Recipe for pepper sauce for steak. Beef steak sauce recipe Beef steak sauce recipe

Steak is a unique dish. In appearance, it is simply a fried piece of beef, cooked with almost no seasoning, only black pepper and salt. But this dish has a huge number of fans all over the world; they even open special establishments for them - steakhouses, where you can find fried meat for every taste. Keepers of culinary traditions say: steak is good on its own and all that can be complemented with it is a glass of good wine. However, gourmets looking for new taste sensations prefer to highlight the taste fried meat with aromatic gravy. Steak sauce allows you to add new shades of taste to a dish, making the pleasure of eating it even brighter.

Cooking features

Recipes for steak sauces can be very different, so there is no single technology for preparing them. However, we can give a few recommendations that will help make your culinary experiments as successful as possible.

True connoisseurs of beef steaks say that sweet and sour sauce is absolutely not suitable for them. However, another opinion can be found: sauces based on berries and fruits are an ideal complement to meat and the method of processing it is not able to change this situation. Both are right. A real steak is made from beef, which does not harmonize well with sweet and sour seasoning. These types of gravies are more suitable for fatty meat, poultry, and fish. However, today grilled pork and fried turkey breast are also called steaks; you can even find salmon steak on the menu of many restaurants. Serving these dishes with sweet and sour sauce can't go wrong.
To obtain a sauce with a harmonious taste, strictly follow the proportions indicated in the recipe and the recommended cooking technology. The taste of the finished product depends on the ratio of seasonings and other components.
Use high quality products to prepare sauces. This also applies alcoholic drinks, if they are included.
Prepare the sauce ahead of time as it is served cold. The steak itself should be hot. If you make the meat first and then the sauce, it will have time to cool earlier, but the seasoning, on the contrary, will be hot.

If you are not sure whether the sauce prepared according to your signature recipe will suit the steak, it is better not to risk it and make one of classic options seasonings for this dish.

Classic wine sauce for steak

beef broth – 0.25 l;
dry red wine – 125 ml;
brown sugar – 10 g;
balsamic vinegar – 5 ml;
salt, ground black pepper - to taste.

Cooking method:

Place the unsalted beef broth in a small, heavy-bottomed saucepan and place on the stove.
Simmer over low heat until the volume of the broth is reduced by half.
Add sugar and wine to the broth. Stir and continue to reduce the sauce for 10-15 minutes. The amount of liquid in the pan should decrease by half during this time.
Add balsamic vinegar and stir. Cook for another minute and remove from heat.
Add salt and pepper to the sauce and stir. You shouldn’t add salt and pepper before, because the sauce greatly decreases in volume during the cooking process, and if you add salt at the first stage, you risk spoiling the liquid seasoning.

Video recipe for the occasion:

Let the sauce cool to room temperature, pour into a gravy boat and serve over the hot beef steak.

Classic mushroom sauce for steak

fresh champignons – 70 g;
porcini mushrooms – 30 g;
cream – 150 ml;
flour – 20 g;
vegetable oil – 20 ml;
nutmeg - a pinch;
salt, pepper - to taste.

Cooking method:

Wash the mushrooms. Dry with napkins. Finely chop. The smaller the mushroom pieces, the better, because the consistency of the future sauce depends on this.
Heat the oil in a frying pan over medium heat, add the mushrooms and fry them, stirring, for 5 minutes.
Sprinkle with flour. Stir.
After 2-3 minutes, pour cream over the mushrooms. It is better to pour the cream in a thin stream, while whisking the contents of the pan - this will help prevent the formation of lumps. If your frying pan has a non-stick coating, a metal whisk will not work; it is better to give preference to a silicone one.
Reduce heat and simmer the sauce, stirring regularly, until the contents of the pan are reduced by a third.
Add salt, pepper, nutmeg. Stir and remove the pan from the heat.
Pour the sauce into a gravy boat and cool it. To speed up the process, the vessel can be placed in a basin filled with cold water, or put it in the refrigerator.

You should not be tempted to replace champignons with porcini mushrooms to give the sauce a more pronounced flavor - it should highlight the taste of the steak, and not overwhelm it.

Classic pepper sauce for steak

onions – 75 g;
cognac – 100 ml;
cream – 70 ml;
black peppercorns - to taste;
vegetable oil – 20 ml;
salt - to taste.

