The Ultimate Guide: What Sauce with Steak?

Steak is a beloved dish enjoyed by many around the world. Whether it’s a tender filet mignon or a juicy ribeye, steak offers a rich and satisfying dining experience. However, to truly elevate the flavor profile of your steak, pairing it with the right sauce is essential. In this comprehensive guide, we’ll explore the best sauces to accompany steak, from classic favorites to creative twists.

Sauce plays a crucial role in enhancing the taste and texture of steak. It adds depth, richness, and complexity to the dish, turning a simple steak into a gourmet masterpiece. The right sauce can complement the natural flavors of the meat, balance out its richness, and provide a delightful contrast in both taste and texture. Whether you prefer something creamy, tangy, or spicy, there’s a sauce out there to suit every palate.

Classic Steak Sauces

Bearnaise Sauce

To prepare Bearnaise Sauce, you’ll need the following ingredients:

• Clarified Butter: Typically around 1 cup (225 grams).
• Egg Yolks: Usually 3 to 4 large egg yolks.
• White Wine Vinegar: Approximately 1/4 cup (60 milliliters).
• Shallots: Finely minced, about 2 tablespoons.
• Fresh Tarragon: Chopped, about 2 tablespoons.
• Salt and Pepper: To taste.

Here’s a basic method for making Bearnaise Sauce:

1. Clarify the Butter: Melt the butter slowly over low heat, then skim off the foam and strain the clear butterfat, discarding the milk solids.
2. Prepare the Flavor Base: In a separate saucepan, combine the vinegar, shallots, and tarragon. Simmer until the liquid reduces by about half.
3. Temper the Egg Yolks: In a heatproof bowl, whisk the egg yolks until smooth. Slowly pour in a small amount of the hot vinegar mixture while whisking constantly to temper the yolks.
4. Combine Ingredients: Gradually whisk the clarified butter into the egg yolk mixture, adding it in a slow, steady stream until the sauce thickens and emulsifies.
5. Season to Taste: Stir in salt and pepper to taste, then strain the sauce through a fine mesh sieve to remove any solids.
6. Serve Immediately: Bearnaise Sauce is best served warm, drizzled over your favorite steak or other grilled meats.

Bordelaise Sauce

To prepare Bordelaise Sauce, you’ll need the following ingredients:

• Red Wine: Typically around 1 cup (240 milliliters) of a dry red wine such as Cabernet Sauvignon or Merlot.
• Beef Broth: Approximately 1 cup (240 milliliters) of beef broth or stock.
• Shallots: Finely chopped, about 2 tablespoons.
• Bone Marrow: Optional, but adds richness and depth. Use marrow from 1 or 2 beef bones.
• Butter: About 2 tablespoons for sautéing the shallots.
• Demi-glace: Roughly 1/2 cup (120 milliliters) of demi-glace, a concentrated stock-based sauce.
• Salt and Pepper: To taste.

Here’s a basic method for making Bordelaise Sauce:

1. Sauté the Shallots: In a saucepan, melt the butter over medium heat. Add the chopped shallots and cook until softened and translucent.
2. Deglaze with Wine: Pour in the red wine and bring to a simmer. Allow the wine to reduce by about half, intensifying its flavor.
3. Add Beef Broth and Demi-glace: Stir in the beef broth and demi-glace, combining all the ingredients thoroughly. Simmer the sauce gently to allow the flavors to meld and the sauce to thicken slightly.
4. Optional: Incorporate Bone Marrow: If using bone marrow, add it to the sauce and allow it to melt, enriching the sauce with its savory richness.
5. Season to Taste: Taste the sauce and adjust the seasoning as needed with salt and pepper. Keep in mind that demi-glace and beef broth may already contain salt, so be cautious when seasoning.
6. Strain and Serve: Once the sauce reaches your desired consistency, strain it through a fine mesh sieve to remove any solids, such as shallot pieces or bone marrow fragments. Serve the sauce warm over your favorite steak or roasted meat.

