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Post by Deleted on Jul 4, 2018 22:37:51 GMT -5
I don't like 57 at all..I don't dislike A 1 quite as much..Really all I like on steak is black pepper I do like a steak with cracked black pepper. Haven't had that in quite a while. |
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Post by exbenedict on Jul 4, 2018 23:55:48 GMT -5
Salt, pepper, and an open flame.....that's all you need. IF you need more, cast iron skillet, butter and herbs....after cooking the steak, make a pepper cream sauce in the skillet. Nothing beats either of these.
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Post by AJ on Jul 5, 2018 3:19:03 GMT -5
A dry aged 1 1/4” thick porterhouse grilled 3 1/2 minutes on each side over charcoal seasoned with salt and pepper after grilling. Perfection requires no additions. 😇
AJ
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Post by Deleted on Jul 5, 2018 3:28:27 GMT -5
For me a good quality steak, just a bit of salt & Pepper. Also at times sautéed onions and mushrooms on the side. I do prefer skirt steaks marinated. A good cut of ribeye has a distinct flavor of its own, just it’s natural juices alone is perfect for me👍👍
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Post by Wolfman on Jul 5, 2018 7:52:01 GMT -5
One more thing: During my bachelor days, I lived in the West Village (Greenwich Village) and often frequented ‘Tavern on Jane’. Many evenings, I ended up eating dinner there. The chef cooked an average steak, but I would top it with HP sauce. Dramatwist, Legend Lover, are you familiar with HP Sauce ? Around the corner there’s a great English market, called ‘Meyers of Keswick’. They stock everything from bangers and Mash, HP, meat pies and other English goodies. Those were fun times (from what I remember). I had a rent stabilized apartment, made good coin and the ladies 😉. As fondly as those days were, nothing compares to being a sober dad. |
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Post by Deleted on Jul 5, 2018 9:21:58 GMT -5
One more thing: During my bachelor days, I lived in the West Village (Greenwich Village) and often frequented ‘Tavern on Jane’. Many evenings, I ended up eating dinner there. The chef cooked an average steak, but I would top it with HP sauce. Dramatwist , Legend Lover , are you familiar with HP Sauce ? Around the corner there’s a great English market, called ‘Meyers of Keswick’. They stock everything from bangers and Mash, HP, meat pies and other English goodies. Those were fun times (from what I remember). I had a rent stabilized apartment, made good coin and the ladies 😉. As fondly as those days were, nothing compares to being a sober dad. Sam, do you remember CBGB’s in the East Village? I’ve played many a band battles their, especially drum solo’s 👌👍 I think if I hit the drums again and played Wipeout I’d most likely drop dead....lol |
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Post by Wolfman on Jul 5, 2018 12:48:24 GMT -5
Of course, CBGB‘s was an institution. Now it’s gone, like so many other great places. The city is so different now, in so many ways. It’s practically become a sterile, monotone, giant mall. 😢
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Post by AJ on Jul 5, 2018 14:12:04 GMT -5
Once in a great while I have had the displeasure of getting a steak without much in the way of flavor. This is usually due to the steak lacking sufficient marbling. Years ago when this occurred at home I would use some London Pub Steak and Chop Sauce. In my opinion it’s far superior to A-1, Heinze-57 or any other sauce I have tried. For some reason it disappeared from the shelves at our local grocers. Eventually I found it available on Amazon but the cost is over $14.00 for a 10 oz. bottle and that’s the Prime price. Any of you ever tried this steak sauce?
AJ
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Post by Legend Lover on Jul 5, 2018 14:49:41 GMT -5
I've never heard of steak sauce. Mustn't have hit NI much. I wouldn't put HP sauce on a steak, Wolfman - I like it like most others do. Some salt and pepper, or all purpose seasoning, but no sauce except for pepper sauce. Hungry now. |
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Post by Deleted on Jul 5, 2018 15:02:02 GMT -5
I've never heard of steak sauce. Mustn't have hit NI much. I wouldn't put HP sauce on a steak, Wolfman - I like it like most others do. Some salt and pepper, or all purpose seasoning, but no sauce except for pepper sauce. Hungry now. When I lived in Europe years ago that’s where I first learned about HP sauce. It was a sauce I used in making burgers and many people chose it as a steak sauce. As I remember it was a big seller throughout Europe and it compares to our A-1 sauce. |
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Post by Wolfman on Jul 5, 2018 15:50:19 GMT -5
I prefer HP over A-1
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Post by Deleted on Jul 5, 2018 15:53:24 GMT -5
Yup, even me as most do. Much thicker with a dark rich flavore. A-1 a bit sweet for me......to much raisins I believe. |
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Post by Legend Lover on Jul 5, 2018 16:06:27 GMT -5
I've never heard of steak sauce. Mustn't have hit NI much. I wouldn't put HP sauce on a steak, Wolfman - I like it like most others do. Some salt and pepper, or all purpose seasoning, but no sauce except for pepper sauce. Hungry now. When I lived in Europe years ago that’s where I first learned about HP sauce. It was a sauce I used in making burgers and many people chose it as a steak sauce. As I remember it was a big seller throughout Europe and it compares to our A-1 sauce. putting hp on steak is not common practice over here, as far as I'm aware. It sounds wrong to me... But hey, I put cheese and mayonnaise on my chips (fries), which, I belive caused Ronv69 some consternation. |
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Post by slowroll on Jul 5, 2018 16:09:45 GMT -5
Yup, even me as most do. Much thicker with a dark rich flavore. A-1 a bit sweet for me......to much raisins I believe. To me, A1 et al are for steak that are otherwise inedible, like ones that died of old age.  |
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Post by danno44 on Jul 5, 2018 16:50:14 GMT -5
A-1 but not on steaks, nothing but salt and pepper and butter for those. The A-1 I use as condiment for hamburgers.