Cooking method:

Prepare the main ingredient - black pepper. You can take it to taste. If you prefer a milder version of the sauce, 20 peas are enough; if you want a more pronounced peppery taste, measure out a teaspoon of seasoning. Grind using a special mill or pound with a mortar.
Peel the onion and chop finely.
Fry it in oil until golden brown.
Add pepper, stir and remove temporarily from heat.
Pour cognac over it and set it on fire.
When the flame disappears, add the cream, stir and return to the stove.
Cook until the cream begins to boil.
Remove from heat and pour seasoning into sauce boat. When cool, serve with grilled meat.

The sauce not only has an unusual taste, but also cooks beautifully. If you want to surprise your guests, make the seasoning in front of them.

Chimichurri sauce for steak

fresh parsley – 50 g;
shallots – 50 g;
garlic – 2 cloves;
oregano – 3 g;
chili pepper flakes – 3 g;
lemon – 0.5 pcs.;
olive oil – 50 ml;
wine vinegar (6 percent) - 10 ml.

Cooking method:

Wash the parsley, shake off the water, chop it with a knife, if possible coarsely.
Cut the garlic cloves into several pieces.
Cut the onion into several pieces.
Place the prepared products, along with oregano and pepper flakes, into a blender bowl.
Squeeze the juice from half a lemon on them.
Grind until smooth.
Add oil and vinegar, mix thoroughly. You can do this manually.

The sauce is prepared quickly, does not require heat treatment, and there is no need to waste time cooling it. This seasoning will appeal to lovers of spicy snacks.

Classic Butter Steak Sauce

butter – 100 g;
fresh parsley – 30 g;
garlic – 1 clove.

Cooking method:

Chop the parsley very finely.
Pass the garlic through a press.
Mix with softened butter.
Apply the butter mixture onto the parchment, roll it into a tube and put it in the refrigerator.

Before serving a hot steak, just put a piece of spicy butter on it - it will give the meat piquant notes and a pleasant creamy taste.

Even if you are used to eating steak without a side dish and seasonings, try making one of the classic sauce options for it - the taste of a familiar dish will reveal itself to you in a new way.

Let's talk about steaks - large, beautiful and juicy pieces of beef. I tried my first real steak at the S.T.A.Y restaurant. in Beijing (chef Yannick Alléno took two Michelin stars in Courchevel). Before that, all the pieces of meat that I tried were just pieces of meat and had nothing to do with the philosophy of steaks.

Whether you're cooking steak at home or heading out to a special place for an important event, it's helpful to know how and what your ideal cut will be made from. Beef steaks themselves are an expensive dish, since the meat for them is taken from the best parts of the bull carcass. About 7-10 percent of the entire animal carcass is suitable for their preparation.

Black pepper sauce for steak

Now let's prepare our juicy piece of meat and black pepper sauce, the recipe for which was given to me by a Michelin-starred chef.

Ingredients

peppercorns or a mixture of peppers (25-30 gr.)
shallot bulb
garlic 2 cloves
butter for frying
beef broth (250 gr.)
cream (about 20%, 250 gr.)

Preparation

So, the first and most important rule. Give the steak time to come to room temperature. Only in this case will the meat cook correctly and evenly. This means that before cooking, an hour and a half before cooking, you need to put it on the table, removing it from the packaging. While the steak is warming up, it will make the sauce.

Take best pepper peas (25-30 grams), whatever you can find. If it's a mixture of peppers, even better. Scatter it on a cutting board and grind it with the bottom of a saucepan. Do it this way: place the bottom on the pepper at a slight angle and, pressing, move the saucepan away from you. If you simply press down on the saucepan from above, it will be very difficult to grind the pepper.
It is freshly ground good pepper that will make the taste of the sauce and the entire dish unforgettable.
We don't need dust, grains of 1 mm are what we want to achieve.
Chop the shallot bulb very finely.
Melt a cube of butter in a large, heavy-bottomed frying pan.
Fry the onion and chopped garlic (2 cloves) until translucent.
Pour in beef broth (250 g). You can, of course, make do with boiling water, but if there is broth, it will only turn out tastier.
Evaporate the moisture by half over maximum heat. This will take about 10 minutes. Pour in heavy cream (about 20%, 250 g).
Evaporate the liquid by half again. And add ground pepper. Add a third at a time and see how it turns out. If it seems like there is too much pepper, don't add any of it.
The readiness of any sauce is determined very simply. It should cover the spoon (spatula) and not drip off it. At the same time, do not be too thick. Remember that as it cools, the sauce will begin to thicken. Therefore, in the pan it should be of medium thickness.
If you missed this moment, dilute with cream little by little, stirring well.
Pour the sauce into a gravy boat. If you want to make the sauce like a pro, puree it in a blender and pass it through a medium sieve. Then it will become more homogeneous and creamy.

