I started another thread about A.1. Sauce marketing. Thought about posting there, but I think I’ll make a poll.
I grew up with A.1 Steak Sauce (now called A.1. Sauce) or Heinz 57 for our steaks. I think I liked them about equally, though Heinz 57 was good mixed into the Beef Rice-A-Roni we’d often have with the steaks.
Do you prefer A.1. Sauce, or Heinz 57 Sauce?
I go with A1 Sauce. I rarely use it on a steak, it’s good for other things. Mixing with honey it makes a great glaze for chicken, I’ll add it to BBQ sauce, I had some corned beef hash recently tasted like it had A1 in it, I kind of liked it, others at the breakfast had mixed reviews.
I don’t recall the last time I had any Heinz 57.
Ah, just as I was commenting in the other thread on how I prefer other brown sauces, this poll shows up. I find Heinz 57 to be much more useful and goes with more things than A1. This is not to say I don’t like A1, but with A1, I just need the lightest smear of it, as it has a much stronger flavor.
FTR: I almost never use either sauce on my steak. In my arrogant opinion, my steaks can’t possibly be enhanced by a condiment. Mrs. L.A. likes A.1. sauce, though. I don’t say anything.
I don’t use either as a steak sauce, but both are in the pantry as components of other sauces. A-1 Garlic is used the most, followed by HP. I actually prefer 57 on chicken rather than beef.
I prefer A1 over Heinz Spicy Ketchup sauce.
A1 whips 57’s buttocks.
A good steak shouldn’t need any sauce. A properly cooked steak (rare) is one of the greatest tastes known to man. Why let anything get in the way of that?
I would never desecrate a good steak with either, but Heinz is better on ground beef.
I voted like them both but I’m from the only thing needed on a good steak is a little salt school of thought. Heinz 57 on hashbrowns is something I’ve loved since I was a kid. A1 is good on chicken or a burger but I rarely use it.
Yeah, I don’t use either of these sauces on steak, but I like either with something like meatloaf. On a burger or pork or chicken or even with French fries, I do prefer Heinz 57. As an ingredient, A1 adds a good bit of zip to a sauce when used sparingly, and I find it more useful than Heinz in that particular regard.
If a steak is cooked right, it needs neither.
I rarely use it on steak, but I prefer Heinz 57 for ground beef or leaner cuts of beef. The only time I use A1 is for breakfast. Mixing it together with hash browns and over easy eggs into one big mushing mess is heaven.
I like my steaks well-done, and I usually just dip them in ketchup and eat them on hot rice.
Okay, now that I’ve exploded the heads of the purists, I’d say of the two, I prefer 57.
Agree about steaks, but A1 is nice on a burger or on top of meat loaf.
A-1, hands down. Love the stuff.
This one is hard. A1 is a taste of childhood, while 57 is much more versatile.
Gonna go with A-1 though…
I like A1 better, like everyone else I don’t eat it on steaks. Does it feel like that’s something from “the past”? When I was growing up steaks were typically overcooked and everyone in my family and who I happened to eat steaks around used A1. Sometime in adulthood I learned that medium rare actually tastes a lot better and isn’t “dangerous” or “bad for you”, and that a well seasoned steak doesn’t need sauce. A1 is a great burger condiment, though.
I’m not a fan of the 57. I like A1 on pork and sometimes chicken but I’m not a regular user. I kind of go in spurts where I might not use it for months and then use it three times in a week.
Thanks, I’m going to try this.
…my meatloaf is glaze is a mixture of ketchup, brown sugar, and a squirt of yellow mustard.
You had me until the last sentence. Burgers don’t need condiments either.