This was an interesting recipe to cook for me. It was in preparation for the Hanger Steak at Ox's house, and, since he was getting in from the Blessing of the Fleet a lot later than we would have liked, I was responsible for a lot of prep. I wanted everything to be ready so that when he got in, everything could just hit the pan and we'd be off. The problem was, that, due to an unfortunate Chief's Initiation incident in Singapore in the 90's, I can't smell fish sauce without becoming, well, uncomfortable. I don't even keep the stuff in my house. So what I did was get literally everything except the fish sauce and the spice sachet together in a big jar, so we could just poor and cook at his house. This worked out pretty well, except that his house got to smell like this amazing Steak Sauce, instead of mine.
This is another slightly time consuming recipe, but relatively easy to get right. It took about 45 minutes to reduce, but blended up smooth as silk. A totally delicious steak sauce - and this from a salt, pepper and oil steak guy.Advice: We use a wooden skewer to measure reducing a sauce. Just dip it into the pan at the beginning, and mark the level with a permanent marker. Makes it easy to tell when it's reduced by half. If you use the same skewer over and over, you have to use different color markers, and it starts to look like a wall where you mark your kid's height every year.
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