On Fri, 7 May 2021 05:10:41 -0700 (PDT), bruce bowser
> wrote:

>On Thursday, May 6, 2021 at 10:06:12 PM UTC-4, Ed Pawlowski wrote:
>> On 5/6/2021 7:18 PM, jmcquown wrote:
>>
>> >> I just prefer the cheaper cuts of beef that start out with more
>> >> flavor. Like ribeye or chuck. They are quite tender enough for me.
>> >>
>> >> For my steaks, including lamb and even tuna:
>> >> Bring to room temperature coated in Worcestire sauce.
>> >>
>> > (snippage)
>> >
>> > That's where you lose me: "coated in sauce". If the steaks you buy
>> > already have so much more flavor than a beef filet, why do you need to
>> > the Worcestershire sauce? I don't get it. Seems like you're not
>> > enhancing, you're covering up the natural taste of the steak. Especially
>> > if you're talking about a ribeye. I love ribeye, too. I recently
>> > bought a nice bone-in ribeye which I plan to grill.
>> >
>> > Am I guessing correctly if I say you also like things like A-1 Steak
>> > Sauce and the old Heinz 57?
>> >
>> > Jill
>> For me: Salt, pepper, garlic. When off the grill at 110 deg. a pat of
>> butter while resting.
>
>Butter? on steak?

Many top steak houses butter steak as it comes off the grill or they
fry steak in butter.