Free Steak Sauce...for a price...

salsalady said:
I'm not sure where to post this, in test kitchen or promotions.  Boss/Mods move it if needed.
 
FREE STEAK SAUCE!
 
My new Steak Sauce prototype needs some reviews!  I have 13 bottles of a new steak sauce that I will send out for the bargain price of sending me comments and reviews. 
 
 
Back story-
For several years now I've hosted a Making Hot Sauce class at the Grange hall in the winter.  This year, I asked the attendees what sauces they wanted to make and one reply was a 'spicy steak sauce'.  Hmmm OK...but in all of my life, I'd never even tasted Steak Sauce!  Pretty much lived by the thought that if the steak was good, it didn't need a sauce on it. 
 
But they wanted to make it, so I went to the store and bought a couple sauces (A-1 and Western Family) to taste what we were supposed to be making.  Well, those are interesting sauces, but I figured we could do better.
 
With what they made in the class and a few more tweaks to the recipe, here is the latest version of- 
Texas Creek Spicy Steak Sauce!
 

attachicon.gif
IMG_6886.JPG​
 ​
Comments needed-​
general flavor​
texture​
heat level​
acidity/sweetness balance​
usability​
any other comments...the usual~ :)​
 ​
If you want to try the test batch and will commit to sending me comments (PM is fine), then go ahead and dibs on a bottle.  PM your mailing address to me and I'll get them in the mail over the next few days.​
 ​
Thanks!​
salsalady​
aka-Ann​
Click to expand...
Had it on a Rib Steak last evening.

Color: Perfect

Flavor: Excellent, paired perfectly with the sear

Acidity: Perfect balance.

Consistency: Perfect. Not to thin and not to thick like those national brands.

I found it to be a perfect blend and balance of ingredients.

I don't generally use a lot of steak sauces other than typical A1 or 57

I would put yours better than both and will be placing an order once you are ready for sales.

I enjoyed it very much. Wouldn't change a thing.

I will be taking to my Dads later today and will be putting it in the burger meat before grilling.
 

Attachments

  • 20180616_191047.jpg
    20180616_191047.jpg
    89.3 KB · Views: 134
Just made pork chops and I thought it was really good. It had enough of the a1 flavor in my opinion. I also didnt think it was too sweet, texture was good.

Was it supposed to be a spicy steak sauce? If so it needs some heat. But as a steak sauce I thought it was awesome. The wife likes it too, and she usually doesn't eat much sauce.

Overall I think its a very usable sauce. (Although I would never disrespect my rib eye) lol. It would be good on burgers for sure.
 
In my first review I had several bloody marys, and wanted to have another go at it without the booze.

So...I grilled up another Rib steak and left it naked other than a generous 3 finger pinches of kosher salt and fresh cracked black pepper.

Review #2:

Consistency is spot on.

Flavor: I definitely noticed a very sweet floral note on the pallet. Some kind of fruit comes to mind? Mango? Pineapple? Grapes?
While it still has that zing you expect in a steak sauce the fruity overtone is good but kinda overpowered the beef flavor I thought.

Heat: cant say I noticed any, even took a glug right off the bottle. Cant say I 2anted heat but it needed something to give it a punch for my taste buds. No idea what that would be.

Acidity: yes its there. I assume from the fruit. While the sweetness is good It left me wanting a bolder flavor and less on the sweetness.

Yes!! I still think it's a great steaksauce beginning but would like less fruity and sweet overtone and a little more zip to it.

As is I think it would pair very well with Caribbean style meat dishes.

Didnt get the chance to do burgers last weekend so will do them this weekend and put up the results for that as well.

:cheers:
 
I've had this on flank steak, pork tenderloin and baked chicken thus far.  Here are my notes:
 
Tastes great.  Good balance of flavor between sweet & savory.  Tinge of fruitiness with sweet notes at the end.  Texture is perfect, wouldn't change a thing.  Not spicy at all really though.  Seems like there might be some chipotle in it, so could add a bit more of that to creep up the heat.  Or make a big ass batch and hit it with a touch of pure evil....
 
Overall as is I'd give it an 8.  If it were billed as a spicy steak sauce I'd dock you a point though.  That said I'd reach for this over A1 or Heinz 57 all day.  
 
Update: Contrasting my seemingly harsh review, my bottle has been gone for a few days. I tried to err on the critical side. Though, I've been using the sauce on a lot of stuff. I found that I really liked it on burgers and I mixed it in with my bbq sandwiches a couple times, which it also worked well for. Definitely a good sauce on its own, and I'm sure it'll be even better before it's finished and released.
 
Thanks for the update, AndyW. I have been sourcing some ingredients and hope to make the next batch this weekend putting everyone's comments to work. First and foremost is ... Make it spicy.
 
I would assume that this offer is closed but did not see a closed comment.  If still available I would love to test it and provide feedback. 
 
I haven't tried this but I bet if you can get the taste of cracked peppercorn in there it would rock. The best steak type sauces I have had usually have a cracked peppercorn taste and some little bits in it... totally different than just adding ground black pepper... similar to ordering a steak au poivre, or tri peppercorn steak type thing, but less forward and more of a background flavor for a bottled sauce. I've had bottled ones that have the cracked flavor and larger pieces. Works really well especially with onion and garlic bits.
 
J.Hobbs said:
I would assume that this offer is closed but did not see a closed comment.  If still available I would love to test it and provide feedback. 
Click to expand...
Hi J.Hobbs,. Thanks for posting. It is closed and the volunteers have reported back. Sorry!

I will be posting a really good first offering.

Fresh ground black pepper. I love fresh ground BP. For our Christmas prime rib, I tasked the kid to use the pepper mill and grind about 1/3 cup pepper. First he had to refill it.....Then he grabbed his cordless drill, cranked it down in the spindle sticking out the top, hit the trigger and we had about a half a cup of fresh ground pepper in about 23 seconds.


Might have to put his hack to work...
 
Thanks, guys. I appreciate the support and will keep y'all posted.
 
I have been out in the kitchen cooking up 3 more batches yesterday and today. I think the heat is at a good level, brought out the Milwaukee drill for fresh ground pepper, actually reduced the garlic....


Thanks for your comments and support, rajun, crispee and all.

More to come when I get more ingredients!
 
I never use steak sauce on steaks. I do like it on a burger sometimes with mayo. What i do like with some beef is Pickapeppa original. A1 kinda taste like a cheaper copy of Pickapeppa to me. I would like it even more if it had just a touch more of Scotch Bonnets in it.
 
Ingredients: Tomatoes, Onions, Sugar, Cane Vinegar, Mangoes, Raisins, Garlic, Salt, Tamarind. Peppers, Thyme, and Cloves.
 
Looking at the list i think the tamarind is what gives it a unique "tang" when combined with the sweetness of the raisins. Try a sweet tamarind chutney from a Indian place and you will see what i mean.
 
You must log in or register to reply here.
Back
Top