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Amanda is a co-founder of Food52.
Can you use beer? If so here's a good one: http://food52.com/recipes...
Balsamic pan sauce w/ butter, thyme, peppercorns.
Veal/beef demi glace (or a good stock) reduced and finished with butter or beurre manie.
You can use dried mushrooms (porcini, shitake, chanterelles, morels, etc.), reconstitute, and use the liquid to deglaze the pan after cooking your steak. Add some herbs...butter...
Or a classic brown butter sauce is always good with steak.
A blue cheese and caramelized onion sauce iss good with straight.ahead grilled steaks. Either serve the steak on a little pool of the sauce or pass it so that guests can complement the meat with a dollop of it.
Sorry about the typos above! No reading glasses at hand. . . argh
Heat oil in a cast iron pan with a clove of garlic, remove the clove when it starts to brown. Cook steak in the flavored oil. Rest the steak. Serve with a pat of butter on the steak.
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Well played. You deserve a cookie.
It's also got lemon poppyseed *and* lemon curd—because why not?
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