On Monday, March 2, 2015 at 12:36:18 PM UTC-8, Moe DeLoughan wrote:
> 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.

I agree in so far as a good piece of steak stands on it's own. But a well made sauce is served as an enhancement to a dish, not to mask it. I love steak, but I also love a really good hand made sauce alongside as an enhancement to the meal.