Steaks - Steak sauce, Ketchup, Rubs or none of the above?

[Mixmaster]

A good rub works for me (Omaha Steaks Southwest Chipotle Seasoning is marvelous!!) or in a pinch, Season Salt and coarse pepper (ground from the corns) works well.

Sauce? Depends on my mood (and cut). A NY Cut (strip), I probably would; Ribeye, probably not. Porterhouse, if I have sauteed mushrooms, no; otherwise yes (Peter Lugar's)

 

[Mixmaster]

I like Lloyd's BBQ sauce. Then again, it's even better on ribs. Forget a steak, gimme a rack of ribs any day!

- Kemrain the Ribular.

I hear ya!! St Louis or Baby Back??

 

[Angel Tarragon]

BBQ Sauce, honey roasted flavor! It's lip smacking good!

 

[devilbat]

When preparing steak for my family, I first give it a little wash with soya sauce. Yes soya sauce. Not too much, just enough to color the meat a little. Then the Montreal Steak spice rub, and on to the BBQ.

Try it, you'll like it.

 

[Kanegrundar]

When preparing steak for my family, I first give it a little wash with soya sauce. Yes soya sauce. Not too much, just enough to color the meat a little. Then the Montreal Steak spice rub, and on to the BBQ.

Try it, you'll like it.

I haven't tried the sauce, but I can give a hearty recommendation on the Montreal Steak Spice. McCormick does it pretty good, though some batches are a little heavy on the dill. Overall, though, it's great.

Kane

 

[John Q. Mayhem]

I use a semi-random collection of stuff, usually including A-1, Worcestershire, pepper and salt, plenty of Tabasco or equivalent, some Italian seasonings, soy sauce, some garlic, and whatever else is on hand and looks good.

Pork chops are really good marinated in Thousand Island for a few days.

 

[DungeonMaster]

A-1. On very good steak only to dab.

 

[Shemeska]

Lots of A-1, lots of mushrooms.

 

[ssampier]

I'm generally not a fan of steak sauce. I'll place a small amount on the side to mix with the juices for extra flavor, but I couldn't eat a steak drenched in it.

The best steak sauce I purchased on a whim. I can't remember the name, but it was a British import that was slightly sweet with kick.

Off topic: ketchup is "okay", but not my favorite condiment (although I am a red-blooded Utahn and I LOVE fry-sauce). I like good tomatoes, though; most people I know hate tomatoes, but love ketchup.

 

[Angel Tarragon]

I love ketchup on my eggs, but not on an omelet.