I wouldn't ruin a good cut of meat with a sauce. I prefer its natural juices and maybe some wilted veggies on the side.
When eating a steak
02/08/2012
I don't like steak all that much.
02/08/2012
I don't eat eat it a lot, but if I order it in resturant, then I eat it with spicy rice (Eastern spicy).
02/08/2012
I like a good rare steak.
Something like A1 is for less than top quality meat or just as bad, a well done steak.
Something like A1 is for less than top quality meat or just as bad, a well done steak.
02/08/2012
Ketchup!
02/08/2012
Yep, it's THAT important!
02/08/2012
Other: 14 year vegetarian.
02/08/2012
I like a steak when it's seasoned and cooked right with nothing else on it.
02/08/2012
got to have my A1 sauce
02/08/2012
Quote:
I usually use Kroger steak sauce. I like my meat caramelized doneness and sometimes eat it plain.
Originally posted by
Wildchild
Do you need a steak sauce, a different condoment or do you like the flavor of the meat alone?
02/08/2012
I only use steak sauces when the meat's flavor is lacking.
02/08/2012
I like it all natural with maybe a few mushrooms.
02/09/2012
I like mine medium rare and if it is well prepared no sauce is needed, but I do enjoy a mushroom and wine sauce!
02/09/2012
Plain.
02/09/2012
Quote:
Steak Tartare sounds good to you? Yum!
Originally posted by
RonLee
I like a good rare steak.
Something like A1 is for less than top quality meat or just as bad, a well done steak.
Something like A1 is for less than top quality meat or just as bad, a well done steak.
02/09/2012
Quote:
I've had steak that was really only seared on both sides and raw inside. The texture of rare ground meat doesn't appeal to me. You'd think that one form of raw or nearly raw meat would be enjoyed equally. There's so much nuance to the experience of our enjoyment.
Originally posted by
Rossie
Steak Tartare sounds good to you? Yum!
02/09/2012
I love A1. Definitely the only steak sauce worth using.
02/09/2012
Quote:
If it's done right, there's no need for sauce. If it's not done right, then sauce is fair game lol.
Originally posted by
Wildchild
Do you need a steak sauce, a different condoment or do you like the flavor of the meat alone?
02/09/2012
For me it depends on the cut of meat. Some are perfect plain while some do better with a marinade or sauce.
02/09/2012
I love a good steak. No steak sauce required.
02/09/2012
Quote:
I normally have my steaks done 'rare' to 'closer to medium rare', depending on how thick the cut of meat is.
Originally posted by
RonLee
I've had steak that was really only seared on both sides and raw inside. The texture of rare ground meat doesn't appeal to me. You'd think that one form of raw or nearly raw meat would be enjoyed equally. There's so much nuance to
...
more
I've had steak that was really only seared on both sides and raw inside. The texture of rare ground meat doesn't appeal to me. You'd think that one form of raw or nearly raw meat would be enjoyed equally. There's so much nuance to the experience of our enjoyment.
less
I only trust Steak Tartare served at really high-end French or German restaurants that will handle the beef properly, and they'll include Armagnac or brandy in the preparation stage, so the alcohol actually cooks the meat. It doesn't taste like you're actually eating raw meat.
02/09/2012
Quote:
I was not aware that an alcohol was used in the preparation of steak tartare, now Iknow more. Thank you!
Originally posted by
Rossie
I normally have my steaks done 'rare' to 'closer to medium rare', depending on how thick the cut of meat is.
I only trust Steak Tartare served at really high-end French or German restaurants that will handle the beef ... more
I only trust Steak Tartare served at really high-end French or German restaurants that will handle the beef ... more
I normally have my steaks done 'rare' to 'closer to medium rare', depending on how thick the cut of meat is.
I only trust Steak Tartare served at really high-end French or German restaurants that will handle the beef properly, and they'll include Armagnac or brandy in the preparation stage, so the alcohol actually cooks the meat. It doesn't taste like you're actually eating raw meat. less
I only trust Steak Tartare served at really high-end French or German restaurants that will handle the beef properly, and they'll include Armagnac or brandy in the preparation stage, so the alcohol actually cooks the meat. It doesn't taste like you're actually eating raw meat. less
02/09/2012
I don't like A1, but I do like to season my meats. I usually add garlic and onion powders, and butter when I'm seasoning.
02/09/2012
I don't like steak sauce. We usually season our steak with Montreal steak spice and put some sauteed mushrooms on top.
02/09/2012
I British HP Sauce! MMMMM. We call it "Pub Sauce." I have loved it for years. My Man likes A1 and I love HP, so we have to have both on the table when we eat steak.
I read Keith Richards' autobiography and he said he puts HP sauce on everything.
Nom Nom.
I read Keith Richards' autobiography and he said he puts HP sauce on everything.
Nom Nom.
02/09/2012
Quote:
HP sauce is what most people use in Canada. I've never had A1 but I'm pretty sure I've seen it at the grocery store.
Originally posted by
P'Gell
I British HP Sauce! MMMMM. We call it "Pub Sauce." I have loved it for years. My Man likes A1 and I love HP, so we have to have both on the table when we eat steak.
I read Keith Richards' autobiography and he said he puts HP ... more
I read Keith Richards' autobiography and he said he puts HP ... more
I British HP Sauce! MMMMM. We call it "Pub Sauce." I have loved it for years. My Man likes A1 and I love HP, so we have to have both on the table when we eat steak.
I read Keith Richards' autobiography and he said he puts HP sauce on everything.
Nom Nom. less
I read Keith Richards' autobiography and he said he puts HP sauce on everything.
Nom Nom. less
02/09/2012
Usually just a good seasoning...I do like the tiger dill sauce that they use to serve at Outback, they still have it but you have to ask for it.
02/09/2012
Quote:
Obviously, I like HP better than A1. A1 is more tomato-y and vinegary for my taste. I love my HP! I wasn't aware that Canadians love it, too. I knew the British did. When we were in Canada, they put brown gravy on everything. Now, we have to have gravy with our fries when we think of it.
Originally posted by
Coralbell
HP sauce is what most people use in Canada. I've never had A1 but I'm pretty sure I've seen it at the grocery store.
02/09/2012
I like to use Ranch dressing on mine.
02/09/2012
I tried a blue cheese crust once, it was tasty. I still prefer as high quality steak as I can afford, prepared rare with just salt and pepper.
Sides now are an entirely different question.
But right now I've got a rather economically priced batch of stew meat with potatoes, carrots, onions, green beans and one rather large jalapeno cooking away with two cans of Guinness for the broth in the pressure cooker.
Sides now are an entirely different question.
But right now I've got a rather economically priced batch of stew meat with potatoes, carrots, onions, green beans and one rather large jalapeno cooking away with two cans of Guinness for the broth in the pressure cooker.
02/09/2012