On 3/2/2015 1:50 PM, Brooklyn1 wrote:
> On Mon, 02 Mar 2015 14:42:38 -0500, Ed Pawlowski > wrote:
>
>> On 3/2/2015 2:19 PM, l not -l wrote:
>>> On 2-Mar-2015, James Silverton > wrote:
>>>
>>>> The ingredient lists of both sauces are very similar but I prefer the
>>>> more acidic A1, even if I like either on steak. I wonder does anyone
>>>> have strong opinions?
>>>
>>> It is my strong opinion that I would avoid a steak that required anything
>>> other than salt and pepper.
>>
>> Agree with that. S & P enhances the steak, A1 and the like mask the
>> good flavor of the beef.
>
> I don't have those silly sauces at home, the only way I know how awful
> they are is from tasting at a restaurant out of curiosity. A good
> piece of beef steak doesn't need steak sauce, not ketchup either...
> occasionally for a good steak I'll saute a pile of 'shrooms in budda,
> but really all a good steak needs is a smidge of s n' p. For pot
> roast or ground beef steaks if anything I prefer a creamy
> horseradish... for one of my burgers I like lots of sauted onyuns and
> a bit of Heinz red.
>

I agree that the flavor of good beef needs no adornment. I cringe when
people buy good steak, then marinate it. Cheap meat, yeah I can see
that. But with a good ribeye or porterhouse, it's just plain wrong.

I know a guy who insists that every grilled steak should be finished
with a pat of butter melting on top of it. I could go with that, since
the butter will neither diminish nor conflict with the flavor of the
meat itself. But that's as inventive as I want to go with good beef.