How to properly cook steak for sauce

The most difficult thing is to choose a good piece, then everything is simple. Pat the meat dry on all sides with a napkin. We don't want any extra moisture on the outside, otherwise the crust won't be as nice. Place the frying pan on the highest heat, the pros say you need to wait until it literally starts smoking. Throw in the cube of butter again.
Sprinkle the meat with salt and ground pepper a minute before you fry the steak, patting it lightly with your palm to help the spices stick better.
Place a piece of meat into the frying pan. Don't move it, don't crush it. Don't do anything.
The idea of a steak is that we seal the juices inside the piece of meat. To do this, we fry it until nicely crusted. I do this, put a piece in the pan, and look at the end. When the meat has changed color on the bottom a third, turn it over to the other side. And we wait again. This usually takes 2 to 3 minutes on each side. Someone recommends turning it over every minute, I think this is an unnecessary step.
Don't even think about using a fork. If you pierce the meat, you will lose juice. Only a spatula or tongs. If your steak is fairly thick (from 3 cm), you can also fry the ends. Here you can’t do without tongs (you use them to hold the meat at the end).
You can read about how to determine the readiness (degree of doneness) of a steak in the same material. Since I like something in between, I don’t bother too much. I fried it on both sides, as I said, and it was done. If the piece of steak is thick or you want well done, put the meat in a preheated oven (180 degrees) for 3-8 minutes. The time also depends on the cut and thickness. This definitely takes practice. But it's worth the effort you put in.
It is important to let the meat rest. To do this, put it on a plate and wait 10-15 minutes. At this time, the juice that has concentrated in the center of the piece is distributed back, making the meat evenly juicy.
You see, after 10 minutes, the steak left some juice. It's not red, but the right one brown. Usually the juice is added to sauces, side dishes, or poured on top of the meat when serving.

Serve the steak with our sauce and be sure to have a serrated knife!

Among the many meat dishes, steak occupies a special place. The classic steak is made from beef, but today other types of meat, as well as fish, are also used. It sounds incredible, but its origin is often attributed to the era Ancient Rome: priests in temples fried pieces of beef on special grates to then lay the meat on the altar.

In modern cuisine, Americans are considered the forefathers of juicy fried steak. They were the ones who were imbued with an incredible love for juicy fried pieces beef with various spices and dressings. By the way, beef steak sauce comes in a wide variety of variations, however, pepper sauce is considered a classic.

It is very easy to prepare this dressing at home. All ingredients are available and inexpensive, and the cooking process itself does not take much time. A juicy hot steak with sauce will become even more aromatic, nutritious and tasty.

You will need:

Onions – 4 medium onions
Cream 30% – 200 ml
Pepper mixture – 40 g
Butter – 60 g
Broth (any) – 100 ml
Cognac – 30 ml
Salt - to taste

Number of servings – 4

Cooking time – 20 minutes

Valuable spice

Different varieties of pepper - black, white, red - are the most common seasoning in our kitchen. Almost every day we eat it, add it to main dishes, snacks and salads. In every cafe and restaurant on the table in mandatory There is not only a salt shaker, but also a pepper shaker with ground black pepper. In short, you cannot find a more popular seasoning.

Eating pepper has the most beneficial effect on the body. First of all, it improves digestion. A well-known fact: ground pepper supports the proper functioning of the stomach and intestines.

The spice also has a good effect on the immune system: it strengthens the body, strengthens resistance to viruses and infections, and helps fight colds. But it is important to remember that pepper has its contraindications. In case of stomach diseases, for example, gastritis, it is better to avoid it: the pungency only further irritates the already damaged mucous membrane, causing an exacerbation of the disease and severe pain. The possibility of an allergic reaction cannot be ruled out, especially if pepper is used in large quantities.

