Steak Sauce, or not?

There are a lot of great steak sauces around, yet I read where a true steak lover eats his/her steak without sauce, that it kills the steak?
I prefer mine with no steak sauce but wonder what others think?

carl reitz

I haven't found a steak sauce I love yet.. I have no objection to them, can you make any recommendations? I've found that Marie's Honey Mustard Dressing is great on steaks though..

I absolutely love steak sauce...on my fries.

I consider myself a 'true steak lover' for sure. When I eat a steak I never put anything except salt directly on the meat; I have the sauce(s) on the side and just use whatever I'm in the mood for at that moment. Sometimes it's A-1, sometimes it's Worchestershire (sp?), sometimes it's 57, sometimes it's honey mustard, and sometimes it's just regular Hunts catsup.

The only constant I have for my steak is that it has to be very(!) well done. Having the outside a bit burnt and crispy is fine with me. Many people cringe at that, but that's how I like it.

Redskin204

I would never ruin a good steak with bottled sauce. If it needs bottled sauce, it's not a good steak and simply isn't worth the bother. You might as well overcook it and drown it in ketchup. In that case, save your money and eat an old Dr. Scholl's shoe liner.

Marinades, pan sauces, and reductions are another matter, but I assume you are talking about gloop like A-1 and its other myriad and sundry bottled bilious brethren.

I consider it sinful to put a sauce on a steak. I once had a sister in law that did not speak to me for 2 years because I would not put a bottle of ketchup on the table for her daughter's steak!

I like steak sauce, but I'd never put it on a steak.

I treat it like BBQ sauce. If you insist on it,It belongs in a cup or dish alongside the meat. If I feel like 'dipping' now and then I do. Pouring it on or mixing it somehow with the meat is worse that chopping the meat into tiny pieces like some folks do with their 'cue.

Dang Grampy, you're such a zealot!

I'm a dipper.....I admit it. I like a good Cumberland Sauce, or a creamy Horseradish sauce, or perhaps a mushroom/wine pate' or duxelles with beef. Ok, ok, ok..I've used A-1 and Colony Sauce on occasion..Sue me!


Signed, Bilious Babe

The thick teriyaki sauce when broiling a steak. And horseradish on prime rib (especially if not really prime).

Some type of steak sauce is a matter of preference much like how your like your fries. We had a thread on this matter some time ago and it was amazing how many people liked different things on their fries. It went from Mayo to gravy to tartar sauce to ketchup and many other things. I think steak or any other type of food is the same.

The Sundancer personally prefers steak without any sauce and simply salt and pepper.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Grampy

I would never ruin a good steak with bottled sauce. If it needs bottled sauce, it's not a good steak and simply isn't worth the bother. You might as well overcook it and drown it in ketchup. In that case, save your money and eat an old Dr. Scholl's shoe liner.

Marinades, pan sauces, and reductions are another matter, but I assume you are talking about gloop like A-1 and its other myriad and sundry bottled bilious brethren.

Ditto Grampy, exactly.

quote:

Originally posted by chezkatie

I consider it sinful to put a sauce on a steak. I once had a sister in law that did not speak to me for 2 years because I would not put a bottle of ketchup on the table for her daughter's steak!

but then you're being like the wine snobs! eat what you like! drink what you like with it!

quote:

Originally posted by Jennifer_4

quote:

Originally posted by chezkatie

I consider it sinful to put a sauce on a steak. I once had a sister in law that did not speak to me for 2 years because I would not put a bottle of ketchup on the table for her daughter's steak!

but then you're being like the wine snobs! eat what you like! drink what you like with it!

You are right of course.in saying eat what you like! Drink what you like with it...........but as the hostess, i serve what I like! It is not being snobby............I would never go to anyone's home for dinner and demand something that was not put on the table.

Depending on how juicy and tasty the steak is by itself, I prefer to eat it naked, with no extra sauce or seasoning. But most of the time, the meat is just not as delicious by itself and I enjoy a small puddle of A-1 on my plate to dip it into.

quote:

Originally posted by chezkatie

I consider it sinful to put a sauce on a steak. I once had a sister in law that did not speak to me for 2 years because I would not put a bottle of ketchup on the table for her daughter's steak!

