18 Mouth-Watering Steak Toppings and Sauces to Try Tonight

There's an art to cooking steak, and it's certainly delicious as a main dish on its own. However, adding just the right topping can take your steak to the next level. Try these delicious steak toppings the next time you really want to make your steak dinner shine. All the recipes are made to top four steaks unless otherwise noted.

Ingredients

• 2 tablespoons avocado oil or duck fat
• 4 tenderloin (filet mignon) steaks
• Sea salt and freshly cracked black pepper to taste
• ½ cup tawny Port
• 2 tablespoons finely minced shallots
• ¼ cup extremely cold unsalted butter, cut into half-tablespoon sized pieces
• ¼ cup chopped, fresh tarragon

Instructions

1. Preheat your oven to 425°F. Place a rack on a rimmed baking sheet.
2. Heat the oil or duck fat in a large skillet on medium-high. Season the steaks with salt and pepper.
3. When the oil is hot, put the steaks in the pan. Sear on all sides, 2 minutes per side.
4. Remove the steaks from the fat in the pan and transfer it to the prepared baking sheet. Bake in the preheated oven until the steaks reach an internal temperature of 135°F, about five minutes.
5. Allow the steaks to rest, tented with foil to keep warm, for 10 minutes before serving.
6. Return the skillet to the stovetop and bring it to temperature on medium-heat.
7. Add the port wine using the side of a spoon to scrape any browned steak bits from the bottom of the pan.
8. Add the shallots.
9. Bring to a simmer and reduce heat to low. Simmer until the liquid is reduced by ⅔, about five minutes.
10. Working one piece of very cold butter at a time, whisk in the butter while the pan is still on the heat. You must add butter slowly and continue whisking to keep the sauce from breaking.
11. Once the butter is incorporated, remove the pan from the heat and stir in the tarragon. Spoon over the steak.

Ingredients

• ½ cup dried porcini mushrooms
• ½ cup boiling water
• ½ cup unsalted butter, softened
• 1 garlic clove, through a press or minced
• 1 teaspoon chopped fresh thyme
• Salt and pepper to taste

Instructions

1. In a small bowl, pour the boiling water over the mushrooms and allow them to soak, covered, for 15 minutes.
2. Drain the water and squeeze the mushrooms in a tea towel to remove as much excess moisture as possible. Chop the mushrooms finely.
3. In a medium bowl, combine the mushrooms, butter, garlic, and thyme. Mix well.
4. Season to taste with salt and pepper.
5. Roll into a 6-inch oblong roll and wrap in plastic.
6. Chill for at least five hours. You can freeze this for up to one month.
7. Slice and use to top your steaks.

Ingredients

• ¼ cup chopped Italian parsley
• 2 tablespoons finely chopped fresh oregano leaves
• 1 teaspoon freshly grated orange zest
• 5 garlic cloves, though a press or finely minced
• 1 teaspoon crushed red pepper flakes (or to taste)
• 3 tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• ¼ teaspoon sea salt

Instructions

In a blender or food processor, combine all ingredients. Pulse for 10 to 15 one-second pulses, until well chopped.

Ingredients

• ½ cup balsamic vinegar
• 1 shallot, finely minced
• 2 cups fresh blackberries
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter, very cold and cut into eight pieces
• 2 tablespoons chopped, fresh thyme

Instructions

1. In a large skillet, combine the vinegar and shallots. Bring to a simmer on medium heat and simmer until the liquid reduces by half, about five minutes.
2. Add the blackberries, salt, and pepper. Bring to a simmer. Cook, stirring frequently, until the blackberries release their juice and the sauce thickens, about 10 minutes more.
3. Whisk in the butter, one piece at a time, until it is incorporated.
4. Remove from heat and stir in the thyme.
5. Serve spooned over the steak.

