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Review: Raisin The Steaks™
By Buddah | February 17, 2009 |
Ingredients: Tomato Puree (Water, Tomato Paste), Raisins, Sugar, Corn Syrup, Molasses, Distilled Vinegar, Tamarind, Salt, Orange Base (Orange, Lemon and Grapefruit Juices), Spices, Orange Peels, Food Starch Modified, Dehydrated Onion and Garlic, Caramel Color, Less Than 0.1 Percent Sodium Benzoate as a Preservative.
Raisin The Steaks™Label- “Steak Sauce with flavor you can bet the farm on!”
This clever name for a steak sauce does actually have raisins in it as stated on the label- “Made With Real Raisins”. I am glad they didn’t use those awful tasting artificial variety. I am not sure how many steak sauces out there use raisins in their ingredients. I don’t think it matters because it comes down to flavor for me first and foremost.
I have only had steaks in a couple of restaurants in my 42 years of life that I haven’t had to dip my steak pieces in some form of sauce. Maybe I am picky, but I think it is very hard to find a steak so tasty you do not have to use any condiment with it. I am frankly not the biggest steak eater on the planet, but if I go out with friends and they choose a steak joint, then of course I will more often than not engage in a little cow meat.
Most restaurants have a bottle of A1 steak sauce present much like a heinz ketchup bottle. Somewhere along the way, A1 became the standard for steak sauce. I am not a huge fan though. There is nothing about A1 that makes me want to open the bottle again. It isn’t a horrible sauce by any means, but it lacks a flavor to get crazy about. When I opened Raisin The Steaks™ and I got a whiff of it, there was a bit of a A1 scent to it. I usually don’t sniff my sauces, but it got in the air and it floated into my nasal passages, so I could not help it. The shape of the bottle also resembles the A1 bottle, but I love this shape which says to me “I am a steak sauce”. The glass on this bottle is something I really liked. Don’t ask me why, I just do. It really carries the temperature from the refrigerator and there is condensation on the bottle as well. It also feels heavy in my hands which psychologically makes you believe you are getting a lot for your money.
The first thing I had the steak sauce with was a burger that I had at the place I meet my Minnesota Viking Fan Club at, the Tortoise and Hare Bar(cheap plus). They didn’t serve steaks for brunch so I did the next best thing. They serve great juicy burgers and I got mine with cheddar with fries on the side. Each game I bring a different kind of hot sauce product with me for others to try. I watched a future chilehead in the making, 16 year old Jake, pour the steak sauce on his burger too. We both agreed that the sauce was lost in the big bun, but once we applied the right amount to the burger, it was transformed into a delicious steak burger.
I bought a NY strip steak to cook at home. I usually like my steak medium rare, but since my food thermometer wasn’t working, my steak became well done and a bit dry. I was quite disappointed in the way it came out. With that said, the steak sauce saved my meal. I dunked, then double dunked into the sweet sauce. I do taste a raisin-like flavor and it really fits well here with the meat of the steak. Any cow would be happy to go out this way.
I made some rosemary lemon chicken and I wanted to add some steak sauce to this meal to give it an added punch it was lacking. Usually, it is a nice subtle dish, but adding the steak sauce I gave it a nice twang. This sauce could easily be called chicken sauce, but it is tied down with the steak theme. There is a steak sauce at Major’s, a Long Island steak house that reminds me of Raisin The Steaks™, and I often found it great with the chicken they served.
Whilst there is no fear in tasting this product, just add some jalapenos or habaneros to your burger or chicken and make a good use of a sauce that is more than just a steak sauce. Tell your local steak restaurant that there is a new sheriff in town and that A1 has to pack it’s bags.
You can bet you will get your dollars worth with this product.
Cum Shaw, Inc.
14672 Rothgeb Dr.
Rockville, MD 20850
301-279-2337
www.RaisinTheSteaks.com
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Topics: General, Hot Product Reviews, Reviews | 33 Comments »
Cow killer
Nice review :nerd:, it’s cool that the Viqueen fan club can help you out!
I can’t remember where it was, but I’ve saw this sauce in a restaurant before.
UUUH let’s see, “I’m not sure how many steak sauces out there use raisins”. Try the one you use in your closing comment and the one that this sauce’s bottle most resembles.
Yeah, A 1 has raisins in it.
I like A-1. I like the bold more than the regular. When I order steak at a restaurant I will put sauce on it, but at home I only use sauce when I am having it for breakfast.
I like to use steak sauce on a steak sandwich or burger, but rarely use it on a steak.
Speaking of steaks, I miss getting the drunken ribeye at Sweetwater Tavern. Marinated in their private microbrew. Even Passovercow would approve of this steak. You don’t need steak sauce for that steak.
Hey Bret, get this product for JJ’s.
Speaking of steaks, I miss Sandi and Bill’s MONSTER Ribeyes.
i was watching a show on the Food Network, and they were showing how they prepare their bbq at some famous Texas bbq joint. All they season their brisket and other meats is with salt and black pepper rub. It is all in the bbq sauce. It was interesting watching how old skool they were in everything they do from food prep, to cooking and cleaning their equipment. The guy who does the prep work hasn’t had a sick day in 7 1/2 years. That guy is one dedicated mofo.
Which leads me to this question…How does everyone prepare their steaks for the grill? Seasoned? Marinated? Basting/sopping as you go?
