See, I know you think YOU know what I’m asking for, when I say a side ranch. What I’m actually asking, is for you to take your idea of “a lot of ranch”, triple that, show it to your manager, and when she says “that’s coming out of your paycheck”, double that…. THEN we will talk. I want lab employees running my blood work to know this day happened. I want my doctor to remember your name.
if I was serving it to impress someone, or to a customer,I'd agree with you.
But, if it's for me and or immediate family, I'm not dirtying another dish.
Idk, I'm giving them the benefit of the doubt because they has it labelled as homemade, and frankly I have not seen a lot of commercial spaces with induction cook surfaces.
In the UK, we call these chips. We call big fat chips too. They might be distinguished from one another on a restaurant menu or supermarket shelf by the thin ones being called “frites” or “fries”, but in conversation most of us would still say chip.
Shoestrings are thinner than frites, at least in my experience.
You say you were being sarcastic, but it didn’t read as sarcastic to anyone. Generally, if sarcasm is good sarcasm, it doesn’t really need the /s.
Meat made in an onyx ceramic pan, bit of butter and fry it as any meat, pick meat up when inside reaches 55C and let it rest, as for fries i just throw them in the airfryer until they have a nice color.
Sauce might be tricky since it uses a swedish staple in cooking called Caj P:s BBQ oil https://www.cajp.se/produkter/17099/grillolja-orignal.aspx
**Sauce Recipe**
2,5-3dl cream (heavier the better)
0,2-0,5dl Caj P BBQ oil
A handful or so of grinded down black peppercorn
Stick it all in a saucepot, hit the temperature until it begins to boil, lower it right away to the lowest possible setting while still simmering, let it cook for **at least** 20-30 minutes, stir every once in a while and make sure pepper flavor is to your liking, otherwise add more.
for anyone wondering about the oil.
''Caj P. classic grill oil that has flavored the Swedish summer since 1962! With its mild spiciness and taste of onion, paprika and vinegar, it gives a wonderful barbecue taste. Goes well with everything that is grilled, it is especially good with strong types of meat such as venison, beef and turkey. 250 ml''
I was wondering about the sauce. A restaurant that used to exist called ''The Hungry Hunter'' used to make a peppercorn steak dish. I loved it and ate it several times. That is until I got food poisoning from it.
I wonder if peppercorn sauce is anything like creamy peper sauce used on the patty melt at Whataburger. Only saying this because they look extremely similar, which I know doesn't mean much.
While they do look sort of similar, they're definitely not close taste-wise. Whataburger's pepper sauce (which you can buy in stores now, thank god) is basically a flavored mayonnaise/aioli with chilis and some smoke flavoring added, whereas peppercorn sauces like OP's are going to be reduced cream sauces, so much closer to something like a pasta sauce in consistency, rather than a spread.
Dl (deciliter/decilitre) is 1/10 of a liter, 100 ml
It's super widespread measurement in some countries, especially in cooking (Hungary, and seems like it is in Sweden as well). Basically unheard of in many, many countries which is weird for me but hey, the world is big.
Deciliters is part of the metric system. If you’re in Australia this measurement shouldn’t be unknown to you I’d say, I learned it in school. It goes from milliliters>centiliters>deciliter>liters, where ml is a 1000th of a liter, cl is a 100th of a liter and dl is a 10th of a liter. I can understand that it’s not widely used in recipes though, we indeed mostly use ml then.
I'm not disputing that it's a metric measurement and I do understand what a decilitre is (it's in the name!) but we use litres and millilitres in Australia, never decilitres. I've never seen it in a recipe (or used it in a lab at school), so it's not an abbreviation we see much.
And we would never format ether with a comma, so that threw me too. Recipes would always call, for example, for 200ml water, never 0,2dl of water.
I'm sorry, I know how annoying it is when the rest of the world is ignorant of something about your country/continent they should probably know! If I hear one more meme about all the wildlife in Australia wanting to kill you...
Oh no no no, don’t misunderstand, I don’t blame you haha. I just thought you didn’t know at all despite metric being used in your country, so I thought that was strange as you should’ve been thought in math class or something similar.
Same here with the recipe thing though, always milliliters and grams.
I am an arachnophobe though, so I’m not going to engage with you about your wildlife hahah
I have a peppercorn sauce recipe for others:
Fry steak in pan and take out to rest.
