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Steak Sauce without corn syrup....??

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Atomic Playboy said:
Salt and pepper is nature's steak sauce. Anything else is just overpowering shit used to cover up the flavor of inferior meat. So if you're sourcing your steaks from the dumpster outside Target, yeah, dump A1 all over that shit. Otherwise you're just mixing Pappy Van Winkle with Coke RC.
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Agreed for the most part. I've tried a number of rubs but always found myself preferring a simple salt and pepper. Although I've recently been enjoying a good rub of smoked paprika. That thing adds a tasty smokiness that's like taking it out of a flaming hot grill.
 
thatsright said:
Actually, this isn't for steak at all. I love to put A1 on rice and eat it as a snack. But I hate corn-syrup. Such a good dilemma to have.

Glad I could add more flame to the bait...fire away...
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allowit-3643a903b6963b11057f929069a5d0ca.gif


KT
 
Go to Mistral and have their vin rouge sauce. You'll never want to buy steak sauce again.

When I have some time, I'm going to be drowning in steak as I try to make something similar at home.
 
I really liked Lea&Perrin's, but I can't find it anywhere these days. Never put it on steak though.
 
Demo24 said:
I really liked Lea&Perrin's, but I can't find it anywhere these days. Never put it on steak though.
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We always had a bottle of Lea & Perrins on the table when I was growing up.

I'm almost positive I saw it for sale at the local Walmarts last time I was there.
 
The only thing you should be putting on that steak is:
- a flame (just a kiss)
- a knife & fork
- your lips & teeth

Also, how DARE you eat something in a manner that does not match/meet what everyone else on these forums does?!
 
Newell Steamer said:
The only thing you should be putting on that steak is:
- a flame (just a kiss)
- a knife & fork
- your lips & teeth

Also, how DARE you eat something in a manner that does not match/meet what everyone else on these forums does?!
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No, no, no.

You are supposed to cook it for 36 hours in a plastic bag at 89.3 degrees F. That's how nature intended it to be. 😉
 
I have had some horseradish sauce with prime rib that was pretty magnificent. Prime rib doesnt need sauce, but, that litle bit of heat really amplifies the flavor. Ohhh how glorious delicious magnificent prime rib can be!
 
sourceninja said:
Cook steaks in blazing hot pan. While steaks are resting, toss in some chopped garlic (1-2 cloves) and work them for a minute or two. Then add red wine (just enough to cover the bottom of the pan) and scrape up all the nice bits of stuff stuck to the pan. Once this is going toss in a few tablespoons of butter and maybe 1-2 tablespoons of mustard to taste. Finally, keep stirring this mixture watching it reduce until it reaches a desired sauce like consistency.

http://www.reluctantgourmet.com/simple-pan-sauces/
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Heat stays high the whole time?
 
BurnItDwn said:
I have had some horseradish sauce with prime rib that was pretty magnificent. Prime rib doesnt need sauce, but, that litle bit of heat really amplifies the flavor. Ohhh how glorious delicious magnificent prime rib can be!
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horseradish is excellent on steaks. It's the only additional thing I will put on them, if not drippings/garlic/butter/thyme sauce. something like that.
 
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