Vic Matus, writing on steak sauces in the Washington Post:

In the universe of steakhouses, there’s a coverup going on. It has advanced way beyond horseradish cream and bearnaise.

The longtime owner of the Prime Rib in downtown Washington dismisses as passing fad the tendency of steakhouse restaurants to offer more and more sauces. It’s just another way for chefs to prove their value, says Buzz Beler. Nonetheless, he finds it troubling.

“Why would anyone continue purchasing USDA prime beef? You get the same flavor if you just make a ground-beef steak and then put the sauce on it.”

Steak sauces have been around, of course. Henderson William Brand created A.1. for King George IV in the 1820s, although for much of its history, the sauce was not steak-specific: “It’s A.1. Sauce — a favorite with men who love good things to eat,” proclaimed an ad in 1948.

Whole thing here.

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