Top 10 Steak Sauce Recipes

One of the best ways to spruce up a steak dinner is to make a steak sauce. Sauces for steak work with grilled or pan-seared steak and add a burst of flavour to complement the rich, savoury taste of the meat. Whether you’re looking for a classic steak sauce such as Diane, Peppercorn, and Béarnaise, or something different such as Chimichurri, Salsa Verde, Red Wine Jus, Whisky, Blue Cheese, Garlic Herb Butter or Mushroom Sauce we have curated the most popular steak sauces below.

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Here are our Top 10 Steak Sauces:

1. Diane

Diane is a classic steak sauce that was greatly popular in the 1940s and is rapidly making a comeback.

Ingredients

• 1tbsp of olive oil
• 1 shallot, chopped
• 100g of button mushrooms
• 2 garlic cloves, chopped
• 1tbsp of butter
• 1 tbsp of Worcestershire sauce
• 1 tbsp of Dijon mustard
• 200 mls of double cream
• 80 ml of whisky, brandy, or cognac
• Salt and pepper to taste

Method

1. Heat up the oil in a pan to a medium high heat. Add the shallots and cook until soft.
2. Add the butter, garlic, and mushrooms and cook for 2 to 3 minutes.
3. Put the heat up, tilt the pan away from you and pour in the alcohol. You want to cook off the flame, make sure that you swirl it around the pan.
4. Add the mustard and Worcestershire sauce and cook for 1 minute. If you have any spare steak juices you can add these in now.
5. Add in the cream and stir until the sauce thickens.
6. Pour on top of your steaks.

2. Peppercorn

Peppercorn sauce is a must-have with steak, and is a classic of French cuisine with a rich, creamy and tangy flavour with plenty of underlying warmth. For a bit of variety, you can also make this sauce with pink peppercorns, and the flavour will be very different.

Ingredients

• 3 shallots, finely chopped
• 3 tsp of coarsely crushed black peppercorns
• 4 tbsp of brandy
• 150 ml red wine
• 250 ml of stock
• 5 tbsp of double cream
• Salt and pepper to taste

Method

1. Fry the shallots and peppercorns in the butter until the shallots have softened.
2. Add the brandy and cook for another few minutes until it has dissipated.
3. Turn up the heat, add the wine and simmer until this has reduced by half.
4. Add the beef stock and reduce by half again.
5. Lower the heat to a slight simmer, add the cream and stir thoroughly.
6. When the sauce has thickened slightly, take off the heat and check the seasoning.
7. Serve on top of your steaks or on the side.

3. Béarnaise

Another classic steak sauce originating from France, this one from the province of Béarn, and is similar to a Hollandaise sauce.

Ingredients

• 1 shallot, very finely chopped
• 125g of butter
• 2 large egg yolks
• 2 tbsp of white wine vinegar
• 1 tbsp of lemon juice
• 1 tbsp of freshly chopped tarragon
• Salt and pepper to taste

Method

1. Place tarragon and shallots into a saucepan.
2. Add black pepper and white wine vinegar.
3. Bring up to a simmer over a medium heat.
4. Lower the heat and simmer.
5. Reduce until most of the liquid has evaporated.
6. Take off the heat and allow to cool.
7. In a separate pan heat up the butter until it is melted and foaming slightly.
8. In a blender mix the egg yolks and lemon juice until you have a smooth mixture.
9. Add the warm butter to the eggs, blend again until smooth.
10. Add the shallot reduction to the sauce and mix thoroughly.
11. Pour the sauce on top of your steaks and serve.

4. Chimichurri

Unlike other steak sauces, Chimichurri doesn’t require cooking. The sauce originates from South America, particularly Argentina and/or Uruguay and is most commonly used as a topping on grilled meat.

Ingredients

• 1 shallot, finely chopped
• 160 ml of olive oil
• 2 small chillies, finely chopped, to taste
• A few tablespoons of finely chopped parsley
• A few tablespoons of finely chopped coriander
• 3 tablespoons of red wine vinegar
• 4 cloves of garlic, minced
• Pepper to taste
• 1 tsp of oregano
• Salt and pepper to taste

Method

1. Simply mix all of your ingredients together and allow to infuse for a few hours before use, ideally at least two hours.
2. Add a few tablespoons on top of your steaks when serving, then add more to taste.

5. Salsa Verde

Salsa Verde, literally meaning ‘Green Sauce’ is a popular addition to steaks in Spain and Italy, and is a mix of uncooked green herbs.