Innings

The recipe is classic for beef steak. It is served in a separate gravy boat or poured over the portion immediately before serving. It is not recommended to store the dressing in the refrigerator, since the aroma and structure of the sauce do not change better side. It is better to prepare the gravy in the amount required for the upcoming meal. In addition to beef, other dishes go well with the sauce.

By adding lemon or orange juice to the gravy, you can create a wonderful sauce for salmon steak. The combination of citrus, pepper spiciness and creaminess is ideal for light fish meat.
The dressing for pork steak can be served with the addition of mushrooms. It is prepared according to the recipe for traditional mushroom sauce with the addition of chopped champignons or wild mushrooms - to taste.
Other meat dishes, such as goulash, stewed meat with vegetables, chops, cutlets, are no less successfully combined with pepper gravy. It can also be used for their preparation, for example, for baking cutlets.
Pepper sauce will also be a good addition to seafood. As with fish, it is better to add a little lemon juice and garlic to the dressing. The result is a very tasty, spicy gravy for fried shrimp, mussels and squid.

Simple recipe cream sauce for steak from a mixture of peppers will appeal to every housewife who appreciates perfect combination taste and benefit. Despite the abundance of pepper in the gravy, its taste is delicate and light. Any meat or fish dish flavored with dressing will become a real decoration for both everyday and festive tables.

Bon appetit!

Fish or meat steak is a dish that is widely prepared in restaurants and at home. Getting a tasty and appetizing steak is not so easy; there are special nuances in its preparation. However, without proper presentation, the dish loses its sophistication. That's why many professionals say that a well-formulated steak sauce contributes 70% of the overall flavor of a dish.

The selection of products for the sauce depends on what kind of meat or fish the steak is made from. The fish reveals itself wonderfully under a gentle creamy melody, and the meat requires noble spiciness and tart sourness. We have selected several interesting gravy recipes for various types steak

Wine sauce for steak

Cooking steps:

Pour the cream into a saucepan, place over medium heat, bring to a boil, remembering to stir constantly.
Grind the cheese on a fine grater. When the cream in the saucepan begins to boil, pour the cheese into it.
Continue cooking until the gravy thickens slightly. Then add spices and mustard to it, add salt. Serve the steak sauce after cooling to room temperature.

Turkey gravy

If you decide to treat your family to turkey steak, take care of delicious sauce for him. When it comes to turkey steak sauce, it's important to get the right balance of ingredients. We have found an excellent recipe for you that organically combines with the taste of the meat of this bird. We need to take:

kefir – 215 ml;
juice from half a lemon;
garlic – 3 cloves;
pepper, salt to your taste.

Preparation:

Cooking will take you just a few minutes. Just put all the ingredients in a blender, or mix them in a deep bowl, after chopping the garlic in a crusher or on a fine grater. You should get a homogeneous mass.

Fish steaks and sauces for them

On the restaurant menu you can always find steaks made from various types of red fish. Poseidon himself, according to ancient legend, loved to feast on salmon dishes. The sea god believed that this fish gave him youth, increased his strength and preserved immortality. Why don't we prepare Poseidon's favorite dish, flavoring it with an amazing salmon steak sauce. For the gravy we will use:

heavy cream – 150 ml;
dry white wine – 50 ml;
lemon juice – 10 ml;
butter – 40 grams;
salt and white pepper to taste.

Preparation:

Try to remove the butter from the refrigerator in advance and let it soften at room temperature. Heating over a fire can lead to separation of the oil, and we need to preserve its structure.
If the butter has softened enough, proceed to cooking. Pour wine into a heated frying pan. In a separate bowl, heat the cream. When the wine in the pan begins to boil, add hot cream and lemon juice. Set the heat to low and evaporate the mixture until slightly thickened.
Remove the pan from the heat and let the gravy cool until warm. Place butter, white pepper and salt in it. Mix well, the sauce is ready.

Do not replace black pepper with white; we need the spice for flavor, not for spicy notes.

