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A.1. or Heinz 57?

A.1. or Heinz 57?

  • A.1.

    Votes: 55 28.6%

  • Heinz 57

    Votes: 42 21.9%

  • Ketchup because I'm white trash

    Votes: 6 3.1%

  • Something obscure that I need to educate everyone about.

    Votes: 6 3.1%

  • Sauce is for idiots

    Votes: 82 42.7%

  • I'm a vegetarian weirdo. And wasting everyone's time in this thread.

    Votes: 1 0.5%
  • Total voters
    192
Mr Janny said:
A good steak doesn't need sauce, but sometimes a bearnaise or au poivre or just a simple reduction is a nice change of pace.

I don't really use A1 for anything, but I don't mind Heinz 57 on a burger.
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EnhancedFujita said:
This is the correct statement. I've certainly used steak sauce on a restaurant steak that was overdone and it makes it bearable. Also, if available a Bernaise sauce pairs pretty well with beef. Not sure if that falls under item 4, let me know if I need to educate you.
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In my head, your posts are in the voice of Duffman. Thank you for that.

OH, YEAH!
 
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I'm a no sauce guy for steaks. Give me a well seasoned medium rare steak and you won't have a need for sauce. Salt, pepper, and usually put a little garlic powder on mine too and that's it. I cringe at what my wife prefers for steak which is well done/practically burnt then puts sauce on it. She thinks I'm nuts for eating steak that is still pink in the middle, I told her it hasn't made me sick or killed me yet eating it that way and that her idea of steak is ruining it by cooking it to a leather.
 
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I like both A-1 and 57, probably leaning slightly toward A-1, in context of the poll. I wouldn't slather a steak with either (or any other sauce), but I like to dip a few slices for zip-variety.
 
ImJustKCClone said:
Neither. A well-cooked quality steak stands on its own merits. If a restaurant has steak sauce on the table, don't order steak (or choose another restaurant).

However, I have been known to saute some onions & mushrooms to serve with the steak. :D
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Another good secret: melt a little butter on the top. ;)
 
If I'm getting a medium rare fillet mignon, it doesn't need sauce. Most everything else I do an A1 ketchup mixture. The more burnt or less flavorful the steak the more I load the sauce on. 57 has always tasted nasty to me.
 
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Reactions: CYCLNST8
I don't eat steak enough to force myself through a bad one. It's either good enough for nothing or I don't eat it.
 
CYCLNST8 said:
So- anyone having steak tonight? Pretty nice weather for January...
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I did Sunday night. Wasn't as nice as it was Saturday but was in Ames celebrating the win at Welch Ave Station for supper that night.

We get a 1/4 beef about every 2 years from my in-laws and after re-arranging the freezer this weekend realized we need to start using up what we have better if we are going to cram any more beef in there this fall. And no you can't come over for a free steak to help out :p For some reason my wife's parents mostly use the roasts and hamburger and rarely the steaks so occasionally will be visiting and get asked "you guys wouldn't mind taking home a few packages of steak would you?" Free home raised steaks? Yes please!
 
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Gonzo said:
Salt. Pepper. Grill. Done.
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I mix kosher salt and the restaurant grade pepper 50-50. I use it mainly for steaks , brisket and burgers. I always to 2 minute method on steaks. 2 minutes then rotate it 90 degrees for 2 more minutes gets great grill marks, flip, and repeat the 2 minute process. I always grill on at high temp.
 
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