Steak sauce suggestions

Hey, so I've run out of my lifelong go-to steak sauce, and the sole distributor for it charges outrageous (!!!) shipping on top of a big markup per unit. ($100 for 12 5oz bottles to my door)
I dont think it's available outside of North Carolina...
Samson's sauce:


Been looking for something that matches up to the flavor profile.

Tangy, not hot, with a tiny bit of peppery sweetness.

If you think steak sauce is heretical, you're wrong. Sorry.

Please tell me what you like, and why. I'm not looking for anything fiery, either.

 

A friend suggested this stuff.



It's okay. Kinda reminds me of A1, but more lumpy.

 

Serious though, HP steak sauce is pretty good if you’re the type that needs it or the steak just didn’t turn out well and needs some help.

 

katchup

 

Nothing, but some salt and pepper.
Buy a top quality steak, and throw it on a smoking hot grill.
Why would you want to ruin something as good as this?

 

A1 works for me.

Steak is great as-is, grilled over charcoal/mesquite.

At some point, the taste becomes too much a familiar flavor…hence a slight dip into the A1 steak sauce.

 

Aldi steak sauce is way better for the money [$1.99] then you can believe and it's made with sugar, not HFCS like even A-1 is. has a nice bite to it but not too hot.

 

Agreed. Sea salt and ground pepper brings out the favor most organically.

For burgers, its a dab of mustard for me.

 

Heinz 57 Steak Sauce, With Lea & Perrins

Not regular Heinz 57.

Available at Piggly Wiggly, which I know are in NC.

Worth a try. Good on burgers/chops or chicken if you don't care for it on steak.

 

Never been a fan of steak sauce, so interested to see what gets suggested here. I'm very much of the belief that no matter the meat being grilled, all of the flavor starts and ends in the prep-work. There's only so much you can do to manipulate the flavor during/after cooking, whether that be charcoal/pellet choice, wood smoke, sauce, etc. More time goes into a marinade, dry rub, seasoning, etc than does a 'garnish'. For those reasons, I think most people live by the "a good steak doesn't need a sauce" train of thought; and I'd agree. BUT, if there's a sauce that doesn't taste anything like A1 trash can juice, that can enhance a steak thats already good, I'm not against trying it.

A Chickfila chicken sandwich is pretty near perfect; but it doesn't mean I won't slap any of their sauce offerings all over it, so I can't fully get behind the "doesn't need a sauce" crowd. If anything makes something good even better, why flame it?

 

Sprinkle Montreal. Perhaps butter if marble is lackluster.

 

Americans purchase hundreds of millions of dollars of steak sauce every year. Wild that some folks can't accept the fact that it's just another condiment and not an affront to a cut of steak.
Not everybody eats prime ribeye every time they grill off some meat. Not everybody has access to outdoor cooking facilities. To me, the flavor of steak can be fatiguing after the first five or six bites. A really flavorful sauce perks things up.

Do you all get your panties twisted by bbq sauce on pork ribs? Buffalo sauce on wings? Vinegar-based dressing on pulled pork?
I don't even mind when somebody asks for some bbq sauce to put on brisket that I smoked for the better part of a day on my offset. Different strokes for different folks.

 

Ended up buying a gallon jug. Was around $60 shipped.
That's around a 1/4 the cost compared to the small bottles.
$0.75 for a refillable squeeze bottle from WMT and I'm ready to roll on a for a few more years.

 

Please show me the ingredients label side.

 

Never had this (most likely to it not being available anywhere near me), but for the label alone, I'd definitely give them a try if I ever come across it.

 

Anyone know what it's made of?
We make our own BBQ sauces.

 

No surprise that ACV is the #1 ingredient.

 

i stick with regular A1 for sauce but i do change up dry seasoning.

This is currently my favorite but it is hard to find for some reason.

 

“Salt and pepper heavily, grill at 400°, four minutes total, flip each minute to get the good grill marks. Let sit two minutes, down the hatch.“ -letterkenny

Who needs steak sauce when you raise your own grass fed beef?