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Do you use steak sauce?

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sjwaste said:
I disagree. I like my scotch on the cool side, like a red wine is served, and I also like a splash of water. A small ice cube takes care of both, since I'm not storing my scotch in the basement to keep it at 50 degrees.
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Yeah, I always toss 1 ice cube in my glass for every 3 ounces of bourbon.
 
BudAshes said:
Its some cow. People can do whatever they want with it. It's not ruining it...
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This. I always laugh at the steak "snobs" who think you should be castrated or forced to be a vegetarian if you even look at a bottle of steak sauce.

Steak sauce is tasty and putting it on whatever you want to is perfectly fine. Anyone who thinks otherwise is retarded.
 
I like to smother my dry-aged prime rib eye with A1 sauce. I think it really sets it off.
 
dabuddha said:
This. I always laugh at the steak "snobs" who think you should be castrated or forced to be a vegetarian if you even look at a bottle of steak sauce.

Steak sauce is tasty and putting it on whatever you want to is perfectly fine. Anyone who thinks otherwise is retarded.
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Well, some people (my wife, for instance) prefer their steak without sauce, some of us like sauce.
Personally, I love Worcestershire, I put it in or on anything that I can get away with, so my steak gets saturated with it. Every steak, every time.

I typically also put a little dollop of Heinz 57 on the plate and very lightly dip my steak into that, I just like how it tastes.

FWIW: I was raised so that the kids got Round steak & Worcestershire when we did have steak, those things remain forever embedded on the palate.
 
Yes. And I don't give two shits what the steak snobs think about it.

I also like it on baked potatoes, some types of rice, and hamburgers. Suck it.
 
If I'm eating a crappy cut like a cheapo sirloin steak at home, I'll throw ketchup on it. Ribeye I don't use anything because it's usually pretty juicy. I like bordelaise sauce or a red wine reduction with my Filet usually, but can do without. As for A-1 or any other type of steak sauce, never used it.
 
dabuddha said:
This. I always laugh at the steak "snobs" who think you should be castrated or forced to be a vegetarian if you even look at a bottle of steak sauce.

Steak sauce is tasty and putting it on whatever you want to is perfectly fine. Anyone who thinks otherwise is retarded.
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Steak sauce is a flavor masker. It mask the flavor of what is it on. You could replace the steak with cardboard and nothing much will change.

Black pepper on the other hand is a flavor enhancer, it enhances the flavors of what it is on.
 
DCal430 said:
Steak sauce is a flavor masker. It mask the flavor of what is it on. You could replace the steak with cardboard and nothing much will change.

Black pepper on the other hand is a flavor enhancer, it enhances the flavors of what it is on.
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Do you put lemon or vinegor on your salad to replace the flavor? No. A-1 is more of a spice than anything else. Small amounts enhance the flavor. Unlike things like ketchup which over powers whatever you put it on.
 
Really depends on the steak but I would rather not use sauce. Sauce, like other have mentioned, is to cover up a bad cook/cut of meat.
 
I also put steak sauce on burgers sometimes. Never steak though. When I was a kid I did. But that's because my parents thought any sort of pink meat was instantly going to kill us via food poisoning so they overcooked everything so dry. My brothers would use ketchup. But those were probably cheap steaks as my parents didn't have a ton of money growing up and did the best they could.
 
preslove said:
I occasionally make a red wine reduction, but never use A1 or the like.

My grandfather would reply to waiters who asked if he'd like steak sauce, "If the steak requires sauce, then I'm not going to eat it."
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Absolutely this.

When I cook my steaks at home (usually dry aged ribeye, on the rare side of mid rare) I *sometimes* use a rub that I put together with salt, pepper, paprika, garlic powder, onion powder, turmeric and cardamom(a *teensy* amount of those last two). Otherwise, I rub it down with olive oil, salt and pepper and add a little more salt while it's resting.

When I'm eating at someone else's house, I will sometimes ask for sauce, and those people should take it for the insult that it really is. That said, to each his or her own....my younger son always puts sauce on his (unless I've put the rub on it from above) and he always wants it well. Needless to say, I don't waste the dry aged ribeye on him. :sneaky:
 
techs said:
Do you put lemon or vinegor on your salad to replace the flavor? No. A-1 is more of a spice than anything else. Small amounts enhance the flavor. Unlike things like ketchup which over powers whatever you put it on.
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Wrong, A1 has a overpowering sweet taste to it. It over powers anything it is placed on. The main ingredient in A1 is sugar.
 
brisket and barbeque- bbq sauce
sirloin or Filet- A1
Ribeye/NY- none

Pretty much what a poster above me said- the leaner cuts need steak sauce while the more marbled are moist enough as is.
 
ed21x said:
brisket and barbeque- bbq sauce
sirloin or Filet- A1
Ribeye/NY- none

Pretty much what a poster above me said- the leaner cuts need steak sauce while the more marbled are moist enough as is.
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Might as well eat the steak with ketchup.
 
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