"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-27-2016, 04:29 PM   #21
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,298
I use it only as a dipping sauce with a steak.

A1 is my go to.

Never found a taste for Heinz 57.

Lea & Perrins makes a steak sauce similar to A1.

But if the steak is good just a bit of S&P is all it needs.


AB. A1 goes good with a baked tater too.
Zagut is offline   Reply With Quote
Old 03-27-2016, 09:12 PM   #22
Sous Chef
 
Join Date: Jan 2016
Location: Ohio
Posts: 572
I don't use any sauce at all. I just do salt/pepper and sear it.
jd_1138 is offline   Reply With Quote
Old 03-28-2016, 02:25 AM   #23
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,445
We had steak sauce in the house "in case". Not sure what "case" would have caused us to need them, though. Finally used them in place of the ketchup that is called for in meatloaf recipes. Now THAT was good. But on steak? Only if it's well-done...and it had danged better NOT be cooked more than a medium rare.
__________________
"The essence of America - that which really unites us - is not ethnicity, or nationality or religion - it is an an idea - and what an idea it is: That you can come from humble circumstances and do great things. That it doesn't matter where you came from but where you are going."~ Condoleezza Rice
Cooking Goddess is offline   Reply With Quote
Old 03-28-2016, 05:53 AM   #24
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 4,039
I think steak sauce in general is too highly flavored and hides the juicy flavor of a good steak. I prefer steaks with just S&P.

I like Eric's idea of mixing with horseradish and using as a dipping sauce.

Where I have used A-1 sauce--

Mix in with or top meatloaf.

Brush on grilled sliced onions or burgers after turning.

Mix with catsup with French fries or home fries. Mix with BBQ sauce to change up the flavors.

Use some in sloppy joes.

Leftover steak salad with blue cheese dressing and drizzle a little on top.
Whiskadoodle is offline   Reply With Quote
Old 03-28-2016, 06:49 AM   #25
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,722
I use a touch of Tamari on my steaks if I feel the need.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 03-28-2016, 02:52 PM   #26
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Steak sauce? Nope. Years and years ago I tried it, didn't like it. No thanks!
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 03-28-2016, 04:44 PM   #27
Senior Cook
 
Join Date: Sep 2015
Location: Tacoma
Posts: 279
Growing up in Iowa we always had H57 or A1 with steaks and what we did. While driving the Alcan in 77 I tried H.P. Sauce and it became a favorite but found what they sell in the U.S. is not the same as the product in Canada. I'm not a steak snob and love most sauces with steak to include some I make myself.
Lance Bushrod is offline   Reply With Quote
Old 03-28-2016, 05:20 PM   #28
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
My steaks go nekkid, except for some salt and a massive amount of cracked pepper.

I too grew up with A1 and Heinz 57. Haven't had either for an eon or two.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-28-2016, 06:02 PM   #29
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,199
Quote:
Originally Posted by Silversage View Post
I'm gonna be the odd man out here. I'm not a big steak eater - I usually make it for my wife or friends, and then eat it by default. However. I love Peter Luger steak sauce. The background sweetness with the hit of horseradish transforms a plain steak from meh to tasty.

A hamburger with Peter Luger sauce, Swiss cheese and sauteed mushrooms and onions is wonderful.

Peter Lugar sauce was meant for their tomato salad not the steak but people kept using it as steak sauce.

I love the stuff but it's a bit too much like shrimp cocktail sauce for steak, unless I mix it wit A1
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-28-2016, 08:21 PM   #30
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,741
I just noticed I have a bottle of A-1 in the cabinet. No clue how old it is or what I bought it for so I trashed it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-28-2016, 11:30 PM   #31
Sous Chef
 
CrazyCatLady's Avatar
 
Join Date: May 2014
Location: NC
Posts: 530
When I put a roast in the crockpot, I do. Just a couple of tablespoons of steak sauce in the beef broth adds a little more flavor to put on the mashed potatoes as a gravy.
__________________
Adopt a kitty and save nine lives.
CrazyCatLady is offline   Reply With Quote
Old 03-29-2016, 07:12 AM   #32
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,925
Quote:
Originally Posted by Andy M. View Post
I just noticed I have a bottle of A-1 in the cabinet. No clue how old it is or what I bought it for so I trashed it.
But, but... A1 sauce, Twinkies, and MacDonald's hamburgers last forever.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-30-2016, 07:59 PM   #33
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,470
Send a message via Skype™ to taxlady
Salt and pepper is good enough for me. However, I do like a bit of Bearnaise on steak. Stirling likes his steaks well done and with a sauce, but not bottled steak sauce. I sometimes make a simple pan sauce: while the steak is resting sauté a little bit of chopped shallot on the same pan. Deglaze with some wine and reduce a bit. Add some butter or heavy cream. Salt and pepper to taste.

I'd be willing to try a bleu cheese sauce. It sounds like a bit would be really good on steak.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-30-2016, 10:50 PM   #34
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
Quote:
Originally Posted by Uncle Bob View Post
Ahmmmmm. No thank you.
Exactly but I do love a good chimichurri sauce with my steak.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 03-30-2016, 10:55 PM   #35
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,088
Quote:
Originally Posted by taxlady View Post
Salt and pepper is good enough for me. However, I do like a bit of Bearnaise on steak. Stirling likes his steaks well done and with a sauce, but not bottled steak sauce. I sometimes make a simple pan sauce: while the steak is resting sauté a little bit of chopped shallot on the same pan. Deglaze with some wine and reduce a bit. Add some butter or heavy cream. Salt and pepper to taste.

I'd be willing to try a bleu cheese sauce. It sounds like a bit would be really good on steak.
That reminds me - I would definitely go for a compound butter - a bleu cheese blend to top a sizzling steak...or a blend of butter with garlic and herbs. They freeze well in little pats, too. :-) Yum. Everything's better with butter.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 03-30-2016, 10:59 PM   #36
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,378
Quote:
Originally Posted by powerplantop View Post
Exactly but I do love a good chimichurri sauce with my steak.
Mmmmm, so do I
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-30-2016, 11:48 PM   #37
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,470
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Cheryl J View Post
That reminds me - I would definitely go for a compound butter - a bleu cheese blend to top a sizzling steak...or a blend of butter with garlic and herbs. They freeze well in little pats, too. :-) Yum. Everything's better with butter.
Thank you for reminding me about compound butters. Hmm, maybe Stirling would be happy with that and save me the effort of making a sauce.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-31-2016, 12:33 AM   #38
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Ohhh yumm, chimichurri!! I sometimes also like Herdez salsa.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-31-2016, 05:50 PM   #39
Senior Cook
 
danbuter's Avatar
 
Join Date: Aug 2011
Location: Pennsylvania
Posts: 350
I don't use it on steak, but it's pretty good on a burger.
danbuter is offline   Reply With Quote
Old 04-02-2016, 12:52 PM   #40
Senior Cook
 
Join Date: Sep 2015
Location: Tacoma
Posts: 279
I have a steak cook book from the 60's and should post the sauce recipes but will take awhile. The vinegar in A1 should preserve it forever. Worcestershire ages in the bottle and the older it gets the better it gets. I love the stuff.

Now I'll have to grill a steak tomorrow night.
Lance Bushrod is offline   Reply With Quote
Reply

Tags
sauce, steak

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 05:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.