I agree on all points

Glad to know I'm not the only one that does this.

 

Steak sauce means the chef has failed.

 

If you're eating a steak that you asked to be cooked to a point that it needs it, you're cheating yourself out of the best flavor of a steak. This is coming from someone who was raised on well done steaks and gradually converted down.

 

Trust me, you are not the only one. I, too, like for my steak to still be kicking when I stab into it. If I have to use A-1, then the steak is over cooked and tough. As for sopping up the leftovers, I love it. What a way to finish a great steak.

1. A well prepared steak should need no sauce. All the seasoning a well prepared steak needs in salt and pepper. There's a reason why places like Ruth's Chris don't even ask if you need steak sauce and places like Ryan's put it on the table. I like A-1 for burgers but when the beef is intcact keep it away.

 

2. A steak cooked past medium rare has been burned IMVHO. That how I order a Ribeye. A filet I get rare because it has a lower fat content and I HATE a dry steak.

 

3. Soaking up the drippings after a steak (blood and all) with a good piece of crusty bread is one of the great pleasures of life.

 

 

My great-grandmother called this "the essence".

Your great grandmother was a wise woman.

I realized how fond I have grown to the taste of putting A-1 sauce on it. I simply can not eat my steak without it now, it just doesn't seem like a steak to me. Some people say putting sauces such as A-1 ruins steak and takes away from the taste, so lets hear it BGP'ers, do you sauce it up or is A-1 and other sauces a steak killer for you?

 

Have you tried A-1 peppercorn? It's excellent.

IMO......it's not steak untill A1 is on it.

A steak shouldn't be cooked past medium-rare and should not require steak sauce.

If by steak sauce you mean the cheese sauce that accidentally traveled across the plate from my cheese cauliflower and touched up against the side of the beef, then yes, I like steak sauce. If you mean the leftove butter drippings from when I used in my cast-iron skillet to cook it, then yes, I like steak sauce. If you mean any bottled sauce deliberately put atop or aside my nice, sizzling piece of heaven... then no, I don't like steak sauce.

If by steak sauce you mean the cheese sauce that accidentally traveled across the plate from my cheese cauliflower and touched up against the side of the beef, then yes, I like steak sauce. If you mean the leftove butter drippings from when I used in my cast-iron skillet to cook it, then yes, I like steak sauce. If you mean any bottled sauce deliberately put atop or aside my nice, sizzling piece of heaven... then no, I don't like steak sauce.

This is the sauce I was referring to.

True story.... ive chugged bottles of A-1 and would do it again in a heart beat.

True story.... ive chugged bottles of A-1 and would do it again in a heart beat.

 

I hope this is an exaggeration. :scared: :lol:

True story.... ive chugged bottles of A-1 and would do it again in a heart beat.

 

If I tried to chug a bottle of A-1, I wouldn't HAVE a heartbeat.

I'd like to post a disclaimer: I am on acid reflux med now. Probably not becaues of the A-1 drinking but from that and other bad diet habits.

No steak prepared correctly should need "steak sauce." The blood is the sauce, as far as I'm concerned.

I screwed up some steaks I grilled at my house before the Danville/Bardstown game last year, and offered A-1 to my guests, including Jim Schue.

 

Normally, a steak should be torn off the cow's hind end and have a lighter run over it a few times. It might possibly be marinated pre-flame in Lea&Perrins, but I do that for color and blood jettison as much as flavor.

 

Steak sauce on burgers is acceptable. We have a local butcher shop called Boone's whose steak sauce is made with sorghum molasses and is smoked very nicely.