On 2015-03-02 17:27:59 +0000, ImStillMags said:

> I never use either one of them alone as a pour out of the bottle steak sauce.
> When I do a steak in my cast iron skillet....sear - sear - oven
> method.....I then make a sauce in the pan while the steak is resting.
>
> Here is my methodology, and trust me, it's really good:
> Add another pat or two of butter to the pan,
> put in a good glug or two of red wine,
> a couple shakes of worschestershire,
> a couple shakes of tamari,
> a glug of A1 or HP and let reduce a bit,
> then taste and finish with about 1/2 teaspoon or so of brown sugar
> (takes away the harsh).
> Boil a minute more and then serve with the steak.
>
> Sometimes I brown some mushrooms and then add chopped bacon before the
> rest of the above ingredients.
>
> Try this once. You will never go back to just bottled sauce.

It looks damned interesting. Thanks for input.
--
Food good! Fire BAD!! - Frankenstein's Monster