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Post by Matthew on Jul 5, 2018 20:11:13 GMT -5
Once in a great while I have had the displeasure of getting a steak without much in the way of flavor. This is usually due to the steak lacking sufficient marbling. Years ago when this occurred at home I would use some London Pub Steak and Chop Sauce. In my opinion it’s far superior to A-1, Heinze-57 or any other sauce I have tried. For some reason it disappeared from the shelves at our local grocers. Eventually I found it available on Amazon but the cost is over $14.00 for a 10 oz. bottle and that’s the Prime price. Any of you ever tried this steak sauce? AJ Sorry,I gotta share this.Years ago at Ft Campbell, the future ex and I were walking across the parking lot at the commissary.We overheard a woman giving a "Lot-Vendor" hell because her husband didn't like the cut of steak she had bought.She didn't want to hear a word the poor man had to say.I'm not a fan of lot-vendors but dang she was getting a bit rough. I was Infantry and she had me scared.I had noticed that the meat was vacuum packed and while it was unopened,it had thawed,so no matter what it couldn't be re-sold.After a good ten minutes of berating she finally shut up long enough to hear him say he would refund her money.Yeah,I stayed around to watch,just like wrestling.So she gets her money and the vendor, looking quite dejected,turns to toss the packet in the back of his truck.He noticed me watching still and kind of smiled,asked if I was interested in some Prime Cuts.I told him yes but I wanted to see the packet she had just brought back.He was still holding it,so he handed it to me.It was the most beautiful cut I had seen in years.The marbling was even,abundant,a clean white.It had about a quarter inch fat cap.I asked him how much and he said he give it to me if I bought anything else.I went home with two Prime cuts both about two inches thick and one thawed and ready for the grill.Best steak I'd ever had. |
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Post by Deleted on Jul 5, 2018 20:11:17 GMT -5
No sir, don't need none of that stuff, I like to taste the meat.
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Post by Matthew on Jul 5, 2018 20:33:45 GMT -5
No sir, don't need none of that stuff, I like to taste the meat. Glad to see you up and running.Are you Home ? Or still working on it ? |
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Post by monbla256 on Jul 5, 2018 20:57:22 GMT -5
A-1  |
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Post by Deleted on Jul 5, 2018 21:21:59 GMT -5
No sir, don't need none of that stuff, I like to taste the meat. Glad to see you up and running.Are you Home ? Or still working on it ? Oh, I'm still work'en on it. It's gona be awhile I'm afraid. |
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Post by crapgame on Jul 5, 2018 21:34:21 GMT -5
Glad to see you up and running.Are you Home ? Or still working on it ? Oh, I'm still work'en on it. It's gona be awhile I'm afraid. Good to see you again! |
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Post by Matthew on Jul 5, 2018 21:39:27 GMT -5
Glad to see you up and running.Are you Home ? Or still working on it ? Oh, I'm still work'en on it. It's gona be awhile I'm afraid. Ok,keep your chin up.We're all pulling for you. Keep us updated,that way if ya get lost we know where to start looking from. |
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Post by crapgame on Jul 5, 2018 21:47:09 GMT -5
When I lived in Europe years ago that’s where I first learned about HP sauce. It was a sauce I used in making burgers and many people chose it as a steak sauce. As I remember it was a big seller throughout Europe and it compares to our A-1 sauce. putting hp on steak is not common practice over here, as far as I'm aware. It sounds wrong to me... But hey, I put cheese and mayonnaise on my chips (fries), which, I belive caused Ronv69 some consternation. I love mayo on fries!!! As well as Tartar sauce and Thousand Island dressing! |
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Post by Matthew on Jul 5, 2018 22:03:21 GMT -5
putting hp on steak is not common practice over here, as far as I'm aware. It sounds wrong to me... But hey, I put cheese and mayonnaise on my chips (fries), which, I belive caused Ronv69 some consternation. I love mayo on fries!!! As well as Tartar sauce and Thousand Island dressing! Sounds like you've spent time in Germany. |
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Post by AJ on Jul 5, 2018 22:19:57 GMT -5
putting hp on steak is not common practice over here, as far as I'm aware. It sounds wrong to me... But hey, I put cheese and mayonnaise on my chips (fries), which, I belive caused Ronv69 some consternation. I love mayo on fries!!! As well as Tartar sauce and Thousand Island dressing! I like mustard on French fries, either the brown or yellow. 🍟 AJ |
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Post by Deleted on Jul 5, 2018 23:34:10 GMT -5
This all reminds me of a time years ago I had a partner over for supper and I had prepared some nice and tender, juicy top sirloin steaks.
