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I beg your pardon. People in the South know more about grilling meat than anybody from your part of the world. It's a hanging offense to sully a steak with ketchup. Or A1. Or Heinz 57.
If a steak requires any of those things, then somebody did a very bad job at the grill.
Well, I am not here to dispute the South's reputation as expert meat grillers, but Steak is, in my opinion, THE regional food of New York. New York City, anyway. Before Italians, Greeks, and everyone else in the world immigrated to New York, steak was king. Restaurants specialized in aging steaks and held parties called 'Beefsteaks' where men would smoke cigars and pipes and eat sliced steak from giant platters with their hands. Some of the most highly regarded steak houses in the country are a century old and located in New York City.
Western New York on the other hand... Well that's the worst of Appalachia, culinarily speaking.
As for myself, the only thing I'll put on a good steak is Bearnaise sauce. On a poor steak I'll use A1. Mostly, I just use some salt and pepper.
Any of these would probably kick you out the door if you asked for ketchup or A-1 or Heinz. I think peppercorn or a demi-glaze might be offered, sometime bearnaise is available.
How would they know I didn't want it for my fries? Fries are a delivery system for ketchup.
Though I probably wouldn't order a steak to begin, preferring my beef to be ground.
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