Talk:Steak sauce

Untitled
The majority of this article would make for a wonderful blog post. I'm not even sure where to start with cleanup, neutering and fact-checking.24.7.91.112 04:33, 29 August 2007 (UTC)
 * Start with the fact checking (i.e. remove the false/unverifiable/biased information entirely.) then fix up the remaining copy as needed. Hope that helps. Nach0king 16:59, 1 October 2007 (UTC)

Articles for Deletion debate
This article survived an Articles for Deletion debate. The discussion can be found here. -Doc (?) 23:03, 25 October 2005 (UTC)

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"Brown Sauce" linking to the Steak Sauce page?
Brown sauce (HP, Daddies, Tesco own-brand etc) is not a type of steak sauce, and is not put on steak. Brown sauce should either have a seperate page, or the steak sauce/brown sauce page should be renamed "Brown Sauce". The layout of this page implies brown sauce to be some minor regional variation of this so-called "steak sauce". I can't imagine how bad your steak would have to be before you needed to put a very strong tasting thick sauce on it to cover the taste of the meat. —Preceding unsigned comment added by 125.54.96.187 (talk • contribs) 11:42, 5 February 2009 (UTC)


 * Obviously shitty steak, lol A1_Steak_Sauce:The original steak sauce upon which A1 is based was created in 1824 by Henderson William Brand, one of the chefs to King George IV of the United Kingdom. Legend has it that the king declared it "A1" and the namesake was born.
 * Also from this page: In Canada, HP Sauce is popular and most common.
 * So yes, HP sauce is a steak sauce. Identity0 (talk) 17:06, 21 February 2009 (UTC)


 * You've obviously never had A1 sauce. A1 Steak Sauce tastes very similar to HP. Guyonthesubway (talk) 14:44, 5 February 2009 (UTC)

Similar yes, but to the same degree as Lager, Bitter, and Pilsner beers. Different enough to have their own wiki pages in other words. —Preceding unsigned comment added by 125.54.96.187 (talk • contribs) 09:52, 12 February 2009 (UTC)


 * Clearly—brand differences aside—North American "steak sauce" is the same thing as British "brown sauce". (Just for the record, I favour HP over A1, and Tropical Pepper Company over both).
 * So one name needs to be the page title, with the other being the redirect. I would have to lean towards keeping the American name as the title, simply because that is the common name to the greatest number of users. —MJBurrage(T•C) 12:43, 1 May 2009 (UTC)
 * I don't think they are the same. The sauce known as 'brown sauce' in Britain & Ireland is a particular tangy, ketchup-consistency sauce.  It's a basic alternative to ketchup either in your kitchen or in a diner or restaurant.  See here: flickr.  The equivalent diner condiment in N America would probably be mustard.  So you couldn't have any old meat sauce (or steak sauce) of the variety suggested in the article.  When people pick up the brown sauce bottle in their greasy cafe they know what they're getting. Hakluyt bean (talk) 21:54, 25 July 2009 (UTC)

There's less difference between A1 and HP than there is between all the varieties of HP. Given that A1 is British, only being exported to the USA much later, then I don't see why there is so much differentiation between them on this page! 206.130.91.75 (talk) 01:06, 24 September 2009 (UTC)
 * ✅ Brown sauce now has its own article. &mdash; Hex    (❝ ?!  ❞)   08:31, 9 October 2012 (UTC)

Brown sauce?
I'm wondering if some North American steak sauces are actually equivalent to 'brown sauce' in the sense of that term in other English-speaking countries. They are brown or dark in colour obviously, but they're a bit runnier and less 'gloopy' (excuse technical terms;)). The A1 teriyaki in the photo I wouldn't necessarily call a brown sauce at all.  I'd call it a steak sauce, or indeed a teriyaki sauce.  I wouldn't put commonwealth brown sauce (HP, Daddies etc) on a steak., for example.   Hakluyt bean (talk) 19:00, 13 July 2009 (UTC)

Historical sauce
It looks like brown sauce (aka sauce brune) just refers to any sauce that's brown in colour, either from using cooked meat, mushrooms, or adding gravy browning. I agree with an earlier point that most visitors here are North American and will expect brown sauce as a commercial product to be called steak sauce, but tbh, it doesn't make much sense as a category. Brown sauce implies steak sauce and also the narrower consumer meaning of brown sauce (ie a thick table sauce in the UK and Ireland) but it doesn't work in the other direction. Hakluyt bean (talk) 19:12, 13 July 2009 (UTC)

Needs separation
These sauces may be in the same palette of sauces, but steak sauce is not brown and brown sauce is not for steaks. I would separate them myself but my political beliefs about condiments are too strong and might overwhelm the prose. —Preceding unsigned comment added by Kapuchinski (talk • contribs) 04:45, 30 June 2010 (UTC)


 * I agree -- about the separation and overwhelming the prose, Weetoddid (talk) 04:57, 30 June 2010 (UTC)
 * ✅ Brown sauce now has its own article. &mdash; Hex    (❝ ?!  ❞)   08:31, 9 October 2012 (UTC)

Removed unsupported assertion
I removed the unsupported assertion that steak sauce in the U.S. is primarily used only on chop steaks and not finer cuts like sirloin. This contradicts the common experience of most people. Go to any steakhouse in America, and you'll see people eating steaks with steak sauce. The section then went on to claim that this was because it overwhelmed the flavor of the meat. Altogether, it didn't jibe with reality, wasn't supported by any research (most likely because of the aforesaid reality), and it was NPOV. It's fine that some people feel that it's sacrilege to eat fine steak with sauce, but there was no rationale for that being a factual reality or for offering guidance against it. Snookumz (talk) 04:11, 21 April 2011 (UTC)