First, you have to be into steak sauce. I, for one, was not... until I tried this one. BA has paired it perfectly with the Skirt (or Hanger/Flank or even sirloin -- but I suggest keeping it away from the Strip and Filet. Those should be butter, only). I drizzle a little on the sliced steak and let my guests add more to their liking. It's also an easy sauce to "make your own". I added a little Garam Masala, to add some warmth, and it was great. I imagine smoked spices (chipotle, paprika, etc.) would also be very nice.
Washington DC06/24/20
Came out better than I thought. Kinda yummy actually. Made it and the BA recipe for tri tip steak with tiger sauce tonight. Was a toss up between the two. It lent a nice change to grilled steak. Not your usual steak salad corn dinner.
Stamford ct06/21/20
Reverse seared 2 thick NY strips over charcoal. After 10 min rest sliced lengthwise, applied the BA.1. sauce, coarse sea salt & pepper, chopped parsley and topped with sauteed crimini mushrooms. Awesome. Sauce was great; a little different taste from A1 (that's a positive) and without the goop.
Destin, FL06/15/20
Was the intent for this sauce to be unpleasantly watery? The consistency bears no resemblance to A.1. or any other traditional steak sauce and feels more like a marinade. A waste of aged balsamic.
Brooklyn, NY 06/14/20
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