Steak sauce

[schlotz]

Not I! The only steaks I eat are tritip, porterhouse, and boneless ribeye cut from whole roasts by me, seasoned with S and CBP, it's all they need. RAY

Amen!

 

[SherryT]

I also really like this

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I haven't seen Pickapeppa around here in years...I used to keep a bottle (LOVED it!), but it disappeared from the shelves and I haven't thought about it in a long time.

Looks like Winn Dixie has it in stock...I shall have it tomorrow! HOPEFULLY, the mfgrs haven't screwed it up!

 

[TNJAKE]

I haven't seen Pickapeppa around here in years...I used to keep a bottle (LOVED it!), but it disappeared from the shelves and I haven't thought about it in a long time.

Looks like Winn Dixie has it in stock...I shall have it tomorrow! HOPEFULLY, the mfgrs haven't screwed it up!

Been seeing it at Kroger and Walmart

 

[1MoreFord]

Been seeing it at Kroger and Walmart

Same here.

 

[BB-que]

I also really like this

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I put this on my eggs

 

[Gonna Smoke]

There was a time when I was a huge H-57 fan, used it on most everything. I still use it on burgers occasionally, but now I'm on the "no sauce on steak" side of the fence...

 

[JLeonard]

I'll keep some steak sauce in the fridge for burgers and etc. And sometimes I just a hankering for the taste and will use a little to dip a bite or two of steak in.
Jim

 

[uncle eddie]

Country Bob's is a pretty amazing steak sauce. I use it when going to one of the "Greek" low cost steak houses or when steaks are overcooked.

It was local to us here in central Missouri but has been spreading into new markets

 

[zwiller]

Been a long time since I used steak sauce but I did like it, used many posted here. Always wanted to try using A1 as a jerky marinade. Steak sauce talk reminded me of this and not sure if you guys did this but parents and in laws ran these often. We called them breakfast steaks but served at dinner. Not sure what cut they actually were but were on the thin side and pan fried in butter. Steak meets pork chop sorta. They would almost always be served with sauteed onion and mushrooms on top. Plate would typically be bfast steak, homefries or hash browns, and either baked beans or peas. Been kinda craving it actually.

 

[jcam222]

Count me in the no sauce on steak crew. I do love Heinz 57 and don’t mind A1 but only on a burger or mixed in a loaf or meatballs perhaps. Our boys learned that when I was grilling use of A1 would get them a sirloin instead of filet or ribeye haha.

 

[chopsaw]

It was local to us here in central Missouri but has been spreading into new markets

All the Country Bob stuff is good . You should be able to find the Andria's I talked about above . Good stuff . Used more as a brush on grilling sauce . Great on chicken thighs .
Nothing like A-1 .

 

[mneeley490]

My best friend and I have been friends for about 55 years. That's despite the fact that he drowns every steak in A-1 sauce. I will use it occasionally on a sub-par steak. (Yeah, I still produce a clunker now and then. I blame the cow.)
I have another friend that marinates chicken in Heinz 57, before putting it on the grill. That's pretty good.

 

[Hijack73]

Once in a blue moon I will get a taste for A1. I'll dip a fry in some or even put a drop or 3 on a couple bites of roast or a bit of steak. But it truly is once in a blue moon.

 

[fltsfshr]

We like Steak Diane sauce so we make that alot. On a Chateaubriand We like a Mornay with green peppercorns. Texas Hold Em sauce for a tomato base is good too.

 

[6GRILLZNTN]

My best friend and I have been friends for about 55 years. That's despite the fact that he drowns every steak in A-1 sauce. I will use it occasionally on a sub-par steak. (Yeah, I still produce a clunker now and then. I blame the cow.)
I have another friend that marinates chicken in Heinz 57, before putting it on the grill. That's pretty good.

Yep. This is why I still keep A1 in the fridge. I still know how to totally frig up a steak sometimes. But yea, it's the cows fault for sure. Sometimes they just don't know when to get off of the grill before they get nuclear.

 

[dls1]

I'm firmly in the no sauce group when it comes to a good steak. If anything, I occasionally add some demi glace or a compound butter when the steaks are finished.

Many years ago a friend helped me with a pretty arduous moving task. When we finished I offered him some cash, but he refused. So, I treated him at dinner at a very high end steakhouse. When the steaks arrived, he asked the server for some ketchup and I somewhat jokingly told hem that if he was going to put ketchup on a $50 steak he could pay for it himself. He passed on the ketchup.

 

[Newglide]

I'm in the SPOG seasoning and natural juices club.

 

[Fueling Around]

All people's taste palettes differ in what is a good and needed to complete a meat meal.
Wife likes A1 now and then.
I love the 57 on venison and pork.

I like St Elmo’s horseradish on every 3rd or 4th bite of prime rib from time to time .

Oh a nice schmear of horseradish across a london broil is my idea of perfection

 

[jcam222]

All people's taste palettes differ in what is a good and needed to complete a meat meal.
Wife likes A1 now and then.
I love the 57 on venison and pork.


Oh a nice schmear of horseradish across a london broil is my idea of perfection

57 on a burger was a go to for me for a long time. Sure I’d still love it

 

[chopsaw]

Used to use Heinze 57 on fried quail breast .