Yeah. I consider even a sauce to be sacrilege if the steak is as it should be.

Flank steaks and the occasional sirloin get a pass on getting churched up.

Agreed that flank normally needs a bit of window dressing. But any really good cut needs only a bit of olive oil and S&P. That and a smoking hot cast iron skillet along with 10 minutes of rest before you cut into it.

That's usually what I do.

+ getting to room temperature for about 40 mins, oiling the steak and not the pan, then letting rest for as long as I cooked it.

If it's a shit steak I like mustard with it, strong as fuck and burns my nose.

People think they're helping but are hurting instead. Personal space. Boundaries. None of which are ever respected. I ****ing hate everyone I've ever met.

That's because you never met me.

Don't listen to him, WD. He has a neckbeard and makes horrorcore.

Don't listen to him WD, he smells bad and listens to horrorcore.

All neckbeards smell bad and listen to horrorcore.

I'm not listening to anyone ever again.