When I was in Germany in the early 1970s, I noticed that when I ordered steak, it was always smothered in some sort of sauce—the beef obviously couldn’t stand up on its own. The only places you could get American-style steaks were Argentine steak houses.
The classic European style of cooking and culture. They have classes of chefs who only specialize in sauces.
But the beef is also grown and finished differently than the USA. Cattle are fed lot more grass or non-grain fibers, instead of corn. Such beef will always be a lot more lean, less marbled, and IMHO chewy. Same with Argentinian beef
Same thing in Holland and Belgium. The Steak au Poivre they served me was full of grizzle, barely edible. In London, the burger I ordered had so much Worcestershire sauce mixed in with the beef, that you couldn't even taste the meat. In Belfast, I ordered a Rib-eye steak medium, and it came burnt to a crisp. They don't know how to properly cook beef in Europe, and their cuts of beef are extremely poor.