I sit down to the table and he asks me for Ketchup, I asked if he was going to put it on his potatoes and he says no, on my steak.
I looked at him with a bit of an evil eye and tell him point blank "Not in my house ya aint!" Now this guy out weighed me by at least 150lbs.
and took it like a trooper and, learn to enjoy it without the damn Ketchup.
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Post by Dramatwist on Jul 5, 2018 23:59:41 GMT -5
One more thing: During my bachelor days, I lived in the West Village (Greenwich Village) and often frequented ‘Tavern on Jane’. Many evenings, I ended up eating dinner there. The chef cooked an average steak, but I would top it with HP sauce. Dramatwist , Legend Lover , are you familiar with HP Sauce ? Around the corner there’s a great English market, called ‘Meyers of Keswick’. They stock everything from bangers and Mash, HP, meat pies and other English goodies. Those were fun times (from what I remember). I had a rent stabilized apartment, made good coin and the ladies 😉. As fondly as those days were, nothing compares to being a sober dad. Indeed I do! |
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Post by Dramatwist on Jul 6, 2018 0:01:16 GMT -5
I love mayo on fries!!! As well as Tartar sauce and Thousand Island dressing! I like mustard on French fries, either the brown or yellow. 🍟 AJ ...never met anyone else who does that, AJ... been doing it for years... |
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Post by roadsdiverged on Jul 6, 2018 6:22:47 GMT -5
I love mayo on fries!!! As well as Tartar sauce and Thousand Island dressing! Sounds like you've spent time in Germany. So that's where my dad picked that up. My parents were stationed there while in the army. It's also where I was created and entered the world. I like mustard on French fries, either the brown or yellow. 🍟 AJ ...never met anyone else who does that, AJ... been doing it for years... I'm a mustard with fries guy as well. |
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Post by Legend Lover on Jul 6, 2018 7:55:55 GMT -5
Once in a great while I have had the displeasure of getting a steak without much in the way of flavor. This is usually due to the steak lacking sufficient marbling. Years ago when this occurred at home I would use some London Pub Steak and Chop Sauce. In my opinion it’s far superior to A-1, Heinze-57 or any other sauce I have tried. For some reason it disappeared from the shelves at our local grocers. Eventually I found it available on Amazon but the cost is over $14.00 for a 10 oz. bottle and that’s the Prime price. Any of you ever tried this steak sauce? AJ Sorry,I gotta share this.Years ago at Ft Campbell, the future ex and I were walking across the parking lot at the commissary.We overheard a woman giving a "Lot-Vendor" hell because her husband didn't like the cut of steak she had bought.She didn't want to hear a word the poor man had to say.I'm not a fan of lot-vendors but dang she was getting a bit rough. I was Infantry and she had me scared.I had noticed that the meat was vacuum packed and while it was unopened,it had thawed,so no matter what it couldn't be re-sold.After a good ten minutes of berating she finally shut up long enough to hear him say he would refund her money.Yeah,I stayed around to watch,just like wrestling.So she gets her money and the vendor, looking quite dejected,turns to toss the packet in the back of his truck.He noticed me watching still and kind of smiled,asked if I was interested in some Prime Cuts.I told him yes but I wanted to see the packet she had just brought back.He was still holding it,so he handed it to me.It was the most beautiful cut I had seen in years.The marbling was even,abundant,a clean white.It had about a quarter inch fat cap.I asked him how much and he said he give it to me if I bought anything else.I went home with two Prime cuts both about two inches thick and one thawed and ready for the grill.Best steak I'd ever had. great story! I love tales like that. |
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