Wednesday, August 21, 2013
Don't Mistake the Steak Sauce
Let me first start by saying that for the most part I am not a fan of using steak sauce on an actual steak. For me, the flavor of a good steak should stand on its own with little more seasoning than some salt and pepper. That being said, I have come to realize and accept that steak sauce has its place and can serve as another condiment option. So what does that mean exactly? If I am not using steak sauce on steak, then what is it for? Well, for starters it goes great on burgers. It can be used as a substitute for either ketchup or BBQ sauce. It goes well with chicken or pork. The only real limitation is what you want to do it. Get creative and crazy. You never know what you might come up with or accidentally discover.
In today's culinary world steak sauce wide variation and diversity. The most commonly known steak sauce is A.1. Steak Sauce. But that is far from the only one. It seems every grocer has at least half a dozen options on the shelves for everyone's particular taste ranging form the sweet and tart to the hot and smoky. The origins of steak sauce come from Great Britain and something they called "brown sauce".
Truth is you don't need any fancy labels to enjoy a great steak sauce. You can make one yourself quite easily. And the thing about making your own is that you can customize and adjust it to your liking. I am including a recipe for a very basic steak sauce. From here you can take it and make it your own. If you like it spicier, add a little of your favorite hot sauce. If you like it sweeter, try some brown sugar or molasses to your liking.
2 cups ketchup
1 cup Worcestershire sauce
2 8 oz can tomato sauce
1/4 cup vinegar (apple cider or red wine work best)
2 tbsp Montreal Steak Seasoning
1 tsp garlic powder
1 tsp onion powder
Mix all the ingredients in a heavy sauce pan and let them simmer on low to medium-low heat for at least half an hour. This will allow the flavors to meld and mingle.