No one here would judge you for chugging it straight out of the bottle.
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I will, however, judge for putting it on a steak. 
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This is the correct method for cooking a steak.
I just looked that up and it seems to be a “brown sauce” type thing, sweet and spicy like KY, Chef’s and other brands. I don’t know the differences. If you like that have you tried an onion marmalade? I do red onions, basmati vinegar (I rarely use it as it’s too sweet), garlic, some chilli flakes, star anise, your selection of other spices (I use cinnamon bark, clove powder etc.) and a good amount of a fairly robust red wine like you might serve with a steak.
It takes a long time, caramelise the onions, then cook out the red wine, add the vinegar and simmer for a good long time to reduce. Recipes will usually say to add sugar to assist the caramelisation but it’s noticeably better if in fact you don’t and is still very sweet.
I usually make a fairly large quantity of it using the food processor to cut a couple of kilos of onions.
It’s the kind of thing that is good to do on a winters day. It takes a long time to cook but there isn’t much cooking to it. Stir the odd time is all.
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