...so that's what it takes to not have to talk to my sister-in-law for 2 years. Cool!

quote:

Originally posted by bill voss

quote:

Originally posted by chezkatie

I consider it sinful to put a sauce on a steak. I once had a sister in law that did not speak to me for 2 years because I would not put a bottle of ketchup on the table for her daughter's steak!

...so that's what it takes to not have to talk to my sister-in-law for 2 years. Cool!

Oh, I could give you lots of other suggestions She was one of the most ill-mannered people that I had ever met.

Their is nothing like Steak Au Poive(sp) with a cognac cream sauce or Tournedos topped with Artichoke bottoma and Bernaise

Ohhhhhhhhhhhh I forgot to mention, there's a place near here that serves a beautiful filet mignon , stuffed with a jumbo lump crab mixture, and a pool of an asti spumante sauce that is divine. Geezy peezy, I could get into some of that right now. C'mon down Grampy baby, and I'll take you out to dinner tommorrow.....well, we can at least look in the front window at the good eatin'!

Redtressed: My darling bilious, bumptuous, and no doubt beguilingly buxom wench, may I reiterate the latter part of my missive: Marinades, pan sauces, and reductions are another matter.

I have a tarragon and shallot-dijon mustard/butter and beef stock/cabernet reduction that I make atop rare-medium-rare prime tenderloin (NOT very(!) well-done, thank you) -- that will curl whatever tresses you have that are yet uncurled. Let's save the asti for the Bellinis.

quote:

Grampy Posted - 10/21/2004 : 22:12:01
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Redtressed: My darling bilious, bumptuous, and no doubt beguilingly buxom wench, may I reiterate the latter part of my missive: Marinades, pan sauces, and reductions are another matter.

I have a tarragon and shallot-dijon mustard/butter and beef stock/cabernet reduction that I make atop rare-medium-rare prime tenderloin (NOT very(!) well-done, thank you) -- that will curl whatever tresses you have that are yet uncurled. Let's save the asti for the Bellinis.

Whisper sweet nothings to me of my bumptuousness and buxomy wenchiness as well as breathe upon me the aromas of tarragon, shallots and dijon, and I will follow your Massachusetts manly
merkin anywhere.....(thank God his missus knows I'm harmless)

(for pete's sake, I knew what you were stating. I just devoutly enjoy twisting your tail, and hearing you wax on in your sardonic, yet ironically poetic pontification.)

Something tells me that deletion here would bring charges of destroying evidence in the Next session of Jerry Springer's Divorce Court on C-Span.

quote:

Originally posted by chezkatie

quote:

Originally posted by Jennifer_4

quote:

Originally posted by chezkatie

I consider it sinful to put a sauce on a steak. I once had a sister in law that did not speak to me for 2 years because I would not put a bottle of ketchup on the table for her daughter's steak!

but then you're being like the wine snobs! eat what you like! drink what you like with it!

You are right of course.in saying eat what you like! Drink what you like with it...........but as the hostess, i serve what I like! It is not being snobby............I would never go to anyone's home for dinner and demand something that was not put on the table.

of course it's your house.. but it wouldn't put me out to serve ketchup to a child.. I try to be a gracious hostess and accommadate my guests within reason....

I happen to like teriyaki sauce with my steak. I use it for dipping, not drenching. It is not meant as an insult to the preparer, as I tend to eat some bites as prepared, and some bites "enhanced."

I also do not think that politely requesting something not served on the table is the same as "demanding." But, I was not there and do not know the rest of the context. I would have no problem asking or being asked for something I wanted, were not already on the table for service.

Steve

The only things I put on steak are salt, pepper, and the occasional pat of seasoned butter (very rarely, though). I don't have any steak sauce in the house simply because we don't use it. People who use steak sauces won't necessarily be condemned to eternal perdition: they are already there, of their own choosing.

Having said that, I will admit that some restaurant steaks need all the help they can get just to be edible. That's a whole nother category!

I keep some of that Wooster County sauce on hand but it takes me years to use a bottle. If there's any A-1 in the house it's way in the back of the pantry and hasn't been seen in years. I tried Heinz 57 once at a restaurant -- no thanks. The last time i used any sauce like that on a steak was probably when the beef grading system changed and I was buying select beef instead of choice and didn't realize it.

