ReasonablySober wrote:This is the dumbest argument in food.
I've seen that repeated by BBQ honks for 20 years, as if they aren't doctoring up that rack of ribs before adding it to a smoke filled chimney for five hours already.
I make, what I humbly consider, the best streak on the goddamn planet. I've had steak Florentine in Florence. It was awesome. What I make at home is just as good. I only use salt and pepper and it's amazing. But when I decide to make a steak au poivre sauce to go with it, the stuff is gone and plates are wiped clean with the meat immediately.
I've read that you don't need a sauce for perfectly cooked meat, but need's got nothing to do with it. A great sauce only adds and enhances the meat. The anti-sauce crowd is obnoxious.
Bitch-ass troll.
I do not disagree at all in principle. I love a good BBQ sauce and A1 is still my favorite steak sauce. I don't often use sauce with steak - unless you count basting it with the butter, garlic, herb, meat juices mix I'll get on a hot cast iron pan when searing it. But I don't object to it at all.
My biggest thing is that I think some people use too much sauce with their meat - so much so that all you're tasting is the sauce - and I often think that's a crutch for meat that less than excellent.
