What can I put on steak instead of steak sauce?

When it comes to steak, steak sauce is a popular topping choice. However, steak sauce is not for everyone. Some find it overpowering or unnecessary when a good cut of meat should stand on its own. Others may want to avoid ingredients like high fructose corn syrup commonly found in commercial steak sauce brands. Fortunately, there are plenty of great alternatives to steak sauce that can deliver big flavor.

Why use alternatives to steak sauce?

Here are some of the top reasons you may want to opt for an alternative sauce or topping for your steak:

• You want to avoid added sugars and preservatives commonly found in commercial steak sauce brands.
• You find typical steak sauce to be too overpowering in flavor.
• You want to closely taste the natural flavors of the beef.
• You or someone you are cooking for has an allergy or sensitivity to ingredients like soy, onions, or tomatoes commonly used in steak sauces.
• You want to follow a paleo, keto, or other diet that minimizes processed ingredients.
• You simply want to change up the flavors from the typical steak sauce.

Herb compound butters

Compound butters made with fresh herbs and spices are an easy way to add big flavor to steak without overpowering it. You simply shape chilled flavored butter into a log and slice off a pat just before serving the steak hot off the grill or pan. The butter melts into the meat adding its flavors. Make your own custom blend, or try these combinations:

• Lemon parsley butter
• Garlic herb butter
• Chipotle lime butter
• Rosemary butter
• Chimichurri butter

How to make herb compound butter

Whip at room temperature until light and fluffy:

• 1 stick unsalted butter
• 2 tablespoons chopped fresh herbs like parsley, basil, dill, cilantro, rosemary, thyme, oregano, or a blend
• 1 small minced garlic clove (optional)
• Zest of 1 lemon, lime, or orange (optional)
• Spices like paprika, cumin, chili powder, etc. (optional)

Shape into a log in plastic wrap and refrigerate until firm. Slice off pats to top hot steak just before serving.

Chimichurri

This bright green Argentine sauce packs a flavor punch from fresh herbs and garlic. It adds vibrant flavor to steaks without drowning them in sauce. You can make chimichurri ahead of time so it’s ready to drizzle over hot cooked steaks.

Authentic Chimichurri Recipe

• 1 cup packed fresh parsley
• 3⁄4 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 2 tablespoons oregano
• 1 tablespoon red pepper flakes
• 1 teaspoon salt
• 1⁄4 teaspoon pepper

Blend all ingredients in a food processor until smooth. Let sit for 30 minutes for flavors to blend.

Pan Sauces

For an easy sauce made right in the pan you cooked the steak in, whip up a quick pan sauce. All you need is a little butter, stock, wine or other liquid, and herbs/spices.

Easy Pan Sauce Steps

1. Cook steak in a cast iron or stainless steel pan.
2. Remove cooked steak and tent with foil to rest.
3. Add a couple tablespoons of butter to the pan juices.
4. Once melted, add a couple tablespoons of flour. Cook for 1-2 minutes stirring constantly.
5. Slowly pour in 1⁄2 – 1 cup beef stock or broth, continuing to stir.
6. Add any herbs like thyme or rosemary, spices like black pepper, or flavorings like lemon juice or red wine vinegar.
7. Let sauce simmer and reduce for 5-10 minutes until thickened.
8. Season with salt and pepper.
9. Pour over rested steak to serve.

Salsa

Fresh, chunky salsa makes a tasty topping for steak in place of heavy steak sauce. The acidity of tomatoes balances the richness of beef. Just take care not to overcook the steak, as salsa tastes best on juicy, tender meat. Pico de gallo, an uncooked fresh salsa, is a great option.

Pico de Gallo Recipe

• 2 medium tomatoes, diced
• 1⁄2 white onion, finely diced
• 1 jalapeno, seeded and minced
• Juice of 1 lime
• 1⁄4 cup chopped cilantro
• Salt to taste

Gently mix all ingredients except salt. Add salt to taste just before serving.

Dry Rubs

For fantastic flavor with zero added moisture, give your steak a dry rub. Simply coat both sides with your choice of dried spices and herbs before grilling or pan-searing the steak. The rub adds big flavor as it toasts into the meat over high heat. Use homemade or store-bought spice rubs.

Best Dry Rubs for Steak

• Smoky barbecue rub
• Spicy chipotle chili powder rub
• Herbes de Provence rub
• Coffee chili rubbed steak
• Lemon pepper

Flavored Butters

Flavored butters are a simple way to add extra flavor to steak after cooking. Let a stick of butter soften to room temperature. Then blend in your choice of flavors before chilling until firm. Slice off a pat just before serving hot steak. Options include:

• Lemon dill butter
• Blue cheese butter
• Horseradish butter
• Smoked paprika butter
• Chipotle lime butter

Tarragon Mustard Sauce

This easy 4-ingredient sauce comes together in just minutes but tastes gourmet. The zip of Dijon mustard and freshness of tarragon pair perfectly with rich grilled steak.

Tarragon Mustard Sauce

• 3 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1 small shallot, finely minced

Whisk all ingredients together in a small bowl until smooth. Drizzle over steak to serve.

Horseradish Cream

For an easy creamy condiment with some heat, mix fresh grated horseradish with mayonnaise or Greek yogurt, a squeeze of lemon, and fresh chives. Dollop on top of steak for a tangy complement to the beef.

