A.1. or Heinz 57?

[JM4CY]

A good steak doesn't need sauce, but sometimes a bearnaise or au poivre or just a simple reduction is a nice change of pace.

I don't really use A1 for anything, but I don't mind Heinz 57 on a burger.

 

[CycloneErik]

It was from their locker in town by the same name. And your dad didn't tell you how to spell Clarksville correctly.

That's why @Cyclonepride was on the last train out of town.

 

[CYCLNST8]

This is the correct statement. I've certainly used steak sauce on a restaurant steak that was overdone and it makes it bearable. Also, if available a Bernaise sauce pairs pretty well with beef. Not sure if that falls under item 4, let me know if I need to educate you.

In my head, your posts are in the voice of Duffman. Thank you for that.

OH, YEAH!

 

[CYdTracked]

I'm a no sauce guy for steaks. Give me a well seasoned medium rare steak and you won't have a need for sauce. Salt, pepper, and usually put a little garlic powder on mine too and that's it. I cringe at what my wife prefers for steak which is well done/practically burnt then puts sauce on it. She thinks I'm nuts for eating steak that is still pink in the middle, I told her it hasn't made me sick or killed me yet eating it that way and that her idea of steak is ruining it by cooking it to a leather.

 

[Sparkplug]

Cannot stand the smell of ketchup. If it is on a plate the user of the plate must rinse it off when they are finished

The mention of the stuff in this thread is making me queasy

 

[cyclones500]

I like both A-1 and 57, probably leaning slightly toward A-1, in context of the poll. I wouldn't slather a steak with either (or any other sauce), but I like to dip a few slices for zip-variety.

 

[Mr Janny]

Gotta give credit where credit is due. This is funny as hell.

 

[CYCLNST8]

Cannot stand the smell of ketchup. If it is on a plate the user of the plate must rinse it off when they are finished

The mention of the stuff in this thread is making me queasy

 

[EnhancedFujita]

In my head, your posts are in the voice of Duffman. Thank you for that.

OH, YEAH!

Thanks for the new signature idea.

 

[SCyclone]

Stop eating at the homes of hawk fans you moron and you will stop eating shitily cooked meat. They don't have cooking classes at Kirkwood.

Winner for best new word.

 

[SCyclone]

Neither. A well-cooked quality steak stands on its own merits. If a restaurant has steak sauce on the table, don't order steak (or choose another restaurant).

However, I have been known to saute some onions & mushrooms to serve with the steak.

Another good secret: melt a little butter on the top.

 

[CYCLNST8]

So- anyone having steak tonight? Pretty nice weather for January...

 

[Scruff]

If I'm getting a medium rare fillet mignon, it doesn't need sauce. Most everything else I do an A1 ketchup mixture. The more burnt or less flavorful the steak the more I load the sauce on. 57 has always tasted nasty to me.

 

[Sparkplug]

That is not a nice thing to post

 

[CyCloned]

Recommendation: Buy store-brand. Same stuff, less-expensive.

For most situations, I don't think it's worth paying "premium" price for condiments.

Yeah, the Walmart brand fake 57 sauce is pretty much spot on and cheaper.

 

[AgronAlum]

I don't eat steak enough to force myself through a bad one. It's either good enough for nothing or I don't eat it.

 

[putsky]

Fareway brand 75 Sauce

 

[CYdTracked]

So- anyone having steak tonight? Pretty nice weather for January...

I did Sunday night. Wasn't as nice as it was Saturday but was in Ames celebrating the win at Welch Ave Station for supper that night.

We get a 1/4 beef about every 2 years from my in-laws and after re-arranging the freezer this weekend realized we need to start using up what we have better if we are going to cram any more beef in there this fall. And no you can't come over for a free steak to help out For some reason my wife's parents mostly use the roasts and hamburger and rarely the steaks so occasionally will be visiting and get asked "you guys wouldn't mind taking home a few packages of steak would you?" Free home raised steaks? Yes please!

 

[cycloner29]

Salt. Pepper. Grill. Done.

I mix kosher salt and the restaurant grade pepper 50-50. I use it mainly for steaks , brisket and burgers. I always to 2 minute method on steaks. 2 minutes then rotate it 90 degrees for 2 more minutes gets great grill marks, flip, and repeat the 2 minute process. I always grill on at high temp.

 

[cyinne]

Does A.1. work on anything besides bad steak? I'll agree Heinz 57 is also good for chops & chicken.

Burgers- only problem is that since it is kinda runny it soaks into the bun quite a bit and makes the bun soggy.