When cooking steak, try one of our cookery team’s 9 speedy sauces, which are both delicious and quick to make
Making dripping sauce is relatively simple and imparts a rich, robust flavour to dishes. If you’ve already mastered cooking the perfect steak and want to elevate your dish, we have plenty of suggestions for pairing your meat with the ideal sauce. From classic peppercorn to chimichurri and béarnaise, these sauces will enhance any cut, whether it’s fillet, rump, sirloin, or another.
Our cookery team created 10 sauces that are ready in 25 minutes or less, using our most popular steak sauce recipes along with shorter versions. Each sauce serves two people.
Ten quick steak sauce ideas
1. Cheat’s peppercorn sauce
Ready in… 20 mins
This classic, creamy steak sauce can be ready in no time.
Put 2 tbsp red wine vinegar into a large, non-stick frying pan and bring to a simmer. Add 150ml chicken stock and reduce the mixture by half over high heat. Add 2 tsp green peppercorns, crushing a few of them gently in the pan with the back of a spoon. Season and reduce, then stir in 4 tbsp double cream. Simmer for 1 or 2 mins until the sauce is slightly thickened.
2. Chimichurri
Ready in… 10 mins
Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick. It’s the perfect balance for a rich steak.
Put 2 garlic cloves, 1 green chilli (deseeded), a small bunch each of coriander and parsley, 1 small sweet onion and 2 tbsp white wine vinegar in a small food processor. Blitz until finely chopped, then add 5 tbsp olive oil and blitz again. Season and refrigerate until serving.
See our full recipe for chimichurri sauce.
3. Béarnaise sauce
Ready in… 20 mins
If you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged béarnaise.
Put 2 egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add 1 tsp tarragon vinegar. Finely chop a small bunch of fresh tarragon stalks and leaves separately. Melt 125g butter in a pan then add the chopped tarragon stalks and bring it to a simmer. Turn the processor on and add the hot melted butter slowly while the processor is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves. Season and serve with steak.
See our full recipe for cream sauce for steak béarnaise sauce.
4. Black bean & sesame sauce
Ready in… 25 mins
Team the umami flavour of steak with a deeply savoury Asian-style sauce, thickened with hardy black beans.
Drain and rinse ½ a can black beans and put into a food processor. Add 1 tsp dark brown soft sugar, 2 tsp honey, 1 tsp Chinese five-spice powder, ½ teaspoon grated ginger, 1 red chilli, 2 tsp tahini paste, 2 tbsp cider vinegar, 2 tsp soy sauce and 5 tbsp water. Blend until very smooth, then pour into a saucepan and bring to a simmer. Cook for around 5 mins, or until glossy and thick, stirring all the time.
5. Salsa verde
Ready in… 10 mins
This piquant Italian green sauce doesn’t require any cooking.
Chop a bunch of tarragon and 2 packs of parsley into small pieces and mix in a bowl with 1 tsp sea salt, 40g small capers, 3 tsp Dijon mustard and 2 crushed garlic cloves. Stir in 200ml extra virgin olive oil and add 2 tbsp sherry vinegar, little by little, stirring and tasting as you go!
See our full recipe for salsa verde.
6. Teriyaki sauce
Ready in… 15 mins
This Japanese sauce has the sweet/savoury balance honed to a tee.
Pour 350ml water into a small saucepan with 85g light brown sugar, 70ml light soy sauce, 1 large crushed garlic clove, and a 4cm piece of finely grated ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine 1 tbsp cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through 1 tbsp rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
See the full recipe for teriyaki sauce.
7. Super-swift mustard sauce
Ready in… 10 minutes
It doesn’t get much simpler than a two-component sauce.
Mix 2 tbsp Dijon mustard with 100g crème frâiche in a saucepan and heat gently until simmering. Season to taste and serve.
8. Blue cheese sauce
Ready in… 5 mins
Steak and blue cheese is a match made in heaven. The addition of stilton in this speedy recipe really packs a punch.
Melt 25g butter in a pan over medium heat, then stir in 1 tbsp flour and let it cook for 1 min or so. Slowly add 150ml milk, stirring all the time, until the sauce is smooth and all the milk has been added. Bring to a simmer and add 50g chopped stilton (or another blue cheese) and stir. Cook until melted and the sauce has thickened slightly, then season to taste and serve.
See our full recipe for blue cheese sauce.
9. Mushroom sauce
Ready in… 15 mins
We’d never turn our noses up at retro-style grilled mushrooms, but this creamy sauce is a little more refined.
Pour 1 tbsp olive oil into a saucepan over a high heat and add 6 sliced chestnut mushrooms. Fry for 5 mins or until golden, then stir in 1 crushed garlic clove and 2 tbsp brandy. Cook until the brandy has almost totally evaporated, then stir in 4 tbsp double cream and 1 tsp wholegrain mustard. Reduce the heat and bring to a simmer. Cook for 2-3 mins more, then season and serve.