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…
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.
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.
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.
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.
Salt and pepper. I don’t turn down A1 on the side but it’s not necessary.
Grill marks.
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.