There are times when steak sauce is unavoidable. Not everyone who serves steak has the courtesy to buy a decent cut of meat.

I prefer any kind of sauce on the side. I even ask for my barbecue sauce to be on the side. I usually order mushroom sauce on the side when I order my steak and then I dip my fries and once in awhile a piece of my steak in it.

There is nothing better that A-1....

on scrambled eggs!

quote:

Originally posted by redtressed

quote:

Grampy Posted - 10/21/2004 : 22:12:01
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Redtressed: My darling bilious, bumptuous, and no doubt beguilingly buxom wench, may I reiterate the latter part of my missive: Marinades, pan sauces, and reductions are another matter.

I have a tarragon and shallot-dijon mustard/butter and beef stock/cabernet reduction that I make atop rare-medium-rare prime tenderloin (NOT very(!) well-done, thank you) -- that will curl whatever tresses you have that are yet uncurled. Let's save the asti for the Bellinis.

Whisper sweet nothings to me of my bumptuousness and buxomy wenchiness as well as breathe upon me the aromas of tarragon, shallots and dijon, and I will follow your Massachusetts manly
merkin anywhere.....(thank God his missus knows I'm harmless)

(for pete's sake, I knew what you were stating. I just devoutly enjoy twisting your tail, and hearing you wax on in your sardonic, yet ironically poetic pontification.)

His manly merkin? Wow!

The steak has been a failure if I have to uncap the sauce.

But a good bernaise complements a chataeubriand at Raleigh's "Angus Barn" or Omaha's "Johnny's", and dipping "Peter Luger's" porterhouse in the pooled juices on the serving dish is altogether different from pouring on A-1 or 57.

The last time I grilled steaks I marinated them for about 10 minutes in a little Worcestershire sauce as an experiment, which I will not repeat. Normally I salt & pepper them. Yes, salting meat before long, slow cooking toughens it, but in the case of grilling a steak--or hamburger--the salt just brings out a little of the juice, which causes the crustiness we love.

My dad added that pat of butter at the end, but on Food TV they showed a "grill-your-own-steak" restaurant where the chef critiqued the customers' techniques. Chef said the customers added too much butter while he was apparently flinging melted butter on the steak while grilling. What's up with this? Please tell me how to grill steak with butter.

I have never grilled with butter, but I do use a little olive oil. In fact, I bought some a prime rib eye and strip steak today and will grill them in the Tuscan manner: place them in a little of the best EVOO, add a crushed clove of garlic, sea salt (you heard me, SALT), and some freshly ground black pepper. Let sit about an hour and build a two stage fire (very hot on one side of the grill, and very low on the other) of hardwood or hardwood charcoal. Grill on hot about 2 minutes per side, turning only once, and transfer to the low part of the grill, add some soaked hickory chips, and cover. Cook to no more than medium-rare. Let sit about 5 minutes or so before cutting into them. You need nothing else but a desire to have some of the most flavorful steaks you ever tasted. Two-inch porterhouse or bone in rib eye are best, but hard to come by.

I confess to liking all kinds of steak sauces, but when I do have what seems to be an especially well grilled piece of meat, I will definitely eat it naked.

I also like a nice thick blanket of buttery mushrooms on steak.

And make my own dipping sauce of sour cream and yellow mustard. Very piquant with a nice bloody piece of cow.

One thing I definitely do NOT like, and that is grill base so many restaurants use, far far too salty.

quote:

Originally posted by Grampy

I would never ruin a good steak with bottled sauce. If it needs bottled sauce, it's not a good steak and simply isn't worth the bother. You might as well overcook it and drown it in ketchup. In that case, save your money and eat an old Dr. Scholl's shoe liner.

Marinades, pan sauces, and reductions are another matter, but I assume you are talking about gloop like A-1 and its other myriad and sundry bottled bilious brethren.

I like to top off my steak with A-1 sauce! Shoot me now, but I like the added flavor. Now if I have a Prime Rib Eye, normally it has plenty of flavor that I would never use any sauce. But even with some of your better butchers, you still get cows not fed properly resulting in poor taste (commercial feed, or the ones adding cemet mix to the food to increase gross weight for sale purposes).. Then there's buy Angus thats not true Angus... But when you find a true grain fed cow, that sauce will sit on the shelf a little longer considering so much less is needed!

