Mouthwatering Steak Sauce Recipes You Need to Try
Nov 01 2015
When it comes to preparing an impeccable steak dinner, three things are of key importance: choosing a quality cut of meat, cooking it to perfection and pairing it with the perfect sauce. At Gourmet ME, you can buy premium black angus meats online which taste incredible whether cooked on the grill or roasted in the oven.
Then there’s the steak sauce. While steak sauce isn’t always necessary, it offers a simple and delicious way to bring out the juicy flavor of a rich, succulent steak. If you want to pair your steak with a great sauce, choose one of these mouthwatering recipes:
Balsamic Steak Sauce
Recipe courtesy of Food Network Magazine
- ¾ cup balsamic vinegar
- ⅔ cup ketchup
- ¼ cup honey
- 2 shallots, sliced
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon allspice
- Salt, pepper and sugar to taste
- Except the butter, place all the ingredients in a skillet. Let them simmer for about 15 minutes until thickened. Strain the mixture, and then whisk in some butter.
Portobello Port Sauce
Recipe courtesy of J. Kenady
- ¼ pound Portobello mushrooms, thinly sliced
- ½ cup red wine (non alcoholic)
- 3 tablespoons butter
- 2 tablespoons sour cream
- ½ teaspoon cornstarch
- Salt and pepper to taste
- Heat the butter in a large skillet over medium-high heat. Sauté the mushrooms for about 2 minutes, until they are soft and lightly browned.
- Stir in the red wine. Let it simmer for 2 minutes, and then remove the pan from the heat.
- Mix the sour cream and cornstarch in a small bowl. Add them to the mushroom mixture and stir until smooth.
- Return the pan to the stove, and stir the sauce until it’s thickened and smooth. Season with salt and pepper to taste.
Red Wine (non alcoholic) Sauce
Recipe courtesy of Randy
- 3 tablespoons butter
- ½ red onion, chopped
- ½ yellow onion, chopped
- 1 Roma tomato, chopped
- 1 pound carrots, chopped
- 2 large shallots, chopped
- 2 tablespoons minced garlic
- ¾ pound fresh mushrooms, sliced
- 1 (14-ounce) can beef broth
- 1 ¼ cups Merlot wine (non alcoholic)
- Heat the butter in a saucepan over medium-high heat. Add the onion, tomato, carrots, shallots, garlic and mushrooms. Cook and stir for 10 to 15 minutes, until the onions are translucent and the carrots are soft.
- Pour in the beef broth and 1 cup of Merlot. Bring the pan to a boil and scrap and dissolve any browned bits of flavor from the bottom of the pan. Reduce the heat to a simmer. Let it simmer for about 20 minutes, until the vegetables have softened and the pan juices have reduced by half.
- Strain the sauce and discard the vegetables. Bring the sauce back to a boil over medium-high heat. Stir in the remaining Merlot. Reduce the heat to a simmer. Stirring occasionally, simmer the sauce for about 20 minutes until it has reduced to ¼ of its initial volume.
Traditional Steak Sauce
Recipe courtesy of Laurie McNamara
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 medium lemon, juiced
- 1 cup ketchup
- ¼ cup white vinegar
- ¼ cup Worcestershire sauce
- ¼ cup water
- 2 ½ tablespoons dark brown sugar
- 1 tablespoon (heaping) Dijon mustard
- Combine all the ingredients in a saucepan. Bring the pan to a boil, and then reduce the heat to medium/medium-high. Let it simmer for about 30 minutes, until the sauce has thickened, stirring occasionally. Strain the sauce to catch the onions and garlic.