John Stocker’s Marinated Sirloin circa 1968

Classic for the Bar-B-Que. Seriously, we never had a better steak than this!

John Stocker’s Marinated Sirloin
Lg. Sirloin steaks
1 bottle Teriyaki marinade
1 lb. salted butter
1 bottle Sauce Diable’ (no longer sold, see recipe below)

Remove the acid from the sirloin with a paper towel. Pierce the meat with a fork and apply the lemon-pepper. Melt the butter and stir in the remaining ingredients and pour over the meat. Marinate in the refrigerator for 4-5 hours, turning every hour.

Grill to rare, medium-rare.

Sauce Diable’

Thanks to Uncle Phaedrus, Finder of Lost Recipes at  for the recipe that very closely replicates the bottled Escoffier Sauce Diable’ that is no longer available.

“The real Sauce Diable’ is associated with Auguste Escoffier, a famous French chef. … Making sauce Diable’ is a two-step process. First make a brown sauce, then use the brown sauce to make Sauce Diable’.”

Step 1: Brown Sauce

2 tbsp. butter
2 tbsp. all-Purpose flour
12 fluid oz. beef flavored bouillon, or beef stock

In a saucepan melt the butter or margarine. Stir in the flour. Cook and stir over medium-low heat for 15 to 20 min. or until browned. Add stock and stir. Bring to boil stirring constantly. Boil 3 to 5 min. Reduce heat and simmer about 30 min. or until reduced to about 1 cup. Stir frequently. Sauce should be slightly thinner than gravy.
Step 2: Sauce Diable’ (Similar to the bottled version from Escoffier)

1 c. brown sauce
1 onion, finely chopped
4 tbsp. butter
1 tsp. salt
2 tsp. fresh ground black pepper
1½ tsp. dry mustard
½ c. red wine
1 tbsp. Worcestershire sauce
1½ tbsp. lemon juice

Saute onions and garlic in butter, add wine, simmer for 4 min.
Add remaining ingredients, simmer over low heat for 5 min.


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