On 2015-03-02 17:43:13 +0000, Sqwertz said:

> A.1 is way too tart to be used for steak, or even hamburgers. Maybe
> if they reduced the vinegar by half it would edible. The best general
> purpose "steak sauce" out there is Heinz 57 but I rarely use it on
> actual steaks. Smith and Wollensky also makes a mighty fine steak
> sauce, but expensive.

Does a really good steak need steak sauce? Or do you do this kind of
thing when working with lesser quality meat?
--
Food good! Fire BAD!! - Frankenstein's Monster