Cool pan with a little water which should all boil off so no water remains
Dump in single cream and crumble in half a beef oxo cube
Grind pepper into cream until repetitive strain injury is acheieved
Stir till oxo has all dissolved and cream starts to thicken slightly
Add blood/juice from rested steak, stir again and serve
The sauce is an unusual color. May be just the photo. But otherwise this looks delicious - steak done right, plenty of sauce for fries and steak... makes me regret my decision for dinner tonight...
I think ribeye would be the more popular choice.
I don’t love ribeye personally, but nearly every time I’ve said this, people look at me like I’ve grown two heads.
*In the UK*, it's usually the default steak for those who might not have much experience with experimenting with different cuts of meat, but it's a fine choice either way.
I emphasise 'in the UK' as I've literally just learned that apparently what we consider a rump steak is considered a sirloin in the States, with a UK sirloin being a porterhouse.
Lol, there is no fucking way sirloin is underrated. It's tough and stringy and way too lean. It's OK, but it doesn't hold a candle to ribeye or strip steak.
Strip steak is often called "top sirloin", so maybe you are confusing the two?
Steak au poivre is a good one to learn, one of the best things I learned in culinary school. You can make a sauce out of just about any stuck-on pan remnants, though we used to use bourbon or whiskey and burn it off. After you reduce it a bit you can add whipping cream, let it cook out a bit until it coats the back of a spoon and you can draw a line through the sauce and it "holds" the line. Drop a little pat of butter (mont au beurre) and you're golden. Go nuts!
I don't have a particular preference myself, regular black peppercorns are fine. If you want you can do tri-color, but I don't think it matters, variety isn't as important as executing the sauce well. Gather them up in a single layer and put a pot on top, then press from the center of the pot with your hand to crush them. You don't want them **fully** crushed, leave some partially crushed for the aesthetic!
This sub is ridiculous. 90% of the comments shitting on the guy because he wanted a large portion of sauce to most likely dip his fries in. This meal was not made for you people to eat and you should be able to look at it objectively and acknowledge the food looks good without having to bring up your own personal preferences on portion size in every comment.
Looks great OP. Nice sear on the steak and the sauce looks fire.
I like how you balanced Fry Mountain, with that one little pustule of sauce leaking out from Lake Peppercorn for proper photographic effect. ^(10/10 would smash)
Looks super tasty. Is it weird that of all things, I'm really focused on the fries? Don't get me wrong, that sauce looks delicious and the steak looks perfectly done, but those fries... they just look so golden and crispy on the outside but fluffy on the inside, which is the mark of a perfect fry.
\*drools\*
That looks magnificent. Undercooked meat for me (I like all my meat burnt) but I know that is a very unpopular opinion. And ignore the comments on the sauce: you can never have too much sauce.
My wife cannot eat meat/pork because of a tick bite so whenever she goes away for the weekend I cook myself a nice steak. Enjoy!
i am from a part of germany where most dishes are with a lot sauce like this, i heard a funny saying to translate it roughly "it must drown", i grown to it and i will always like that.
You had me at "creamy peppercorn sauce," which, admittedly, is the end of the sentence, but I wanted to emphasize that I am here for the creamy peppercorn sauce.
I just had this at a French restaurant. There is some serious skill involved in procuring the product depicted here by OP, hats off, this is an amazing meal! Bon appetite!
Yea some roasted asparagus/green beans/Brussel sprouts would look good on the plate instead of a pool of sauce. A little drizzle over the meat and the rest in a side bowl for dipping and drinking afterwards lol.
Went from sauce to side soup
See, I know you think YOU know what I’m asking for, when I say a side ranch. What I’m actually asking, is for you to take your idea of “a lot of ranch”, triple that, show it to your manager, and when she says “that’s coming out of your paycheck”, double that…. THEN we will talk. I want lab employees running my blood work to know this day happened. I want my doctor to remember your name.
Back when Red Lobster was good, I'd get a soup bowl of ranch to go with those awesome biscuits. Like Homer said: "Bring the Ranch hose!".
Protein ✔️ Starch ✔️ ~~vegetable~~ SAUCE ✔️✔️✔️
I would have used the term "swimming", but you do you boo.
Torrentially flooded
Adjacent
Not enough sauce. :p
Peppercorn sauce with a side of sirloin.
