While beef sourcing, ageing and handling can have huge influences on the meat that lands on your plate high-end steak houses, all end up serving about the same thing: steak cooked your requested shade and a big fat check. Nick and Sam's has a few differentiators, and their biggest is the steak sauce. Chef Samir Dhurandhar wanted to do something different for the condiment so he leaned on his Indian roots to gather tamarind, caramelized onions, cumin, ginger and charred tomatoes. It's basically a sexed-up hyper refined tamarind chutney. The mixture is cooked over a low and slow flame for three days of reduction it rests in a Jack Daniel's whiskey barrel for 10 days. The results are dark as pitch and require a little lemon and honey to wake things up but all the labor is worth it. Dhurandhar's steak sauce is so complex and intense you only need to dip the smallest corner of a piece of steak into the massive gravy boat of sauce to fill your mouth with flavor.