Gourmet Steak Sauce
Gourmet Steak Sauce by Pepperheads , Professor Pepperheads personal favorite. …Sometimes I don’t want HEAT, but need that savory flavor on my Steak…..SO….This is it !! ..10 oz. ..Ingred: Tomato Puree, Vinegar, Raisins, Dextrose, Salt, Modified Food Starch, Lemon juice concentrate, Caramel color, Spices, Orange concentrate, Potassium sorbate, and Sodium Benzoate as preservatives, Onion, and Garlic….MMMMMMMMMnnnnnnn…..Gourmet Steak Sauce. So Tasty !!
Steak sauce is a dark brown sauce commonly served as a condiment for beef in the United States. The original sauce which ‘steak sauce’ is derived from is known in Britain as “brown sauce“, and in Japan tonkatsu sauce has a slight variation in ingredients.
Steak sauce is normally brown or orange in color and often made from tomatoes, spices, vinegar, and raisins and sometimes anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. The brand A1 Steak Sauce is a tart variant. There are also numerous regional brands that feature a variety of flavor profiles. Along with A1 and Lea & Perrins, several smaller companies and specialty producers manufacture steak sauce, and most major grocery store chains offer private-label brands. These sauces typically mimic the slightly sweet flavor of A-1 or Lea & Perrins.
Heinz 57 is a steak sauce produced by H. J. Heinz Company which, unlike other steak sauces, has a distinctive dark orange-yellow color and tastes more like ketchup spiced with mustard seed (Heinz advertises the product as “ketchup with a kick”).
Gourmet Steak Sauce www.TasteWhatIsHot.com
A steak (from Old Norse steik, “roast”) is generally a cut of meat or fish cut perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked.
The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done. Beef, unlike certain other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, and thus, very rare steak (seared on the outside and raw within) is generally accepted as safe.
Gourmet Steak Sauce