that stuff is magic. It goes great with eggs too. Makes a great breakfast with that some corned beef hash and toast.
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Corned beef hash and steak sauce? Much like pouring it over rice and gandules (with ham), we’d probably be giving ourselves a week’s worth of sodium!
It is around here. I think foodtown has it right now. I like it myself but I think it actually goes better on a burger.
On the steak sauce topic, when did A1 take out anchovy from the recipe?
Been going to Lugers for over 30 years (got my card at 22) and I have never put Luger sauce on steak. For me it is always used to dip the buttered onion roll in or as a condiment for tomato/onion (chopped together and then sauced). Only thing that goes on the steak is the juices from the serving plate
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I too have been a long time Luger’s client (sine 1973) and use it only for the tomato & onion, and of course the onion rolls.
Never on the steak!
(although I must admit that I have used some at my own table on a burger with a thick slice of onion and beefsteak tomato, on a toasted onion roll, so it is really an adaptation …guilty as charged)
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I was going to say, I’ve never used their steak sauce on THEIR steak, but I have used it at home on a variety of things, including tomato and onion and shrimp cocktail.
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Oh? Shrimp cocktail… Got to give it a try, but might be too sweet for my palate, then maybe with a dash of hot sauce?
Yeah, I also ask for extra horseradish on the side, then I mix it in. I use it for everything up to the steak.
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I was at beach tavern and they have a 115 ribeye for 2. I don’t think it said much besides that it is dry aged. I had one of their aged ribeyes awhile ago (probably like 1.5 years ago on summer day) and it was good (single portion)
I wasn’t paying so it probably tasted better than it was.
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Am I the only one that wants to hear more about CJ’s streak adventures?
Luger’s steak sauce is fantastic as a BBQ sauce for chicken parts.
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Cross posted for my Jersey friends that don’t venture of off the locan/NJ-board.
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Ok, meat HO’s. Sorry in advance for my continuous intrusions into the NJ thread, fun to share with some true beef lovers.
I saw probably the best BEEF of my life last week at Tsukiji Fish Market. The outer market is a food lover’s paradise.
A simple humble stand was selling A5 Wagyu. The serious grill man charcoal grills your meat before your very eyes. You can bet this guys will cook your meat to perfection. Talk about selling the sizzle! Starting at about USD$20 ~ $40.
At $80, the most delicious slabs of beef I’ve ever seen in my entire freakin’ life. Perfect marbling, just demanding a quick sear. Each piece with its unique marbling is a work of art in itself.
Alas, we came by this meat after eating and snacking for two hours. So next time.
Btw, I came across this certificate from the very first Wagyu I had purchased a few years ago. I thought a “birth certificate” for a steer was rather superfluous at the time, but now that I know how serious Japanese are about their beef…
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Please go directly back here and EAT! 
That looks so good my stomach is hurting.
I think Jr can polish this off on a good day
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I suspect I will forever be filled with regret and remorse for not manning up and forcing down a piece of that A5 Wagyu art. 
We’re already talking about our next trip, so it may not be too long for redemption…
That JR dude can polish 2x that Tomahawk, no doubt.
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Miss the plane! There are always more in the future lol.
72 hours prep time on that ribeye. That’s some pregame you can get on!
This is the American Wagu NY Strip @ $29.99lbs.
This is a great steak, also their Japanese Wagu is on sale for $69.99lbs! Might have to try that. Tonight was prepared Oscar style since I made salmon Oscar for the ladies…
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Nice Bob! That looks like a fine steak. I need to get over there and try it out. I cooked a Wegmans ribeye last night. It was OK but nothing like that beast! I did it with lime juice, adobo and some oregano…Cuban style. Sliced and pounded out…came out very tender.
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