Peter Luger's steak sauce (moved from Manhattan)
- egbluesuede Jul 31, 2007 06:21 AM
I've never had the opportunity to eat at Peter Luger's, but I noticed my local grocery now carries their steak sauce in the meat department. Although I can't buy a steak of equal quality, is the sauce any good? I typically never put a sauce on my steak, but eat it with a little salt and pepper, or perhaps a compound butter. Any thoughts?
I don't have a bottle in front of me, but I'm 99.6% sure it doesn't actually say "steak sauce" in fact, just "Peter Luger's sauce." Even on tomatoes the stuff is a little on the sickly sweet side even if tasty; on steak, it's more weird than bad.
PS: They get the tomatoes from Florida during the Winter, like most other luxury restaurants. ;)
As to how to make the sauce, who knows? Take a very sweet shrimp cocktail sauce recipe and thin it out/screw around with it to taste - that's the general idea, even if Luger's sauce is too sweet to use that way itself (IMO.)
jfood likes the sauce on both steak and tomatoes, with the former getting a little dip just to wake up the taste buds for the flavor of the beef to arrive. The tomato topping is also great and it really kicks up the flavor.
In addition, jfood likes the sauce on pork and chicken.
If your grocer also carries Ben Benson steak sauce (in the fridge section or ask the butcher) give it a try as well.
Clearly, you know how to eat a good steak, Bad steaks need some sort of a disguise.
My fave for a good club steak is to make cuts in the fat surrounding the meat, and massage it well by hand with crushed garlic, olive oil and soy sauce. The steak rests at room temperature for half an hour, gets a few grinds of pepper, and goes on the oiled grill. I always remove the meat before it reaches my degree of doneness--rare to med rare, because meat continues to cook, even after it leaves the heat, same as a car rolls after you take your foot off the gas.
Allowing it to rest for a few minutes on a warm plate is essential.