Hi Arinjunk & Welcome to Cheftalk
My #1 sauce would be a cream, pepper and brandy sauce. It compliments a rare seared sauce very nicely.
#2 Sour cream and mushroom. Both have nice deep, rich nice flavours.
I match these with rib-eye, porterhouse, rump or T-bone. Fillet is just way out of the budget here. Plus it lacks flavour. Any other
steak I tend to use for oriental stir fry. With all the associated aromatics, like garlic, ginger, onion, and other items. Finished off with Hoi-Sin sauce or a dash of sesame oil, maybe oyster sauce.
The tougher less expensive cuts go into a stew or curry.
Oh no. Hungry now!