Tales & Trails of a Traveling Wiseguy

I suggested Worcestershire as a) something I already have in the pantry that b) goes well with steak. I consider it a little bit umami but also sweet. It's likely not the missing link of flavor a steak sandwich needs. What I really want is something tangy/savory, not umami, and only a little sweet.

I'm not sure how to rate the umami level of BTB. The broth I made tasted like broth. Garlic was the dominant flavor. And by the time I soaked the sliced prime rib in it, it tasted pretty umami. 😉