I love it. So much. I especially love it on steak and baked potatoes.

When I was a kid, my grandparents would overcook my meat. Think cremated leather. That, unsurprisingly is one of the main factors I love my meat so rare these days. The first time I went from well done to medium, I think I had an orgasm. I've only gone rarer since. Anyways. It was so dry, I had to have something to give it enough moisture to even be able to swallow it. My grandparents were cheap bastards, though, and wouldn't let me use A-1 steak sauce because it was too good and too expensive for a mere child who should be seen and not heard. They'd tell me that Worcestershire sauce was steak sauce, and I believed them. So that's what I always ate on my steak, and the stuff is so runny it'd wind up in my baked potato too.

To this day, I love Worcestershire sauce on my steak, but I rarely eat it on there because the steak I eat is usually seasoned and cooked to perfection, so it doesn't need it.