Sauce for salmon

Noble fish will seem dry and tasteless to you if the dish is not complemented with salmon steak sauce, which we suggest you prepare. You should take:

cream 20% – 150 ml;
mushrooms – dry 50 mg (fresh 150 mg);
wheat flour – 1 tablespoon;
onion – 1 medium head;
olive oil – 1 tablespoon;
dill – 1-2 sprigs;
salt and pepper to taste.

Preparation:

The mushrooms should be finely chopped and can be passed through a blender. Dry ones, of course, need to be soaked first.
Fry the flour in a dry frying pan. Pour it into a clean deep bowl.
Let's return to the frying pan. Pour olive oil into it. Warming up.
Peel the onion and finely chop it. Place in hot oil and fry until golden brown.
Add the chopped mushrooms to the onion and continue to fry the ingredients for 10 minutes until the liquid is removed.
When the liquid has boiled away, add flour and salt to the mass, mix, add cream. You need to stir constantly so that the flour does not form lumps.
We wait for our gravy to boil, reduce the heat, and heat for another 2-3 minutes. Before turning off, add finely chopped dill, salt and pepper. Let the sauce sit for a few minutes so that its flavor becomes richer. Serve with fish.

You can serve the steak sauce in a gravy boat, or pour it on immediately when placing the main dish on the plate. Some people like to just add a little complexity to the flavor, while others like to baste the steak generously.

Tuna sauce

Having prepared several sauces for red fish steaks, let’s turn our attention to mackerel species. Tuna is not a frequent guest on our shelves, but if you manage to get this fish, be sure to cook it as a steak. For gravy, use the following recipe for tuna steak sauce:

parsley – 1 bunch;
olive oil – 3 tablespoons;
garlic – 3 cloves;
juice from half a lemon;
salt and pepper to your taste.

Preparation:

Peel the garlic and chop the parsley a little. Place both ingredients in a blender, add the rest of the ingredients, and puree everything.

When serving the fish, pour a little gravy onto a plate, then place the steak on it, and season it again with the green sauce.

Simple and quick gravy for steaks

Many housewives resort to preparing universal gravy, which is obtained from the most common and affordable products. For her we take:

mayonnaise (Provencal without additives) – 100 grams;
sour cream – 100 grams;
garlic – 3 cloves;
chili pepper, paprika, turmeric - a pinch each;
dill and parsley - 3 sprigs each;
salt as desired.

Preparation:

1, Peel the garlic and crush it through a crusher. Finely chop the greens.

2. Mix mayonnaise and sour cream, add spices and previously chopped products. Knead everything again until a homogeneous structure and color is obtained. The gravy is ready.

Some useful tips from professional chefs will help you prepare homemade sauces for meat and fish dishes:

If the gravy recipe calls for the use of vinegar, do not use the usual table variety; add apple, balsamic or wine vinegar to it.
If you want to get a pleasant sourness without citric acid, add cucumber pickle, sorrel or rhubarb pulp, or soaked apple puree.
According to culinary rules, the sauce is served with the steak in a separate container. A small gravy boat is quite suitable for table setting.
The steak should be hot when served, and the gravy should be cooled to room temperature.

Steak is considered an independent dish. It does not require fancy spices and side dishes. However, the appetites of customers at steak houses are growing and they are trying to satisfy the guest’s needs. This is how new, interesting sauces for steaks appear on the menu. But classics are classics, and today we are preparing the perfect sauce for steak.

Wine sauce for steak

Perhaps the most versatile of all. It is convenient because you can cook it in the same frying pan where the steak was fried, and where the aromatic meat juices remain. Pour a glass of dry red wine into the frying pan and lightly scrape off the fat from the bottom and walls of the grill working surface. This culinary technique is called "deglazing." Broth, herbs and spices are added to the resulting aromatic liquid. Cook until the liquid has evaporated by half. The finished sauce is seasoned with salt and ground black pepper. And a little life hack from T-Bone Academy: you can even freeze this sophisticated wine sauce, using it later as needed. And now a detailed recipe for wine sauce.

Ingredients

Preparation

Caramelize the shallots in a frying pan with olive oil. Then add wine, herbs and bring to a boil. Reduce over low heat by half. Pour in the broth and reduce by half again. Add salt to taste at this stage. If you do this earlier, before boiling, the sauce will be too salty. Once you have added the salt, turn off the heat and strain the sauce through a fine sieve or cheesecloth. Then return to the heat and bring to a boil. After this, remove the sauce from the heat and add melted butter.

