Your criteria is missing a couple of essential points
You have to consider Aged .... a steak really need to be aged at least 28 days ...I often keep my steaks at the back of my fridge where the temp is just above freezing point for a couple of weeks ...try it and you will be surprised how much better they are
Then the Chef ...cooking a good beefsteak isn't rocket science but IMO it need to be cooked on very high heat , to sear the outside and leave the inside on the rare side (very rare for me personally ) but at the most it must be pink ...NOT grey ...you need to stop cooking it before it is done as it needs to rest for 5 mins and will continue cooking
And the sauce ...For me some Maitre De butter ...essentially chopped parsley , garlic and salty butter made into a roll and popped onto the steak as you serve it lifts it a whole degree ...add some anchovies ground into the butter ..heaven . And don't be stingy with the salt .
Accompaniments ....best kept to a minimum to not detract from the star ...for me Chips or Mashed potatoes (onion gravy optional ), some token greens and some decent red wine ...
Yup Heaven !
Edited by LordJim, 17 October 2017 - 08:00 PM.