A good steak should taste like steak and shouldn't require A1 spread across the top like icing. That's just wrong. That doesn't mean that a little sauce on the side is unreasonable, but the sauce should be placed on the side and not on the steak. A good steak should have marbleized fat and a nice thick cut, 1-1/2 inch or thicker. I look for whatever the butcher has fresh and on sale as long as it meets the previous requirements.

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Seasoning starts with kosher or sea salt allowed to melt into the fat followed by pepper, onions and garlic. Add a little worcestershire, cover and let marinade for a few hours.

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I prefer my steak medium to medium well. I will sear with the grill temp up to 400 degrees until all sides are browned, then offset until it reaches the desired inner pinkness.