Now that you know how to cook your steak, you might want to start thinking about steak accompaniments. One way to spruce up a steak dinner is to make a really nice sauce. Also, check out our Top Ten Steak Sides for more recipe inspiration to create a steakhouse experience at home. We also have a range of ready-made steak sauces that you simply heat up and serve for a fantastic restaurant experience with ultimate ease.
Here are our Top 10 Steak Sauces:
Diane is a classic steak sauce that was greatly popular in the 1940s and is rapidly making a comeback.
• 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
What could be a better accompaniment to a Scotch Beef steak than a Scottish whisky sauce?
• 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
Blue cheese sauce offers a rich and creamy sauce that packs a strong punch of flavour.
• 250 ml of double cream
• 150 ml of stock
• 150g of blue cheese
• 1 tsp of Worcestershire sauce
• Salt and pepper to taste
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.
• 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
Another classic steak sauce originating from France, this one from the province of Béarn, and is similar to a Hollandaise sauce.
• 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
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.
• 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
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.
• 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
Salsa Verde, literally meaning ‘Green Sauce’ is a popular addition to steaks in Spain and Italy, and is a mix of uncooked green herbs.
• 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
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.
• 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
Mushrooms pair extremely well with steak, and this recipe serves as both a sauce and side dish.
• 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