Rooster Steak Sauce
No, this isn’t a sauce for rooster steaks. This steak sauce gets its name from an oriental chile-garlic sauce with a picture of a rooster on the bottle. The bottle is also labeled “Sriracha”, which refers to the Thai seaside town of Si Racha, where the sauce originated. I don’t know if anyone knows where the extra “r” comes from.
This is an example of a pan sauce, in this case made in the skillet after cooking a steak. I’m not sure where the recipe came from, but it’s in my handwriting. Maybe I was watching a cooking show on TV. Anyhow, the first time I served it, my mother-in-law said “bottle it”. Well, I haven’t, but at least you can make it yourself.
1 tablespoon oil (either left over after cooking the steak, or olive oil you add)
1 tablespoon flour
1/4 cup red wine
1 1/2 tablespoons Rooster sauce
2 teaspoons chopped thyme
1 teaspoon chopped tarragon
1 teaspoon lime juice
1 teaspoon A-1 sauce
1/4 teaspoon Worcestershire sauce
1/4 cup (1/2 stick) butter, cold, cut in pieces
Heat (or re-heat) the oil, add the flour, and stir it to make a roux. Add 1/4 cup of red wine and deglaze the pan, if it’s the one you cooked the steak in, by scraping up any bits clinging to the pan. Add the remaining ingredients except for the butter and stir to combine. Simmer for a few minutes and add the butter one piece at a time, whisking constantly to incorporate it into the sauce. When done, keep warm until time to serve.