Steak. It’s what’s for dinner, or so the marketing department of The Beef Council says. But not in the W-T household. Alas…
A little background: My Dad owned a small grocery store in Chester, PA, and the family owned a gourmet food market in South Beach. I grew up on good meat—mostly beef and lamb—we were, until I was 11 a strictly Kosher household, so pork wasn’t part of my childhood, until…well, that’s another story for another time.
The family also owned a meat-processing and packing business in the area of shallow North Philly—near Girard Avenue, for those in the know—known as the “meat-packing district” (some day I might relate the story of beef kidneys and my senior prom, or the story about the time my Dad passed on the opportunity to become the sole distributor of hamburger to McDonald’s, but those are yet other stories for another time). My Dad and his brothers operated this business for the distribution of meat products to seven small grocery stores in Philadelphia, Chester, and Ardmore. But they kept all the best products they could get their hands on for themselves—mostly because the best products were priced out of the range of the neighborhoods where their stores were located.
So, great steaks, chops, and roasts were on the dinner plates several times a week. I had no idea what a privilege that was until I got older and had to buy my own groceries. But still…
But from a very young age—maybe six or seven—I was interested in investigating food and how to make it better. My mom was an awful cook—boiling spaghetti was a challenge—but thought she was a great one. I ended up adding spices and flavorings to her recipes when she wasn’t looking, and developed skills of using herbs and spices, and of being able to remember and repeat recipes. Mom always thought it was her cooking that tasted so great. In reality she didn’t know where in the kitchen the salt shaker lived.
Very early on I began experimenting with steak sauce; it turns out my Dad LOVED spicy foods (Mom didn’t), and the steaks he brought home were the very best that could be had. So I started messing with sauces, to find one that both he and I loved, and that packed not just flavor, but heat; I have since learned, from my chef/mentor, that it takes no talent to make food suicide-hot. Any fool with a bottle of hot sauce and a loose wrist can do that. The real skill is making spicy/hot food TASTE GREAT (this has become my kitchen mantra).
Eventually I settled on one sauce blend that struck just the right note for both of us. I’ve been both fooling with it and making it ever since, and I’ve pretty much got it down to a science now. And I no longer mess with the recipe. I believe it’s pretty much perfect.
You might try making it yourself, and let me know what you think. And the quantities of peppers—there are six different kinds in the sauce—are to your liking, but I’ve got to tell you, this one is pretty darn spot on.
Try it for yourself:
Cheffzilla’s Six-Pepper Steak Sauce
1 cup chili sauce (I like Heinz)
1/2 cup Heinz A-1 sauce
1/4 cup Worcestershire sauce
1 tablespoon red pepper sauce (Tabasco or Frank’s?)
1 teaspoon Asian chili-sesame oil
1 teaspoon red pepper flakes
1 tablespoon granulated garlic
1 1/2 teaspoons kosher salt
2 teaspoons finely ground white pepper
1 teaspoon coarsely ground black pepper
1/4 teaspoon Cayenne pepper (or more? This is where the heat comes from; the rest of the peppers are flavor)
Four to eight hours before you need the finished sauce, combine the first five ingredients—the liquids—in a medium bowl with the red pepper flakes, mix well, cover with plastic wrap for 1/2 – 1 hour and set aside.
Add the remaining ingredients, mix well, cover, and place in the fridge until ready to use. The sauce will keep in the fridge for up to three months, but use it up and make more.