tommonymous
Posts: 404
Joined: 1/21/2013
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Edit to add: This was a general thread reply, not meant for anyone in particular. But, NuevaVida's the lucky recipient. Give that gal a kewpie doll!
Two things to add to the conversation:
1. Sometimes it's a good experience to seek out the advice of professionals, or very keen hobbyists. I went out for a steak once with someone who had only ever cooked his steaks well-done. He said that he and his wife liked them, were kind of satisfied with them, but thought that they could be improved somewhat. I suggested that he try his steak medium instead of well done. He loved it, and told me that it was tenderer, and had much more flavor, than any steak he had ever cooked, and that he was going to do them medium from now on. (To be fair, the cuts we had were more flavorful cuts, as well.) So, try a sauce-free steak cooked as recommended in a nicer restaurant some time. Or, have a good butcher pick you out a good one, and cook it absolutely no more than medium, and preferably no more than medium rare. Again, salt and pepper and nothing else. You might find that you like it.
2. Steak sauce is basically a very flavorful condiment. In my opinion, they are generally flavorful enough to almost eclipse the flavor of the steak. So, when adding steak sauce, you basically have steak sauce flavor and whatever texture the steak was cooked to. If you're going to do that, that's fine. But I think it's a waste of good steak (and good money) to put steak sauce on anything better than sirloin.
And now for something completely different: I think the embarrassment some people feel when someone A1's a steak might stem from the concern that they just look ignorant (and often happily so) to many people about what steak ought to be. It sounds kind of shitty to say, but I think that's it. Do many people complain about the lack of beef options on the menu of most Indian restaurants? What about the lack of pork on the menus of most Middle Eastern restaurants? It's sort of a similar situation--"I've knowingly come to a place that has made a reputation preparing a specific thing in a specific way, but they're doing it completely wrong. They need to fix it for ME." Dueling egos, I guess...
< Message edited by tommonymous -- 6/3/2013 9:36:39 AM >
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"Remember kids. Just because it hasn't happened to you doesn't mean it doesn't happen at all." --Hillwilliam
And just because it worked for you, doesn't mean it will (or ought to) work for everyone.
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RE: Truth or manners - 
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I would never ask for steak sauce in a "fancy" place because I know the etiquette and that chefs are extremely fragile beings who can't stand the thought that their dish isn't perfect, whether it suits your taste exactly or not. When in those situations, I eat it as it is was intended whether I love it or not. God forbid one ask for steak sauce, salt, pepper or anything else even if it is needed, frankly. I just don't think a paying customer should be intimidated if he/she does. Roll your eyes, talk about them like dogs but don't confront them. THAT is lacking in etiquette if anything is. It's all about which manners one considers more important, apparently. Some uncouth person asking for steak sauce should be crucified but a bullying, insecure chef can confront them and intimidate them and that's ok. Hmmmm......luci
My boss would be the first one begging since I basically do everything for him that he needs done because he doesn't know how to. 
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