Sauces for steak topping?

I never use sauce on a Steak.

I marinate it in a little Teriyaki Marinade for a couple hours.

Then Grill it & eat it.

Bear

I don't really put sauce on my steak either.

I think a lot of guys may respond that they don't use sauce with a steak where a good steak really shouldn't need sauce.

HOWEVER, I want to answer you question so I will go with what works for me.

I never argue with a Beef/Veal Demi-Glace sauce that comes on a steak like a tenderloin or a filet.  That stuff is basically some wine, beef/veal stock and maybe a few other pinches of herbs, butter, etc. that is all boiled down and reduced to a sauce.  This is something you get on a steak at a fancy steakhouse.

I don't mind a good Peppercorn sauce on a tenderloin or a filet.  See the trend with the steaks?  The leaner less juicy steaks I don't mind a sauce but again these are more of sauces you get in a fancy or nice steakhouse.

Finally, if I am getting an overcooked steak at a BBQ or a cheapo steak that was given to me to cook and I grill it and it needs a sauce.  I like Heinz 57 or the Lea & Perrins Bold Steak sauce.  I like those sauces for other stuff as well so maybe that's why I have no problem using them on a steak that could use some sauce.  I also don't mind a little sauce on something like a breakfast steak or a flat iron steak.  

Also if you want a real treat put a little Heinz 57 and a swirl of Siracha on some bread for a turkey sandwich.

And the late night favorite when I was a wild youngster was Heinz on Waffle House hashbrowns... to die for!!!

I hope this helps answer your question :)

Rarely ever. Don't need it fro my preference. But if I am looking to impress:

Mushroom Sabyon sauce:
•Sabayon Sauce:
•6 egg yolks
•2 teaspoons Worcestershire sauce
•1 cup reserved beef stock
•2 teaspoons reserved tarragon leaves
•1 tablespoon tarragon vinegar

Mushrooms:
•1 pound mushrooms
•1/2 to 1 pound wild mushrooms (such as chanterelles or morels)
•4 tablespoons unsalted butter

To make sabayon, place the 1 cup reserved (beef) stock in a small pan and bring to a simmer over low heat. Position a wide mixing bowl over a small pan of water, taking care to see that the bottom of the bowl does not touch the water in the pan. (You will be making the sauce in the mixing bowl and it is important to control the heat.)

Place yolks in the mixing bowl. Whisk in the Worchestershire, reserved minced tarragon and the vinegar. Slowly whisk in the hot stock until the sauce becomes frothy and begins to thicken to a sauce-like consistency. Transfer to a double boiler and keep warm (about 110 to 120 degrees F.).

To make mushrooms, cut the mushroom caps into thin slices. Melt the butter in heavy, 10-inch saute pan over medium heat. When butter is hot, add the sliced mushrooms and saute quickly, shaking the pan often, for 2 to 3 minutes or until mushrooms are tender.