RE: Steak Sauce, or not?
This topic is like the Italian parliment. 100 members with 105 political positions, and willing to fight to the death over who's right...
Anyway, there are cuts of meat that absolutley demand some flavoring. Whether it's steak sauce or a nice roux. The more tender a beef cut is, the less actual flavor it has. If you want a steak to speak for itself get a nice porterhouse or strip, LIGHTLY rub with a LITTLE olive oil and maybe a hint of garlic. Slap it on the grill until medium rare, and chow down. Salt or not to salt is up to you.
But when you have something like a high end medallion, you need something to kick it up a notch. I prefer (*SHUDDER*) teriyaki instead of most other flavorings. I lightly coat my medalions with a touch of kosher salt, tie them off (2" thich is about right) with butchers twine and pan sear the outside to crispy (super hot and fast), put a light dab of teryaki BASTE on both sides, then finish in a 300 degree oven until finished. After resting a few minutes, when they head to the plate, place a small pat of garlic butter to finish. Viola'! Add pommes frites, spinach or my favorite brocolli in garlic butter with a few scampi on the side.
Of course in the course of all my "fine" dining experiences, I have had occasion to eat at Sizzler's. While I think we can all agree this is the not the ultimate steak house, thier steak sauce is amazingly light and adds a nice touch to even "super" steaks. It maybe blasphemy, but buy a bottle and try it on the side with your next "prime" endeavour.
I even used it as a kicker in an au jus for a REAL prime rib I did a few years or so back. Many of my guests were self appointed "gourmands", and they demanded what was the special ingrediant of my au jus, and I flat out told them. I was amazed at the attitude. 10 seconds before they were practically drinking it by the ladle, now it looked like they wanted to spit it out on my floor. A few though were above the sheep instinct and admitted they would have to try it too.