# What's on your steak? **URL:** \ **Category:** Cafe Society\ **Created:** [January 26, 2011, 4:28am UTC](https://boards.straightdope.com/t/whats-on-your-steak/569020 "2011-01-26T04:28:43Z")\ **Posts on this page:** 8\ **Page:** 3
**Author:** ![JohnT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnt/32/15048_2.png) [@JohnT](https://boards.straightdope.com/u/JohnT)\ **Post date:** [January 28, 2011, 12:56pm UTC](https://boards.straightdope.com/t/whats-on-your-steak/569020/41 "2011-01-28T12:56:04Z")
> [@Johnny\_L.A](#): > > From another thread: > > You know, I like steak. And I like blue cheeses. Top a steak with blue cheese? Yeah, it’s all right. But when I have a steak, I want to taste the _meat_. Blue cheese is a little strong for the meat. (This is why I prefer American cheese on cheeseburgers. It’s not strong enough to overpower.) > > A friend of mine insists on A-1 Sauce. Now, I ate at his place as a teen. I had a steak at his mom’s a couple of years ago. I can see why he likes the A-1 Sauce. Me, I buy good steaks. It doesn’t need anything but salt (or garlic salt) and pepper. > > So blue cheese? Sure. Just not on the steak. Mushrooms? Of course. But not on the steak. Steak au poivre? OK, you’ve got me there. I like steak au poivre. Used to like sauces when I was a kid, but no more. Nowadays, I feel I’m lucky if I can find a restaurant that can make the steak “Pittsburgh” style… ---
**Author:** ![Ann\_Onimous](https://avatars.discourse-cdn.com/v4/letter/a/ea5d25/32.png) [@Ann\_Onimous](https://boards.straightdope.com/u/Ann_Onimous)\ **Post date:** [January 28, 2011, 1:06pm UTC](https://boards.straightdope.com/t/whats-on-your-steak/569020/42 "2011-01-28T13:06:28Z")
Every once in a while, I’ll grab the Lea and Perrins Worcestershire and put a little on. If no L&P, A-1. But most of the time, I don’t season it at all. ---
**Author:** ![RickJay](https://avatars.discourse-cdn.com/v4/letter/r/bb73d2/32.png) [@RickJay](https://boards.straightdope.com/u/RickJay)\ **Post date:** [January 28, 2011, 1:15pm UTC](https://boards.straightdope.com/t/whats-on-your-steak/569020/43 "2011-01-28T13:15:53Z")
> [@Bryan\_Ekers](#): > > Another steak! Exactly the response you gave in the nearly identical thread I started a few years ago. You, sir, are a man of taste and class. On my steak, I need nothing more than salt and pepper, because I buy only the very best steaks. In a restaurant I’ll sometimes use steak sauce if it’s just an okay steak or the restaurant has a particularly delightful house sauce. Mushrooms and onions do sometimes make a hell of a nice addition, but it depends on my mood. Oh God, I need a steak. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [January 28, 2011, 1:27pm UTC](https://boards.straightdope.com/t/whats-on-your-steak/569020/44 "2011-01-28T13:27:25Z")
I don’t put anything more than salt and pepper _on_ the steak - and these are seasonings for the cooking process. On the plate when it’s served, I may have English mustard, horseradish sauce, or maybe HP Brown sauce, but I won’t necessarily apply that to every bite. ---
**Author:** ![Lightnin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lightnin/32/180_2.png) [@Lightnin](https://boards.straightdope.com/u/Lightnin)\ **Post date:** [January 28, 2011, 4:05pm UTC](https://boards.straightdope.com/t/whats-on-your-steak/569020/45 "2011-01-28T16:05:29Z")
Another vote for salt and pepper. Simplicity really is the best. When smoking a steak, though, I like something that complements the tastes of the wood and the meat, and which helps seal in the juices. I made a dry rub a few weeks back which had brown sugar, red pepper, salt, black pepper, and cocoa powder- it was fantastic. ---
**Author:** ![tr0psn4j](https://avatars.discourse-cdn.com/v4/letter/t/958977/32.png) [@tr0psn4j](https://boards.straightdope.com/u/tr0psn4j)\ **Post date:** [January 28, 2011, 9:30pm UTC](https://boards.straightdope.com/t/whats-on-your-steak/569020/46 "2011-01-28T21:30:01Z")
Salt and pepper. I don’t turn down A1 on the side but it’s not necessary. ---
**Author:** ![KneadToKnow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kneadtoknow/32/3999_2.png) [@KneadToKnow](https://boards.straightdope.com/u/KneadToKnow)\ **Post date:** [January 28, 2011, 9:39pm UTC](https://boards.straightdope.com/t/whats-on-your-steak/569020/47 "2011-01-28T21:39:17Z")
Grill marks. ---
**Author:** ![Cluricaun](https://avatars.discourse-cdn.com/v4/letter/c/bb73d2/32.png) [@Cluricaun](https://boards.straightdope.com/u/Cluricaun)\ **Post date:** [January 28, 2011, 10:41pm UTC](https://boards.straightdope.com/t/whats-on-your-steak/569020/48 "2011-01-28T22:41:49Z")
I’ve had steaks crusted with foie gras that were great cuts and it was lovely, but as I eat mine blue I like nothing on them what so ever for the most part because I want bloody meat flavor. At home I do the salt, pepper, olive oil thing, but that’s because my oven doesn’t get hot enough to make a decent steak so I have to help it along. Yeah, I pan sear and broil almost exclusively these days. After the steak hits room temp I can have that sucker cooked in less than three minutes total. [Previous page](https://boards.straightdope.com/t/whats-on-your-steak/569020.md?page=2)