Creamy Peppercorn Sauce

To prepare Creamy Peppercorn Sauce, you’ll need the following ingredients:

• Heavy Cream: Typically around 1 cup (240 milliliters) of heavy cream.
• Crushed Peppercorns: About 1 tablespoon of coarsely crushed black peppercorns, though you can adjust to taste.
• Shallots: Finely minced, approximately 2 tablespoons.
• Brandy or Cognac: Optional, but adds depth and complexity. Use about 1/4 cup (60 milliliters) if desired.
• Beef Stock: Approximately 1/2 cup (120 milliliters) of beef stock or broth.
• Butter: About 2 tablespoons for sautéing the shallots.
• Salt: To taste.

Here’s a basic method for making Creamy Peppercorn Sauce:

1. Sauté the Shallots: In a saucepan, melt the butter over medium heat. Add the minced shallots and cook until softened and fragrant.
2. Add Crushed Peppercorns: Stir in the coarsely crushed peppercorns and cook briefly to release their aromatic oils. Be careful not to burn them.
3. Deglaze with Brandy (Optional): If using brandy or cognac, pour it into the saucepan and allow it to simmer for a minute or two, stirring to scrape up any browned bits from the bottom of the pan.
4. Pour in Heavy Cream and Beef Stock: Add the heavy cream and beef stock to the saucepan, stirring to combine all the ingredients thoroughly. Allow the sauce to simmer gently, reducing slightly and thickening.
5. Adjust Seasoning: Taste the sauce and season with salt as needed. Keep in mind that the peppercorns will add a spicy kick, so you may not need much additional salt.
6. Serve Warm: Once the sauce reaches your desired consistency and flavor, remove it from the heat and serve it warm over your cooked steak.

Steak Diane

To prepare Steak Diane, you’ll need the following ingredients:

• Steak: Choose your preferred cut of steak, such as ribeye, New York strip, or filet mignon, approximately 4 to 6 ounces per serving.
• Butter: About 2 tablespoons for cooking the steak.
• Shallots: Finely chopped, approximately 2 tablespoons.
• Garlic: Minced, about 1 teaspoon.
• Cognac: Approximately 1/4 cup (60 milliliters) for deglazing the pan and adding flavor to the sauce.
• Beef Stock: Approximately 1/2 cup (120 milliliters) of beef stock or broth.
• Heavy Cream: Around 1/4 cup (60 milliliters) to add richness and creaminess to the sauce.
• Dijon Mustard: About 1 tablespoon for its tangy flavor.
• Worcestershire Sauce: Approximately 1 tablespoon for depth of flavor.
• Salt and Pepper: To taste.
• Fresh Parsley: Chopped, for garnish.

Here’s a basic method for making Steak Diane:

1. Prepare the Steak: Season the steak with salt and pepper on both sides. Heat a skillet over medium-high heat and add the butter. Once the butter is melted and bubbling, add the steak and cook to your desired doneness. Remove the steak from the skillet and set it aside to rest.
2. Make the Sauce: In the same skillet, add the chopped shallots and minced garlic. Sauté until softened and fragrant.
3. Deglaze the Pan: Pour in the cognac and allow it to simmer for a minute or two, stirring to scrape up any browned bits from the bottom of the skillet.
4. Add the Remaining Ingredients: Stir in the beef stock, heavy cream, Dijon mustard, and Worcestershire sauce. Allow the sauce to simmer and reduce slightly, thickening to your desired consistency.
5. Adjust Seasoning: Taste the sauce and adjust the seasoning with salt and pepper as needed.
6. Serve: Slice the steak against the grain and arrange it on plates. Spoon the Steak Diane sauce over the steak slices, garnish with chopped parsley, and serve immediately.

