[RegulatorCountry]

I like mine seared outside, can’t deal with raw, cool middle so I go for mid-rare to not quite medium. Chefs and cooks call that Pittsburgh style. I like a little dollop of shallot butter on top. If that’s not available I’m not opposed to a little Lea & Perrins Worcestershire. Actual steak sauce I reserve for those unfortunate occasions when I’m served an inferior steak, whether it’s badly overcooked or whatever. Hides the dryness and poor flavor.

[Little Bill]

I had the misfortune of having a mother that suffered from the Irish disease, couldn't cook, and all meat was burned.

I had the good fortune to have been born and raised in the West were other traditions were observed. My Grandmother, Fathers side, was a Saint and Gods gift to cooking introduced me to real food.