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Disappointing thread. All this talk of sauce on steak just doesn't cut the mustard.

I usually go for a dab of garlic butter but I am very glad to see that all have steered way from the pepper or mushroom sauce which seems to thrive in Australian pubs as a way to cover up what is too often a bad steak.

Sometimes I find the American steakhouses oversmoke their steaks by hanging them above the grill for a few days. Come out like a cross between ham and steak. Interesting but not classic flavour.

probably would have gone for the bernaise. The other sounds a little spicy. But why not have them in a side dish and you can have both.

 

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