I have some axis steaks I’m gonna make and was wondering what sauce/gravy recipes you are using to put on top when done cooking? Like a mushroom sauce/gravy maybe?

Garlic cream sauce is always my go to.

Portobello mushrooms in a light brown gravy.....

What do I win....

For me, three scenarios. Dredged in flour and fried-I’d go with a drippings flour gravy. Just salt/pepper fried- then a mushroom brown gravy or burgundy reduction. Hot seat and butter-the butter garlic thyme is all you need

Jus plane old gravy for me. Brown the flour in the drippings and add whole milk.

Brown gravy with roasted garlic. Yum

Make like how? Grilled, smoked, fried?

Outside of the obvious cream gravy and brown gravy when you chicken fry here are some sauce I make for grilled meats.

I make a mushroom sauce: butter, garlic, red wine and mushrooms, cook the mushrooms until they are little balls of flavor explosions

This one I have made a few times and so far it has been a fan favorite: reduce down about a cup of balsamic vinaigrette until it becomes a thick slurry, add in shallots, garlic, butter, and about a cup of tiger sauce. Then reduce that down to a slurry and you can serve it then or you can add in some heavy whipping cream to thin it out just a bit. Along with adding in the heavy whipping cream the flavor profile will change a bit. It all depends on how much you like a reduce tiger sauce, it packs a little bit more of a punch.

This and you can fancy it up by adding things you like to it.

Gonna have to try this, thanks.