1 July 2020
How to Make Your Own Steak Sauces, Marinades, Rubs and Butters
Take your steak to the next level by pairing it with either a homemade sauce, marinade, rub or butter.
Here we share some of our favourite recipes that will add extra deliciousness to your steak, and they’re so quick and easy to do too.
So, get chef-y and add some personality and depth to your steak. Mix things up in the kitchen and impress with this simple posh nosh. You’ll feel like you’re in a top-notch restaurant in the comfort of your own home!
How to Make Steak Sauces
Sauces pair perfectly with steak and are a quick and easy way to enhance your meal.
- 3 tablespoons good, hot beef stock
- 1 tablespoon Dijon mustard
- 1 teaspoon whole black peppercorns, crushed
- 100ml double cream
- 1 tablespoon freshly chopped flat-leaf parsley
- To prepare the peppercorn sauce, add stock to the same pan that you have cooked your steak in and stir gently to remove any sediment from the base of the pan. Add the mustard, peppercorns and cream.
- Bring to the boil, reduce the heat and simmer for 2-3 minutes until thickened. Garnish with the parsley. Stir any meat juices from the steak plate into the sauce.
- Serve with the steaks and seasonal vegetables.
- 1 small onion or 2 shallots, peeled and finely chopped
- 100g chestnut or button mushrooms, sliced
- 1-2 tablespoons Dijon mustard
- 1-2 tablespoons Worcestershire sauce
- 2 tablespoons good red wine
- 3 tablespoons good, hot beef stock
- 3 tablespoons double cream or crème fraîche
- 1 tablespoon freshly chopped flat-leaf parsley, to garnish
- Add remaining butter and oil from cooking steak in a non-stick pan. Cook the shallots and mushrooms for 5-8 minutes, or until soft, but not coloured.
- Add the mustard and Worcestershire sauce and stir well. Add the red wine and stock. Increase the heat and cook for 2-3 minutes. Add any meat juices from the steak plate.
- Remove from the heat and add the cream or crème fraîche until the sauce thickens. Garnish with the parsley.
- Serve the sauce with the steaks, chips and a salad garnish.
- 25g unsalted butter
- 1 small red onion, peeled and sliced
- 1 tablespoon good balsamic vinegar
- 200ml good red wine
- 200ml good, hot beef stock
- To prepare the red wine sauce; heat half the butter in a large non-stick frying pan, add the onion and vinegar and cook over a medium heat for 2-3 minutes.
- Add the wine and reduce the liquid to about a third. Add the stock and reduce by half (about 5 minutes). Remove from the heat and whisk in the remaining butter.
- Cook the steak to your preference and stir any meat juices from the steak plate into the sauce.
How to Make Steak Marinades
Marinades are an excellent way to add delicious flavour and tenderise your choice of meat.
- 4 garlic cloves, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- Juice of 1 orange
- Juice of 1 lemon
- 2 tablespoons freshly chopped flat-leaf parsley
- 3 tablespoons olive oil
To prepare the spiced marinade, combine all the ingredients in a large, non- metallic shallow dish.
Place the steaks on a chopping board and using a sharp knife score on both sides (optional). Transfer into the marinade mixture and coat on both sides (optional). Cover and marinate in the refrigerator for a minimum of 1 hour or overnight - the longer you marinade, the better.
- 2 green chillies, deseeded and roughly chopped
- 2 spring onions, roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- 1 teaspoon ground allspice
- 1 tablespoon fresh thyme leaves
- 2 tablespoons dark rum
- ½ teaspoon ground cinnamon
- 1 teaspoon caster sugar
- 2 tablespoons light soy sauce
- Place the marinade ingredients into a food processor or blender and whizz together to form a smooth paste.
- Spoon the marinade into a shallow dish and coat the steaks on both sides. Cover and marinate in the refrigerator for up to 1 hour, or overnight for extra flavour.
How to Make Dry Steak Rubs
Dry rubs are a quick and easy way to add extra flavour to your meat in no time at all!
How to Make Steak Butters
Flavoured butters add extra taste and richness to lots of your favourite cuts of meat. They’re easy to make, and any leftovers can be kept in the freezer for another time.
- 100g salted butter, softened at room temperature
- 2 garlic cloves, peeled and finely chopped or crushed
- Handful freshly chopped parsley
- 1-2 tablespoons horseradish sauce
- Mix all the flavoured butter ingredients together in a bowl and season with black pepper.
- Mold the butter mixture into a sausage shape and wrap in grease proof or baking parchment paper.
- Refrigerate for 5-10 minutes to harden, whilst you cook your steak.
- Serve 2 slices on top of your cooked steak.
- 50g butter, softened
- ½ teaspoon chilli puree or 1cm piece red chilli, deseeded and finely chopped
- In a small bowl mix together the butter with the chilli puree or fresh chilli. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate until required.
- Top steaks with a disc of chilli butter and serve immediately with a crisp green salad, sweet potato wedges or thinly cut roasted parsnips.
- 100g butter, softened
- 1 small shallot, peeled and finely diced
- 1 tablespoon freshly chopped tarragon
- In a bowl blend together the butter, shallot, tarragon and seasoning. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate.
- Gently heat 50g of the tarragon and shallot butter in a large pan until foaming. Add your steaks and cook over a medium heat, turning once. Remove from the pan and keep warm. Re-wrap any remaining butter and freeze for up to 3 months.
Make The Most Of These With Mouth-Watering Steak Recipes
Now that you’ve figured out how to make the best steak sauces, marinades, butter and rubs, it’s time to pair them with the right ingredients.
Make sure to visit our steak recipe collection page for more mouthwatering steak recipes!