Sauce for the perfect steak

A good steak – crispy on the outside and melting in your mouth – is actually delicious without sauce. We explain here how to pull that off at home. If you still feel like dipping your meat into something, these are our favorite sauces.

Fat = flavor. So go for a fattier cut of meat, such as ribeye, entrecôte or côte de boeuf. If you enjoy paying a lot of money for a cut of tenderloin, you can of course do that too.

Chimichurri
Fresh and tangy with fresh herbs, this Argentine sauce has by now found its way to steakhouses all over the world. Especially delicious with barbecued meat.

Béarnaise

It doesn’t get more classic than steak béarnaise. Your cholesterol shoots up quite a bit from the butter and egg yolk, but we’re more than happy to pay that price.

Pan sauce

After frying the steak, sauté a shallot in the same pan, deglaze with wine, add a knob of butter and your pan sauce is ready. With this recipe from Bon Appetit, you can’t go wrong.

Herb butter

The standard version with parsley and garlic is old-fashioned delicious. But also try it with shallots and red wine, or whiskey. A perfectly rolled compound butter is guaranteed to impress your guests.

Spicy almonds

This sauce contains quite a bit of almond butter, as well as ancho chili peppers for a kick. Sherry vinegar provides the necessary acidity.