I eat a lot of steak, too much probably, so I’ll change around just to keep things interesting. In decreasing frequence;
A little olive oil w/ salt and pepper
Uncle Chris’
Mushrooms
Bleu Cheese
Crybabies
Marinade in Zesty Italian
Marinade in Soy Sauce
A-1
I have to recant and insert chicken-fried steak smothered in gravy between the pepper steak and the plain meat-on-a-dish.
I will admit to liking ketchup on my steak, but I realize it’s because my mom and dad cooked everything beyond well done and the only way I could choke down the special treat that was steak was to eat it with globs of ketchup. Now that I’m grown and have had properly cooked steaks, I don’t need any sauce of any kind, but sometimes I will still dip a bite or two in some ketchup. I don’t care for Heinz 57 or A1.
Pork chops.
That sounds like the best sandwich ever.
Salt, pepper, butter. Montreal seasoning is not offensive. Maybe a little garlic is OK, but not much.
I like a little bit of horseradish sauce to dip the bites of steak in. Husband loves the bleu cheese butter (not a sauce, but bleu cheese crumbles blended with butter). Bleu cheese salad dressing is too much flavor, but in the butter he likes it. So do I - but not with my horseradish. One or the other for me.
A-1 sauce. I’ll put it on filet mignon. :o
Unless it’s a steak that I can’t afford and the boss is paying, I like to dip in Ranch dressing.
So, I guess I’m trash all the way around 
Finally, another person with sense. Plain, medium rare top round steak, grilled briefly over insanely hot coals is an underrated treasure. Granted, it can be a little tough even when handled properly and if overcooked then it’s almost inedible. It’s just about the only steak I ever cook at home though because it’s lean, cheap and I actually think it tastes better than the pricier cuts. Salt and pepper is the only flavor enhancers I feel a need to use.
A little melted butter. We put it on after the steak comes off the grill and is resting.
I’ve never thought of using horseradish sauce. I’m going to try it.
Usually just pepper but sometimes I get a hankering for blue cheese on it. As soon as the steak is done I’ll already have the bleu cheese at room temp. and then I put the crumbles on while the steak rests so the cheese gets melty and mixes with the steak juice once I start cutting it up.
A very light sprinkle of Lowry’s, garlic salt, and coarse black pepper over a very rare steak.
lip wobbles Suddenly my diet quesadilla isn’t cutting it.
For a good cut*, include me in the “salt and a bit of fresh-cracked black pepper” crowd.
For a lesser cut, I want to try a tip by the Cooks Illustrated bunch: salt the hell out of it for 15 minutes or so, then rinse and grill.
Got some New York strips in my bullseye…
*I consider good cuts to be Rib, T-bone, and Porterhouse.
If it’s a perfect steak, nothing.
If it’s a great steak, mushrooms.
If it’s a mediocre steak, A1.
Grated daikon.
Salt and pepper, before it’s cooked. Nothing, after it’s on the plate.
If a steak needs anything more than that, it should be ground up and made into a hamburger.
I love BBQ sauce on steak. Only prime rib shall go ungarnished. Frankly, steak is overall too meaty to be eaten without a carb coating .
And ketchup on hotdogs. To hell with all who say otherwise!
I keep coming back to this thread and getting hungry.
I also recall having beef at a place called Hell’s Kitchen in Norfolk, VA. (zero relation to anything on tv). They marinade steaks, I don’t know what cut, in A-1 for at least a day and maybe two. Then cut them up and cook the little meat chunks real quick like.
It is very, very very good.
I am going to have to try this at home.
Ever since I started making steaks this way, I can’t do them any other way. It’s SOOO good.