Steak & Worcestershire Sauce (Homemade)

Worcestershire sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: soy sauce

Low-sodium soy sauce offers a similar umami flavor with less sodium.

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is lower in fat, while pork chop is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

Remove the backbone from the small trout by cutting the head off and making two cuts along either side of the ribs.

Remove the bones along the belly of the trout.

Make a 3 to 1 cure of salt to sugar mixed with lemon zest and crushed garlic, and pour it over the trout fillets to cure for 1 to 2 days.

Rinse the cured trout fillets in cold water and carefully remove the skin.

Place the fillets in olive oil; they will last in the fridge for 1 to 2 months.

Add brown sugar, molasses, malt vinegar, salt, and a bay leaf to a glass jar.

Grind together garlic cloves, green, red, and black peppercorns, ground clove, crushed chili flake, cayenne pepper, thyme, and rosemary until coarsely ground, then add to the jar.

Add the cured trout, lemon zest, and muddle the mixture, then cover and let sit in the fridge for about 1 month.

After a month, strain the mixture to create a base for the sauce.

Sear both sides of the 2-inch thick New York strip steak until golden brown, basting with butter towards the end.

Transfer the steak to a 400°F oven for 5 to 7 minutes.

Make the pan sauce using the drippings and minced onion or shallots, deglazing with Worcestershire sauce and finishing with cream, reducing by about one-fourth.

Season the sauce with salt and cover until ready to use.

Remove the steak from the oven and let it rest for about 5 to 10 minutes.

Slice the steak into thick cuts and smother it with the creamy Worcestershire sauce, topping with dried country herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens