jmcquown wrote:
> Am I guessing correctly if I say you also like things like A-1 Steak
> Sauce and the old Heinz 57?

Not quite. When I was young at home, my mother always bought very thin
steaks (less than 1" thick) and cooked them to "well-done." That's what
Dad liked and we all ate what Dad liked. It was tough and chewy and not
much flavor.

In those days, I loved A-1. It made those steak edible but was the
dominate flavor.

BTW, if anyone likes steak sauce, Lee&Perrins is a very good one.

These days, I will season a steak mildy to enhance but not detract from
the beef flavor.

Similar to the half steamed/half boiled shrimp that I love. Mild
flavoring but still plenty of shrimp taste. I quit making the delicious
cocktail sauce as it becomes the dominant flavor leaving the shrimp only
for texture.