Recipe

The Best Sauces for Steak

Three quick, steakhouse-style sauces you can pull off on a weeknight: peppercorn pan sauce, garlicky herb butter, and a punchy chimichurri.

By Matt Campbell

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4.8

A sliced medium-rare ribeye on a cutting board with a small pitcher of glossy peppercorn pan sauce being poured over the steak

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Steak is already the main character. But the right sauce is the supporting role that wins the award, makes everyone quiet for a second, and has you doing that tiny nod like, yep, we did something here.

These are my three go-to, steakhouse-style sauces when I want big flavor with low drama. One is a classic peppercorn pan sauce that uses the browned bits in the skillet. One is garlic herb butter that melts into every nook and cranny like it pays rent. And one is a bright, herby chimichurri that cuts through rich cuts and makes even an affordable steak feel fancy.

Pick one, or make two if you are feeling chaotic in the best way. No judgment. Just taste as you go.

A cast iron skillet on a stovetop with steak resting on a plate nearby while shallots and peppercorns sizzle in the pan

Why It Works

Three distinct vibes: creamy and peppery, buttery and savory, or bright and tangy.
Fast: peppercorn sauce and chimichurri are ready in about 5 to 10 minutes. Herb butter takes about 5 minutes to mix, plus 15 minutes chilling if you want neat slices.
Steakhouse payoff: peppercorn sauce uses fond for deep flavor, butter sauce adds glossy richness, chimichurri brings contrast and freshness.
Flexible: works with ribeye, strip, filet, flank, or even pork chops and roasted mushrooms.

Quick pairing guide: Ribeye loves peppercorn or chimichurri. Filet loves herb butter or peppercorn. Flank and skirt love chimichurri.

Pairs Well With

Storage Tips

How to Store Leftovers

Peppercorn pan sauce: cool, then refrigerate in an airtight container for up to 3 days. Reheat gently in a small pan over low heat, adding a splash of broth or cream if it tightens up.
Garlic herb butter: wrap tightly (parchment or plastic wrap), refrigerate up to 5 days, or freeze up to 2 months. Slice coins straight from the fridge and melt on hot steak.
Chimichurri: refrigerate up to 5 days. For brightest flavor and color, it is best within 3 days. Press plastic wrap directly onto the surface, bring to room temp before serving, and stir well.

Common Questions

Do I have to use alcohol in the peppercorn sauce?

No. Cognac or brandy is classic, but you can skip it and use more broth. You will still get a rich, peppery sauce from the fond and cream.

What peppercorns should I use?

Black peppercorns are the steakhouse standard. If you have a mixed peppercorn blend, it is fun here. Crush them coarsely so you get pops of heat, not pepper dust. Toasting the peppercorns first is optional, but not required.

My pan sauce broke or looks greasy. How do I fix it?

Turn the heat to low and whisk in 1 to 2 tablespoons of cold butter. If it is too thick, add a splash of broth. If it is too thin, simmer for 1 to 2 minutes and keep whisking.

Can I make these ahead?

Yes. Chimichurri is best after 15 to 30 minutes of sitting. Herb butter can be made days ahead. Peppercorn sauce is best fresh, but it reheats fine if you warm it gently.

What if I do not have shallots?

Use a little finely minced onion, or skip it and add a pinch of onion powder. For chimichurri, scallions work great.

How much sauce should I use per steak?

As a general guide, plan on about 2 to 3 tablespoons per steak, more if you like to swipe every bite through the good stuff.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan or the same skillet you cooked the steak in
Whisk
Chef’s knife and cutting board
Measuring spoons and cups
Mortar and pestle or the bottom of a heavy pan (for crushing peppercorns)

The first time I tried to “do steakhouse” at home, I nailed the sear and then totally froze at the finish line. Steak is great, but without something saucy it felt like showing up to a party in a solid outfit with no shoes. Once I learned the peppercorn pan sauce trick, it clicked. The pan already has the flavor. You are basically just giving it a little liquid, a little love, and a quick whisk until it turns into something you would happily pay extra for.