Im talking about A1 kind of steak sauce
By 'sauce' i'm sure he means the bottled storebought stuff
I've never heard of A1 sauce before.
I didn't even know there existed generic sauces for steaks available to buy in a bottle.
That just sounds terrible. Like covering a steak in ketchup.
Some proper sauces, where you literally have to cook the sauce, are great and accommodate steak perfectly.
The only time I could contemplate steak without some sauce is in a BBQ, but that's not something as common at BBQs here (it is done, but I think not as much as it is in the US).
And the downside to a steak at a BBQ is often you don't have properly cutlery or even plates, so you can't cut them up. So, it's a bit, well (for lack of a better word) barbaric to just rip through a slab of meat with your hands. Burgers/HotDogs/Kebabs are good, since you have a skewer or bun.
Also, steaks often have veins of fat through them, so that's a nuisance too.
Anyway, the best way for a steak in my opinion is cooked to a high quality, with a rich fresh sauce, with steak chips, possibly peas, maybe onions, mushrooms, perhaps a salad too.
And with some high quality steak knives.
The most interesting way I've seen for a steak to be prepared was in a little restaurant near me, where the owners had visited portugal and claim this was used there and they brought it back.
A steak is cooked for you to a blue/rare quality, and you're brought a very hot heated piece of slate rock.
You cut your steak into pieces as you see fit, and you pick them up with your fork and press it into the slate rock so that it cooks to your own preferred taste.
Was a rather novel way of doing it.
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