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Archive for November 2010

Steak Sauce Heinz 57

Steak Sauce Heinz 57

Steak sauce recipes are often based on store-bought steak sauces, such as A1 Steak Sauce, HP Sauce and Heinz 57. While such steak sauce recipes are very simple and quickly prepared they leave less freedom to the cook. This recipe will show you how you can create a steak sauce, similar to the Heinz 57 brand, yourself.

Steak sauce is usually a dark brown or orange sauce, often served as a condiment for stakes.
There are two distinct varieties of steak sauces. The taste of some sauces, like the A1 Steak Sauce, is tart, while some stake sauces taste sweet and spicy.
In restaurants, steak sauce is often available in bottles, just like ketchup and mustard.

Heinz 57 is a steak sauce produced by Heinz, an American food company, best known for its ketchup. Heinz 57 has a dark orange color and has a taste resembling spiced ketchup.

Heinz 57 Steak Sauce recipe:

Ingredients (for 3 cups of stake sauce):

For the raisin puree:

  • 1/2 cup raisins
  • 1/2 cup water

Stake sauce:

  • 1/8 teaspoon turmeric
  • 2 teaspoons of concentrated apple juice
  • 1 teaspoon of lemon juice
  • 2/3 cup malt vinegar
  • 1 teaspoon of vegetable oil
  • 1 cup of tomato paste
  • 1 1/3 cup of white vinegar
  • 1/4 teaspoon of powdered garlic
  • 1/2 teaspoon of powdered onions
  • 1/2 cup of water
  • 1 tablespoon of yellow mustard
  • 1 1/2 teaspoons of salt
  • 2/3 cup of sugar

Sherry balsamic steak


  1. Begin by preparing the raisin puree by blending the raisins and waiter. Blend for about 1 minute until you get a smooth puree.
  2. Pour ¼ cup of puree you just made into a medium sized pan.
  3. Add the rest of the ingredients and whip until the mixture becomes smooth.
  4. Turn the heat to high and heat the mixture until it boils.
  5. Then reduce the heat to low leave it to boil slowly at low temperature for about half an hour, until the mixture becomes thick. Keep the saucepan uncovered.
  6. Leave the sauce to cool off, put in in a closed container and put it in refrigerator for at least one day.

Important tip about steak sauce recipes:
You should never use steak sauce on finer gourmet steaks, such as T-bone, porterhouse, strip stakes and club steaks. A sauce on such gourmet cuts would cover the natural flavor of the meat.




Gourmet Steaks

T-Bone Medium Rare

T-Bone, Medium Rare

For gourmet steaks, the first important factor is the choice of beef.
Firstly, the cow, that will be used for the meat, must be bread specifically for beef. For primary beef, cow should be the fed with corn. Another important factor is the time when they are slaughtered. For true gourmet steaks, the cow should be from a year and a half to two years old.

There is a large variety of types of gourmet beef steaks to choose from.

  • The Filet Mignon

The Filet Mignon is a cut from the small end of the tenderloin. This is the most tender as well as the most expensive cut. Its mild flavor makes it the favorite choice for many gourmets.

  • Rib eye steak

Also known as Scotch fillet, Spencer steak or beauty steak, a rib eye steak comes from the primal rib. While prime rib is typically oven roasted, rib eye is typically grilled.
The Rib eye is full of juice and flavor, making it a true gourmet steak, that can be served with or without the bone.

  • Round steak

Also known as rump steak or rumsteak (French) is a cut from the rump of the animal. Round steak is a true grilling steak. It is well known for its flavor, however it can be tough, if you do not cook it properly.

  • Strip steak

Also known as New York strip, Entrecôte or Kansas City strip is steak cut from the strip loin. Strip loin muscle is very low in connective tissue, which makes the strip steak very tender.

  • T-bone steak and Porterhouse

T-bone steak is a cut from the tenderloin and strip loin. It is connected with a T-shaped bone, from which T-bone steak gets it’s name.
The difference between the T-bone steak and Porterhouse is distinguished by the amount of the tenderloin.
Porterhouse has a larger tenderloin section, which makes it a favorite choice of gourmet steaks for many connoisseurs.

There are also several other foods that are also called “steak”, but these are not really steaks. A steak is a cut of meat, usually beef. The most common one is probably the Salisbury steak, more commonly known as the “Hamburger Steak”. It is the least expensive “cut” of steak, because it is made of lower grade meat.

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