ini ▁Must ard ▁ ▁Hor ser ad ish ▁cre am ▁ ▁F resh ▁Ros em ary ▁ ▁Pe pper ▁ ▁Pe pper c orn ▁sau ce S au ce ▁N iver na ise ▁S auté ed ▁m ush rooms ▁ ▁White ▁wine , ▁to ▁create ▁Tourn ed os ▁au ▁vin ▁blanc ▁Wor c esters hire ▁sau ce , ▁a ▁traditional ▁commercial ▁cond iment ▁Com mer cially ▁produced ▁bott led ▁sau ces ▁for ▁ste ak ▁and ▁pre - m ixed ▁sp ices ▁are ▁also ▁popular . ▁In ▁ 2 0 1 2 ▁in ▁the ▁U . S ., ▁A 1 ▁Ste ak ▁Sau ce ▁had ▁slightly ▁over ▁ 5 0 % ▁of ▁the ▁market ▁share ▁for ▁all ▁meat ▁sau ce ▁products , ▁and ▁was ▁the ▁category ▁leader . ▁Montreal ▁ste ak ▁season ing ▁is ▁a ▁sp ice ▁mix ▁used ▁to ▁flav or ▁ste ak ▁and ▁gr illed ▁me ats ▁that ▁was ▁based ▁on ▁the ▁pick ling ▁dry - r ub ▁mix ▁used ▁in ▁prepar ing ▁Montreal ▁sm oked ▁meat . ▁ ▁Cultural ▁significance ▁ ▁Ste ak ▁and ▁other ▁meat ▁products ▁can ▁be ▁fro zen ▁and ▁export ed , ▁but ▁before ▁the ▁in vention ▁of ▁commercial ▁re fr iger ation , ▁transport ing ▁meat ▁over ▁long ▁distances ▁was ▁impossible . ▁Commun ities ▁had ▁to ▁rely ▁on ▁what ▁was ▁locally ▁available , ▁which ▁determined ▁the ▁forms ▁and ▁tradition ▁of ▁meat ▁consumption . ▁Hunter - g ather ing ▁pe op les ▁cut ▁ste aks ▁from ▁local ▁ind igen ous ▁animals . ▁For ▁example , ▁Sam i ▁cu