Anyone else like Worcestershire sauce on fries instead of vinegar, then dipped in ketchup?
Burger King Ketchup
- Thread starter DWalt
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Many years ago, my dad would "water down" ketchup by adding worcestershire sauce. Makes for a tasty, spicy ketchup, but if I was going to do that today, I'd also add some Tabasco just to give it a bite.
A bit of a thread drift... but I was going to go to a BK yesterday...didn't happen. All gone. Torn down. 4th I know of out here. Was going to stop at another...open but no cars at lunch. Is BK circling the drain??. Went to a Wendy's...it was busy oh catsup/ketchup was fine. Heinz...mayo too
RobertJ.
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I've used that exact combo for steak sauce.
Does that count as putting ketchup on steak?
These days, my standard steak sauce is sour cream, horseradish, and a tiny bit of "what's dis here" sauce.
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That's actually what my dad used it for, but only if you call pan-fried round steak "steak". This was a common dish in the '50s. I doubt anyone cooks round steak in a skillet these days. I certainly don't.
Just my opinion BUT...
There is no such thing as a "good" steak sauce.
I like my steak charred on the outside, and bloody-red on the inside, and warm all the way through.
If it is cooked that way, it doesn't need any sauce or anything else to make it "just right".
JMO, and YMMV.
OP
DWalt
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Back in the days of yore when we had steak every so often, about the only steak sauce that I liked was Heinz 57. Or the Wal-Mart house brand which was much the same as 57 sauce. I don't even remember the last time we had steak. Most meat we eat today is some form of hamburger like chili, spaghetti sauce, or meat loaf, My mother always pan fried steak in a large cast iron skillet. I do not remember what kind of steak it was, but it was definitely not filet mignon. She always pan-fried pork chops. We ate a lot of fried pork chops with home fries with onions and bacon. Pork chops were about the cheapest meat you could get back then, except maybe for chicken.
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Yeah, I remember those days in the early 1970's when beef was a lot higher priced than pork. We ate a little more of "the other white meat" and a little less beef.
But, since my grandpa was still raising beef cattle on the old family homestead, and dad could buy a half a steer for less per pound than store-bought pork, we still ate more cow than pig.
Dad was always one to cook a steak until there was little or no pink left in it. Just the way he grew up eating it.
It wasn't until years after I left home that I discovered the culinary delight of a medium-rare steak - the only way to properly cook a steak (IMO)!
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I, too, have no truck with sauces on a steak. Having grownup with this I always keep it on my table as it has myriad uses.
FWIW, a properly marinated and cooked steak requires NO sauce of any kind.
The juices running out of it when you cut into it are all the sauce that is required.
The juices running out of it when you cut into it are all the sauce that is required.
I gave this a try tonight on some tater tots. I had about a third of a jar of mayo, so I added about half as much ketchup and a couple of ounces of Frank's hot sauce and stirred it up. It was excellent but needs a little more kick. I'll try it again tomorrow with some Tabasco or Sriracha added.
BTW I have never marinated a steak. The cut stands on its own merits.
I hear what you're saying, and it is true - as long as you are ready to splurge on a premium cut of beef.
If not, then an overnight marinade can elevate the tastiness and tenderness of a lesser cut enough to bring it up a couple of notches - almost to the level of a premium cut - but at a bargain price.
JMO, but I happen to be married to an excellent and frugal cook. Not everyone is so lucky, so YMMV.
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Steak sauce is the blood and juice that runs out when ya cut it. And as my grandfather used to say, "it is the main reason for bread at dinner". Like rare, so long as it ain't purple. My teeth can't handle over cooked steak.
Tonight's repast.
RobertJ.
Member
I love steak fried in a well-seasoned cast iron skillet. But it needs to be hot enough to crisp it up on both sides, yet leave the middle blood rare. A well-marbled ribeye is the best, because of the fat content.
You got that right brother! If it is slightly charred on the outside on a REALLY hot grill, just enough to get it warm all the way through, it is READY!
Sopping up that juice up with a slice of sourdough toast is almost as good as eating the properly cooked steak!
Heinz 57 doesn't hold a candle to that "sauce". Especially if the steak was prepared with a nice "rub" of seasonings before being cooked!
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