Steak

[Hughsie]

Can't say that I have. That is, if I'm not mistaken, a UK brand?

I've always thought that sauce (and marinade) was for steak (and other meat) that needed help to distract you from the lack of flavor and/or tenderness. I almost always stick to ribeye (sometimes tenderloin or T-bone), which IMHO don't need help in those areas. A pinch of sea salt and ground pepper or Montreal seasoning salt before cooking has always been my preference.

The last thing I'd want to do is do anything that would mask the flavor of a delicious, juicy ribeye.

But... I think I'll have to give that stuff a try.

It's not a brand, it's a type of sauce.

I assume you can get it in other parts of the world, they seemed to call it pepper-cracker sauce when I was in Australia though.