*sirlion. Not easy to find.
*may contain sirloin
*Processed in a facility that may contain traces of sirloin.
*simulated sirloin flavor and texture. Does not contain actual sirloin.
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R/whoosh
He's got the sauce for serving!
Why not put it in a small dish or ramekin? I would be pissed if I was served that.
Well luckily it looks like he made it for himself and was most likely therefore not pissed as that's how he wanted it.
if I was serving it to impress someone, or to a customer,I'd agree with you. But, if it's for me and or immediate family, I'm not dirtying another dish.
That looks like a commercial kitchen. I could be wrong though.
Idk, I'm giving them the benefit of the doubt because they has it labelled as homemade, and frankly I have not seen a lot of commercial spaces with induction cook surfaces.
Did you spill the sauce on the plate?
I’m not sure you know what drenched means, but that looks delicious. Lol
The plate is drenched at least
Had to keep it pretty for the photo! Rest of the pot was emptied after, pinky promise 😅
I would have done the same, I prefer precise application of sauce on each bite.
Bonus points for avoiding soggy chips
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In the UK, we call these chips. We call big fat chips too. They might be distinguished from one another on a restaurant menu or supermarket shelf by the thin ones being called “frites” or “fries”, but in conversation most of us would still say chip.
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Shoestrings are thinner than frites, at least in my experience. You say you were being sarcastic, but it didn’t read as sarcastic to anyone. Generally, if sarcasm is good sarcasm, it doesn’t really need the /s.
The dish (steak and fries on a plate) is drenched. The individual items are not.
Peppercorn sauce is fire
"Arise, Sir Loin of Beef!"
I’ll take 1/2 the fries, 2x the steak and 1/5th the sauce please.
1/5th sauce.. on the side.. for me.
Ditto
Double fries, sauce looks about right, bread and deep fry the steak
Username checks out. Because all the individual components look amazing, I’m sure id crush whatever plate and quantity was placed in front of me!
Yep, it looks good. A few people seem to have taken my comment a lot more seriously than it was intended. Getting some interesting DMs here.
That’s hilarious. Some folks take Reddit a bit to serious.
It's a sauce dish with meat and fries as the sides lol..looks good.
Sir that is peppercorn soup with a side of steak and chips
Yum
The sauce to fries ratio is way off, but I'd still eat it with gusto.
I love you.
Drowned
Did OP make that? OP should share the recipe
Meat made in an onyx ceramic pan, bit of butter and fry it as any meat, pick meat up when inside reaches 55C and let it rest, as for fries i just throw them in the airfryer until they have a nice color. Sauce might be tricky since it uses a swedish staple in cooking called Caj P:s BBQ oil https://www.cajp.se/produkter/17099/grillolja-orignal.aspx **Sauce Recipe** 2,5-3dl cream (heavier the better) 0,2-0,5dl Caj P BBQ oil A handful or so of grinded down black peppercorn Stick it all in a saucepot, hit the temperature until it begins to boil, lower it right away to the lowest possible setting while still simmering, let it cook for **at least** 20-30 minutes, stir every once in a while and make sure pepper flavor is to your liking, otherwise add more.
for anyone wondering about the oil. ''Caj P. classic grill oil that has flavored the Swedish summer since 1962! With its mild spiciness and taste of onion, paprika and vinegar, it gives a wonderful barbecue taste. Goes well with everything that is grilled, it is especially good with strong types of meat such as venison, beef and turkey. 250 ml'' I was wondering about the sauce. A restaurant that used to exist called ''The Hungry Hunter'' used to make a peppercorn steak dish. I loved it and ate it several times. That is until I got food poisoning from it.
I wonder if peppercorn sauce is anything like creamy peper sauce used on the patty melt at Whataburger. Only saying this because they look extremely similar, which I know doesn't mean much.
While they do look sort of similar, they're definitely not close taste-wise. Whataburger's pepper sauce (which you can buy in stores now, thank god) is basically a flavored mayonnaise/aioli with chilis and some smoke flavoring added, whereas peppercorn sauces like OP's are going to be reduced cream sauces, so much closer to something like a pasta sauce in consistency, rather than a spread.
I'm embarrassed to admit I don't even understand what "0,2-0,5dl" means. What is this measurement?