Ingredients

• 130ml of olive oil
• 50g capers or anchovies
• 1 tbsp of Dijon mustard
• 3 tbsp of red or white wine vinegar, or sherry vinegar
• 5-6 tbsp of fresh green herbs, this can be tarragon, mint, parsley, basil
• 3 cloves of garlic
• Salt and pepper to taste

Method

1. Finely chop all of your green herbs and garlic, mix together.
2. Place in a bowl, add your anchovies or capers. Mix well.
3. Add your oil, then vinegar, and stir thoroughly.
4. Add salt and pepper to taste.
5. Serve on the side of steak and add on top as necessary.

6. Red Wine Jus

Red wine is a perfect drink with a good steak, and using it as the basis for a sauce is ideal. Like a lot of classic steak sauces, this also has its origins in French cuisine.

Ingredients

• 50g of butter
• 2 shallots, finely chopped
• 3 cloves of garlic, finely chopped
• 250 mls of red wine
• 250 mls of stock
• Sprig of rosemary
• Salt and pepper to taste

Method

1. Melt butter in a frying pan on a low to medium heat.
2. Add shallots and cook until soft.
3. Add garlic, cook for another minute or two.
4. Add wine and bring to a slight boil.
5. Lower the heat and simmer for 5 minutes.
6. Add stock, bring to a slight boil again.
7. Reduce heat then simmer for 10 minutes until the sauce thickens to your chosen consistency, usually about 10 to 15 minutes.
8. Add salt and pepper to taste, remove the sprig of rosemary.
9. Drizzle over steaks when serving.

7. Whisky

What could be a better accompaniment to a Scotch Beef steak than a Scottish whisky sauce?

Ingredients

• 2 shallots, chopped finely
• 1 tbsp of butter
• 1 tbsp of whisky
• 150 ml of stock (either beef, chicken, or veg)
• 150 ml of double cream
• 1tbsp of Dijon mustard
• Salt and pepper to taste
• Dash of oil

 

Method

1. Heat up your oil and butter in a pan. Add the shallots and cook until softened.
2. Add in whisky (this will cause a flame, be careful!) and cook for a minute or two until the flame dissipates.
3. Lower the heat and add stock and mustard, simmer for a minute or two.
4. Add cream and simmer until the sauce starts to reduce then cook for another minute.
5. Season with salt and pepper to taste, then simply pour over your steaks or serve on the side.

8. Blue Cheese

Blue cheese sauce offers a rich and creamy sauce that packs a strong punch of flavour.

Ingredients

• 250 ml of double cream
• 150 ml of stock
• 150g of blue cheese
• 1 tsp of Worcestershire sauce
• Salt and pepper to taste

Method

1. In a pan heat up the cream to a low heat, stirring all the while so that the cream does not curdle. Simmer for 3 minutes.
2. Add half of the blue cheese and stir in thoroughly until it has all melted.
3. When the cheese has melted add the Worcestershire sauce.
4. Add in the rest of the cheese, stir thoroughly but not so that the cheese completely melts.
5. Take off the heat, and pour over your steaks so that the flavour of the sauce seeps into them.

9. Garlic Herb Butter

Garlic herb butter is an incredibly versatile topping that can be used on top of a wide variety of meats and vegetables, and can also be spread on warm bread for an indulgent starter.

Ingredients

• 100g of unsalted butter
• 1 tsp of Worcestershire sauce
• 3 cloves of garlic
• 1 tsp of Parmesan cheese
• 1tsp of Dijon mustard
• 1 tbsp of finely chopped herbs, you can use chives, parsley, rosemary, dill, thyme, marjoram, tarragon or any mix of them
• Salt and pepper to taste

Method

1. Soften your butter ever so slightly by putting it in the microwave for a few seconds, no more than 5.
2. In a bowl combine all of your ingredients.
3. Shape the mixture into a log then wrap in plastic wrap or baking paper.
4. Place in the fridge for a few hours until solid.
5. When using, simply slice and place on top of your cooked steaks and allow to melt.

10. Mushroom Sauce

Mushrooms pair extremely well with steak, and this recipe serves as both a sauce and side dish.

Ingredients

• 500g of mushrooms, either button mushrooms or portabellini mushrooms cut in half
• 250 ml of cream
• 250 ml of milk
• 3 tsp of corn flour or corn starch
• 4 cloves of garlic, chopped finely
• 1 tbsp of thyme, chopped finely
• 1 tbsp parsley, chopped finely
• 1 tbsp butter
• 2 tbsp of oil
• 1 tbsp of lemon juice
• Salt and pepper to taste

Method

1. Melt your butter together with the oil in a pan on a medium heat.
2. Mix the corn flour or corn starch with the milk.
3. Add mushrooms to the pan with the thyme and fry until they are golden brown, about 5 minutes.
4. Add garlic to the pan, fry for another minute.
5. Add the cream and the milk mixed with corn flour or corn starch.
6. Simmer for 10 minutes until the sauce has thickened.
7. Add the parsley, add salt and pepper to taste.
8. Pour over steaks when serving.

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