11.   Serve steaks topped with sauce or pass the sauce separately.

12.   Serve each steak with a portion of salsa.

13.   Serve the steak, which should be very juicy, either plain or on top of sliced French bread.

14.   Serve the steaks immediately, halved for four diners, with dollops of the horseradish cream.

15.   Serve the steaks with a generous tablespoon of sauce on top.

16.   Serve the steaks with the eggplant, and garnish with chives.

17.   Some of them will be serving steaks.

18.   The trick in serving steak is to avoid the expensive cuts that are marbled with fat.