Erik Tyrrell

While I loved ceveche when I had it I have to say that for steaks there is much to be gained by cooking them to medium rare.

Of course the real question of steak enjoyment is "what do you drink with it?". Personally I'll vote for a bordeux style blend. My opinion is that anyone who doesn't sugggest an at least somewhat dry red wine is really missing the point of steak.

...

BEER! BEER! HOOAH!!!

Gimme a liter - no, a QUART - of some Belgian style abbey ale at cellar temperature to go on the side. Then be sure the refill comes within ten minutes or less!

And make that steak RARE, by Darwin!

Damn, now I'm hungry...and the only thing to eat in this house is canned soup, bread and donuts.

That's it. I'm treating myself to some STEAK for lunch! It's settled!

(Incidentally, in case you can't tell, I'm a man. )

2tadpoles

I work part-time at a restaurant that serves steaks, although it's not really a "steak-house."

Believe me, there are people who use steak sauce on everything from rare to extra-well-done steaks, and most of them ask for steak sauce before ever tasting the steak.

Your server isn't trying to insult you, nor is s/he insinuating that the steak isn't going to taste good. S/he is just trying to take care of the guests, and is offering a condiment that probably 50% of diners use. It's no different than asking someone if they want ketchup for their fries or sour cream for their baked potato.

As for me, I like my steaks medium-rare. Sometimes I use steak sauce and sometimes I don't. All depends on my mood and what the side items are.