What kind of steaks would wine sauce go with?

Wine sauce has a characteristic acidity, so it is best suited to steaks with high marbling. In tandem with a fatty marbled steak, red wine sauce will reveal all the richness of its taste and get rid of the unpleasant aftertaste of excessively fatty meat:
— Dry-aged ribeye steak;
— Ribeye on the bone;
— T-bone and Porterhouse steaks;
— .

Mushroom sauce for steaks

Another classic sauce to the steak. Due to the cream and nutmeg, it turns out very tender and thick. Its subtle enveloping taste will complement tender steaks cooked in the oven or in a frying pan. Dishes in which the meat was cooked at low temperatures are especially delicate. Here's one of them.
Mushrooms with cream and butter create the traditional flavors typical of French cooking. You can use mushrooms to your taste, but the most delicious sauce is based on porcini mushrooms. If you have dried mushrooms, soak them and then save the liquid. It can be used in sauce instead of broth. And another useful life hack - mushrooms can be supplemented and even replaced with noble blue cheese.

Ingredients

Preparation

Cooking mushroom sauce as follows: fry a little flour in butter. As soon as it is browned, add finely chopped mushrooms and lightly fry them. Then pour the heavy cream into the pan and simmer over low heat until the mixture has reduced by about a third. Prepared mushroom sauce for steak is seasoned nutmeg, ground black pepper and salt.

What kind of steaks goes with mushroom sauce?

The tender mushroom sauce is especially good with equally tender steaks that have low marbling and no bones:
— ;
- Tornedos meat;
- Chateau Filet;
— ;
— Top Blade steak.

Fragrant pepper sauce for steak

It is recommended to use only coarse salt and freshly ground black pepper as seasonings for steak. But in order to enhance the peppery flavor of the spices and not drown out the natural aroma and taste of beef, you can prepare pepper sauce for the steak. This is one of the most simple recipes sauces that can be prepared for steak. You will need a basic set of ingredients that are found in any home. But remember: the richness of the taste of the pepper sauce depends on the quality of the spices. We recommend using sea or pepper and grinding black pepper yourself immediately before cooking to preserve the full bouquet of aroma. we described classic recipe pepper sauce, and today we offer a more fiery and spicy variation.

Ingredients

Preparation

Pour wine vinegar into the pan and bring to a boil. Then add chicken broth and boil the mixture by half. Add the green pepper crushed with the back of a spoon. Then add cream, salt and pepper the sauce. Keep it on the heat for another minute or two to thicken it a bit.

Which steaks are suitable for pepper sauce?

Choose steaks with a rich beef flavor; marbling is not so important in this case. Pepper sauce does not drown out the taste of marbled beef and does not tend to significantly modify it. It goes well with the following steaks:
— wet-aged Ribeye steak;
— (Strip steak);
— Denver steak;
— dry-aged Sirloin steak.

Chimichurri sauce

It can be classified as a classic, although we learned about it relatively recently. Chimichurri sauce is recommended for preparing alternative grilled steaks, which we knew nothing about until recently. And in Mexico, Brazil and other countries Latin America alternative steaks with rich flavor and firm texture are valued even more than tender premium cuts. There they are prepared with original marinades, salsas and, of course, chimichurri sauce. The oil-based sauce is prepared with a lot of fresh herbs, hot peppers and spices. Today you can find the most different recipes Chimichurri. Here is the recipe we offer.
Our advice: If you don't have time to prepare steak sauce, make herb butter. Simply add chopped parsley and garlic to the softened butter. Cool it in the refrigerator, and when the steak is ready, place a slice of this butter on it. The meat will acquire a pleasant aroma and creamy taste. Detailed recipe read about herbal butter for steaks.

Ingredients

Preparation

Grind all ingredients in a blender. The jalapeno pepper is green in color and harmonizes well with the other ingredients in the sauce. But, if you don't have it, you can replace it with another one hot pepper. When all the ingredients are crushed, it remains to add a little olive oil, lemon juice and wine vinegar. The finished sauce just needs to be peppered.

