Love A-1 steak sauce. Many steakhouses have their own sauce. Hilltop in Saugus Ma. had a great house steak sauce not to mention their own salad dressing that was also very tasty and quite popular.
I'm team HP. It's interesting about the Pittsburgh connection, could it be they are just owned by the same company? Historically I think A1 was also originally from the UK though.
EST 1862 In the middle of a civil war we need a good steak sauce! I have always liked A1 and Heinz 57 We keep both in the house as the wife can't have the 57. I like to mix them I call it AZ 58. Fun video!! It made me want steak.
The extra special ingredient in HP is tamarind. Of ready to consume sauces, HP is king. Worcester is also great, but usually as a base for other ingredients. HP is awesome on hot or cold roast beef, scrambled eggs, hamburgers, pork chops, thick cut fries or double roasted potatoes. If your roast chicken or turkey comes out of the oven too dry, HP to the rescue. House Of Parliament forever.
Ribeye (or any good steak; ribeye and prime rib being the best cuts imo) needs no "assistance" from any sauce; all you're doing is masking the flavor of a delicious steak. That being said, I despise A1 sauce, never tried Heinz 57 or HP, and love worchester sauce in and for a variety of preparations, masking a steak not being one of them.
The purpose of the taste test wasn't to hide the flavor of the meat - it was to have a palette on which to test the sauces. It was about the sauces - not the meat. I could just as well have tested them with Ritz Crackers, but they call them "steak sauces". Personally, I like HP sauce on French fries, and Worcester sauce as a substitute for soy sauce.
@@TrippyFood I know what your intention was, but considering my thoughts about "steak" sauces, per se, it's an exercise in futility in my personal opinion (HP isn't widely used in the US, and Brits don't traditionally use brown sauce on steaks).
Yes, this should have been done on a "cheap" steak. Plus he could have splurged on some serving cups to put the sauce in. Didn't finish the video. Although I do appreciate him posting.
According to Lea & Perrins, it is pronounced «Wooster-Shy-er» Sauce»!!! Not like you said!!! I got this from a UK TV show (two bikers cooking show) where they had got a letter from Lea&Perrins which said they were mispronouncing the sauce name (Woostershire Sauce, like you say it!), that the correct way was «Wooster-shy-er» sauce!!! Just saying!!! PS! I love Lea & Perrins version, last time I bought it, I bought a gallon online, LOL. It has expired quite a while back, but it seems to me that it just gets better the longer it sits!!! Yummy!!! PS! It doesn’t belong in this comparison, as it is not meant to pour on top of a steak, but rather in the sauce you make to use with it… A must have in the kitchen! Yummy!!! Lea&Perrins is the very first Worcestershire Sauce!!! 🤗
All the classics my friend. Great idea!
Thanks, John. Which is your favorite?
@@TrippyFoodA1
i usually use Heinz 57 or A1. i like mixing Heinz in with the beef when making hamburgers.i've never tried the HP
Mixing it in the meat is a great idea
Love A-1 steak sauce. Many steakhouses have their own sauce. Hilltop in Saugus Ma. had a great house steak sauce not to mention their own salad dressing that was also very tasty and quite popular.
Did you take home any of those (although I guess they wouldn't be any good now)...
I miss that dressing
@@TrippyFood There is a conversation from former employees hoping to get some. Don't think they make it anymore though.
I honestly miss Lea & Perrins Sweet and Spicy sauce.
It was the steak sauce I consistently bought until they discontinued it.
I don't remember that...
I'm team HP. It's interesting about the Pittsburgh connection, could it be they are just owned by the same company? Historically I think A1 was also originally from the UK though.
I like them all - it seems like they have different uses
A-1 is my go to with eating steak
Seems to be the most popular
A1 is the best. I never really tried any of their variations though
Do they have different variations of A1?
@@TrippyFood well, I meant like different flavors of A1
worcestershire sauce on eggs is amazing
I'll have to try that!
EST 1862 In the middle of a civil war we need a good steak sauce! I have always liked A1 and Heinz 57 We keep both in the house as the wife can't have the 57. I like to mix them I call it AZ 58. Fun video!! It made me want steak.
That's the key - putting them on a good steak, otherwise it's just a mask to hide bad food.
Mix 50-50 lea&perrin and A1..... You're in for a treat.
I'll try that!
The extra special ingredient in HP is tamarind. Of ready to consume sauces, HP is king. Worcester is also great, but usually as a base for other ingredients. HP is awesome on hot or cold roast beef, scrambled eggs, hamburgers, pork chops, thick cut fries or double roasted potatoes. If your roast chicken or turkey comes out of the oven too dry, HP to the rescue. House Of Parliament forever.
Honestly, I could see how each would have its place...
You should Try Cajun Two Step - Money Dip.
Good On Everything!
I will, thanks. Please add it to our "Suggestion Box" post on our Community tab.
Heinz 57 add honey is a great steak sauce.
I'll have to give that a try
A1 all day!!!
And night...
🎉🎉🎉🎉
Thank you!
Ribeye (or any good steak; ribeye and prime rib being the best cuts imo) needs no "assistance" from any sauce; all you're doing is masking the flavor of a delicious steak. That being said, I despise A1 sauce, never tried Heinz 57 or HP, and love worchester sauce in and for a variety of preparations, masking a steak not being one of them.
The purpose of the taste test wasn't to hide the flavor of the meat - it was to have a palette on which to test the sauces. It was about the sauces - not the meat. I could just as well have tested them with Ritz Crackers, but they call them "steak sauces". Personally, I like HP sauce on French fries, and Worcester sauce as a substitute for soy sauce.
@@TrippyFood I know what your intention was, but considering my thoughts about "steak" sauces, per se, it's an exercise in futility in my personal opinion (HP isn't widely used in the US, and Brits don't traditionally use brown sauce on steaks).
Yes, this should have been done on a "cheap" steak. Plus he could have splurged on some serving cups to put the sauce in. Didn't finish the video. Although I do appreciate him posting.
I suggest Grub worm pot pie
Great suggestion, John; please add it to the Suggestion Box post on the Community page!
3 of your 4 items are invented in the UK lol
Most of the foods I review are global.
Zippy Zion
OK...
According to Lea & Perrins, it is pronounced «Wooster-Shy-er» Sauce»!!! Not like you said!!! I got this from a UK TV show (two bikers cooking show) where they had got a letter from Lea&Perrins which said they were mispronouncing the sauce name (Woostershire Sauce, like you say it!), that the correct way was «Wooster-shy-er» sauce!!! Just saying!!! PS! I love Lea & Perrins version, last time I bought it, I bought a gallon online, LOL. It has expired quite a while back, but it seems to me that it just gets better the longer it sits!!! Yummy!!! PS! It doesn’t belong in this comparison, as it is not meant to pour on top of a steak, but rather in the sauce you make to use with it… A must have in the kitchen! Yummy!!! Lea&Perrins is the very first Worcestershire Sauce!!! 🤗
I would think you would have appreciated that it was in the running with the “real” steak sauces! We just reviewed what was suggested though.
Are you kneeling?
No, sitting in a dining room chair at the kitchen counter. My knees could take that.
@TrippyFood Oh geez! LOL! It just looked so odd, with the surface coming up to your neck! I get it now. Thanks for the sauce review.
Guess the one invented in America lol an its not the A1
I've been to the original Heinz factory in Pittsburgh PA