I've never been a steak sauce user. To me it's always been just another bottle on the restaurant table, or more accurately, the diner counter. Then, about a year ago, stuck at a mall, I was forced to eat at a certain steakhouse chain, which will remain nameless. When my "sizzling" steak came to the table, it looked all right, but one bite found it to be tough and tasteless. I should have known better than to order the "special." I have a feeling the meat company this came from is pretty "special" also.Anyway, in a low-blood-sugar-induced act of desperation, I reached for the bottle of A1 steak sauce and covered my filet of "sole." Much to my surprise, the tangy brown sauce turned my inedible steak into a slightly less inedible steak. I started to understand the steak sauce phenomenon. It did a great job of covering up the less than stellar meat. So I thought, if this bottled sauce could make a bad steak better, what would an even better homemade steak sauce do for a good piece of meat? This recipe video I did for About.com shows what I came up with. It's really a simple and tasty sauce, and I was very impressed with the results. It is similar to the iconic A1, but doesn’t have that slight bitterness, and is a bit less salty. Give it a try and enjoy!
Click here for the transcript and ingredients.
13 comments:
I'm a closet steak sauce user... Now I can come out of the A1 closet!
Is this R. Kelly?
Hey Chef John, what happened to your diet? Didn't you say your New Year's Resolution was to consume rabbit food...
Take care,
JF
Hey, this steak sauce is fat free!!
Hey Chef John...is About.com being stingy with ingredient listings? Do they think they own the copyright to your intellectual property?
Well, Im going to try it because my boyfriend BIG BEAR has no teeth (he also weighs 437 pounds and has no neck). I have to chop up his steak in the food processor and I think your sauce will make his "steak" taste better.
As a PROFESSIONAL CHEF (from Peter Kump's School in Brooklyn) I should of thought of this idea before.
I will post my opinion on my internationally famous website or on SeriousEats where I am a senior staff advisor.
realchiffonade@gmail.com
Well, they own the video rights, but the recipe is mine. I could post the ingredients here if I wanted to, but I'd rather have people click on the link and go the the About video page to get the transcripts and ingredient lists so i can get some traffic on my american foods page as well.
This sounds like an excellent way to rescue less than stellar steak. I just did a post about tenderizing steak with salt--a tip I learned from another blogger--that can also make even less expensive cuts more flavorful.
I'm going to have to give this a shot. Just curious...do you do hot sauces as well?
i haven't, but i might try one sometime.
Chef John -- this sauce is amazing: exactly as described. I've been putting dabs of A-1 on less-than-perfect steaks for 50 years, and never quite 'got it'. But this sauce does the trick. And it's good on potatoes, eggs, what else...
Chef John,
I've recently found your web site. I'm loving it. I'm currently reviewing 2008 blog post. Most of them are unavailable. I suppose it was a copyright thingy. Consequently I can't get many of these older recipes. right now I'm particularly interested in the steak sauce recipe. I hope you get this. Is there a way I can contact you more directly ( as opposed to hoping you just happen to read my comment on an old post)?
JDR
Hi, Chef John. I can't get this video to play and can't find it on YouTube either. Please help!
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