What kind of steak goes with chimichurri sauce?

Chimichurri sauce has a refreshing yet spicy flavor. It goes well with rich, aged beef alternatives:
— ;
— Flank steak;
— Hanger steak;
— .

Blue Cheese sauce for marbled steaks

Blue Cheese sauce with blue cheese will be a real decoration of your dish. It has a delicate and silky taste with a light creamy tint. It's quite easy to prepare and only takes 10 minutes.

Ingredients

Preparation

Melt the butter in a saucepan, then add the flour. Add the cream in a thin stream, stirring constantly until the sauce is smooth. Add the pressed garlic. Wait for the mixture to boil and add the crumbled blue cheese and stir. Cook for a couple more minutes and add lemon juice at the end. The Blue Cheese sauce should thicken a little. Season it to taste with salt and a little pepper.

Which steaks are suitable for Blue Cheese sauce?

A delicate sauce with blue cheese and subtle hints of hazelnut will perfectly complement the following steaks:
— Filet Mignon;
— ;
— ;
- Chateau Filet;
- New York steak;
— Denver steak.

Tomato sauce for steak with chili pepper

Hot sauce with tomatoes is one of the most popular sauces for steaks. It has a burning, slightly sour taste that perfectly complements meat dishes. For greater versatility of taste, use different varieties hot peppers. You can also adjust the heat by leaving or removing the seeds from the peppers.

Ingredients

Preparation

First you need to cut the tomatoes into quarters and remove the hard part of the stem. Next, combine the tomatoes, bell peppers, onions, chilies and water in one pan and slowly bring to a boil. If the mixture is too thick, add more water. Boil the sauce over low heat for an hour. Then grind the mixture in a blender. Return to heat, add sugar, tomato paste, salt and black pepper. Stir and leave to cook for another 1 hour. By the end of cooking tomato sauce should thicken and have the consistency of ketchup. You can use it for your steaks right away or even preserve it for future use.

Which steaks are best served with spicy tomato chili sauce?

This fiery tomato sauce is perfect for alternative steaks, which have a bright, rich flavor. The combination of the sauce with grilled meat with a smoky aroma will be especially tasty. Serve the sauce with:
— Skirt steak;
— Flank steak;
— Denver steak;
- Henger;
- Porterhouse steak or .

Bourbon steak sauce

This is a sophisticated sauce that has a pleasant sweetness and smoky notes. It gracefully enhances the flavors of roasted or grilled premium marbled meats. Bourbon sauce can be prepared in a variety of ways, including blueberries, orange, or soy sauce. Below you will find a recipe for bourbon ketchup sauce. Bourbon sauce is very similar to BBQ sauce. Read about how to prepare it.

Ingredients

Preparation

On vegetable oil fry the onion for 1 minute. Add the pressed garlic and cook for another minute. Add remaining ingredients and bring to a boil. Then reduce heat and cook for 8-10 minutes. After this time, your sauce is ready. However, serve it with the steak when it has cooled slightly.

Which steaks should you serve with bourbon sauce?

Steak sauce with bourbon complements the taste of premium steaks with pronounced marbling and rich meat flavor:
- Ribeye steak;
— striploin steak;
- T-bone steak;
— Cowboy and .

Teriyaki sauce for alternative steaks

Teriyaki sauce is based on a classic ingredient for Chinese cuisine - soy sauce. It is complemented by sake, ginger and many other products. Teriyaki is served with meat, vegetable dishes and seafood. However, that's not all. This sauce fits organically into the composition of other sauces, enhancing and enriching their taste. For example, as in the following recipe. Prepare a Teriyaki herb tomato sauce for your steaks. And we wrote about how you can make Teriyaki sauce at home.

Ingredients

Preparation

First, soften the dried chili peppers by pouring them hot water. Then grind them in a blender. Add the onion and garlic fried in oil and chop again. Then add the remaining ingredients and bring to a boil. In order for all the flavors and aromas of the sauce to be revealed better, it is recommended to leave the sauce for 24 hours in the refrigerator and then use it on steaks.

What steaks go with Teriyaki sauce?

This boldly flavored Teriyaki sauce is perfect for steak alternatives:
- Sirloin steak;
— Denver;
- Hanger;
— Flank;
- Skirt the steak.