Whether you’ve picked up a great piece of prime from your butcher, or you went all out and bought a spinalis steak from a pedigreed Angus cow that was sired by a stud named Flavorus Prime, you need to let that thing be true to its bovine self.
Simple salt and pepper on a steak is like a plain slice of pizza -- massively popular, a little standard, but still damn enjoyable. Find an herb and spice combo that brings the meat’s flavor out, rather than buries it. And a full-out sauce can be sublime if you get the flavors right.
When you’re trying to turn heads at the Royal, you’ll need to get a little more in tune with the flavors of your meat and really make it match if you want to impress the judges. The rules are clear: Garnishes have to be from four approved greens, sauces must only be applied to the top of the meat, and any “chunky” sauce can only be as large as a fine dice.