Spartan My wife sous vides our steaks and then tosses them on the grill for a few minutes to finish them.
I also have an Anova sous vide . It is more time consuming prep work but is another longstanding process used by top chefs. Then simply drop it in the HOT cast iron frying pan to sear and get that tasty caramelization and you have the perfect steak.
using sous vide is one instance where you can actually use the BBQ to finish as the steak is only on the cue briefly ( a minute or so each side) . Otherwise using the cue just evaporates the steaks moisture and comes out no bueno.....for those who like to eat their steak blue ( only way my mom ate it .....flip, flip its done) ok then use the cue, but not for more than a minute or two....
As for sauces on steaks.....blasphemy ! ( of course there are dishes with beef that have sauce but thats a different thing)
sauces are used to cover up bad cook jobs and to add flavour and moisture back to a steak that was improperly prepared. If you want some additional flavor that pairs well, blue cheese goes great with steak ( also fantastic with green apples ) otherwise salt, pepper and baste at the end with some bubbling hot butter and herbs......the butter does need to be cooked until frothy first.
Grew up with two French chefs in the family.....never cooked much myself back then but watched closely .