Salt/pepper/steak dust (might be sold under weber brand-get it at sam’s) and Famous Dave’s rib rub. Just before steak is done to your liking smear some lowrey’s garlic spread like you use to make garlic bread on it. Than put some boursin or fresh crumbled blue cheese on it and cover for a nother minute or so. Use to only eat steak with heinze 57. Now I NEVER use any sauce. Oh and the most important part of cooking a steak-In my opinion cook using ONLY CHARCOAL OR WOOD. Gas just won’t get you the desired tenderness. Any steak cooked past medium is overdoing it. If it’s the blood that freaks you out with a rare steak just sop it up with a paper towel and dig in.
It’s the not cooked part that gets me about a rare steak.
Medium is about as raw as I can handle it. I generally don’t season before grilling. Just cook it and eat it. But it’s gotta be COOKED. Pink is cooked, red is raw. No raw beef for me.
Then there’s nothing wrong with shoeleather steaks either. Kinda like jerky.
Com’mon man medium ain’t raw thats almost burnt. Try some steak tar tar sometime-now that’s raw.
Now raw burgers are gross but steak is another story.
I think most folks think that the JUICE from a rare steak is actually blood and that’s why they freak. I ALWAYS use to get my steak medium well but now I wouldn’t even consider cremating a perfectly good ribeye or fillet. Just like hot sauce-everyone is different.
Oh and speaking of raw-no thanks when it comes to sushi. Parker and Sandi can have ALL of mine. But I love hearing in cream sauce. Keep comments about cream sauce to yourself :nerd:.
Time to go home-Later folks.
I’m squeamish on the RAW sushi. The tuna rolls that I get have very small pieces of tuna in them. And I douse it in soy sauce and wasabi to hide the rawness. Maybe I’ll come around to raw steak, but not when it’s 3 inches thick.
Mmmm, herring in cream sauce. (shut it :nerd:! :evil:) Haven’t had that in a while. It’s pickled isn’t it?
me too
I do med-well, but working my way to mostly medium now. I’ve tried med-rare, but it always seems to chewy to me.
I like my PBR cold.
MidRare to Medium. However Seared Rare on a premium top choice or prime grade NY strip or Filet Mignon is a beautiful Thing! Garlic salt and cracked black pepper is my seasoning of choice for steak. Always cooked over a high fire, charcoal, wood or gas, high heat is important.I also like to season with rendered beef fat to use as flavor and added fuel for high heat.
Season with Montreal steak seasoning and never, never grill past medium rare. I will however eat a medium steak, but you won’t catch me grilling it.
Poultry and ground beef I like cooked until it’s DONE, but not my steak and sushi!
10-4
Thought I would bring things back on topic.:grinnn:
Actually, with all this talk about steaks and steak sauce, I was in the mood tonight for a good ‘ol hamburger steak.
So here I am sittin’ here enjoying a good ‘ol mini shrimp basket from the Dixie. Yummy!
CLICK HERE
I like to sprinkle some smoked sea salt on first, then fresh cracked pepper, slather my steak in fresh crushed garlic (about 10 cloves) then cover the whole thing in chopped fresh rosemary (and I mean cover). Coat liberally with olive oil. Place in fridge for 4 hours. Remove steak from fridge about 1 hour prior to cooking and allow to come to room temp (65). Cook steaks on a VERY HOT grill( I also add hickory and cherry wood chips to the grill for a great smoky flavor) 3 minutes then rotate 45 degreees then 3 minutes then flip 3 minutes then rotate cook 3 more minutes then rmove from grill and allow to rest for 10 minutes under a loose foil tent. Most of the garlic and rosemary ends up stuck to the grill, that is okay because they have already imparted their deliciousness to your meat.
As for how done you like your steak, this will produce a med-rareness in a 2 1/2 in thick ribeye on my grill. Any more done than that is just wrong.
Serve with a nice Cabernet. I reccomend Nine Points, by Stag’s Leap Winery. Decant at lest 1/2 hour before serving.
As for steak sauces I only have two that I use for steak Toxic Tonic is fantastic on prime rib and Tony Legner’s is unbeleiveable on a ribeye, I saute onion shallot and mushrooms with a little butter and Tony legner’s then pour it over the top of the steak.
If you want to really go all out slice a portabello into 3/8″ thick slices dip in milk then flour and deep fry to a crispness. drain and lay these wedges of love next to your steak (HOLY !!!!)
:dtu:10-4
planning on doing steaks on the grill here in the next couple weeks.
I like my steak well done, or close to it. I can handle a little pink in the middle but not much.
Wish I could remember where I was that uses Raisin the Steaks sauce. I know I thought the name was neat when I saw it.
T
That sounds delightful Sam, I’ll give it a try next week.
He looks like he’s really enjoying that!
I’ll bet I could talk that idiot into doing a shot of Black Mamba.
I’ll have the sushi! No Problem! Steak..have to have it rare…charred rare preferred. I always thought it a compliment when no sauce is needed. I can’t remember the last time I had a sauce with steak.
This sauce sound really yummy…maybe I would use it to mix into ground beef for burgers to add more flavor.
Honestly, I’ve yet to find something better than A-1 and I’ve had a ton of people swear by something else. Perhaps this is the sauce that is better, but who knows.
The second best and perhaps just as good, but completely different is Try Me’s Tiger Sauce. If you haven’t given it a go, do so sometime. My favorite use for it is on pork, but it goes well with any meat.
Tiger sauce is a favorite around this house. Never tried it with a steak. But it gets used in a lot of recipes. Found some 16oz bottles in Michigan once and bought 3! Local store doesn’t sell it anymore.