There was a restaurant in west ames years ago that served it. It was delish from what i remember. Can’t recall the name of the restaurant though.
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That's how I prefer steak, that's how I prepare steak when I grill it, just salt and pepper. That said, there are many steak dishes that go beyond that either with marinades or sauces.
Hell Gordon Ramsay has a Steak Oscar on his menu, served with a lump crab and cream sauce on top. I'd say he knows what he's doing.
And I disagree about adding butter = overcooking. When I pull my steaks off the grill I let them rest for 10ish minutes loosely wrapped in foil, I put a pat of butter on each of them while they rest. Doesn't mean they're overcooked, just makes them better.
That's the entire basis for classic French cuisine. Adding sauces and herbs to cover up for poor cuts of meat. Probably the same for the origin of every spicy, herbed dish on the planet.
It's always astonishing for home-grown Iowans to travel to another country and see what passes for beef.
When I lived in France, the old saying was that if you had been in France long enough to eat three steaks, two of them were probably horse.
When I was at ISU back in the 80s, steak de burgo was a specialty of a restaurant on South Duff. I think it was called Palma's. Filet mignon slathered in melted butter and garlic. It was fabulous. I found the recipe and still make it about once a year.
A good steak should stand fine on its own, but that doesn't "ruin" a good steak to add something to it. Just something different that some may enjoy.
There are different preparations that can be excellent. I'm as countryfied Iowa guy as you can get who loves his steaks with just salt and pepper off a charcoal grill better than anything... but I had a steak tartare in SF once and it blew me away. Uncooked and delicious.
The name just came to me—Elwell’s Chefs Inn. It’s been 30ish years since it was around I think.
I agree to some extent, but there's one steak I've had covered in a sauce that's to die for. It's called a N'awlins style ribeye. It's a 16-ounce ribeye served with a Cajun cream sauce of crawfish, shrimp and crab meat, served over a bed of angel hair pasta. Cream sauce goes on steak, steak goes on top of spaghetti. The only problem is, it's expensive. It's more than $70 at a restaurant where most dishes don't go over $30. The good thing is, there's so much food there, what with the Cajun-style corn, bread and salad that go with it, you can take some home and have it for supper the next night.
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