My Dad used it all the time as a sauce after his steak was cooked. I thought it over powered the steak. Well this past weekend I found a great deal on a T-Bone. I poured a bit of it on the steak and used my Jaccard to let the Worcestershire penetrate into the meat. Then put my favorite rub on and put the steak in the freezer for 30 minutes and then brought it back out and put on the Pit Boss. 5 minutes of low temp smoke - then cranked up the Pit to 500` and opened the flame cover and flame broiled for 2 minutes each side. Let rest for 5 minutes and it turned out a perfect Pittsburgh style Medium Rare. I should have taken a picture.

I get the sentimental thing with your dad and that is cool I could never imagine myself putting anything like A-1 or Worcestershire sauce on a good well marbled cut of meat. Usually Salt, Pepper and sometimes a little Garlic powder only.

Love me some Worcestershire. I've been on a few platforms offshore with small grocery budgets that served us dog food steaks twice a week. Half of the steaks were hard fat & gristle, once you cut around all that A1 or Worcestershire made the rest edible. I put Worcestershire in or on all sorts of things, it's also an excellent venison marinade with some soy & Allegro.

I like Worcestershire on many things like on Roast, Bloody Mary's, Meat Loaf, Sloppy Joes, Caesar Salads, Crab Cakes, Baked Hams and other stuff I cannot think of at the moment.
But I still could not see putting it on a well marbled T-Bone or other good cut of meat. To me thats like putting BBQ sauce on a delicious moist slice of Brisket.

i like it as a marinade for steaks

Nothing on a good cut of meat for us but coarse kosher salt and coarse pepper.

We used it on cheap cuts and I like it.

Italian dressing also works fine.

Goes great on cheap steaks. Like others I don’t use it on good steaks. I use it it a lot of other stuff as well. I use some kind of acid on just about everything I cook. Lime juice, vinegar, etc. for beef based stews I’ll use Worcestershire pretty often.

I love Lea&Perrins Worcestershire and keep a big bottle all the time. It can save an over-cooked steak! Does make great recipes, drinks and marinades, and I always add to my seafood cocktail sauce. The thing I personally won't use is A-1, or Heinz 57 sauce, even tho the kids and grandkids seem to love them. Basically just ketchup with a bunch of spices, and brown coloring so it doesn't make your steak all ugly. Heck, Heinz 57 even has to add Lea&Perrins to their mix to make it edible!!!

my dad used Worcestershire sauce on a raw steak, but just enough to act as a bonding agent for the black pepper and salt to stick to, then over very hot charcoal or wood fire to medium rare to medium. My mom wanted her without any pink in the middle. She would also get a big sirloin, put on aluminum foil on a cookie sheet, coat with Worcestershire sauce, salt & pepper, into the oven until done (usually medium well or well done), but it was almost a fight over the pan drippings and white bread to sop it up.

My wife puts it on burgers and steaks. If I'm making them I don't use it.