Creative Sauces for Steak

Chimichurri Sauce

To prepare Chimichurri Sauce, you’ll need the following ingredients:

• Fresh Parsley: About 1 cup (packed) of chopped fresh parsley leaves.
• Fresh Cilantro: Approximately 1/4 cup (packed) of chopped fresh cilantro leaves.
• Garlic: Finely minced, around 3 cloves.
• Red Wine Vinegar: Approximately 1/4 cup (60 milliliters) for its tangy acidity.
• Olive Oil: About 1/2 cup (120 milliliters) to bind the ingredients and add richness.
• Red Pepper Flakes: To taste, for a hint of heat.
• Salt and Pepper: To taste, for seasoning.

Here’s a basic method for making Chimichurri Sauce:

1. Prepare the Herbs: Wash and dry the parsley and cilantro thoroughly. Remove any tough stems and chop the leaves finely.
2. Combine Ingredients: In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, and red pepper flakes. Stir to mix everything evenly.
3. Add Olive Oil: Slowly drizzle in the olive oil while stirring continuously. Continue adding oil until the sauce reaches your desired consistency. Some prefer a thicker sauce, while others prefer it more liquid.
4. Season to Taste: Taste the Chimichurri Sauce and season with salt and pepper to your liking. Adjust the amount of red pepper flakes if you prefer more or less heat.
5. Let it Rest: Allow the Chimichurri Sauce to rest for at least 15-30 minutes before serving to allow the flavors to meld together.
6. Serve: Chimichurri Sauce is best served fresh alongside grilled or roasted meats, such as steak. Spoon it generously over the meat just before serving or serve it on the side for dipping or drizzling.

Gremolata

To prepare gremolata, you’ll need the following ingredients:

• Fresh Parsley: Approximately 1/2 cup (packed) of finely chopped fresh parsley leaves.
• Lemon Zest: Zest from 1 lemon, finely grated.
• Garlic: 1-2 cloves, finely minced.
• Extra Virgin Olive Oil: Approximately 2 tablespoons.
• Salt: To taste.

Here’s a basic method for making gremolata:

1. Prepare the Ingredients: Wash and dry the parsley thoroughly, then remove any tough stems and chop the leaves finely. Use a microplane or fine grater to zest the lemon, being careful to avoid the bitter white pith. Mince the garlic cloves finely.
2. Combine Ingredients: In a bowl, mix together the chopped parsley, lemon zest, and minced garlic until well combined.
3. Add Olive Oil: Drizzle the extra virgin olive oil over the parsley mixture, stirring gently to coat the ingredients evenly. The olive oil helps to bind the gremolata together and adds richness.
4. Season to Taste: Taste the gremolata and add salt as needed. Keep in mind that a little salt goes a long way, so start with a small amount and adjust to your preference.
5. Let it Rest: Allow the gremolata to rest for at least 10-15 minutes before serving to allow the flavors to meld together. This resting time also allows the garlic to mellow slightly.
6. Serve: Gremolata is best served fresh, spooned generously over grilled or roasted meats, such as steak. It can also be used as a garnish for soups, salads, or grilled vegetables.

Mustard Sauce for Steak

To prepare Mustard Sauce for Steak, you’ll need the following ingredients:

• Dijon Mustard: Approximately 1/4 cup (60 grams) of Dijon mustard.
• Heavy Cream: About 1 cup (240 milliliters) of heavy cream.
• White Wine: Approximately 1/4 cup (60 milliliters) of dry white wine, such as Chardonnay or Sauvignon Blanc.
• Shallot: Finely minced, approximately 1 small shallot.
• Butter: About 2 tablespoons for sautéing the shallot.
• Salt and Pepper: To taste.

Here’s a basic method for making Mustard Sauce for Steak:

1. Sauté the Shallot: In a saucepan, melt the butter over medium heat. Add the minced shallot and cook until softened and translucent.
2. Deglaze with White Wine: Pour in the white wine and allow it to simmer for a few minutes, stirring to scrape up any browned bits from the bottom of the pan. This process adds flavor to the sauce.
3. Add Dijon Mustard: Stir in the Dijon mustard until it’s fully incorporated into the wine mixture.
4. Pour in Heavy Cream: Gradually pour in the heavy cream while stirring constantly to prevent lumps from forming. Continue stirring until the sauce is smooth and well combined.
5. Simmer and Reduce: Allow the sauce to simmer gently over low heat, stirring occasionally, until it thickens to your desired consistency. This usually takes about 5-7 minutes.
6. Season to Taste: Taste the sauce and season with salt and pepper to your liking. Adjust the seasoning as needed.
7. Serve: Once the sauce reaches the desired thickness and flavor, remove it from the heat and serve it warm over your cooked steak.