I now i'm the minority, but I lather my steaks, pork chops, roast, etc,,,in steak sauce or worcestershire sauce all the time. I suppose I dont have a very distinguished pallet, but I enjoy my Jim Beam and A-1 steak sauces.

Why all the apologies from the people who like touse steak sauce? When I was young, I loved steak sauce, thought it was the only way to eat a steak. Then I was told that true steak lovers do not use sauce and I thought that was interesting so gave it a try. I now prefer it that way myself, but wouldn't belittle someone else who liked sauce.

carl reitz

salt and pepper! Although,HP sauce from the U.K. is a treat at times,I use it on hamburgers and the occassional 'cheaper-cut steak

A nice choice rib eye, grilled to med rare on the Weber, slap it on the plate next to a pile of mashed potatoes. Let it sit for a minute or two after salting (and pepper) so that the juices run out.

Slice off piece by piece and bathe them in the AuJus and alternate with the buttered potatoes which, once the meat is gone, are mixed with the remaing juices and eaten. Ahhhhhh!

Don

I'm half and half, I like a little on the side and dip some of my pieces into it. Or, I'll saute mushrooms in a bit of cream, mustard, rosemary and broth for a side. I started realizing that plain was maybe better when I was cutting up the dogs steak and his tasted better than what I had just eaten.

I am very liberal with the salt. I believe it's a myth that salt will dry out a steak, it's just not going to have any drying effect that quickly.

Nothing less appetizing than a good steak ruined with A-1 sauce poured all over it.

Worcestershire, on the other hand, has some fine points, especially when the meat isn't very high quality. I enjoy it on hamburgers, for instance. But a great steak needs very little seasoning, if any.

Nevah. Nevernevernevernever.

I never use steak sauce on my steaks, as the marinade that I use makes salt, pepper or steak sauce unnecessary. Occasionally I'll use steak sauce or ketchup on hamburger steaks. Sometimes I'll fix a teriyaki ribeye though.

Buckshot

Ah gits me a big ol' hunk'a Argentina sirloin from Wally World, and ah throws it in a hot skillet for an hour...And when all the juice has cooked out and there ain't no pink in that puppy anywhar, ah puts it in the microwave and nukes it on high til it whistles...Then ah biles it in a pot of water for an hour...Then I throws it in the skillet and grills it some more, just to put some brown back on it...Then ah cracks me a fresh bottle of Heinz 57 and -- whoo-eeee! -- that there's some FINE eatin', let me tell ya. Just don't make the mistake of overcookin' it.

quote:

Originally posted by Bill B.

Ah gits me a big ol' hunk'a Argentina sirloin from Wally World, and ah throws it in a hot skillet for an hour...And when all the juice has cooked out and there ain't no pink in that puppy anywhar, ah puts it in the microwave and nukes it on high til it whistles...Then ah biles it in a pot of water for an hour...Then I throws it in the skillet and grills it some more, just to put some brown back on it...Then ah cracks me a fresh bottle of Heinz 57 and -- whoo-eeee! -- that there's some FINE eatin', let me tell ya. Just don't make the mistake of overcookin' it.

You forgot an important step! After you pour the Heinz 57 on you must put in oven at 200 degrees for 1 hour

Yes'm, ah'll have to try that. Sounds like you really know your way 'round a skillet. Didja ever cook fer a passel'a trail bums?

I think one of the big difference makers here is whether you drown the meat in steak sauce or dip it. Personally, I see no issue in dipping the meat (especially if it isn't the greatest cut of meat) and haven't seen too many who admitting to drowning their steak in the "evil sauces". Then again, I'm a bit uncultured.

I did realize though (after hearing the many viewpoints on here) that the best steaks I've ever had were occasions that I didn't need to open the bottle. Anything that makes you think is definitely a good forum topic.

Properly cooked, the meat should speak for itself.

quote:

Originally posted by Bill B.

Ah gits me a big ol' hunk'a Argentina sirloin from Wally World, and ah throws it in a hot skillet for an hour...And when all the juice has cooked out and there ain't no pink in that puppy anywhar, ah puts it in the microwave and nukes it on high til it whistles...Then ah biles it in a pot of water for an hour...Then I throws it in the skillet and grills it some more, just to put some brown back on it...Then ah cracks me a fresh bottle of Heinz 57 and -- whoo-eeee! -- that there's some FINE eatin', let me tell ya. Just don't make the mistake of overcookin' it.

