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25 Sauces for Steak That Will Make Your Mouth Water

I’ve attached a video for every recipe below from my favorite home cooks.

Sauces for Steak

Whether you like your steak grilled, sous vide, or seared, adding a delicious sauce can take it to the next level. From classic peppercorn to zesty chimichurri, there are plenty of options to complement the rich flavor of steak.

Golden béarnaise, spicy chipotle crema, or refreshing cilantro pesto each offer a unique taste experience. These sauces are not only tasty but also easy to make, using simple ingredients you probably already have at home. Exploring these sauces will elevate your steak dishes and impress your family or guests.

Whether you’re preparing for a nice dinner or just want to enjoy a flavorful meal, these sauces provide the perfect finishing touch. Dive into this collection of tried-and-true recipes and discover your new favorite way to enjoy steak.

Bearnaise

Ingredients:

  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped fresh tarragon
  • 1 finely chopped shallot
  • 2 egg yolks
  • 1/2 cup clarified butter
  • Salt and pepper to taste
  • Optional: Chervil for extra flavor

Instructions:


  1. Prepare Vinegar: In a small saucepan, combine white wine vinegar, tarragon, and shallot. Heat over medium-low for about 5 minutes until warm and fragrant. Strain the mix, discarding solids.



  2. Mix Egg Yolks: Place egg yolks into a mixing bowl. Whisk the warm, clarified butter into the yolks slowly, a few tablespoons at a time, until thickened and the butter is fully combined.



  3. Add Vinegar: Pour the strained vinegar into the mixture and whisk thoroughly.



  4. Season: Season with salt and pepper to taste. Stir in additional tarragon or chervil if desired.



  5. Serve: Use immediately or keep warm until ready to serve over steak.


Bordelaise

Ingredients:

  • 2 cups red wine
  • 2 large shallots, finely chopped
  • 4 large fresh thyme sprigs
  • 2 dried bay leaves
  • 1 cup beef stock
  • 2 tbsp butter
  • Salt and pepper to taste
  • Optional: mushrooms, bone marrow

Instructions:

  1. In a saucepan, melt the butter over medium-low heat.
  2. Add the chopped shallots and a pinch of salt. Cook until caramelized and browned, about 20 minutes.
  3. Pour in the red wine, thyme sprigs, and bay leaves.
  4. Bring the mixture to a rolling boil and reduce by half.
  5. Add the beef stock and bring to a boil again.
  6. If adding mushrooms, stir them in at this point and cook until softened.
  7. Season with salt and pepper to taste.
  8. If using bone marrow, simmer diced marrow in water for 3-4 minutes, then drain and add to the sauce.
  9. Continue to simmer the sauce on low heat until it reaches your desired consistency. Enjoy!

Creamy Peppercorn

Ingredients

  • 1.5 tbsp butter
  • 1 tbsp finely chopped shallots
  • 2 tbsp crushed peppercorns
  • 1/2 cup brandy or Cognac
  • 1 cup beef stock
  • 1/2 cup heavy cream
  • 1 tsp Worcestershire sauce
  • Salt to taste

Instructions

  1. Melt the butter in a skillet over medium heat.
  2. Add the shallots and sauté for about 2-3 minutes until softened.
  3. Stir in the crushed peppercorns and cook for another minute.
  4. Pour in the brandy or Cognac. Increase the heat to high and simmer for about 1-2 minutes.
  5. Add the beef stock and bring it to a rapid simmer. Let it reduce by half.
  6. Lower the heat, then mix in the heavy cream and Worcestershire sauce, and simmer until thickened.
  7. Season with salt to taste, then serve with your steak.

Gremolata

Gremolata is a bright and zesty Italian sauce that pairs wonderfully with steak. It brings a fresh pop of flavor that enhances the rich, savory taste of the meat.

Ingredients:

  • 1 cup fresh parsley, chopped
  • 1 garlic clove, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra-virgin olive oil

Instructions:

  1. Chop the parsley as finely as you can.
  2. Mince the garlic clove.
  3. In a bowl, combine the chopped parsley, minced garlic, lemon zest, and lemon juice.
  4. Add the kosher salt and black pepper to the bowl.
  5. Pour in the extra-virgin olive oil and mix everything together well.
  6. Cover the bowl and refrigerate until ready to use.