Horseradish Cream

• 1⁄2 cup mayonnaise or Greek yogurt
• 3 tablespoons prepared horseradish
• 1 teaspoon lemon juice
• 1 tablespoon chives, minced
• Salt and pepper to taste

Stir all ingredients together in a small bowl until combined. Refrigerate for at least 30 minutes for flavors to blend. Serve with steak.

Balsamic Glaze

Thick, syrupy balsamic glaze adds a touch of sweetness and rich flavor to steak. You can easily make it yourself by reducing balsamic vinegar into a glaze consistency on the stovetop or buy ready-made balsamic glaze.

Easy Balsamic Glaze

• 1 cup balsamic vinegar
• 2 tablespoons brown sugar or honey

Simmer balsamic vinegar and brown sugar or honey in a small saucepan over medium heat. Reduce to a syrupy glaze consistency, about 10-15 minutes. Brush over hot cooked steak to serve.

Peppercorn Sauce

A peppery pan sauce made with butter, shallots, beef stock, and green peppercorns is a classic for steak. The sauce only takes about 10 minutes to prepare but adds restaurant-quality flavor.

Easy Peppercorn Sauce

• 2 tablespoons butter
• 2 shallots, finely minced
• 1⁄2 cup beef broth
• 1 tablespoon green peppercorns
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Melt butter in a skillet over medium heat. Add shallots and cook for 2-3 minutes until softened. Pour in broth and simmer for 5 minutes. Stir in peppercorns and mustard. Season with salt and pepper as needed. Spoon sauce over hot steak to serve.

Red Wine Sauce

For a simple yet elegant sauce for steak, reduce red wine to a syrupy sauce consistency with some butter whisked in at the end. The wine’s richness and acidity complements the savory beef.

Easy Red Wine Sauce

• 1 cup red wine
• 1 shallot, minced
• 2 tablespoons butter
• Salt and pepper to taste

Simmer red wine and shallots in a skillet over medium heat until reduced by half, about 10 minutes. Reduce heat and whisk in butter 1 tablespoon at a time until incorporated. Season with salt and pepper. Drizzle sauce over rested steak to serve.

Blue Cheese Topping

The bold flavor of blue cheese pairs perfectly with juicy grilled steak. Try a crumbled blue cheese topping, or mix blue cheese into a creamy dipping sauce.

Blue Cheese Steak Topping

• 1⁄4 cup crumbled blue cheese
• 2 tablespoons minced fresh chives
• 1 teaspoon lemon juice

Mix ingredients together in a small bowl. Sprinkle blue cheese mixture over hot cooked steaks just before serving.

Bacon Jam

For an umami-packed condiment, try bacon jam! This sweet and smoky spread adds deep meaty flavor to steaks. You can find bacon jam near other condiments in well-stocked grocery stores, or easily make your own.

Homemade Bacon Jam

• 8 ounces bacon, cooked and chopped
• 1 small onion, diced
• 1⁄4 cup maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1 teaspoon thyme leaves
• 1 bay leaf

Cook onion in a skillet over medium heat for 5 minutes until translucent. Add remaining ingredients and simmer for 15-20 minutes, until thickened. Discard bay leaf before serving. Spread bacon jam over steak for added flavor.

Simple Steak Toppings

You don’t necessarily need an elaborate sauce or condiment to add flavor to steak. Simple toppings like:

• Melted butter
• Olive oil and cracked black pepper
• Coarse sea salt
• Minced garlic
• Caramelized onions
• Sautéed mushrooms

Can complement the flavor of a nicely grilled or pan seared steak. Let the flavor of high-quality beef shine through with just a touch of added flavor from a simple topping.

What to Consider When Choosing a Steak Topping

With so many options for great alternatives to regular steak sauce, think about these factors when deciding on a topping:

• Steak doneness – Is the steak cooked rare, medium-rare, etc? Avoid overly bold, wet toppings on rare steak so the interior texture isn’t compromised. But a juicy medium or well-done steak can hold up to more generous drizzling sauces.
• Steak cut – Delicate lean cuts like filet mignon may pair best with lighter toppings like flavored butter or salsa. While bolder flavored ribeyes and strip steaks can handle heartier toppings.
• Cooking method – Does the steak have a nice char from grilling or pan searing? If so, steer clear of heavy sauces that will hide the char. Opt for something like chimichurri or dry rubs instead.
• Other meal components – Consider what else is being served and how flavors will complement the steak. For example, caramelized onions would enhance a steak paired with mashed potatoes but could overpower more delicate sides.

Serving Suggestions

When it comes to sauces and toppings, often less is more with a nicely cooked steak. Follow these tips for serving:

• Drizzle sauces and glazes sparingly over the steak – no need to drench it.
• Let compound butters melt over the hot steak at the table.
• Put salsa, bacon jam, or other chunky toppings on the side for dipping.
• Let steaks rest for 5-10 minutes after cooking before adding any toppings.
• Slice steaks across the grain before topping for best texture.

Conclusion

Steak sauce certainly has its place, but so many other options can add flavor to steak without overpowering the natural taste of the meat. From quick pan sauces to flavorful sautéed mushrooms, the possibilities for topping steak instead of steak sauce are endless. Thinking about what would best complement the specific cut of meat, preparation method, and other meal components is key. With the right alternative topping or sauce, you can bring out the very best in quality steak.