Compound Butter

To prepare Compound Butter for steak, you’ll need the following ingredients:

• Unsalted Butter: Approximately 1/2 cup (115 grams) of unsalted butter, softened.
• Garlic: 2-3 cloves, minced or finely grated.
• Fresh Herbs: Choose your favorite herbs, such as parsley, thyme, rosemary, or chives, finely chopped. You’ll need about 2-3 tablespoons in total.
• Salt: To taste.
• Pepper: To taste.
• Optional Flavorings: You can add additional flavorings to customize your compound butter, such as lemon zest, smoked paprika, Parmesan cheese, or anchovy paste.

Here’s a basic method for making Compound Butter for steak:

1. Soften the Butter: Allow the unsalted butter to come to room temperature until it’s soft enough to easily mix with other ingredients.
2. Prepare the Ingredients: Mince or finely grate the garlic cloves. Chop the fresh herbs finely. If you’re using any optional flavorings, prepare them as well.
3. Combine Ingredients: In a mixing bowl, combine the softened butter, minced garlic, chopped herbs, salt, and pepper. If using any optional flavorings, add them to the mixture as well.
4. Mix Thoroughly: Use a spatula or fork to mix all the ingredients together until well combined. Ensure that the herbs and flavorings are evenly distributed throughout the butter.
5. Shape the Butter: Transfer the compound butter mixture onto a sheet of parchment paper or plastic wrap. Use the paper or wrap to shape the butter into a log or other desired shape. Roll the paper or wrap tightly around the butter, twisting the ends to secure.
6. Chill or Freeze: Place the shaped compound butter in the refrigerator for at least 1 hour to firm up, or in the freezer for quicker solidification. Once firm, you can slice the butter into rounds or use it as desired.
7. Serve: Serve slices of compound butter on top of hot cooked steak, allowing it to melt and impart its delicious flavor to the meat.

Global Flavors

Mojo Sauce

To prepare Mojo Sauce for steak, you’ll need the following ingredients:

• Garlic: Approximately 4-6 cloves, minced or finely chopped.
• Fresh Lime Juice: Juice from 2-3 limes, about 1/4 to 1/3 cup (60-80 milliliters).
• Fresh Orange Juice: Juice from 1-2 oranges, about 1/4 to 1/2 cup (60-120 milliliters).
• Fresh Oregano: About 2 tablespoons of chopped fresh oregano leaves.
• Fresh Cilantro: Approximately 1/4 cup of chopped fresh cilantro leaves.
• Ground Cumin: About 1 teaspoon.
• Red Pepper Flakes: To taste, for a hint of heat.
• Extra Virgin Olive Oil: Approximately 1/2 cup (120 milliliters).
• Salt and Pepper: To taste.

Here’s a basic method for making Mojo Sauce:

1. Prepare the Ingredients: Mince or finely chop the garlic cloves. Juice the limes and oranges to obtain the required amount of citrus juice. Chop the fresh oregano and cilantro leaves.
2. Combine Ingredients: In a bowl, whisk together the minced garlic, lime juice, orange juice, chopped oregano, chopped cilantro, ground cumin, and red pepper flakes. Gradually whisk in the extra virgin olive oil until the sauce is well combined and emulsified.
3. Season to Taste: Taste the Mojo Sauce and season with salt and pepper to your liking. Adjust the amount of red pepper flakes if you prefer more or less heat.
4. Let it Rest: Allow the Mojo Sauce to rest for at least 15-30 minutes before using to allow the flavors to meld together. This resting time also allows the garlic to mellow slightly.
5. Serve: Mojo Sauce can be used as a marinade for steak, chicken, or pork, or served as a condiment alongside grilled meats. Spoon it generously over cooked steak just before serving to add a burst of citrusy flavor.

