# Enhance Your Steak Dinner with These Tasty Steak Sauce Recipes
Whether you’re savoring a premium cut from an upscale steakhouse or grilling a simple supermarket two-pack, steak dinners can be elevated with the right sauce. Life is too fleeting to forgo the pleasure of steak, and preparing it at home can be just as remarkable as dining out. By using the correct techniques and a few straightforward sauces, you can whip up a gourmet meal without spending a fortune.
## The Key to Ideal Steak
Cooking steak at home may seem daunting, but it doesn’t have to be. One of the most effective methods for getting a steak perfectly cooked is the reverse sear technique. This approach entails slowly cooking the steak in the oven before giving it a quick sear on the stovetop. This guarantees that the steak is cooked evenly and retains its moisture. Once your steak is cooked to perfection, it’s time to add the final flourish: a scrumptious sauce.
### Simple and Quick Steak Sauces
Here are some of the finest steak sauce recipes that require six ingredients or less and can be prepared in minutes while your steak is reverse searing.
#### 1. Traditional Peppercorn Sauce
An enduring classic, peppercorn sauce merges the creaminess of heavy cream with the fragrant spiciness of freshly ground peppercorns.
**Ingredients:**
– 1/4 cup brandy or cognac
– 1/2 cup sodium-free beef broth
– 1/3 cup heavy cream
– 1-2 tsp crushed black peppercorns
– Salt to taste
**Instructions:**
1. In the same pan that was used to cook the steak, deglaze with brandy over medium heat, scraping up any browned bits.
2. Stir in the beef broth and cream, then incorporate the peppercorns.
3. Simmer until the mixture thickens, seasoning with salt to taste.
#### 2. Creamy Mustard Sauce
For those who enjoy a bit of heat, this mustard cream sauce is just the right choice. It complements the richness of steak beautifully.
**Ingredients:**
– 1/4 cup white wine
– 3/4 cup heavy cream
– 2 tbsp whole grain mustard (or any mustard you prefer)
– Salt and freshly ground black pepper to taste
– Chopped chives (optional)
**Instructions:**
1. Deglaze the pan with white wine, scraping up any remnants.
2. Stir in mustard and cream, simmering until it thickens.
3. Season with salt and pepper, adding chives if you like.
#### 3. Garlic Mushroom Sauce
This sauce features sautéed mushrooms and garlic, providing a rich and savory topping for your steak.
**Ingredients:**
– 2 tbsp butter
– 1/2 lb mushrooms, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/2 cup heavy cream
– 1/4 cup grated parmesan
– Salt and freshly cracked pepper to taste
**Instructions:**
1. Melt butter in the pan, add mushrooms, and cook until they turn golden.
2. Incorporate garlic, then deglaze with white wine.
3. Stir in cream and parmesan, simmering until thickened. Season to taste.
#### 4. Coconut Curry Sauce
For a distinctive twist, give this coconut curry sauce a try, adding warmth and complexity to your steak.
**Ingredients:**
– 1/4 cup diced shallots
– 1.5 tbsp curry powder
– 1 tsp garlic powder
– 1 cup coconut milk
– 1 tsp fish sauce
**Instructions:**
1. Sauté shallots in a pan until they are tender.
2. Mix in curry powder and garlic powder, lightly frying.
3. Add coconut milk and fish sauce, simmering until slightly thickened.
#### 5. Japanese Chimichurri
This lively sauce provides a fresh perspective on traditional chimichurri, featuring cilantro and toasted sesame oil for a distinct flavor.
**Ingredients:**
– 1/4 cup chopped cilantro
– 2 cloves garlic, crushed
– 2 tbsp toasted sesame oil
– 2 tbsp rice vinegar
– 1 tsp soy sauce
**Instructions:**
1. Combine all ingredients in a bowl and blend thoroughly.
2. Drizzle over steak just before serving.
### Bonus Recipes to Explore
If you’re eager to take your steak sauce prowess to the next level, consider trying these additional recipes that may call for a few more ingredients but are undoubtedly worth it.
#### Steak Diane Sauce
A decadent mixture of mushroom and peppercorn sauce, Steak Diane is smoky, creamy, and packed with flavor.
**Ingredients:**
– 1 tbsp butter
– 1/2 shallot, finely minced
– 2 cloves garlic, crushed
– 2.5 oz mushrooms, cleaned and sliced
– 1/4 cup cognac