A.1. or Heinz 57?

[JM4CY]

The internet is a weird, weird place.

 

[Gonzo]

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.

Very similar to what I do. I go 90 seconds, rotate, another 90 seconds, flip, and do the same on the other side. Then I move them up to the warming rack off to the sides away from the most direct heat for a minute or so, and flip. I can tell by touch when they're ready, I like my ribeyes at 1 1/2 inches thick so it might take a few more minutes on the warming rack.

Charcoal grill is around 425-450.

 

[Cybball37]

Great steak nothing. Otherwise 57.

 

[cyowan]

'Berta beef?

 

[isufbcurt]

I love A1. One of the reasons I like 5 Guys so much is because they have it as an option for their burgers.

 

[Dingus]

An Australian friend of mine got me started on Dijon with steaks, and I actually like it. Apparently all Australians eat mustard in their steaks, or so I’m told.

 

[ClonesFTW]

The fork entering my mouth will have a combination of steak, A1, corn, 'taters, and gravy on it.

 

[MeanDean]

Raised on Heinz 57. Like/need it on steak. Really pretty much any beef especially a good pot roast.

Never much cared for A-1. Will use it if nothing else is available.

Absolutely no to ketchup on steak.

 

[JaCyn]

Butter on steak, a1 on hamburgers, 57 on pork chops.

 

[EnhancedFujita]

If we're going to start talking burgers, then the best is the yolk from a fried egg. Delicious.

 

[jdoggivjc]

On a steak grilled the right way? Nothing but the olive oil, salt, pepper, and maybe the rosemary it was grilled with. But I do love A1 on a baked potato, steak fries, etc.

 

[jdoggivjc]

An Australian friend of mine got me started on Dijon with steaks, and I actually like it. Apparently all Australians eat mustard in their steaks, or so I’m told.

Not that surprising to me - my wife makes roasts in the crock pot that are slathered with dijon mustard. It's really good. Although I can't imagine doing that to my steak.

 

[Cyched]

Montreal steak seasoning

 

[Cyched]

Also, relevant

 

[cycloner29]

Was a restaurant in Chicago, guy I was with ordered 16 oz filet, told the waiter to have the chef butterfly it and cook it well done. I about had a heart attack and said loudly "WTF are you doing?"

 

[MNCYWX]

Diablo sauce.

 

[Macloney]

Both are good, just not on steak. Maybe on cheap steak. Fillet - kosher salt, fresh cracked pepper and walnut oil - rare.

Steak fries dipped in 57 are Heaven sent though.

 

[Clonefan94]

I only get steak at high end steak restaurants or from my local butcher who ages in house and cook it myself. I don’t eat it very often anymore, so when I do I’d rather throw it out than eat a steak that needed an addition to make it edible.

9/10 times, if a dish calls for a sauce, I usually just make it myself. Most store bought stuff is way too salty.

 

[kingcy]

If you have good steak why ruin it with sauce?

 

[cyclones500]

This discussion, combined with gas vs. charcoal grill thread, is making me hungry for steak.

These pretzels ... are making me THIRSTY!