Big A Loc: Mesa, Arizona

Not on MY steak, please !

My dad was an officers' cook
(WW II - Steward/First Class) and
a true grillmaster at home - he once saw me (in my early teens) put some A-1 on a steak and told me very pointedly that a good, well-cooked steak should never need anything more than a little salt and pepper ! That said, some lesser, tougher cuts can sometimes need a little help to make them more palatable ! Other than an overnight marinade, salt
and pepper are all I've ever used
since then !

I love Sweet Baby Ray's, but no
sweet sauce on my steaks, EVER !
That stuff goes on either pork ribs/
babybacks or mixed with Frank's
Wing Sauce for hot wings (I like
mine a little sweet with a little
heat), but never on my beef,
thank you ! (Oh, and anyone
putting ketchup on a good steak
would be banned from my table
while I'm eating, as it would cause
me to lose my appetite !)

Kandy - go ahead and grill to
your heart's content, weather
be damned ! It never stopped
my dad from grilling, as I vividly remember a New Year's Day in
my late teens when he swept
the snow off our front porch
to make a space near the door
for the grill - he was in and out
that front door grilling steaks in
the middle of a nasty nor'easter ! Never phased him one bit, and
we had some delicious steaks to celebrate/ring in the New Year in
spite of a real 'white-out' !

Iowa Farmer Loc: Iowa City Iowa

I'm with you, A. I would rather taste the meat. Hamburger the same way, unless over cooked.

Big A Loc: Mesa, Arizona

Same here, which is exactly what
my dad told me about putting ANY sauce on a good steak ! As for being
overdone, medium is my limit, be it steak or burgers, and even that is slightly overdone - I prefer mine
rare to medium-rare, thank you !

Robert J Samples Loc: Round Rock, Texas

Well, to each his own! I cannot handle any steak, tough or not, without Heinz 57. This was something I picked up in college at Texas A & M. The mess hall, was Sibesa, and most of the meat was grown at the Campus farm. Everyone has their own preferences. Just Sayin...RJS

Big A Loc: Mesa, Arizona

Yep ! I believe the French say -
"Chacun à son goût, et à chacun
son goût !" (Each has his own taste, and to each his own !)

To me if it's overdone, it's
unpalatable (unless it's a VERY
good, VERY tender cut) ! Keep
in mind that for the last four or
five years I have had no 'uppers'
to chew with, so doneness/ tenderness is paramount !

ripogenu Loc: norfolk, MA

yup that's a French expression, my FIL used to use it all the time.

FixorFish Loc: SW Oregon

Hehehe....heard that Kansas City residents thought about rejecting the choice of Patrick Mahomes as the quarterback of the Chiefs, when it was revealed that he ALWAYS puts ketchup on his steak !!!
And him a Texas boy with access to good beef, must've been some slack in parental guidance, somewhere along the way....lol.
I suppose we should give him just a tiny bit of credit.....at least TTU (Mahomes' alma mater)and the Chiefs are predominantly "dressed in red"...... guess he combined his "childhood eating disorder" (Kansas Cattlemen's Assoc. 'probable assessment' regarding ANY "sauces" on a steak) with his uniform color, who knows ?

The only "sauce" my steaks get is the Worcestershire sauce and butter combo that I use to "finish sear" my steaks.

Buy QUALITY beef (no "Harris Ranch" crap or such) and cook it properly.... the only thing to top it with, imo, is some bleu cheese and grilled onions........... okay, okay......I HAVE been known to wrap the steak in peppered bacon........

FixorFish Loc: SW Oregon

BTW...."A-1" Steak Sauce" is basically just a combo of Worcestershire Sauce and ketchup with some salt.

"Recipes" to make "your own A-1" include adding Soy Sauce in place of salt.

Not sure if I WANT to know what's in "Heinz 57 sauce"..... might be like sausage !

Catfish hunter Loc: Riggins idaho (Paradise)

Me too Big A. If it's past medium rare the hounds get it.

Big A Loc: Mesa, Arizona

I also use Worcestershire, but only
for the marinade - unless it's a
'tougher' cut that needs a little help,
I almost never use any sauce on a properly cooked steak, just the salt and pepper !

As for bleu cheese, you are welcome to mine, as I've never been a fan -
I still have a pretty good 'sniffer'
and can often smell mold on bread before you can see it ! Whether it be bread, cheese or wh**ever, if I get a whiff of mold, it's gone (circular file) !

FixorFish Loc: SW Oregon

I have heard disparaging thoughts on Bleu Cheese (and Roquefort, etc.) all my life..... good... actually glad you DON'T like it........... MORE FOR ME !!

To me, a wonderful snack is a slice of crisp apple with a thin slice of Bleu cheese and wash it down with a hearty Porter or Stout.... nothing more satisfying, to me.

BTW...Bleu cheese fans... our local cheese makers, the Rogue Valley Creamery, have some absolutely stellar Bleu offerings.... winning @ world competitions regularly. My fave is the "Smoky Rogue Bleu". If you see it available to you, you should go ahead and bite the bullet and pay the outrageous price (like... pretty much the same as Kobe' or Waygu beef, some lobster tails, or sushi-grade tuna or ahi......near $40/lb or higher)......worth it, imo.

Robert J Samples Loc: Round Rock, Texas

Well, how about cutting us some slack here..I detect a little 'one upmanship' here in some of the posts, just because one doesn't like having anything on their steak, and someone else wants catsup, why would either be superior? They aren't, in my humble opinion! Well, I have even seen people eat steak completely raw! Are they superior to the rest of us? No! So, put a cork in your superiority attitudes, be a little more tolerant, if you can. Just Sayin...RJS

bozokarl Loc: south central Pa

When I was a kid I didn't like steak because my mother's idea of cooking a steak was to broil it extra well done so that it had no juice at all left in it. I put the ketchup on it because it was so dry. I guess I was around 12 or so we went out for steaks and I ordered mine medium rare and it was a total game changer. It was juicy and a little bit bloody and way better than any steak my mom ever cooked. So now I don't use ketchup on my steak anymore. Occasionally I'll use a little A-1 but I put it on the plate and dip the steak if I want some on that bite.

Big A Loc: Mesa, Arizona

Wasn't trying to say that any one
way was better than the others, or trying to 'one-up' anyone, RJ ! Was
just expressing my preferences and what I've been taught by someone who really knew his business !
I've had raw hamburger in the past, and although not totally raw, I've
had steak done 'black and blue' !
It's not for everyone, just my own preferences based on what I've learned ! As stated - to each his
own !

nutz4fish Loc: Colchester, CT

F o F.... I always substitute soy sauce where Worcestershire sauce is called for, using low salt type, and being judicious about any additional salt. Snuck soy into Bloody Marys for guests and they raved about them until I told them that was in there, then they howled like banshees. That just didn't agree with their preconceptions.
Never had them back for brunch and cocktails again, don't have time at my age to spend time with closed minded people.