Test Kitchen confession: We’re having a torrid affair with steakhouse food. From wedge salads to rubs to a highfalutin take on the loaded baked potato, we find immense satisfaction in these steak-and-potato stalwarts. Our senior food editor crafted a steak sauce with this in mind, blending a charred red bell pepper with a myriad of beef boosters such as Worcestershire, molasses, ginger and allspice. Puréed and slicked across most any cut, it’s yet another way to bring the steakhouse home.