Seems like people who really enjoy steak,avoid A1 sauce. Me and my family use to drown our steaks in it but now I just use it sparingly or not at all. Anyone like it?
Yes, I like it, sparingly. I think the vinegar and fruit flavors make a nice counterpoint to the savory meat. Very nice on a hamburger is you want something simple, meat, onion and bread. Lots of people seem snobby about it, but I no longer need permission regarding what I eat.
Are we allowed to endorse Heinz 57? I prefer it to A1. A1 tastes like copper pipe to me.
It depends on what cut of steak or what mood I’m in. A ribeye generally has much flavor on its own, so I generally don’t use A1. But if I’m in the mood for a more zippy flavor I use it on a ribeye. Some less fatty cuts taste good, but are even better with A1.
I don’t like Heinz 57. Too much like ketchup to me for some reason.
I never use it on a steak, but I’ll toss some into my hamburger meat. We always have it around, but it’s mostly a Mr. K thing. He uses it on chicken, too.
Certainly not on something I grilled, but on hamburger, cubed steak or say some round steak cooked on the stove. 57, too.
A good Filet stands alone and should not have steak sauce added. But on some of the lesser cuts I will put a little steak sauce. I have added A1 to chicken occasionally too.
My favorite food in the whole wide world is beef, and I LOVE A-1 sauce. Whether it’s Prime Rib or hamburger, you can bet I’ll be eating it with A-1 sauce. A-1 sauce goes great with potatoes, too.
Never thought of putting it on fish, though…
I…ah, has anyone eaten the pre-cooked prime rib from Kroger’s? Mrs. Plant likes it.
A1 is a great sauce for a mediocre steak. Otherwise, it doesn’t get used, except as an ingredient in a recipe, in our house.
I love A1 on any kind of beef; never tried it on fish or poultry.
I like A-1 when it has been sitting open and unrefrigerated for a very long time. It gets really thick, and black, and you have to scrape it with a knife…never mind.
I know, that sounded like a total plug. I’m the A-1 poster child.
A good steak should stand on its own. I enjoy the flavour of A-1 sauce, though, and often use it on hamburgers.
Hey, it’s kosher, and I found it not in the pantry, but on the dining table. 
Good steak, certainly not! But I only get good steak about once a year 
Other red meat, such as antelope, elk, deer, buffalo, etc, are subject to the same. The quantity of A-1 used is inversely proportional to the quality of the cut.
Chicken, fish, pork - no.
At home (Alberta, home of some of the best beef in the world) I never, ever use steak sauce of any kind. Here (Maryland), I use steak sauce almost every time, since I don’t care for the beef we can get here.
If a brief digression will be allowed, how does it taste differently and what causes it?
When I go out and eat steak, it’s always good on it’s own and needs nothing else.
When my dad grills steak at home, it’s always really good and needs nothing else.
My friends will put A1 on a filet and I think it’s a travesty. But to each his own I suppose.
I also prefer Heinz 57 over A1. A1 seems a bit runny for my tastes, and a little too vinegary. (Actually, I prefer KC Masterpiece over either. Mmmmmm sodiumlicious.)
My wife is a serious A1 fiend, and if we weren’t constantly worried about taxes and kids and mortgages, we would probably argue over steak sauces. It’s like a religion unto itself.