It really depends on what kind of beef we're talking about. A filet - nothing, prime rib, a piquant sauce (horseradish and sour cream), a London broil same piquant sauce or maybe a chimichurri. I've never had Frank's on any kind of beef. I've only used that for wings. Sounds good though.
If we're talking about a good steak, I really don't want anything on it. Serving it in a puddle of burdandy demiglace is nice. On occasion I'll use a bit of 57 Sauce, especially if the steak isn't the greatest.
On prime rib, I do like a bit o' horseradish mixed with sour cream.
here there's an orchard that sells tons of produce, spices, jams, jellies etc... they also sell steak sauce and i found one i really like. Vidallia Onion Steak Sauce.
I also like to add A1 to meatloaf.
I like S&P only on my steak, and maybe a few sauteed mushrooms or caramalized onions on the side.
...catsup on my meatloaf!
...mustard, sweet pickle relish and a big slice of tomato on my burgers!
...grainy mustard and pepperoncini with my roast beef sandwich.
Jack Daniels steak sauce w/burgers - yum! I also love to use a cheddar cheese spread on burgers instead of sliced cheese; just spread it on the bun, and the burger will start to melt it.
Hemmm, lets see, steak a pat of garlic herb butter, prime rib I love port wine aujus...I don't do burgers often, but love a thousand island, tomato, lettuce and a slice of nice sweet red onion,
Genrally, if I’m going to add anything to the steak, I do it before cooking, either a marinade or a rub. After cooking, at most just salt and pepper is quite sufficient. I mostly only buy ribeye steaks, and they have all the flavor needed. Steak sauces are only needed for the poorer cuts, IMO, and those I usually marinate. I don’t like to do anything to a good cut of beef that overpowers the natural flavor, I will just sometimes add enough to enhance it.