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.

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.

On 2015-03-02 20:36:15 +0000, Moe DeLoughan said:

> 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.

One of the best steaks I ever had was a rosemary/thyme rubbed
porterhouse at the 21 Club. I admit the ambience juked it up a bit,
but it was great.

> 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.

That image is bored into my head from the 50's, but I think a good
steak is rich enough. What I REALLY don't like is herb-butter put on a
steak.
--
Food good! Fire BAD!! - Frankenstein's Monster

On 3/2/2015 3:36 PM, Moe DeLoughan wrote:
> 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 once bought some *prime* filets to grill and was asked if I planned to
marinate them. What?! Why on earth would anyone marinate a great
tender piece of beef? Similarly, why would anyone dump steak sauce on it?

> 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've had good steak with a pat of butter added at the end. I can't say
the results were spectacular. It was just steak with a pat of butter.
Save the butter for my baked potato.

Jill

On 2015-03-05, jmcquown > wrote:

> tender piece of beef? Similarly, why would anyone dump steak sauce on it?

Way back, when I was first married and my income was increasing, I
tried filet mignon for 4 wks. They were all purchased from different
mkts. Surprisingly --for me, at least-- the most tender filet of the
four was absolutely terrible. Zero flavor. Could cut it with yer
fork, but had as much flavor as the foam tray it came packaged in.
Unfortunately, I had no stk sauce.

nb

"notbob" > wrote in message
...
> On 2015-03-05, jmcquown > wrote:
>
>> tender piece of beef? Similarly, why would anyone dump steak sauce on
>> it?
>
> Way back, when I was first married and my income was increasing, I
> tried filet mignon for 4 wks. They were all purchased from different
> mkts. Surprisingly --for me, at least-- the most tender filet of the
> four was absolutely terrible. Zero flavor. Could cut it with yer
> fork, but had as much flavor as the foam tray it came packaged in.
> Unfortunately, I had no stk sauce.
>
> nb

That is not surprising at all if you understand beef.

On 2015-03-05, Reggie > wrote:

> That is not surprising at all if you understand beef.

It's not surprising the beef industry will do all it can to provide
the consumer with the most expensive, flavorless, meat it possibly
can. They feed steers ground up newspaper, ferchrysakes! I once paid
$24 for a T-bone of age-dried beef. The added salt and pepper were
the only flavors I experienced.

nb

On 3/5/2015 12:16 PM, notbob wrote:
> On 2015-03-05, Reggie > wrote:
>
>> That is not surprising at all if you understand beef.
>
> It's not surprising the beef industry will do all it can to provide
> the consumer with the most expensive, flavorless, meat it possibly
> can. They feed steers ground up newspaper, ferchrysakes! I once paid
> $24 for a T-bone of age-dried beef. The added salt and pepper were
> the only flavors I experienced.
>
> nb
>
Rant all you like but there is still some good tasting beef out there.
I was merely commenting about people who adulterate it with steak sauce
or marinade. Those people probably wouldn't know a good cut of steak if
someone slapped them on the face with it.

Jill

On 2015-03-05, jmcquown > wrote:
>>
> Rant all you like but there is still some good tasting beef out there.

I know there is. I've tasted some. The last resto I worked at served
ribeyes that were to die for. They were also dry-aged, then
vac-packed, and we would cut the stks off the whole roast. Best
corn-fed beef I've ever tasted.

nb

On 5 Mar 2015 17:16:06 GMT, notbob > wrote:

>On 2015-03-05, Reggie > wrote:
>
>> That is not surprising at all if you understand beef.
>
>It's not surprising the beef industry will do all it can to provide
>the consumer with the most expensive, flavorless, meat it possibly
>can. They feed steers ground up newspaper, ferchrysakes! I once paid
>$24 for a T-bone of age-dried beef. The added salt and pepper were
>the only flavors I experienced.
>
>nb

Unfortunately you don't know that the tender beef cuts have no flavor
other than the fercocktah sauce yoose idiots drown it in. The beef
industry follows the money, and the morons are willing to pay more for
the least flavorful beef than for the most flavorful cuts... don't
blame the beef industry, blame yourself.

On Thursday, March 5, 2015 at 6:46:38 AM UTC-10, notbob wrote:
> On 2015-03-05, jmcquown > wrote:
>
> > tender piece of beef? Similarly, why would anyone dump steak sauce on it?
>
> Way back, when I was first married and my income was increasing, I
> tried filet mignon for 4 wks. They were all purchased from different
> mkts. Surprisingly --for me, at least-- the most tender filet of the
> four was absolutely terrible. Zero flavor. Could cut it with yer
> fork, but had as much flavor as the foam tray it came packaged in.
> Unfortunately, I had no stk sauce.

