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[quote=Anonymous]I don't think anyone addressed your question re: aged beef.  Most places you go will offer the "regular" steak and potentially some dry-aged options.  Dry-aged will always be more expensive.  This article does a decent job of explaining what dry-aging does to a steak, but in essence, it gives you a more concentrated beefy flavor.  I don't think it is where you should start your steak journey, but I think you may end up here!
http://www.menshealth.com/guy-gourmet/discover-how-beef-dry-ages

On sauces.  It really is just a flavor preference, but you should view this as an "extra" to the experience of the steak.  I'd start out with just steak for now, but then explore what you like flavor wise!  You probably can't relate to this example, but some people insist on ketchup on their hamburgers and others prefer only mayonnaise.  Either option is fine, but they each have different flavor profiles and mouth feels.

Bernaise is a child sauce of hollandaise that is buttery and eggy, chimichurri is an argentine sauce that is very herby, and peppercorn sauces are -- obviously -- peppery.  [/quote]

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