Making dripping sauce is relatively simple and imparts a rich, robust flavour to dishes. If you've already mastered how to cook the perfect steak and are looking for the best way to give your dish the wow factor, we've got plenty of suggestions for matching your meat with the perfect sauce. From classic peppercorn to chimichurri and béarnaise, these sauces are sure to take your steak to the next level, whether it's a fillet, rump, sirloin or any other cut.


We asked our cookery team to create 10 sauces that are ready in 25 minutes or under, using our existing most popular steak sauces steak sauce recipes as well as shorter versions. All these sauces serve two people.

Want to expand your steak knowledge further? We have plenty of supplementary guides, from how to check steak is cooked and how to choose your steak to recipe ideas for what to serve with steak, and a step-by-step video on how to cook steak that’ll help you perfect your technique. Also check out our main collection of steak recipes for plenty of ideas to accompany these speedy sauces.

Ten quick steak sauce ideas

1. Cheat's peppercorn sauce

Bowl of peppercorn sauce

Ready in... 20 mins
This classic, creamy steak sauce can be ready in no time.

Put 2 tbsp red wine vinegar into a large, non-stick frying pan and bring to a simmer. Add 150ml chicken stock and reduce the mixture by half over a high heat. Add 2 tsp green peppercorns, crushing a few of them gently in the pan with the back of a spoon. Season and reduce, then stir in 4 tbsp double cream. Simmer for 1 or 2 mins until the sauce is slightly thickened.

Also see our recipe for classic peppercorn sauce which takes 25 minutes.

2. Chimichurri

Bowl of bright green chimichurri sauce

Ready in... 10 mins
Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick. It's the perfect balance for a rich steak.

Put 2 garlic cloves, 1 green chilli (deseeded), a small bunch each of coriander and parsley, 1 small sweet onion and 2 tbsp white wine vinegar in a small food processor. Blitz until finely chopped, then add 5 tbsp olive oil and blitz again. Season and refrigerate until serving.

See our full recipe for chimichurri sauce.

3. Béarnaise sauce

Bowl of Bearnaise sauce

Ready in... 20 mins
If you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged béarnaise.

Put 2 egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add 1 tsp tarragon vinegar. Finely chop a small bunch of fresh tarragon stalks and leaves separately. Melt 125g butter in a pan then add the chopped tarragon stalks and bring it to a simmer. Turn the processor on and add the hot melted butter slowly while the processor is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves. Season and serve with steak.

See our full recipe for cream sauce for steak béarnaise sauce.

4. Black bean & sesame sauce

Ready in... 25 mins
Team the umami flavour of steak with a deeply savoury Asian-style sauce, thickened with hardy black beans.

Drain and rinse ½ a can black beans and put into a food processor. Add 1 tsp dark brown soft sugar, 2 tsp honey, 1 tsp Chinese five-spice powder, ½ teaspoon grated ginger, 1 red chilli, 2 tsp tahini paste, 2 tbsp cider vinegar, 2 tsp soy sauce and 5 tbsp water. Blend until very smooth, then pour into a saucepan and bring to a simmer. Cook for around 5 mins, or until glossy and thick, stirring all the time.

5. Salsa verde

Bowl of salsa verde sauce

Ready in... 10 mins
This piquant Italian green sauce doesn’t require any cooking.

Chop a bunch of tarragon and 2 packs of parsley into small pieces and mix in a bowl with 1 tsp sea salt, 40g small capers, 3 tsp Dijon mustard and 2 crushed garlic cloves. Stir in 200ml extra virgin olive oil and add 2 tbsp sherry vinegar, little by little, stirring and tasting as you go!

See our full recipe for salsa verde.

6. Quick red wine sauce

Ready in... 20 mins
Opt for a bistro classic by making a rich, boozy jus.

Put 250ml beef stock into a saucepan and reduce by half. Add 125ml red wine, 2 tsp dark brown sugar and 1 tsp balsamic vinegar. Leave to cook for another 10 mins over a high heat, or until the sauce has reduced by half again. Season to taste and serve.

See our classic recipe for red wine sauce.

7. Teriyaki sauce

Glass jar of teriyaki sauce

Ready in... 15 mins
This Japanese sauce has the sweet/savoury balance honed to a tee.

Pour 350ml water into a small saucepan with 85g light brown sugar, 70ml light soy sauce, 1 large crushed garlic clove, and a 4cm piece of finely grated ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine 1 tbsp cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through 1 tbsp rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.

See the full recipe for teriyaki sauce.

8. Super-swift mustard sauce

Ready in... 10 minutes
It doesn't get much simpler than a two-component sauce.

Mix 2 tbsp Dijon mustard with 100g crème frâiche in a saucepan and heat gently until simmering. Season to taste and serve.

9. Blue cheese sauce

Sliced steak with pot of blue cheese sauce

Ready in... 5 mins
Steak and blue cheese is a match made in heaven. The addition of stilton in this speedy recipe really packs a punch.

Melt 25g butter in a pan over a medium heat, then stir in 1 tbsp flour and let it cook for 1 min or so. Slowly add 150ml milk, stirring all the time, until the sauce is smooth and all the milk has been added. Bring to a simmer and add 50g chopped stilton (or another blue cheese) and stir. Cook until melted and the sauce has thickened slightly, then season to taste and serve.

See our full recipe for blue cheese sauce.

10. Mushroom sauce

Ready in... 15 mins
We’d never turn our noses up at retro-style grilled mushrooms, but this creamy sauce is a little more refined.

Pour 1 tbsp olive oil into a saucepan over a high heat and add 6 sliced chestnut mushrooms. Fry for 5 mins or until golden, then stir in 1 crushed garlic clove and 2 tbsp brandy. Cook until the brandy has almost totally evaporated, then stir in 4 tbsp double cream and 1 tsp wholegrain mustard. Reduce the heat and bring to a simmer. Cook for 2-3 mins more, then season and serve.

Learn how to cook the perfect steak with our video guide:

Discover more of our steak recipes

Our best steak recipes
Fillet steak recipes
Sirloin steak recipes
Rump steak recipes
Skirt steak recipes
Steak pie recipes
Healthy steak recipes
Steak salad recipes
Mustard sauce for steak


We'd love to hear your ideas for steak accompaniments, too...

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post