Did you ever work for Denny's?

At the restaurant where I worked, our motto was "All you'll care to eat..."

If I get an expensive steak (whether I cook it at home or spend $40 at a restaurant) I'll eat it as is, but if I get a cheap steak (like an $8 t-bone or NY) or as steak and eggs at a restaurant, I'll usually go for the Heinz 57 for the meat and Heinz Ketchup for the potatoes (and Tabasco for the eggs). I also like Jim Beam Steak Sauce and Makers Mark too.

This topic is like the Italian parliment. 100 members with 105 political positions, and willing to fight to the death over who's right...

Anyway, there are cuts of meat that absolutley demand some flavoring. Whether it's steak sauce or a nice roux. The more tender a beef cut is, the less actual flavor it has. If you want a steak to speak for itself get a nice porterhouse or strip, LIGHTLY rub with a LITTLE olive oil and maybe a hint of garlic. Slap it on the grill until medium rare, and chow down. Salt or not to salt is up to you.

But when you have something like a high end medallion, you need something to kick it up a notch. I prefer (*SHUDDER*) teriyaki instead of most other flavorings. I lightly coat my medalions with a touch of kosher salt, tie them off (2" thich is about right) with butchers twine and pan sear the outside to crispy (super hot and fast), put a light dab of teryaki BASTE on both sides, then finish in a 300 degree oven until finished. After resting a few minutes, when they head to the plate, place a small pat of garlic butter to finish. Viola'! Add pommes frites, spinach or my favorite brocolli in garlic butter with a few scampi on the side.

Of course in the course of all my "fine" dining experiences, I have had occasion to eat at Sizzler's. While I think we can all agree this is the not the ultimate steak house, thier steak sauce is amazingly light and adds a nice touch to even "super" steaks. It maybe blasphemy, but buy a bottle and try it on the side with your next "prime" endeavour.

I even used it as a kicker in an au jus for a REAL prime rib I did a few years or so back. Many of my guests were self appointed "gourmands", and they demanded what was the special ingrediant of my au jus, and I flat out told them. I was amazed at the attitude. 10 seconds before they were practically drinking it by the ladle, now it looked like they wanted to spit it out on my floor. A few though were above the sheep instinct and admitted they would have to try it too.

quote:

Originally posted by carlton pierre

There are a lot of great steak sauces around, yet I read where a true steak lover eats his/her steak without sauce, that it kills the steak?
I prefer mine with no steak sauce but wonder what others think?

carl reitz

Hi Carl.

Without steak sauce in my book. Sometimes I will use a little bit of a compound butter with a nicely grilled steak but that is it.

John

Hey mistertawny, tour experience with the snobby friends and sizzler steak sauce reminds me a few years ago I went to see Der Fleidermaus, the opera, and there were these snobs with the sheet music looking for the opera to make "mistakes" that they could point out, instead of sitting back and enjoying the music.

I use steak sauce-----in three situations. First, I enjoy it on a hamburger occasionally---makes a nice bit of variety. Second, it's great for dipping french fries. Finally, if the steak is dry or chewy (I know, sometimes the market has steaks that aren't the greatest, or---heaven forbid---the steak is overcooked) then steak sauce helps.
To put it on a good steak, however-----no way!

This is one of those topics where I figure people can eat whatever they want in whatever way they like it. I've never understood why anyone would want A-1 or Lea & Perrins, or God Forbid..Heinz catsup on a steak. But if that's they way they like, what do I care?? For me, a little salt & pepper, and as mentioned earlier, maybe a little seasoned butter. To me, steak stands all by itself.

On a similar note, I went to a fancy restaurant in the Chicago suburbs last weekend and ordered a NY strip. The meat was pretty high quality, I could tell, but someone had poured what tasted like a whole container of "salt and spice" on it at some point, and it's all I tasted.

The only reason I can think of to put sauce on a steak is to give a lousy piece of meat some flavor. Good meat requires nothing but salt and fresh cracked pepper - yum!!!

Salt and pepper, nothing else