I had dinner at a steakhouse on a company's tab. The beef option was a filet mignon. What a waste of a free steak! Had they served me a porterhouse, then I would be buying product from them this very day.

I once served a steak that was in the back of my refrigerator for way too long. It was absolutely putrid. OTOH, it fried up beautifully, and was wonderfully tender. My dad called it an "aged" steak. I thought the taste was "complex" and still have dreams about eating that rotten meat. Nice dreams, that is.

>
> nb

On Thursday, March 5, 2015 at 1:36:24 PM UTC-6, dsi1 wrote:
> On Thursday, March 5, 2015 at 6:46:38 AM UTC-10, notbob wrote:
> > On 2015-03-05, jmcquown > wrote:
> >
> > > tender piece of beef? Similarly, why would anyone dump steak sauce on it?
> >
> > Way back, when I was first married and my income was increasing, I
> > tried filet mignon for 4 wks. They were all purchased from different
> > mkts. Surprisingly --for me, at least-- the most tender filet of the
> > four was absolutely terrible. Zero flavor. Could cut it with yer
> > fork, but had as much flavor as the foam tray it came packaged in.
> > Unfortunately, I had no stk sauce.
>
> I had dinner at a steakhouse on a company's tab. The beef option was a filet mignon. What a waste of a free steak! Had they served me a porterhouse, then I would be buying product from them this very day.
>
> I once served a steak that was in the back of my refrigerator for way too long. It was absolutely putrid. OTOH, it fried up beautifully, and was wonderfully tender. My dad called it an "aged" steak. I thought the taste was "complex" and still have dreams about eating that rotten meat. Nice dreams, that is.
>
An Andy steak.
> >
> > nb

--Bryan

On Thursday, March 5, 2015 at 10:50:02 AM UTC-10, Bryan-TGWWW wrote:
> On Thursday, March 5, 2015 at 1:36:24 PM UTC-6, dsi1 wrote:
> > On Thursday, March 5, 2015 at 6:46:38 AM UTC-10, notbob wrote:
> > > On 2015-03-05, jmcquown > wrote:
> > >
> > > > tender piece of beef? Similarly, why would anyone dump steak sauce on it?
> > >
> > > Way back, when I was first married and my income was increasing, I
> > > tried filet mignon for 4 wks. They were all purchased from different
> > > mkts. Surprisingly --for me, at least-- the most tender filet of the
> > > four was absolutely terrible. Zero flavor. Could cut it with yer
> > > fork, but had as much flavor as the foam tray it came packaged in.
> > > Unfortunately, I had no stk sauce.
> >
> > I had dinner at a steakhouse on a company's tab. The beef option was a filet mignon. What a waste of a free steak! Had they served me a porterhouse, then I would be buying product from them this very day.
> >
> > I once served a steak that was in the back of my refrigerator for way too long. It was absolutely putrid. OTOH, it fried up beautifully, and was wonderfully tender. My dad called it an "aged" steak. I thought the taste was "complex" and still have dreams about eating that rotten meat. Nice dreams, that is.
> >
> An Andy steak.
> > >
> > > nb
>
> --Bryan

This is way against my better judgement but OK, I'll bite. What's an "Andy steak?" Try to see if you can get through this without speaking ill of the dead. OTOH, I don't want to cramp your style so fire away if you feel the need to. :-)

notbob wrote:
>jmcquown wrote:
>
>> tender piece of beef? Similarly, why would anyone dump steak sauce on it?
>
>Way back, when I was first married and my income was increasing, I
>tried filet mignon for 4 wks. They were all purchased from different
>mkts. Surprisingly --for me, at least-- the most tender filet of the
>four was absolutely terrible. Zero flavor. Could cut it with yer
>fork, but had as much flavor as the foam tray it came packaged in.
>Unfortunately, I had no stk sauce.

The tender beef cuts are also the least flavorful... ribeye and filet
migon are for folks who don't like the flavor of beef... they'd really
prefer grilled tofu with their steak sauce. My favorite beef steak is
a two pound 1 1/2" thick chuck steak grilled fast and furious rare to
medium rare. Unfortunately no steak house does chuck.

On 2015-03-05 11:46 AM, notbob wrote:
> On 2015-03-05, jmcquown > wrote:
>
>> tender piece of beef? Similarly, why would anyone dump steak sauce on it?
>
> Way back, when I was first married and my income was increasing, I
> tried filet mignon for 4 wks. They were all purchased from different
> mkts. Surprisingly --for me, at least-- the most tender filet of the
> four was absolutely terrible. Zero flavor. Could cut it with yer
> fork, but had as much flavor as the foam tray it came packaged in.
> Unfortunately, I had no stk sauce.
>


How well was it cooked? Beef tenderloin is not for the squeamish. I
like beef darned near raw and I find a rare tenderloin to be tender and
tasty. When cooked past medium they lose their flavour and they get dry
and tough.