A.1. Sauce is good on ground beef. My burger-making habits have changed, though. I used to make humongous burgers. Though I didn’t use steak sauce on them, it wouldn’t have been out of place. Nowadays a smash a quarter-pound ball of ground beef, and make traditional thin burgers with salt and pepper. I would not like steak sauce on one of those. With the smashburgers, it’s all about the flavour of the meat.
Meh. HP sauce is the only one worth using. 
Yeah, but then the poll would be A.1. vs. Heinz 57 vs. HP. Which it isn’t. 
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The high price of marital harmony.
I like both.
For me they are like apples and oranges: used for different foods. Heinz 57 is the secret ingredient in my much loved meatloaf.
While I agree that a good steak needs no sauce, sometimes my steaks don’t turn out as I would have liked them to. So, it’s usually A1 to the rescue.
I like A1 with beef, but I prefer Heinz 57 with pork or chicken.
I’m kind of torn between “I like them about the same” and “I loathe them” as the closest points. In actual fact I think they’re both okay but unexceptional, I prefer A-1 just a bit and I never really use either. My memories are entirely from childhood.
I was gong to vote for A1, because it’s awesome when called for, but realized that I don’t remember ever trying Heinz 57.
I voted for disliking them both (“loathe” isn’t the word I would use), but I suspect I’m thinking of HP sauce instead of Heinz 57. I don’t really like ketchup either.
Eh, a hamburger is a sandwich, sandwiches generally benefit from the right condiment. I can’t think of any of the various “gourmet” burgers at local restaurants that have no condiments at all. I’ll have to respectfully disagree.
Without A1 it’s not a steak.
I like A-1. Not on steak, for heaven’s sake! On steak sandwiches, or hamburgers, or similar.
Yes, I know we’re in a distinct minority here (and perhaps everywhere), but I agree. Virtually every steak I’ve ever had has been made even better by A-1.
Heinz 57 is too sweet by comparison IMHO.
I don’t know what it is about my taste buds, because I usually think I have a fairly discerning palate, but A1, HP, and even Pick a Pepper are really hard for me to distinguish between. I’m sure if I had a taste test side by side I could tell a difference, but for most things I would say they are interchangeable. I can’t really comment on Heinz 57 since I don’t think I’ve tried it in years.
My parents preferred and served well done steaks so I grew up with A.1. sauce. When I started dating I discovered rare steaks and never looked at A.1. again…unless I was served a well done steak at home or someone else’s house. In those cases, I use the proffered A.1. to lube it enough to get it down while smiling and making appreciative noises.
I use them differently so they’re not competitors in my book. A1 is for beef and pretty much just that. I’ll use 57 on fries, chicken and eggs.
I don’t have either in my pantry, though. I tend to use a balsamic reduction on steaks (if I use anything) and other options for fries or other proteins.
I could use Heinz 57 on anything I put ketchup on. A-1, is just OK to me.
Yep, same here. I love my steaks grilled medium, salt & pepper.
But if it turns out overcooked or if it’s a cut I don’t particularly like over others, break out the A1 (though, lately, I’ve been using Famous Dave’s “Devil’s Spit” BBQ Sauce).
I would have voted for Worcestershire out of the three.
A good steak needs nothing but a little salt n peppa.
I’ve never tried either. Actually I like L&P on steak.