Fascinating Food - Steak - Some simple Steak Sauces

Fascinating Food – Steak – Some simple Steak Sauces

Steak is one of my most favourite dishes, whether it is a beef steak, salmon steak or tuna steak. Having a soft succulent steak is always a great way to finish a day off.

You might decide to have a side of roast potatoes and vegetables, or maybe French fries and a salad, or even a jacket potato with sour cream and chive. Maybe you are just after the tender taste of meat.

Some people like to top their steak with some salt and pepper, some like the fresh taste of meat, but one thing that always helps to complement your steak; and helps to create a unique flavour is your steak sauce. The same cut of meat could give an entirely different meal for a week if you season and sauce the steak differently.

Creating a steak sauce can sometimes be an incredibly long complicated process but fortunately most of the time you can rustle something up in the kitchen within minutes that tastes sensational. Below are some of my favourite steak sauces that are relatively easy to make at home.

Easy Quick Peppercorn Mushroom Sauce

This is an easy quick great sauce that takes minutes to make. Mix and heat the following ingredients into a saucepan then heat for six minutes. Serve Hot over your steak. You should have enough time to create this sauce from scratch while your steak is ‘resting’.

· 100ml of Cream of Mushroom soup. (From a tin.)

· 50ml of Milk

· 1 Tablespoon of Gravy Granules (Eg. Bisto.)

· 1 Tablespoon of Red Wine.

· ½ Tablespoon of Crushed Peppercorns.

Spicy Steak Butter Sauce

This is a great sauce with a subtle kick. Mix all the ingredients into a bowl and mix. Refrigerate and serve cold or warm up for a minute on the stove before serving. Do not over heat or overcook this sauce.

· 60 grams of unsalted butter

· 1 Tablespoon of Worcestershire sauce

· 1 Teaspoon of Salt

· 1 Teaspoon of Crushed Garlic

· ½ Teaspoon of Hot Pepper Sauce.

Spicy Yellow River Sauce

This is a quick sauce that goes great with Rump and T-Bone Steaks. In a saucepan heat the vinegar and boil for a couple of minutes. When syrupy add the yellow hot sauce and maple syrup and stir for another minute. Remove from the heat and whisk into the Dijon mustard. Serve over the steak.

· 120 ml of Balsamic Vinegar

· 60 ml Dijon Mustard

· ¼ Teaspoon Yellow Hot Sauce

· 70 ml of Canadian Maple Syrup

Béarnaise Sauce

This is a very popular French steak sauce. This takes a little longer to prepare then the previous mentioned sauces, but it is defiantly worth it.

· 250g butter

· 1 Tablespoon Lemon Juice

· 2 Tablespoon Tarragon Vinegar

· 2 Egg Yolks

· Splash of HOT water

· 1 Tablespoon fresh Tarragon, roughly chopped

· 1 Tablespoon fresh Flat leaf Parsley, finely chopped

Start by melting the butter into a medium heated saucepan. In a separate saucepan add the lemon juice and vinegar, and bring to a boil. While these two are heating whisk the hot water and egg yolks in a small bowl. The hot water will help with the consistency and the ease of whisking.

Add the whisked egg yolks to the lemon juice and vinegar. Stir till in forms a unified liquid. Slowly add the hot butter to the mix and continue to stir. Blend until the sauce thickens. Add the tarragon and parsley and blend for a further few minutes.

Devil’s Steak Sauce

This is a very unique sauce that really brings out the unique taste of different cuts of meat. Mix all the ingredients into a saucepan and boil over a high heat. Let the sauce simmer over a low heat for ten minutes before serving.

· 2 Tablespoon Raspberry Jam

· 2 Tablespoon Brown Sugar

· 2 Tablespoon Worcestershire Sauce

· 2 Tablespoon Tomato Sauce

· 2 Tablespoon Malt Vinegar

· 5 drops of hot Pepper Sauce

· Salt and Pepper to taste

Italian Barbeque Sauce

This is a very popular Italian steak sauce. It is fairly simple to make and adds a real continental feel to your steak. To make the sauce, warm the oil up in a pan, then add the garlic and cook for around minute. Add the other ingredients and let cook on a low heat for ten minutes before serving.

· 50ml Extra Virgin Olive Oil

· 3 Finely chopped Garlic Cloves

· ¼ Teaspoon of Dried Chilli Flakes

· 1 Tablespoon sugar

· 1 Tablespoon capers, rinsed and drained

· 500ml Passata (Jar)

· 2 anchovy fillets, chopped

· ½ Tablespoon dried Oregano