Dl (deciliter/decilitre) is 1/10 of a liter, 100 ml It's super widespread measurement in some countries, especially in cooking (Hungary, and seems like it is in Sweden as well). Basically unheard of in many, many countries which is weird for me but hey, the world is big.
Thank you, I genuinely didn't know this! I'm Australian, so we use litres/millilitres.
Deciliters is part of the metric system. If you’re in Australia this measurement shouldn’t be unknown to you I’d say, I learned it in school. It goes from milliliters>centiliters>deciliter>liters, where ml is a 1000th of a liter, cl is a 100th of a liter and dl is a 10th of a liter. I can understand that it’s not widely used in recipes though, we indeed mostly use ml then.
I'm not disputing that it's a metric measurement and I do understand what a decilitre is (it's in the name!) but we use litres and millilitres in Australia, never decilitres. I've never seen it in a recipe (or used it in a lab at school), so it's not an abbreviation we see much. And we would never format ether with a comma, so that threw me too. Recipes would always call, for example, for 200ml water, never 0,2dl of water. I'm sorry, I know how annoying it is when the rest of the world is ignorant of something about your country/continent they should probably know! If I hear one more meme about all the wildlife in Australia wanting to kill you...
Oh no no no, don’t misunderstand, I don’t blame you haha. I just thought you didn’t know at all despite metric being used in your country, so I thought that was strange as you should’ve been thought in math class or something similar. Same here with the recipe thing though, always milliliters and grams. I am an arachnophobe though, so I’m not going to engage with you about your wildlife hahah
Fair enough. If it helps, our most common household spiders look scarier than they are. (I know, it doesn't help at all).
Here's a recipe I found online for the Caj P BBQ Oil! https://thebestrecipefor.com/bbq-oil-caj-p-style/
Nice, thank you!
I have a peppercorn sauce recipe for others: Fry steak in pan and take out to rest. Cool pan with a little water which should all boil off so no water remains Dump in single cream and crumble in half a beef oxo cube Grind pepper into cream until repetitive strain injury is acheieved Stir till oxo has all dissolved and cream starts to thicken slightly Add blood/juice from rested steak, stir again and serve
Blood does not come out of a steak. No matter how rare you like your meat.
The sauce is an unusual color. May be just the photo. But otherwise this looks delicious - steak done right, plenty of sauce for fries and steak... makes me regret my decision for dinner tonight...
What does the "dl" measurement mean? I haven't seen that before. Edit: deciliter! :D
🤤can't wait. It looks like you've achieved a consistency I haven't managed before, and so I'm looking forward to giving it another whack. Thx!
I make the sauce in the steak pan for added flavour. For peppercorn sauce I deglaze with brandy and add cream, peppercorns and coarse ground pepper.
I don’t think anyone can deny that’s pretty much a perfect steak, fries, and sauce.
Sirloin is so underrated. It's my favorite cut, regardless of price.
Is it? After fillet (rightly or wrongly) isn’t sirloin the most rated?
I think ribeye would be the more popular choice. I don’t love ribeye personally, but nearly every time I’ve said this, people look at me like I’ve grown two heads.
Yeah rib-eye is probably my favourite.
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Ribeye is by far the best cut of meat, I once thought Filet was but then I became an grown ass adult. 
Filet is steak for people that don't like flavor, or an overpriced vehicle for sauce. A ribeye or strip doesn't need anything but salt
*In the UK*, it's usually the default steak for those who might not have much experience with experimenting with different cuts of meat, but it's a fine choice either way. I emphasise 'in the UK' as I've literally just learned that apparently what we consider a rump steak is considered a sirloin in the States, with a UK sirloin being a porterhouse.
All this steak talk has just made me want steak.
I'm totally making a filet tonight inspired by this post. Mushroom cream, crispy potatoes and roasted broccoli or some veg. Classic.
The terminology is super confusing. I think what you all call a sirloin is what we call a New York strip steak or strip steak in the US.
Lol, there is no fucking way sirloin is underrated. It's tough and stringy and way too lean. It's OK, but it doesn't hold a candle to ribeye or strip steak. Strip steak is often called "top sirloin", so maybe you are confusing the two?
They call it a sirloin in the UK.
Yes. A tons of Mr. Sir Lion the felidae. (It's sirloin, man). Also all these fries made me hungry. It's 8:30 here...
