Worcestershire sauce is a good steak marinade and it also adds a deep savory flavor and helps to tenderize the steak meat due to it's complex and salty and slightly tangy profile.
Worcestershire sauce is best used as a component in marinade for the steak instead of just on it's own balance the strong taste and create a nice flavorful coating, which enhances the grilling or pan searing.
The sauces that pair well with steak are creamy sauces like Bearnaise and Peppercorn, tangy herb sauces like Salsa Verde or Chimichurri, rich Red Wine Jus or even Bordelaise, and even simple garlic herb butter go well with steak.
BBQ sauce also goes well on steak and even mushroom, cream and thyme pan sauce or if you like you can add some hot sauce to the steak.
The length of time that you should fry a steak are 2 to 3 minutes per side for rare done, 3 to 4 minutes per side for medium rare done and for medium to full done you should fry the steak for 4 to 10 minutes per side depending on how well done you like your steak.
After frying the steak you should also allow the steak to rest for 5 minutes.
When frying steak you should also flip the steak every 30 to 60 seconds, which produces better results than just flipping the steak one time.
Flipping the steak frequently every 30 to 60 seconds, cooks the steak roughly 30 percent faster and creates a more even, crusty exterior with less grey banding and also reduces the risk of you overcooking the steak.
The oil that is best for frying steak is avocado oil, canola oil, safflower oil or grapeseed oil to achieve a crust on the steak without burning.
Avocado oil is also cited often as the top choice of oil for frying steak for it's stability.
When frying steak you should avoid using extra virgin olive oil, because of it's low smoke point, but you can also use butter for basting the steak at the end, but not for the initial searing of the steak.
When searing steak, you want oils that are neutral flavored with high smoke points.
When it comes to searing steak, avocado oil is considered the king of oils for searing steaks as it has a very high smoke point of around 520 F and a mild flavor.
Grapeseed oil is another great oil for frying steak and is also neutral and great for high heat searing.
Safflower oil has a high smoke point of around 450 F and a neutral taste, which makes it perfect for frying steaks.
Canola oil is a popular cooking oil and neutral and handles the high heat of searing well and can handle heat around up to 425 F and so it's great for frying and searing steaks.
And beef tallow and duck fat are also great options for frying steak as they add flavor and are great for searing with.
The extra virgin olive oil is not good for frying steak as it has a low smoke point of around 320 F, so the extra virgin olive oil is best for finishing the steaks or low heat.
And regular butter will result in the milk solids burning easily, so it's better to use clarified butter for flavor later or ghee or add the butter later for flavor.
For best results when frying steak, use a high smoke point oil like avocado for the initial sear of the steak, then add butter, garlic and herbs like thyme or rosemary to the pan during the last few minutes and then tilt the pan to base the steak for a nice rich flavor.