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I must admit that from time to time I may or may not enjoy some good ‘ol steak sauce with my steak. I just ran out of my favorite, Kinder’s Garlic Steak Sauce. Unfortunately it appears it’s been discontinued.
What steak sauces do you all (hypothetically) use from time to time?
I’ve seen that at my local Nugget Market but have been hesitant since it’s such a big brand. Maybe I should have more faith in Heinz by default as a Steelers fan!
When I lived in the Bay Area I moonlighted at a community centre, located not far from Kinder's, on weekends. They catered there several times. Another CCC favourite was Fritz's out of Concord, however I believe that they are no longer around.
Amazon seller has 48% positive rating which makes me feel uncomfortable buying from them.
Direct from Kinder’s link is for their Garlic BBQ Sauce, not steak sauce. I pass the original Kinder’s and a few other locations almost daily and they unfortunately do not carry anymore.
That said I still pick up some ball tip from them every once in a while! My work territory is primarily contra costa county (well...before Covid...we had to expand territory) and Kinder’s is for sure a local facorite!
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
+2 on HP around here too.
My wife loves it on all sorts of food, me not so much.
I find its an aquired taste.
....and YES, all an expertly cooked steak needs is a knife and fork and even those are optional
I’ve never used steak sauce. If the steak is really good, just my opinion here, I feel it doesn’t need any. Now I will admit this, on the occasions I have French fries with my steak, a little catsup may accidentally mix with the juices from the steak. More than once, I wasn’t paying attention, and my fork inadvertently slipped over into the catsup/juices mix. I didn’t notice it until it was already in my mouth. Too late then. 🤷â€â™‚ï¸
I grew up eating tough overcooked steaks that required steak sauce (or ketchup!) to lubricate them enough to get them down. That is why as a kid I *HATED* steak, and they would grill me a couple of hot dogs (tube steaks) when the rest of the family was getting their tough overcooked steaks grilled.
As an adult, I've personally not used steak sauce in decades, assuming it is a well cooked steak and is quality meat. My wife on the other hand - doesn't matter if its USDA Prime NY Strip or overcooked sirloin, she sauces it up! I used to buy some Lee & Perrins steak sauce that was pretty good, but haven't seen it in years, so just get her a bottle of A1 and keep it in the pantry.
In winter when I end up doing steaks in a skillet quite often, I find myself making sautéed mushrooms in a beef based gravy stock, and we top the steaks with a generous helping of the mushrooms and sauce. That's not the same in my book as a steak sauce though. And it keeps Yvonne away from the A1 too!
Same here Jim. Certain steaks, either a NY Strip or Porterhouse, I’ll sauté red onions and mushrooms with butter, red wine and a little garlic, then eat them with my steak. Delicious. But never a steak sauce.
told me this is good stuff if you can find it: 
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