Recipe

The Best Sauces for Steak

Three bold, weeknight-friendly steak sauces: classic peppercorn pan sauce, garlicky chimichurri, and a punchy blue cheese cream. Pick one or make all three and suddenly every steak night feels suspiciously fancy.

By Matt Campbell

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4.8

A sliced medium-rare ribeye on a wooden cutting board with a small bowl of peppercorn pan sauce and a spoonful of chimichurri nearby

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Steak is already doing the most: seared edges, juicy center, big main-character energy. But a great sauce is what makes you pause mid-bite and quietly reconsider every steak you have ever eaten without one.

This is my “choose your own steak adventure” lineup: a peppercorn pan sauce that tastes like a white-tablecloth splurge, a bright, herby chimichurri that wakes everything up, and a blue cheese cream sauce for anyone who likes their dinner with a little drama.

Make one sauce, make three, or make whichever matches your mood and whatever is currently living in your fridge. The goal is the same: steak night that feels restaurant-level without restaurant-level effort.

A cast iron skillet on a stovetop with browned steak fond in the pan and a small pile of cracked black peppercorns beside it

Why It Works

Three distinct flavors so you can match the sauce to the cut: peppercorn for ribeye or strip, chimichurri for flank or skirt, blue cheese for filet or burgers.
Fast payoff: peppercorn and blue cheese come together in about 10 minutes. Chimichurri is a no-cook situation.
Built-in flexibility: no cognac, no problem. No parsley, grab cilantro. No heavy cream? Half-and-half works in a pinch, but the sauce will be lighter and a bit more delicate, so keep the heat low to help prevent breaking.
Better than butter alone because these sauces add acid, aromatics, and texture, not just richness.

Quick steak tip: If you are making the peppercorn sauce, cook the steak first, let it rest, then build the sauce in the same pan. That browned fond is flavor you already paid for.

Storage Tips

Peppercorn Pan Sauce

Fridge: Store airtight up to 3 days.
Reheat: Warm gently in a small saucepan over low heat, whisking. If it looks tight, loosen with a splash of broth or water.
Heads up: Cream sauces can break if boiled hard, so keep it calm.

Chimichurri

Fridge: Store airtight up to 5 days, but for the brightest flavor aim to use it within 1 to 3 days.
Tip: If the olive oil solidifies, let it sit at room temperature 10 to 15 minutes, then stir.
Freeze: Spoon into an ice cube tray and freeze. Pop cubes into a bag and use within 2 months.

Blue Cheese Cream Sauce

Fridge: Store airtight up to 3 days.
Reheat: Low heat, stirring often. Add a splash of milk or cream if needed.

Midnight leftover upgrade: All three sauces are excellent on roasted potatoes, eggs, and sandwich situations that were not supposed to be this good.

Common Questions

Which sauce is best for which steak cut?

Ribeye or strip: Peppercorn, because the richness loves black pepper and a creamy finish. Flank or skirt: Chimichurri, because it is bold and acidic and cuts through that beefy chew. Filet mignon: Blue cheese cream, because filet is mild and deserves a loud friend.

Can I make these sauces without alcohol?

Yes. Skip the cognac in the peppercorn sauce and use a little extra broth plus a squeeze of lemon at the end for brightness.

How do I keep a pan sauce from tasting greasy?

Two things: deglaze properly (scrape up the browned bits) and finish with acid (a few drops of lemon or a touch more Dijon). Also, if your steak was very fatty, pour off all but about 1 tablespoon of drippings before you start.

Can I make chimichurri with dried herbs?

You can, but it will not be the same sauce. Chimichurri gets its texture from a big pile of fresh herbs, and dried herbs cannot fully recreate that leafy body.

If dried is truly what you have, aim for a thicker, rehydrated version: use about 1/3 cup dried parsley plus 1 tablespoon dried oregano. Stir the dried herbs with the vinegar and salt first, then let it sit 15 to 20 minutes to hydrate. Add garlic, chili flakes, and then stir in the olive oil. It will taste good, just less bright and less fluffy than the fresh-herb version. If you have even a small handful of fresh parsley, chop it and stir it in at the end for a boost.

My cream sauce broke. Can I fix it?

Usually. Take it off the heat and whisk in 1 to 2 tablespoons cold cream, milk, or even a little cold butter. Next time, keep the heat low and avoid a hard boil.

How long does chimichurri keep?

It is best in the first 1 to 3 days. It can last up to 5 days in the fridge, but the raw garlic and herbs can get a little intense as it sits. Stir before serving.

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 skillet you cooked steak in (for pan sauces)
Whisk
Chef’s knife and cutting board
Measuring spoons and cups
Small bowl (for chimichurri)
Optional: mortar and pestle or spice grinder for peppercorns

I used to think “steak sauce” meant that one bottle in the fridge door that tastes like sweet nostalgia and regret. Then I made a peppercorn pan sauce with the drippings from a weeknight strip steak and realized I had been living my life on hard mode.

Now I keep a short list of sauces that can turn a basic sear into a full moment. Chimichurri is my bright, messy best friend. Blue cheese sauce is what I make when I want to impress someone or when I want to impress myself, which counts.