Steak sauce is brown in color, thinner, and saltier than its barbecue brethren. It's a trifecta of sweet-tart-umami with a signature tip-of-the-tongue tanginess that wakes up your tastebuds, cutting through the rich heaviness of meats with its palate-cleansing zing and a lingering salt-and-pepper bite.
Steak sauce has at times been compared to Worcestershire sauce, a closely-related cousin that's often found lurking in the ingredient lists of many homemade steak sauces. But where Worschesthire gets its umami zing from a combination of anchovies and tamarind, most steak sauces cultivate their syrupy sweetness from pulverized fruits like raisins or oranges (in addition to corn syrup), balanced with a vinegar-induced tartness, and deep-dark savory undertones from ingredients like molasses, onion, and pureed tomato.
Generally viewed as a post-cooking steak topper, steak sauce can be drizzled on top or served as a dipping sauce on the side. It's often used to mask underseasoned steaks, inferior cuts, or dry, overcooked meats, adding precious flavor and moisture back into the beef. And while it's called steak sauce, it can also be used on or in burgers, lamb, venison, and pork, and has historically been used on chicken and even fish.
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August 04, 2023 at 01:30AM
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The Key Differences Between Barbecue And Steak Sauce - Tasting Table
"Sauce" - Google News
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