719 steak sauce recipes

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

Grilled ham steaks with a brown sugar and whiskey pan sauce. Butter-brushed, grilled until charred, and served with a quick onion roux sauce spiked with whiskey.

Pan-seared caribou steaks draped in a smoky Scotch whisky sauce spiked with tart cranberries, orange juice, and currant jelly for a wild game dinner that tastes like the Canadian wilderness.

Thick cod steaks baked under a creamy homemade mushroom sauce with a paprika finish. A hearty, old-school fish dinner that comes together with pantry staples in about an hour.

Grilled filet mignon pounded thin and served on toasted buns with creamy tartar sauce and fresh watercress. A luxurious steak sandwich that comes together in just 20 minutes.

Stuffed flank steak with marsala mushroom sauce: Italian braciole-style pinwheel rolled around pork, pancetta, spinach, currants, and provolone, then finished in a porcini-marsala sauce.

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Venison steaks with a Scotch whiskey sour sauce made from cranberries, orange juice, currant jelly, and Dijon mustard. A refined wild game dish with a sweet-tart pan sauce.

Grilled salmon steaks with lemon slices tucked into the centers and a warm lemon-dill butter sauce. Hickory chip optional, fresh dill garnish, 40 minutes total.

Luxurious steak Diane with creamy mushroom sauce and tender pan-seared beef. Restaurant-quality classic ready in 20 minutes for impressive date night dinners.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly.