Steak Sauce without corn syrup....??

[MongGrel]

The steak sauce from here is very good, but I guess that is more of a local thing and haven't been there since a couple Christmas either.


http://www.superpages.com/bp/Dunedin-FL/Spotos-Steak-Joint-LL-L2051626428.htm

They make the best Calamari I've ever had too, IMHO.

I'd eaten a lot in various places, I'd agree with em.

 

[phucheneh]

Oh em gees, corn syrup in my condiments. WE'S ALL GON' DIE.

You're as bad as anti-vaxxers.

 

[OverVolt]

Hot sauce is what I thought they put on everything. Apparently its corn sauce. Hmmph.

 

[yhelothar]

Salt and pepper is nature's steak sauce. Anything else is just overpowering shit used to cover up the flavor of inferior meat. So if you're sourcing your steaks from the dumpster outside Target, yeah, dump A1 all over that shit. Otherwise you're just mixing Pappy Van Winkle with Coke RC.

Agreed for the most part. I've tried a number of rubs but always found myself preferring a simple salt and pepper. Although I've recently been enjoying a good rub of smoked paprika. That thing adds a tasty smokiness that's like taking it out of a flaming hot grill.

 

[KeithTalent]

Actually, this isn't for steak at all. I love to put A1 on rice and eat it as a snack. But I hate corn-syrup. Such a good dilemma to have.

Glad I could add more flame to the bait...fire away...

KT

 

[halik]

I'm at my local stop and shop In Boston. I want some really good steak sauce without any corn syrup. I could find only one mediocre bottle out of 19 that didn't have any.

A1 Sauce : Steak
above ground pool : house

 

[ControlD]

This will do. No corn syrup either.

 

[jaedaliu]

Go to Mistral and have their vin rouge sauce. You'll never want to buy steak sauce again.

When I have some time, I'm going to be drowning in steak as I try to make something similar at home.

 

[Anubis]

What's up with that? Pink salt seemed to come out of nowhere, and now you see it all over the place.

http://en.wikipedia.org/wiki/Curing_salt#1


?

 

[Demo24]

I really liked Lea&Perrin's, but I can't find it anywhere these days. Never put it on steak though.

 

[ControlD]

I really liked Lea&Perrin's, but I can't find it anywhere these days. Never put it on steak though.

We always had a bottle of Lea & Perrins on the table when I was growing up.

I'm almost positive I saw it for sale at the local Walmarts last time I was there.

 

[Newell Steamer]

The only thing you should be putting on that steak is:
- a flame (just a kiss)
- a knife & fork
- your lips & teeth

Also, how DARE you eat something in a manner that does not match/meet what everyone else on these forums does?!

 

[ControlD]

The only thing you should be putting on that steak is:
- a flame (just a kiss)
- a knife & fork
- your lips & teeth

Also, how DARE you eat something in a manner that does not match/meet what everyone else on these forums does?!

No, no, no.

You are supposed to cook it for 36 hours in a plastic bag at 89.3 degrees F. That's how nature intended it to be.

 

[blackdogdeek]

what is this "steak sauce" and why do you use it?

Full disclosure - I have been known to iron skillet ribeyes and make a sauce from the drippings deglazed with red wine, country style grey poupon, butter, and garlic(chopped),

Holy crap I need this recipe.

 

[KeithTalent]

Holy crap I need this recipe.

I think he just gave it to you...

KT

 

[blackdogdeek]

I think he just gave it to you...

KT

I need specifics, man. I'm a Neanderthal in the kitchen. I had to google deglaze, for goodness' sake.

 

[KeithTalent]

I need specifics, man. I'm a Neanderthal in the kitchen. I had to google deglaze, for goodness' sake.

KT

 

[poofyhairguy]

Red wine?

 

[sourceninja]

...

 

[BurnItDwn]

I have had some horseradish sauce with prime rib that was pretty magnificent. Prime rib doesnt need sauce, but, that litle bit of heat really amplifies the flavor. Ohhh how glorious delicious magnificent prime rib can be!

 

[blackdogdeek]

Cook steaks in blazing hot pan. While steaks are resting, toss in some chopped garlic (1-2 cloves) and work them for a minute or two. Then add red wine (just enough to cover the bottom of the pan) and scrape up all the nice bits of stuff stuck to the pan. Once this is going toss in a few tablespoons of butter and maybe 1-2 tablespoons of mustard to taste. Finally, keep stirring this mixture watching it reduce until it reaches a desired sauce like consistency.

http://www.reluctantgourmet.com/simple-pan-sauces/

Heat stays high the whole time?

 

[dabuddha]

I love steak sauce with sams club rotisserie chicken. Good eating!

 

[zinfamous]

I have had some horseradish sauce with prime rib that was pretty magnificent. Prime rib doesnt need sauce, but, that litle bit of heat really amplifies the flavor. Ohhh how glorious delicious magnificent prime rib can be!

horseradish is excellent on steaks. It's the only additional thing I will put on them, if not drippings/garlic/butter/thyme sauce. something like that.

 

[zinfamous]

Heat stays high the whole time?

no, you want to turn it down to medium/low after scraping.

You want to reduce--so, evaporate a lot of the liquid while concentrating flavor--and not burn the butter.

 

[sourceninja]

...