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 m y fridge where the team 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
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 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 !
I disagree on the sauce.
When I was very young, I used to love A1 steak sauce. I got into the habit of putting it on all of my steaks. Then, when I was in my 20, I went to a nice steakhouse. When the steaks arrived, the waiter asked if there was anything else he could bring. I asked him for my usual A1 sauce. He told me that he would if I really needed it, but then he told me that a good steak really shouldn't need a sauce. He asked me to try eating the meat without the sauce first. He was right. The flavor of a good steak should not be masked by sauces. Just enjoy the meat by itself.
Also, a little cooking secret - the steak should only be flipped once. The more you flip it, the more juice escapes and you get less flavor.
The only seasoning a steak should require is some salt and some pepper. Thats it.