Ingredients

• 1 cup dry red wine
• 2 shallots, finely minced
• 2 cups veal or beef stock (unsalted)
• Sea salt and freshly cracked black pepper to taste
• 2 tablespoons of unsalted butter, very cold, cut into 8 pieces
• 1 tablespoon chopped, fresh thyme

Instructions

1. In a small saucepan on medium-heat, bring the wine and shallots to a simmer.
2. Simmer, stirring occasionally, until the liquid is reduced by half.
3. Add the stock and return to a simmer.
4. Simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, five to ten minutes more. If any foam rises to the top as it simmers, skim it with a spoon and discard the foam.
5. Remove from the heat and strain through a sieve to remove the shallots. Return to the stovetop.
6. Season to taste with salt and pepper.
7. On low heat, whisk in the butter one piece at a time until it is completely incorporated.
8. Remove from heat and stir in the fresh thyme. Spoon over the cooked steak.

Ingredients

• 2 tablespoons vegetable oil or duck fat
• 3 onions, thinly sliced
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon dark brown sugar
• ½ cup bourbon
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh thyme

Instructions

1. In a large skillet, heat the oil on medium-high heat until it shimmers.
2. Add the onions, salt, and pepper. Cook, stirring, for two minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are very soft and golden, 10 to 15 minutes.
3. Add the brown sugar and stir.
4. Add the bourbon using the side of the spoon to scrape any browned bits from the bottom of the pan. Continue to cook, stirring frequently, until the liquid has evaporated, about 10 minutes more.
5. Add the butter and thyme. Cook, stirring, for two more minutes.
6. Serve spooned over the steak.

Blue Cheese Compound Butter

Make this about five hours ahead (or up to three days) and refrigerate before adding to the steak.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup crumbled blue cheese
• 1 garlic clove, minced
• 2 tablespoons chopped, fresh chives

Instructions

1. In a small bowl, combine all ingredients.
2. Use a fork to mash the ingredients together until well combined.
3. Roll into a six-inch log, roll in plastic, and refrigerate for at least five hours. You can also freeze this for one month.
4. Serve on top of the steak next to the

Crispy Fried Shallots

These are easy to make. You can shallow fry them in a large pot. Duck fat adds the best flavor, and you can save it for another use or two.

Ingredients

• 2 cups thinly sliced shallots
• 2 cups vegetable oil, lard, or duck fat
• ½ teaspoon sea salt

Instructions

1. In a large pot, heat the oil or fat to 375° F.
2. Add the shallots. Cook until golden brown, about 10 to 15 minutes.
3. Transfer to a plate lined with paper towels. Blot excess oil and season with sea salt.

Ingredients

• 1 cup cooked crab, shrimp, or lobster meat
• ½ cup unsalted butter
• 2 tablespoons chopped, fresh dill
• Sea salt to taste

Instructions

1. In a medium saucepan, melt the butter over medium-low heat.
2. Add the crab. Bring to a simmer and cook, stirring, until the crab is warmed through, about three minutes.
3. Remove from the heat and drain excess butter in a sieve. Season with the dill and salt. Serve spooned over the steak.

Ingredients

• 1 (12-ounce) jar of roasted red peppers, drained
• 1 cup almonds
• 10 cherry tomatoes, halved
• ¼ cup fresh Italian parsley
• 3 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• Sea salt to taste

Instructions

In a blender, combine all ingredients. Pulse for 10 to 20 one-second pulses until all ingredients are finely ground.

Ingredients

• 4 cups microgreens or mâche
• 1 teaspoon chopped, fresh dill
• ¼ cup chervil leaves
• 1 garlic clove, minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon lemon zest
• ¼ teaspoon Dijon mustard
• Salt and freshly cracked black pepper

Instructions

1. In a large bowl, combine the microgreens, dill, and chervil.
2. In a small bowl, whisk together the olive oil, garlic, vinegar, lemon zest, mustard, salt, and pepper.
3. Toss with the microgreens to coat.
4. Spoon on top of the steak as garnish.

Ingredients

• ½ cup balsamic vinegar
• 2 tablespoons honey
• ¼ teaspoon sea salt
• ¼ freshly cracked black pepper

Instructions

Combine all ingredients in a small saucepan. Bring to a simmer on medium-high heat. Simmer, stirring frequently, until thick and syrupy, five to eight minutes.

Ingredients

• 2 avocados
• Juice of 2 limes
• 3 garlic cloves, minced
• ¼ cup cilantro leaves

Instructions

Combine all ingredients in a blender or food processor and process until smooth.