Mmm, steak. T-bones, porterhouses, New York strips. Tasty, tasty steak.
What’s on YOUR steak? Suppose I offer to grill your favourite cut; how do you want it, and what do you want on it? Do you like it blackened? Peppered? Slathered in A1, HP, or something else? Mushrooms? Grilled onions? Do tell.
Porterhouse, rare, salt, pepper and some butter.
If I’m feeling particularly extravagant, maybe some Bernaise.
Bloody. A light sprinkle of Montreal Steak Spice. Grilled mushrooms and onions on the side please.
Ketchup.
:d&r:
New York, rare. Salt, pepper, a little garlic and a light rub of olive oil is more than enough.
New York, medium rare. Montreal Steak seasoning on top if you’re grilling, dijon mustard and vermouth sauce made with the drippings if you’re pan searing.
I’ll eat any kind of steak, nearly any quality, but the best is a big ole T-bone, rare, off the grill at Mom and Dad’s, with just salt. Wash it down with a cheapo red table wine (anything from Boordy Vineyards is good), stuff some Romaine lettuce salad with bleu cheese dressing down yer gullet, and that’s an awesome summer dinner. Sometimes we have s’mores for dessert. For s’mores even I relent.
Ribeye medium well - barbecue with some diana sauce (but not much) and serve it up. No sauce post cooking.
I like my steak medium rare, with grilled onions and mushrooms. I like Couintry Bob’s Steak Sauce, too. WAY better than A-1, IMHO!
Black and blue (crunchy on the outside, raw on the inside - best of both worlds; I’ll take rare too), any cut, with onions and mushrooms.
Oh, and garlic mashed potatoes on the side, but I suspect I’ll have to do those myself. 
New York, medium rare. Whatever blend of spices you do or don’t feel like throwing on there. Seriously, have at it; I’ve never found a combo I didn’t like. Just keep your various and sundry sauces AWAY from my perfectly good meat, and we’ll be good to go.
I don’t eat a lot of steak. When I do it’s usually with some mushrooms, or mustard, or simply plain.
Porterhouse, very rare (cool in the center). Outside should be salted, peppered & dusted evr so lightly with cayenne before grilling.
Sauteed mushrooms on the side.
And if possible a plain baked potato that I can use to soak up any blood that escapes the meat. MMMM.
Any beef…thick cut…pepper, grilled onions, maybe a touch of A-1. Medium.
Another steak!
Just about any cut, hit it with some Montreal Steak seasoning, medium rare, with a baked potato.
That’s it.
Ribeye, a little garlic butter and salt and pepper and maybe a splash of Worcestershire, broiled for about 2 minutes on each side in a blistering hot cast iron skillet. Remove the steak to a plate to let it rest.
Move the skillet to the stovetop, and saute an onion in the pan with another splash of Worcestershire (yeah, I love the stuff) and then deglaze the pan with some red wine. Serve onions on the side.
Add a baked potato (rub large potato with olive oil, roll in kosher salt, throw directly into hot oven, cook for at least 1 1/2 hours, serve with real butter), some crusty French bread, and a glass of Cabernet (leave the bottle).
Just about any cut as long as it’s nice and thick, rare, with beurre rouge on top and some nice thick fries on the side. Maybe a green salad.
A good steak shouldn’t need any kind of sauce. Mushrooms and/or onions is acceptable.
T-bone (mid-rare) or ribeye (medium or medium-well), marinated in Worschestergreenshirepasturelandwhatever sauce, maybe with a dash or two of soy for the hell of it.
I once cooked a t-bone that I marinated in a honey and rum based sauce. That was delicious. I should make one again sometime.