concentrates the natural tannins and acids before any thickeners enter the pan, establishing a stable flavor base. Simmering the merlot with smashed garlic, rather than minced cloves, infuses a gentle aromatic quality without releasing bitter, pulverized solids into the liquid. Whisking continuously over medium-high heat prevents the brown sugar from caramelizing too quickly on the bottom of the saucepan.
Incorporating softened butter and cornstarch together beforehand creates a protective fat barrier around the starch granules, preventing lumps from forming when added to hot liquids. Whisking this paste into the reduced wine at low heat allows the starches to swell gradually, yielding a glossy, semi-syrupy finish that coats the back of a spoon. Adjusting consistency requires patience, adding water one tablespoon at a time if the reduction becomes overly dense.
This savory glaze pairs exceptionally well with rich proteins like pan-seared ribeye, roasted duck breast, or portobello mushroom caps, as the acidity cuts through heavy fats. The pepper should be freshly cracked at the very end to preserve volatile aromatic oils that dissipate under prolonged heat.
Substituting tamari for soy sauce accommodates gluten sensitivities without altering the sodium profile. Leftovers keep in a sealed container in the refrigerator for up to three days, though gentle reheating on the stovetop with a splash of water is necessary to restore the emulsion.
