Sassy Steak Spray Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 22, 2007
This was OK, but honestly, I think I prefer just a plain piece of steak with salt and pepper as seasoning. The liquid smoke gave it an interesting smoky flavor, but other than that, it was too overpowering for the steak.
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Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 9, 2007
I just love this spray and have used it often, for the last 13 years now. It keeps really well in my fridge. The recipe comes from a steak resteraunt in Sitka Alaska and they are famous for their steaks. My recipe is a bit different but has 1/3 cup vermouth, 1/3 cup peach/apricot brandy, 1/3 cup tiakomen(spl) meat marinade, and the 1/8 cup kitchen bouquet. The key is to have the steak at room temperature and let me just add this is not a marinade since it can easily overpower a steak. Also I spray some on the steak spray on the coals/grill and let the evaporation come up onto the steak. I know it is a bit expensive to make but I usually give a couple spray bottles to friends as gifts.
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Reviewed: Feb. 8, 2007
I doubled this recipe as we were having company over for steak & the sauce as a spray just wasn't that wonderful, but since I had made so much of it, I kept it in the frig. A week later, I wanted to slow cook a 5-6 pound trimmed brisket & wanted marinade for it. I thought I'd try this as it really had time for the flavors to blend & it had a great aroma when I re-opened it. I placed the brisket in a baking pan, made small stabs deeply (against the grain) in the meat & inserted halved garlic cloves in the slits. I did add more Worchestershire to the already prepared sauce as we like the spiciness, poured this over the brisket & covered the top with freshly grd pepper. I foiled the top of the pan tightly & placed it in the frig overnight. The next day, I took the pan from the frig awhile to remove the chill, cooked the brisket in a 300 F oven for 2 1/2 hours. It smelled great cooking. It tasted like it had been smoked outside! I set on the counter for about 30 minutes then sliced the brisket thinly, at an angle, getting little slices of garlic embedded in many slices of meat. I strained the juices from the pan & kept it warm. Everyone was spooning this on their servings! No sauce went to waste & the leftover brisket was just as awesome the next day! Will give the spray technique another try, only will make it about a week ahead of the time I'm going to use it. Thanks!
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Cooking Level: Expert

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Reviewed: Jun. 26, 2005
JUST PLAIN EXCELLENT!!!!!!
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Cooking Level: Expert

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