First, what's your favorite? I'm currently grooving on A1 Kobe Sesame Teriyaki. Second, when did this stuff get so expensive? It costs more per ounce than the steak or the wine.
My cousin goes crazy over Ray's (I think it's called that). I could be wrong because I don't fully remember. He was in San Antonio, where everyone made a big deal about it. He bought into peer pressure and tried it because everyone was doing it
I just like to deglaze the pan I used with some red wine, worcestershire sauce, and a pat of butter. I like to toss in some onions too so that I can smother the steak, that's just how I roll.
I don't use sauce. Anyone know a good place to get great cuts of steak? I usually get from walmart but I know there is better. How about whole foods market?
Try different carneceria's (Mexican meat markets). You don't even have to speak Spanish. Just go up to the case, point at the steaks and show fingers for numbers. After trying about 4 different ones in our area, we found one that has good quality cuts (def. better than Walmart) and cheap. And A1 is gross IMO.
I hate/don't understand how so called "steak connoisseur's" and food snobs are quick to talk **** about A1. Me personally, I love it.
maybe because it's main ingredients are tomato paste, vinegar and corn syrup. A1 is Ketchup with slightly different spices.
I don't like regular A-1, but that Kobe Sesame Teriyaki is really good. Much like the stuff you get in those Japanese places.
I'm with you. Let your meat rest at room temp for 30 minutes before you cook it, then get your pan hot (hopefully cast iron). I usually season with Kosher salt and cracked pepper then get a nice sear on the first side before turning. If it needs it, then put it in the oven to finish cooking the center. When it's done, set aside the meat to let it rest while you put your sauce together. For the sauce, just throw in some butter or maybe a little olive oil as well as shallots or onions. A bit later add chopped garlic, then deglaze the pan with red wine. Turn the heat up while you're burning off the wine. If you have it you can throw a sprig of thyme in here. Make sure you get the bits of meat on the pan into the sauce. That's heady good stuff. Let that reduce quite a way then add a bit of chicken stock to get more liquid. To thicken it add a mixture of flour and butter (usually about 1 to 1 ratio) and stir that in so the flour doesn't form into clumps. Lately though I've been using rosemary pesto. I've got an enormous Rosemary bush so I can get quite a bit. Pick the leaves, crop it up, and throw it in a mortar with olive oil, salt, and pepper. Go to town with the pestle until you have a paste. I usually add grated parmesean and work that in some more with the pestle. That in lieu of a sauce is pretty nice. Just spread it on top, and you're good to go.
I either use Jack Daniels BBQ sauce, A-1, or a really hot sauce. However I'm not too picky if none of the above is present when I'm at home, I'll just use any sauce. I'd even use ranch.
Real men don't eat quiche. They don't use steak sauce either, unless you count butter as steak sauce.
WHAT?!?! Some of the best steaks I've ever had have been cooked in a copper pan, some chefs say it's the only way to cook a good steak..