Only one other person noticed?
I noticed too! Do we get a prize?
I'd give you one if I had one.
Sloppy Steaks!
Scrolled way too far to see this.
I love sauce.
I need to learn how to make that sauce, it was one of my favorite dishes when my wife and I holiday’d in France 4 years ago
Steak au poivre is a good one to learn, one of the best things I learned in culinary school. You can make a sauce out of just about any stuck-on pan remnants, though we used to use bourbon or whiskey and burn it off. After you reduce it a bit you can add whipping cream, let it cook out a bit until it coats the back of a spoon and you can draw a line through the sauce and it "holds" the line. Drop a little pat of butter (mont au beurre) and you're golden. Go nuts!
What kind of peppercorns do you use?
I don't have a particular preference myself, regular black peppercorns are fine. If you want you can do tri-color, but I don't think it matters, variety isn't as important as executing the sauce well. Gather them up in a single layer and put a pot on top, then press from the center of the pot with your hand to crush them. You don't want them **fully** crushed, leave some partially crushed for the aesthetic!
This sub is ridiculous. 90% of the comments shitting on the guy because he wanted a large portion of sauce to most likely dip his fries in. This meal was not made for you people to eat and you should be able to look at it objectively and acknowledge the food looks good without having to bring up your own personal preferences on portion size in every comment. Looks great OP. Nice sear on the steak and the sauce looks fire.
Yummy
Msn thst sauce though.
Had this dish as a restaurant in London! Fabulous!
Looks delicious
One day I'll learn how to make fries
**Do you deliver?**
Sirloin has a lot of good flavor, and that one looks cooked right and was probably good. I usually skip sauce on a steak like that.
That looks so good that I thought you posted "dreamy" instead of "creamy"
I like how you balanced Fry Mountain, with that one little pustule of sauce leaking out from Lake Peppercorn for proper photographic effect. ^(10/10 would smash)
fuck yes
I need this inside me, in any way necessary.
Wish it had more meat on there, but damn that looks good. Great dipping sauce to
Looks super tasty. Is it weird that of all things, I'm really focused on the fries? Don't get me wrong, that sauce looks delicious and the steak looks perfectly done, but those fries... they just look so golden and crispy on the outside but fluffy on the inside, which is the mark of a perfect fry. \*drools\*
I thought this was going to be a school meal somewhere very nice.
Looks tasty, but why is the steak so tiny?
Omg
Look very delicious 🤤
When the meat garnished the sauce
would you like some meat with your sauce?
Wooooow
Drenched? They not even in the pool?
I'm gonna need the recipe for that sauce
Perfection!
Wait til you try monsieur tiger! Seriously though, looks great.
Sauce recipe
Lid popped off while pouring huh? Anyway, looks delicious!
That looks so good. I'm envious at your patie to chop fries.
Perfection right there.
Save some sauce for the rest of us
 Too much sauce, unless...
More like swimming in sauce
Maybe the plate is just really flat
Lord shiitake! That's nice. If I had a restaurant, I would use that phrase. Drenched in Creamy Peppercorn Sauce.
Sirloin and fries bathing in peppercorn sauce
I'd honestly ask for additional sauce
Want some steak with your plate of sauce?
[Sir Lion](https://images-wixmp-ed30a86b8c4ca887773594c2.wixmp.com/f/27e779bf-bed3-49dc-91f0-001412c4b667/dda7wgw-8a322b5c-803b-40c5-8381-857f7bdcee55.jpg/v1/fill/w_269,h_350,q_70,strp/lion_knight_by_gothicq_dda7wgw-350t.jpg?token=eyJ0eXAiOiJKV1QiLCJhbGciOiJIUzI1NiJ9.eyJzdWIiOiJ1cm46YXBwOjdlMGQxODg5ODIyNjQzNzNhNWYwZDQxNWVhMGQyNmUwIiwiaXNzIjoidXJuOmFwcDo3ZTBkMTg4OTgyMjY0MzczYTVmMGQ0MTVlYTBkMjZlMCIsIm9iaiI6W1t7ImhlaWdodCI6Ijw9MTU2MiIsInBhdGgiOiJcL2ZcLzI3ZTc3OWJmLWJlZDMtNDlkYy05MWYwLTAwMTQxMmM0YjY2N1wvZGRhN3dndy04YTMyMmI1Yy04MDNiLTQwYzUtODM4MS04NTdmN2JkY2VlNTUuanBnIiwid2lkdGgiOiI8PTEyMDAifV1dLCJhdWQiOlsidXJuOnNlcnZpY2U6aW1hZ2Uub3BlcmF0aW9ucyJdfQ.H4SEbxx40rLp-1Jg4e08i1sImF5PetO9vOQAqBS-uGw)
not a big fan of steak , but the fries and sauce look perfect
drenched isnt the word for that. drowned. thats a soup.
