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Miles wrote:

OZZIE4DUKE wrote:I use/love ketchup on hamburger and meat loaf. But on steak, all I want is salt and pepper. If a steak needs a sauce, of any kind, it ain't no damn good anyway so why bother eating it? Now I do love to have sauteed mushrooms with my steak, but the steak must stand on it's own.

Count me in the "I've never heard of HP sauce" camp. I'm guessing it's some sort of brown sauce from what's posted above, and I'm not going to Google it to find out.

I agree with your assessment of sauces on steaks, but only if you're talking about the bottled sauce variety, including the Smith & Wollensky sauce I reference (which I don't put on steaks, it goes on burgers, sandwiches, etc.). There are a bounty of sauces that, while the steak doesn't need them to be good, do enhance the flavor and make for a delightful meal. If you've never had bordelaise, or chateaubriand, or bourguignonne then you are really missing out.

I used to order chateaubriand for two at the Angus Barn, splitting it with my wife, back when she ate beef. She doesn't now, so that's out the window (the AB only serves it portioned for 2 or more diners). The others, I've avoided the fancy sauces, wine sauces because I don't care for them. The meat is better without them.

OZZIE4DUKE wrote:

Miles wrote:

OZZIE4DUKE wrote:I use/love ketchup on hamburger and meat loaf. But on steak, all I want is salt and pepper. If a steak needs a sauce, of any kind, it ain't no damn good anyway so why bother eating it? Now I do love to have sauteed mushrooms with my steak, but the steak must stand on it's own.

Count me in the "I've never heard of HP sauce" camp. I'm guessing it's some sort of brown sauce from what's posted above, and I'm not going to Google it to find out.

I agree with your assessment of sauces on steaks, but only if you're talking about the bottled sauce variety, including the Smith & Wollensky sauce I reference (which I don't put on steaks, it goes on burgers, sandwiches, etc.). There are a bounty of sauces that, while the steak doesn't need them to be good, do enhance the flavor and make for a delightful meal. If you've never had bordelaise, or chateaubriand, or bourguignonne then you are really missing out.

I used to order chateaubriand for two at the Angus Barn, splitting it with my wife, back when she ate beef. She doesn't now, so that's out the window (the AB only serves it portioned for 2 or more diners). The others, I've avoided the fancy sauces, wine sauces because I don't care for them. The meat is better without them.

Oh man I can totally respect the opinion that meat is better without a sauce and I get and agree with your point that if a steak NEEDS a sauce, then it's not worth eating.

I've always held NC BBQ in the highest regards because I've felt it could stand alone without a sauce, and that's something that other BBQ styles could not do, because they required a sauce to complete their style.

If you ever want chateaubriand again, just lemme know and I'll hook you up. I make a mean chateaubriand.

I'd have to add this...
http://boarandcastlesauce.com/default.aspx
I had to go far too long without it when the drive-in closed up. I don't ordinarily use a sauce on steaks, but B&C is GREAT!!!!!!!!!!!!!! on any damn thing.
If you've never tried it, I promise it to be worth the experience.

I chose mayonnaise for sandwiches.

I chose Heinz 57 for chicken. Have you ever tried Heinz 57 on chicken? It is de-luscious!

Beef doesn't need a sauce.

colchar wrote:

ArkieDukie wrote: I was asking seriously - I've never heard of it. I googled it to get the answer.

The best brown sauce in the world!

I use it for everything from steaks to putting it in pasta sauce and chili.

I'll have to look for it in Schnuck's. They seem to carry everything. That's where I finally found Duke's mayonnaise. (I agree with all those who swear by it - definitely the best!)

Ditto.

captmojo wrote:I'd have to add this...
http://boarandcastlesauce.com/default.aspx
I had to go far too long without it when the drive-in closed up. I don't ordinarily use a sauce on steaks, but B&C is GREAT!!!!!!!!!!!!!! on any damn thing.
If you've never tried it, I promise it to be worth the experience.

Holy cow! I used to LOVE that sauce! I can't find it anywhere now-a-days. Haven't checked your link yet, but I sure as help hope it can be ordered! Good stuff indeed!

-EarlJam

Try the Fresh Market. They're in Atlanta.

Miles wrote: If you ever want chateaubriand again, just lemme know and I'll hook you up. I make a mean chateaubriand.

I'll be happy to take you up on that offer anytime we can work out the logistics!

I still think anyone who doesn't use HP Sauce is a heathen.

OZZIE4DUKE wrote: I used to order chateaubriand for two at the Angus Barn, splitting it with my wife, back when she ate beef. She doesn't now, so that's out the window (the AB only serves it portioned for 2 or more diners). The others, I've avoided the fancy sauces, wine sauces because I don't care for them. The meat is better without them.

I TOTALLY agree. I've always felt that if a steak needs a sauce, it's to cover the fact that it's over cooked or is just a bad piece of meat. Nothing other than a little pre-grill seasoning should ever be needed.

As for the chateaubriand, I LOVE that stuff. You're splurging and going to the AB. Just order it and take the other half home, man.

And EJ, you obviously don't respect your condiments, as you misspelled mayonnaise in your poll.

And I picked mustard and horseradish so I can make other sauces as well. I also make my own BBQ sauce from scratch, so I don't need that.

Duck sauce... the best condiment for American Chinese takeout.

Lavabe wrote:Duck sauce... the best condiment for American Chinese takeout.

YUM! I have a few packets of duck sauce in my desk drawer in case they forget to put it in my bag when I leave the Chinese restaurant.

Lavabe wrote:Duck sauce... the best condiment for American Chinese takeout.

I prefer plum sauce.

I read the question after marking the poll. Good red meat needs little besides salt/pepper.

ohioguy2 wrote:I read the question after marking the poll. Good red meat needs little besides salt/pepper.

I think the use of "condiment" in this poll is craptastic, it should be "sauce". I demand a repoll and fifty lashings with a wet spaghetti noodle for EarlJam! Let the beatings begin!


p.s. EarlJam, I am just kidding

Miles wrote:

ohioguy2 wrote:I read the question after marking the poll. Good red meat needs little besides salt/pepper.

I think the use of "condiment" in this poll is craptastic, it should be "sauce". I demand a repoll and fifty lashings with a wet spaghetti noodle for EarlJam! Let the beatings begin!


p.s. EarlJam, I am just kidding

It should be a dry spaghetti noodle!

Damn - I didn't read the list carefully enough - can my ketchup please be changed to Heinz 57. That is the only "ketchup" I purchase and didn't think when I made my first selection.

Going on the theory that good beef only needs it's own juice for flavor - I went with BBQ Sauce and ketchup/Heinz 57.