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Started By
Message
1
Posted on 12/22/13 at 8:39 pm to LSUZombie
Every one that mentioned a sauce started with a ketchup based concoction. I am quit confident none knows what bernaise is or what goes into it or would not be stunned at the flavor of tarragon.
Posted on 12/22/13 at 8:42 pm to BT
quote:
A1 used to have a Tabasco blend.
still do. I use it all the time, but never on steak. burgers, fries, eggs, whatever.
Posted on 12/22/13 at 8:45 pm to jamboybarry
quote:
Steak sauce and ranch dressing recipe on page 1?
Steak is great dipped in ranch
Posted on 12/22/13 at 8:56 pm to HandGrenade
Butter
Posted on 12/22/13 at 11:41 pm to drbaseball
Not big on sauce, but if I had to choose...
or
or
Posted on 12/22/13 at 11:45 pm to drbaseball
I like A1 on a burger. Never use it on steak though.
Posted on 12/22/13 at 11:51 pm to drbaseball
Usually none, but honest answer
1) Marsala Wine Sauce at Carrabba's
2) Peppercorn Sauce at Fleming's
ETA: Not afraid to use A1 on a well done Sysco steak offshore
1) Marsala Wine Sauce at Carrabba's
2) Peppercorn Sauce at Fleming's
ETA: Not afraid to use A1 on a well done Sysco steak offshore
This post was edited on 12/22/13 at 11:55 pm
Posted on 12/22/13 at 11:56 pm to Bayou Tiger
I grew up eating steak well done because that's what my mom ate, which meant that's what my step-dad would cook. Liberal amounts of the Tabasco steak sauce were used.
Nowadays I feel like the natural flavor of the meat is more than sufficient. That being said, if I were going to use something that sauce would be solid. Assuming, of course, that we're omitting things like bearnaise.
Nowadays I feel like the natural flavor of the meat is more than sufficient. That being said, if I were going to use something that sauce would be solid. Assuming, of course, that we're omitting things like bearnaise.
Posted on 12/23/13 at 12:32 am to Matisyeezy
Admittedly, I enjoy splashing some Lea & Perrins on a perfectly cooked ribeye.
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