Homemade BBQ Sauce

To prepare Homemade BBQ Sauce for steak, you’ll need the following ingredients:

• Ketchup: Approximately 1 cup (240 milliliters).
• Brown Sugar: About 1/4 cup (50 grams), packed.
• Apple Cider Vinegar: Approximately 1/4 cup (60 milliliters).
• Worcestershire Sauce: About 2 tablespoons.
• Dijon Mustard: Approximately 1 tablespoon.
• Paprika: About 1 tablespoon, for a smoky flavor.
• Garlic Powder: Approximately 1 teaspoon.
• Onion Powder: Approximately 1 teaspoon.
• Salt: About 1/2 teaspoon, or to taste.
• Black Pepper: About 1/2 teaspoon, freshly ground.
• Liquid Smoke: Optional, for additional smoky flavor, use about 1 teaspoon.
• Hot Sauce: Optional, for heat, use about 1 teaspoon.

Here’s a basic method for making Homemade BBQ Sauce:

1. Combine Ingredients: In a saucepan, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
2. Simmer: Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking or burning.
3. Reduce Heat and Simmer: Once the sauce starts to simmer, reduce the heat to low and let the sauce continue to cook for about 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
4. Adjust Consistency: If the sauce is too thick, you can thin it out by adding a little water, apple cider vinegar, or even beer, until you reach your desired consistency.
5. Adjust Seasoning: Taste the BBQ sauce and adjust the seasoning according to your preference. You can add more salt, pepper, or any other spices to suit your taste.
6. Cool and Store: Once the BBQ sauce is ready, remove it from the heat and let it cool to room temperature. Transfer the sauce to a jar or airtight container and store it in the refrigerator until ready to use.

Chipotle Crema

To prepare Chipotle Crema for steak, you’ll need the following ingredients:

• Chipotle Peppers in Adobo Sauce: Approximately 2-3 peppers, finely chopped. You can adjust the quantity depending on your desired level of heat.
• Sour Cream or Mexican Crema: About 1 cup (240 milliliters) for a creamy base.
• Lime Juice: Juice from 1 lime, for acidity and brightness.
• Garlic: 1-2 cloves, minced or finely grated.
• Cumin: About 1/2 teaspoon, for a warm, earthy flavor.
• Salt: To taste.

Here’s a basic method for making Chipotle Crema:

1. Prepare the Chipotle Peppers: Remove the chipotle peppers from the can of adobo sauce and finely chop them. Be sure to discard any seeds if you prefer less heat.
2. Combine Ingredients: In a bowl, mix together the chopped chipotle peppers, sour cream or Mexican crema, minced garlic, lime juice, cumin, and salt until well combined. Adjust the amount of chipotle peppers to your desired level of spiciness.
3. Adjust Consistency: If the Chipotle Crema is too thick, you can thin it out by adding a little more lime juice or water until you reach your desired consistency. Conversely, if it’s too thin, you can add more sour cream or crema.
4. Taste and Adjust Seasoning: Taste the Chipotle Crema and adjust the seasoning according to your preference. You can add more salt or lime juice if needed.
5. Let it Rest: Allow the flavors to meld together by letting the Chipotle Crema rest in the refrigerator for at least 30 minutes before serving. This will also help the flavors to develop further.
6. Serve: Chipotle Crema is ready to be served alongside your favorite steak dishes. Drizzle it over grilled or roasted steak, use it as a dipping sauce, or serve it as a condiment on the side.

Conclusion

Choosing the right sauce can take your steak dinner from good to great. Whether you prefer classic flavors like Bearnaise or innovative twists like chipotle crema, there’s a sauce out there to suit every taste. Experiment with different combinations to find your perfect pairing, and elevate your steak game to new heights.