Lost me at ketchup on a steak. Are you 10?I'll generally take my steak bites from a well-marbled, reverse-seared ribeye between 1 1/2 and 2 inches thick but an equally thick Porterhouse will do just fine. Rare to medium rare. Well-salted and patted dry half an hour before grilling and peppered with freshly ground Tellicherry black pepper just before eating.
And lots of Heinz ketchup of course, Has to be Heinz.
A steak as fine as you describe requires no sauce. Only au jus is allowed