I use A-1 on chicken and turkey...

A-1 on chicken is very tasty. Try baking a breast and brushing the A-1 on for the last 10 minutes of baking. Good stuff. :thumb:

I love me some A-1 sauce. We have cheeseburgers at work that are rough, and I'll often times sauce it up on those as well. Sometimes I won't put it on just so I can enjoy a well cooked steak, but I LOVE A-1.

I don't know how you guys can eat a steak that isn't at least cooked medium....I accidentially was given one medium rare once, and it made me want to throw up. :puke:

 

medium rare to rare for this guy.

I get yelled at by my GF alot but I drown my steak in seasoning salt and KETCHUP.

I get yelled at by my GF alot but I drown my steak in seasoning salt and KETCHUP.

 

Someone finally said it. Yes!

I am weird and won't use A-1, either nothing or Ketchup. Nothing taste like that.................. Heavenly.

It depends for me. If the steak is perfect in my mind, no sauce. If I'm not 100% satisfied, then it's A 1. What I did start doing a few years back though, was putting A1 on my burgers, love it. My wife on the other hand puts A1 on everything. Steak, Chicken, Pork Chops, etc...

I have never heard anything about this, care to elaborate what exactly happened?

 

About two years ago, Hudson Meats from somewhere up in New England cut some corners and put out about 20,000 pounds of bad burgers. The vast majority of it went to Burger King. Most was recalled.

 

Because frozen meat has little or no smell you can't tell by handling it that it is tainted. The National Institute of Food Inspecters issued a recomendation to all health departments to require that frozen burgers be be fully cooked to ensure the killing of any bacteria.

 

Many sit down restaurants, not understanding the code, have adopted a no less than medium policy for bugers. The code is only for cooking from frozen state to serving.

Someone finally said it. Yes!

I am weird and won't use A-1, either nothing or Ketchup. Nothing taste like that.................. Heavenly.

 

Rock on brotha:ylsuper:

A lot of the reason for the cooking to a higher temperature comes from the grinding of the meat. You see a steak is one solid muscle, and the bacteria is on the outside of the meat, so regardless of temp the steak is cooked to, the bacteria is killed off. When you grind burger meat, which should come from the chuck, that exterior bacteria can not get put throughout the meat, therefore cooking the burger to a higher temp is a safe practice. I will only eat a burger at places that allow me to have them at medium rare, and if it is a strange place, I may ask about the meat, where it comes from, etc...

Grilling steaks tonight....cannot wait.....No A1

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.

 

 

Agree on all points, but I like all my steaks rare. Anything past medium rare is too done, and medium rare usually is pushing it.

 

When I was growing up, my family always cooked steak to shoe leather. I was an adult before I had a rare steak, and I've never, EVER looked back! The only "sauce" I need for my steak is the juice from the meat itself. Everything else is blech..

I'm not sure I understand the attitude of those who proclaim a certain way is the only way to prepare and eat a steak. Why would anyone care how somebody else prefers their meal? They obviously like it the way they order it, so who cares?

 

And then there is the issue of sides and sauces. Why is mushrooms or bernaise or sour cream or butter OK with a piece of meat, but A1 or ketchup or other sauces are taboo? Doesn't make sense to me.

 

 

I'm not a steak snob...I just don't like sauces.

 

I don't like ketchup on fries, for instance, unless they're bad fries.

 

I don't like mushy veggies drowned in cheese sauce either. :lol:

 

I like my food to be as flavorful as possible, but also without any "additives". I don't know how to explain it really. But if I have to "cover up" the taste of the food I'm eating, I don't feel it's appropriate.

 

Just chalk it up to me being weird.

Just finished eating medium-rare grilled strip steaks, no A-1. Mcmama took care of the rest of the cooking, including loaded baked potatoes, grilled garlic bread, and a salad with grilled (just for a few seconds) hearts of romaine topped with a homemade cucumber-based dressing, onions, radishes and shrimp, of all things. A very tasty supper at papa's casa this evening.

 

And I sopped up the essence with bread for dessert, natch.

I'm not a steak snob...I just don't like sauces.

 

I don't like ketchup on fries, for instance, unless they're bad fries.

 

I don't like mushy veggies drowned in cheese sauce either. :lol:

 

I like my food to be as flavorful as possible, but also without any "additives". I don't know how to explain it really. But if I have to "cover up" the taste of the food I'm eating, I don't feel it's appropriate.

 

Just chalk it up to me being weird.

 

Which is fine with me because you should be able to eat your food just the way you like it without interference. I only wish everyone would offer the same courtesy.

 

Nothing ruins a meal for me quicker than someone at the table taking it upon themselves to try and "educate" everyone who likes something different than their way. It can be a real pain in the butt to have to sit and listen to that when all you want is a pleasant meal.