Sauce for Steak Recipes

Best Sauces for Steak

The variety of sauces enjoyed with steak around the world is astounding.

Every country with solid beef traditions like France or Argentina has its own best loved condiments which reflect the local culinary preferences and incorporate the most popular ingredients of its cuisine.

Below is a round-up of some of the best steak sauces - all of them taste tested. 

Horseradish Sauce for Steak

A true classic. Not only does it work wonderfully with steak, it is a staple for roasts like prime rib and beef tenderloin. Overall, you can count on its well balanced flavors to uplift any cut of beef. 

The sour cream base welcomes prepared horseradish and several other ingredients, among which olive oil sauteed garlic. The latter infuses the sauce with umami and savory aromatics which add more elegance to the horseradish bite. 

As a bonus - to make it you only need a couple of minutes! Here is the recipe for this best horseradish sauce. 

Garlic Butter Sauce for Steak

This butter sauce for steak combines two different layers of garlic flavor along with bright citrus notes and acidity from lemon juice. 

As much as it is rich, it is also fresh tasting and deeply umami flavored. It goes particularly well with leaner beef cuts like flat iron steak giving them both a boost of flavor and a luxurious coating. But serve it next to a grilled Tomahawk steak and you will not regret it. Recipe here. 

A1 Sauce for Steak

To say that a sauce has a massive following is something that definitely rings true with A1 Sauce (originally called A1 Steak Sauce).

The tangy concotion is part of the brown sauce family and has British origins. It was introduced in 1831 as a condiment for beef and game dishes.

If you do not have any on hand but have common ingredients such as ketchup and Worcestershire sauce you can easily make your own. Here is an easy Homemade A1 Steak Sauce recipe. 

Bavarian Creamy Mushroom Sauce for Steak 

A creamy, luxurious mushroom sauce with a very elegant flavor courtesy of the dry white wine used to deglaze the pan.

It tastes particularly good when prepared with wild mushrooms, but button mushrooms are just fine. It is light and rich at the same time and works well with cuts beyond the realm of steaks.

In Bavaria they use it to serve bread dumplings and with pork roasts. But drizzle some over a steak and you will not be sorry! 

To the creamy mushroom steak sauce recipe.

Sauteed Mushrooms and Onions for Steak

A popular steakhouse topping that is well suited for a variety of beef cuts. It comes with its own buttery juices while the mushrooms remain at center stage.

This is a classic recipe that will never let you down. Get the full instructions on How to Saute Mushrooms and Onions for Steak. 

Beer Cheese Sauce for Steak 

This rich cheese sauce leverages the biscuity notes and herbal hops aroma of beer styles such as Czech pilsner. The recipe includes recommendations for other suitable styles.

It is good enough to use as the sauce for mac and cheese, in case you wanted to serve the dish as a side to your steak. 

TIP: If you would rather leave the beer out, substitute with low fat milk and add extra seasoning by way of onion powder or similar, to taste. Otherwise follow the recipe as written. 

You can also simplify things and make a beer cheese fondue (shown in the picture above). 

Onion Gravy

Onion gravy is not just for salisbury steak. You can serve it with confidence alongside any beef cut.

The sweetness of the cooked onions with brown sugar and the aromatic contributions of the thyme work well together as a rule of thumb. This onion gravy recipe also uses rich porter ale which lends the sauce incredible depth and makes it even more delicious. 

Bourbon Glaze and Bourbon Compound Butter for Steak

A single cooking session delivers two delectable steak condiments.

After you make the bourbon sauce (brief cooking involved) you strain it in order to use it as a glaze or simply drizzle it as a sauce. That's condiment #1 completed. 

Then you combine the flavor loaded strained solids with softened butter to create a delicious compound butter. That's condiment #2 which you can roll, refrigerate and cut into rounds whenever you want to add it to a burger, a steak or even beef roasts.

Talking about being efficient while creating tasty sauces! Recipe here.

Chimichurri Sauce for Steak

Argentinian chimichurri needs no introduction. There is hardly a fresh sauce for steak that beats it in popularity. It has been universally adopted everywhere in Latin America, North America and in many other countries across the globe and small changes to the authtentic recipe are common.

If you want to make a true Argentinian chimichurri forget about cilantro - it does not belong in it. But be sure to use heaps of fresh Italian oregano.

This chimichurri recipe is for the original version that is not only served with steaks like entrana (outside skirt) but is an integral part of choripan - the Argentinian national sandwich street food. 

French Parsley Sauce

This vibrant green sauce for steak sauce is a classic in French cuisine and incredibly easy to make. It is known as persillade, from the French word for parsley, which is persil. 

Above it is shown with Bavette steak but you can add it to anything from cowboy steak to sirloin tip steak. It also goes well with tri tip roast in crock pot - a burst of freshness that the slow cooked beef and root vegetables lack. Here is the recipe.

Brazilian Molho Campeiro

This fresh tasting salsa is a staple condiment when it comes to Brazilian churrasco. Molho is the Portuguese word for salsa (which is Spanish for sauce).

Sometimes the sauce is also called a vinagrete (vinaigrette), but in Brazil the word has more of a condiment significance versus a salad dressing. Regardless, this fresh mixture of tomatoes, green and yellow bell pepper, onion, vinegar, oil and herbs is usually served with grilled steaks and other grilled meats. 

In the South, steaks are usually cooked medium or medium-rare, but in the North of Brazil the preference is for well-done beef. The Molho Campeiro lends juiciness to those overcooked steaks. Here is the recipe.

Shrimp Cream Sauce for Steak

This shrimp cream sauce can work hard considering that you can take it from steak, through chicken to all sorts of fish dishes like simple baked cod fillets. 

It uses small peeled and par-cooked shrimp - along the lines of 50 to 65 count per pound. They look lovely, bathed in the umami creaminess of the sauce and together add a contrasting flavor to a beef backdrop.

The sauce can send a steak into surf and turf territory if you entertain a more lax interpretetaion of the dish. Recipe here.

Cowboy Butter

Cowboy butter sauce is a broken butter sauce with lemon juice, Dijon mustard, salt and herbs and spices mixed into it. It is more of a dipping sauce than one you drizzle over your beef.

You can improvise and prepare it with your favorite seasonings, adding all the ingredients to taste. Or you can follow this easy recipe.