Steak Diane

Ingredients

  • 4 beef tenderloin steaks
  • Salt
  • Black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp sunflower or canola oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/3 cup cognac
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp tomato paste
  • 1/3 cup heavy cream
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Pat the steaks dry with paper towels and season both sides with salt and pepper.
  2. Heat the butter and oil in a large skillet over medium-high heat until the butter has melted.
  3. Add the steaks to the skillet and cook for 3-4 minutes on each side until browned. Remove the steaks from the skillet and set aside.
  4. Reduce the heat to medium and add the chopped shallot to the same skillet, cooking for about 30 seconds.
  5. Add the minced garlic and cook for another 30 seconds.
  6. Carefully pour the cognac into the skillet. If you are comfortable with it, you can ignite the alcohol to flambé. Allow the alcohol to cook off if not igniting.
  7. Stir in the beef broth, Worcestershire sauce, Dijon mustard, and tomato paste. Let the mixture simmer and reduce slightly.
  8. Add the heavy cream and stir until the sauce is well mixed and slightly thickened.
  9. Return the steaks to the skillet and cook for 1-2 minutes more, spooning the sauce over them.
  10. Garnish with chopped parsley, if desired, and serve immediately.

Mustard Sauce

Ingredients

  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 1/4 cup cognac or white wine
  • 1 cup heavy cream
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh parsley

Instructions


  1. Melt butter in a skillet over medium heat. Add the chopped shallot and sauté until softened.



  2. Pour in the cognac or white wine and cook until it has reduced by half.



  3. Add the heavy cream and honey (or maple syrup) to the skillet. Simmer until the liquids reduce and the mixture thickens.



  4. Remove the skillet from heat. Whisk in the mustard, salt, pepper, and chopped parsley.



  5. Serve the mustard sauce warm over your cooked steak.


Whisky

Whisky sauce adds a rich and flavorful punch to steak, making your meal truly special. The mustard twist gives the sauce a unique kick that’s hard to beat.

Super-swift Mustard

Ingredients needed:

  • 1/4 cup whisky
  • 1/4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp butter
  • 1 tbsp molasses
  • 1 tbsp spicy brown mustard
  • 1 tbsp brown sugar
  • 1/2 tsp garlic, minced
  • 1/2 tsp onion flakes
  • 1/4 tsp smoked paprika
  • Salt, to taste
  • Pepper, to taste
  • Ground red pepper, to taste

Instructions:

  1. In a small saucepan, combine beef broth, whisky, Worcestershire sauce, butter, and molasses.
  2. Whisk together and place over medium heat.
  3. In a separate bowl, mix brown sugar, garlic, onion flakes, smoked paprika, salt, pepper, and ground red pepper.
  4. Stir the dry mixture into the saucepan.
  5. Add the spicy brown mustard.
  6. Cook, stirring often, until the sauce comes to a slight boil.
  7. Reduce heat and simmer for a few more minutes until thickened.

Blue Cheese

Ingredients

  • 1 cup heavy cream
  • 4 oz blue cheese, crumbled
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 tbsp apple cider vinegar

Instructions

  1. Pour the heavy cream into a small saucepan and warm it over medium-low heat until it simmers gently.
  2. Add the apple cider vinegar and let it bubble for about a minute.
  3. Stir in the Worcestershire sauce and garlic powder.
  4. Add half of the crumbled blue cheese to the mixture. Stir until the cheese melts and the sauce thickens.
  5. Remove from heat and add the remaining blue cheese, stirring gently to combine.
  6. Serve warm over your steak.

Peppercorn

Ingredients

  • 2 tablespoons crushed peppercorns
  • 1 shallot, finely chopped
  • 1.5 tablespoons butter
  • 1/2 cup brandy or cognac
  • 1 cup beef stock
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • Salt to taste

Instructions

  1. Melt the butter in a large saucepan over medium-low heat.
  2. Add the finely chopped shallot and cook for 3-5 minutes until softened.
  3. Add the crushed peppercorns and stir.
  4. Pour in the brandy or cognac and raise the heat to medium-high. Simmer for 1-2 minutes.
  5. Add the beef stock and bring to a rapid simmer. Reduce the liquid by half.
  6. Lower the heat, add the heavy cream, and simmer until thickened.
  7. Remove the pan from heat and stir in the Worcestershire sauce.
  8. Season with salt to taste.