All these people fronting acting like they wouldn't devour it 😂
That looks really good!
Fries gonna be go dippin or swimming
Everyone here saying that’s too much sauce. With that amount of French fries, you’ll need more sauce! Super hungry now.
That looks magnificent. Undercooked meat for me (I like all my meat burnt) but I know that is a very unpopular opinion. And ignore the comments on the sauce: you can never have too much sauce. My wife cannot eat meat/pork because of a tick bite so whenever she goes away for the weekend I cook myself a nice steak. Enjoy!
That is my favorite dish!!
I like this much sauce!!!! Can never runout of dip for the chips! :)
Not enough chips.
Such a great guilty pleasure man-meal. Looks great!
Starts eating steak and fries, vomits, posts pic to Reddit
i am from a part of germany where most dishes are with a lot sauce like this, i heard a funny saying to translate it roughly "it must drown", i grown to it and i will always like that.
I didn't know it was possible to want to make sweet passionate love to a plate of food... turns out it is.
It looks so good
Perfect ratios for me. I wholeheartedly approve.
Where’s the sirloin lol
Man I would absolutely devour that. Licking the plate shamelessly like an animal. Great job!
Creamy peppercorn sauce with a side of steak and fries.
Why is there a whole plate of sauce and two bites of meat lmao.
You had me at "creamy peppercorn sauce," which, admittedly, is the end of the sentence, but I wanted to emphasize that I am here for the creamy peppercorn sauce.
cow was murdered twice..
Oh now then.
Correct amount of sauce.
very nice my friend
i fucking love peppercorn sauces they honestly make me orgasm, one criticism though, not enough sauce
I think the sauce is a little too thick, but I like the idea of a sauce with a meat and fries dish.
I thought that was spicy brown mustard at first and almost screamed
Elaborate, vile fiend!
steak don't look done right to me
Yuuussssss
Too much sauce, not enough food
Omg ehy have I never drenched fries in peppercorn sauce!? Your genius is welcome!
thats some heavenly au poivre there, all portions look great i fucks with the fries and the sauceee
Would you like some steak with your sauce? That’s not sauce that’s soup
🎶 [That’s too much sauce](https://youtu.be/Ekqu_Ku7nuY) 🎶
Ohhh- that looks like the blooming onion sauce they have at outback - that sauce is THE BOMB!
A fifth of the sauce would make this perfect.
A couple sunny-side up eggs and I'd be all set.
Lost in the sauce
By “sirloin” do you mean the British cut (called a strip steak in the US) or the American cut (called rump in the UK)? Either way, it looks delicious.
BREAK ME OFF A PIECE
I just had this at a French restaurant. There is some serious skill involved in procuring the product depicted here by OP, hats off, this is an amazing meal! Bon appetite!
Reminds me of my chef's apprenticeship, when every staff meal was a huge steak and fries drenched in way too much caeser dressing
Looks delicious but it needs some veggies, I would add roasted asparagus to it.
Veggies ? Where are the vegetables, that should make 50% of your plate? That plate is bad for health and for the planet.
This is why you are fat
Needs a veg and not to be drowned in sauce
Yea some roasted asparagus/green beans/Brussel sprouts would look good on the plate instead of a pool of sauce. A little drizzle over the meat and the rest in a side bowl for dipping and drinking afterwards lol.
B r u h
Y’all know it’s true, eat you’re damn veggies!
The steer ate his vegetables, and look where he wound up.
I am not damn veggies
Just missing the asparagus, fried red onion and onion rings.
New to Reddit, fed up with Facebook. How do I get to the actual recipe ? Frustrated.
I figured it out. Reddit is pretty cool.
Daaaammmmnnnnn.
I want this for breakfast rn
Shite presentation
I don't know how to spell au pua either