Salt & Pepper, Heinz 57, A-1 Sauce, or Other?

Yvsa

Yvsa

Joined
May 18, 1999
Messages
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Well we had the Rare, Medium Rare, Medium, Medium Well, and Well Done steak thread a few days ago so how about one telling everyone what you prefer on your steak... Salt & Pepper, Heinz 57, or A-1 Sauce, or other? :confused:
Personally for me it depends on the steak and most generally it is my AlsoSalt & Pepper, seeing as how I'm not supposed to eat salt, as I personally believe that all that's needed on a really good steak is plain ol' Salt & Pepper, guess I'm a purist usually.;) :D
But sometimes if the steak isn't a real good cut or has little flavor I'll use one of the two sauces mentioned or maybe some of Barbie's great homemade BBQ Sauce.:cool: :D
And sometimes like on a nice Buffalo Steak or Prime Rib I'll have some horseradish, if it's a good horseradish, along with the Salt & Pepper.
And of course a *Good* Horseradish will automatically and instantly wipe out your sinus cavities and bring tears too your eyes.:thumbup: :eek: :cool: :D

So what's your poison? ;)
 
yep S&P

horseradish= wasabi. :D


And with the fat, broiled and crispy...ymmmmmm.
 
It depends on the steak...if its decent then I will normally go with some A-1, however if it's great then I will eat it as is...because..well its great..:D
 
Salt and pepper. The pepper should be coarsely ground and the salt should be sea salt, but one must make do with what they have. I don't personally see anything wrong in adding a bit of garlic as well.

I often see horseradish sauce served with prime rib. Since the flavor compliments (rather than overpowers) the beef I'll accept this, but I still hold that you're better off with salt and pepper.

Putting steak sauce on your steak will get you thrown out of my house. If you must have sauce, let me know ahead of time and I'll make you a proper au poivre-style wine sauce to accompany it but do not ask for A1. It's a crime against beef to serve that swill.
 
Lawry's Seasoned Salt (it's good stuff) + A-1, 57, Worcestershire, or some combination thereof. Hey, this Tabasco Green Pepper Sauce is good, too! :D
 
I don't think I've used sauce at all since I started eating steak rare. I will put steak sauce on potatoes, but I don't like potatoes all that much so that's probably why. ;)
 
Coarse pepper and salt...unless it's flavorless and such things do happen. Jim Beam makes a nice steak sauce for those unfortunate occasions.
 
Salt and ground black pepper, sometimes apple sauce as well.
Since the UK government took an aversion to it, the salt tastes even better.
 
Pepper and salt, coarse ground and sea salt all the way. Nothing else should be needed.

Surprisingly, I stock A-1, but for its use on french fries and other potato products!
 
On a good steak, its usually just salt and pepper, although a blue cheese sauce ain't bad either!

On cheaper cuts I will also splash worcestershire sauce on it while its cooking or with cube steak I make a sauce of worcestershire and ketchup. I also have a dozen different hot sauces that I rotate depending on how hot I feel like having, although more usually on chicken or potatoes not so much beef. My son loves A1 on everything. Last night on pork chops AND cous cous!


Thanks for the reminder of Heinz 57, I used to love that stuff but haven't had it for a long time!
 
Kosher salt and coarse-ground pepper on good meat, worcester sauce and garlic salt on the regular ones, beer, worcester sauce and powdered onion soup marinade on the cheap stuff.
 
For a really good steak, less is more: sea salt & coarse pepper, a minimum of each.
 
Novadak said:
I don't think I've used sauce at all since I started eating steak rare.
Click to expand...

+ 1

No need to season a good steak. I seldom eat steak anymore, but when I do I purchase only the finest cuts and certainly want to taste it.

I've had poor cuts of meat that were overdone (past "well") in the past, which were almost like chewing leather -- tough, dry, and flavorless -- ketchup was the only way to choke it down.
 
Can I suggest something:

Could the next thread of the kind be "What do you have WITH your steak"

What little sidedishes do you had to your meal
What do you drink with your steak?
 
Salt, little bit of pepper.

Letting it rest in butter/oil is good, too, and I'm not averse to garlic unless it's a special cut.
 
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