Chimichurri

Ingredients:

  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red wine vinegar
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1 tablespoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • Juice of 1 lemon

Instructions:

  1. Combine parsley, cilantro, red wine vinegar, and garlic in a blender or food processor.
  2. Pulse the mixture until roughly chopped.
  3. Add olive oil, red pepper flakes, salt, black pepper, oregano, and lemon juice to the blender.
  4. Continue to blend until smooth.
  5. Transfer the chimichurri sauce to a bowl.
  6. Serve immediately or refrigerate until ready to use.

Garlic Herb Butter

Ingredients

  • ½ cup unsalted butter (room temperature)
  • 3 garlic cloves (minced)
  • 2 tablespoons chopped parsley
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper (optional)

Instructions


  1. In a medium bowl, combine the softened butter, minced garlic, chopped parsley, lemon zest, and kosher salt.



  2. Use a hand mixer or a rubber spatula to stir until well combined.



  3. Roll the mixture into a log shape, or transfer it to a storage container.



  4. Refrigerate for at least 1 hour.



  5. Slice into rounds and enjoy on steaks, vegetables, or bread.


Salsa Verde

Ingredients:

  • 1 cup fresh parsley, finely chopped
  • 1/4 cup capers, drained and chopped
  • 2 cloves garlic, minced
  • 3 anchovy fillets, chopped
  • 1/2 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • Zest of 1 lemon
  • Salt and pepper to taste

Instructions:


  1. Prepare the ingredients: Finely chop the parsley, capers, garlic, and anchovy fillets.



  2. Combine the ingredients: In a bowl, mix together the parsley, capers, garlic, and anchovies.



  3. Add the liquids: Pour in the olive oil and white wine vinegar.



  4. Season: Add the lemon zest, then season with salt and pepper to your taste.



  5. Mix well: Stir everything together until well combined.



  6. Serve: Drizzle over your cooked steak or use as a dip on the side. Enjoy!


Red Wine Jus

Ingredients:

  • 1 cup red wine
  • 1 cup beef stock
  • 1 tablespoon balsamic vinegar
  • 2-3 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • Salt and pepper to taste

Instructions:

  1. Start by heating a large saucepan over low heat and melt the butter.
  2. Add the onions and garlic, cook until softened and caramelized.
  3. Pour in the red wine, stirring constantly, and bring the mixture to a rapid simmer.
  4. Add the balsamic vinegar and fresh thyme sprigs to the pan.
  5. Simmer the mixture for about 10 minutes, or until it reduces by half.
  6. Add the beef stock, return to a simmer, and cook for another 15-20 minutes.
  7. Remove the thyme sprigs and continue to cook the sauce until it thickens.
  8. Season with salt and pepper to taste, then serve warm over your steak.

Marsala

Ingredients

  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary
  • 2 tablespoons flour
  • ¾ cup Marsala wine
  • ½ cup broth
  • ¼ cup heavy cream
  • Salt and black pepper, to taste

Instructions

  1. Melt the butter in a saucepan over medium-low heat.
  2. Add mushrooms, shallot, garlic, and rosemary. Stir occasionally until mushrooms are tender, about 4-5 minutes.
  3. Sprinkle flour over the mushroom mixture. Cook while stirring constantly, for 1 minute.
  4. Pour in the Marsala wine to deglaze the pan. Cook for about 2 minutes.
  5. Add the broth. Continue cooking until the mixture reduces slightly, about 4-5 minutes.
  6. Stir in the heavy cream. Simmer until the sauce thickens.
  7. Season with salt and black pepper to taste.

Dill Sauce

Ingredients:

  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions:

  1. In a medium bowl, combine the sour cream and mayonnaise.
  2. Add the chopped dill, lemon juice, and minced garlic.
  3. Sprinkle in the salt and pepper.
  4. Stir until all ingredients are fully mixed.
  5. Cover the bowl and refrigerate for at least 4 hours to let the flavors blend.
  6. Serve cold as a topping for steak.
Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.