Things to top Steaks With

March 23, 2012Katie

Today on my Rise & Shine Segment, we’ll go over two ways to make steak toppings that will bump your steaks up from ordinary to extraordinary.

One is a saucy topping and one is a compound butter.   Try one or both…and watch your family and friends kiss your feet!

Or maybe, if you’re like me, you don’t want anyone near your feet!  Well, they’ll kiss you anyway!

(What the video of us making this on Rise & Shine today by clicking Play below!)

First up, a repost of deliciousness…Brown Sugared Balsamic Mushrooms!


If you’d like to visit the full blog post on this one..please click here or just print the printable recipe below!

Katie’s Printable Recipe – Brown Sugared Balsamic Mushrooms

The second is a compound butter involving bleu cheese, chives and …you guessed it…butter!

Visit this post as well by clicking here!

Katie’s Printable Recipe – Blue Cheese Herbed Butter

Serve these both with your next steak.  Whoever your dine with will sing your praises, buy you flowers or just plain fall in love with you.


  • chefpaulnetwork

    April 8, 2012 at 8:31 am

    Hello, Rule of thumb: Cold roux with hot liquid, or hot roux with cold liquid. Is the only way to avoid lumps. Adding cheese to the Bechamel makes it a Mornay sauce. In the old times way back when a Bechamel was always made quite "thin" and placed in the oven to reduce until desired consistency. However to attain its full taste a Bechamel ought to be slowly cooked, while stirring, for at least 15 minutes. Bon Appetit!
    1. DishinandDishes

      April 8, 2012 at 8:57 am

      chefpaulnetwork - thanks for the tips! I saw so many options on hot/cold for the liquid. Apparently lots of people do things differently!

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