10 Great Sauces You Can Make in Minutes

Choose your steak

Denver wet aged steak

22 UAH/100 g
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Steak Chateau Fillet Wet Aged

32 UAH/100 g
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Steak Top Blade Dry-Aged Beef 21+

31 UAH/100 g
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The entire range of steaks on the T-Bone website

Wine sauce for steak

Perhaps the most versatile of all. It is convenient because you can cook it in the same frying pan where the steak was fried, and where the aromatic meat juices remain. Pour a glass of dry red wine into the frying pan and lightly scrape off the fat from the bottom and walls of the grill working surface. This culinary technique is called "deglazing." Broth, herbs and spices are added to the resulting aromatic liquid. Cook until the liquid has evaporated by half. The finished sauce is seasoned with salt and ground black pepper. And a little life hack from T-Bone Academy: this sophisticated wine sauce can even be frozen for later use as needed. And now a detailed recipe for wine sauce.

Ingredients

Preparation

Caramelize the shallots in a frying pan with olive oil. Then add wine, herbs and bring to a boil. Reduce over low heat by half. Pour in the broth and reduce by half again. Add salt to taste at this stage. If you do this earlier, before boiling, the sauce will be too salty. Once you have added the salt, turn off the heat and strain the sauce through a fine sieve or cheesecloth. Then return to the heat and bring to a boil. After this, remove the sauce from the heat and add melted butter.

What kind of steaks would wine sauce go with?

Wine sauce has a characteristic acidity, so it is best suited to steaks with high marbling. In tandem with a fatty marbled steak, red wine sauce will reveal all the richness of its taste and get rid of the unpleasant aftertaste of excessively fatty meat: - Dry-aged rib-eye steak; — Ribeye on the bone; — T-bone and Porterhouse steaks; - Cowboy steak.

Useful tips

To make the finished sauces brighter and richer, you can use the following recommendations:

• when preparing broths for sauce, you do not need to add a large amount of salt to the liquid;

• ready-made wine sauce is not only universal, but also quite “convenient”. The sauce can be prepared once in large quantities, and then frozen for later use. The wine sauce does not lose its taste;
• When preparing sauce with the addition of butter, it is not recommended to heat the product to a boil. Boiling breaks the oil's emulsion with other ingredients;
• Sour cream with a high fat content is best suited for making creamy sauces. It is best to use 33% cream, but a 20% product is also suitable;
• To prepare the sauce, it is best to use dishes with thick walls and a bottom (preferably made of copper). In thin dishes there is a high risk of the sauce burning, as well as damage to its taste (the product becomes bitter), and an unaesthetic appearance;
• broth-based sauces turn out more rich and tasty (bright) if concentrated broth is used in the cooking process. If the preparation process results in a not very concentrated sauce, you will have to plant the sauce for a long time to get a rich product;
• Decoctions are often used to prepare vegetable sauces. Decoctions are prepared together with vegetables, since the products must first be boiled in a small amount of liquid. Spices should be added only at the end of heat treatment;
• When preparing a dish with the addition of flour, you must first fry the product until golden brown. This way you can give the finished dish a pleasant golden hue;
• Sauces must be prepared immediately before serving the dish. During storage, sauces lose their taste, and it is also necessary to follow the rule - serve hot sauces with hot dishes, and cold sauces with cold ones;
• When preparing a sauce with the addition of aromatic herbs, aromatic white wine or mushrooms, you must use a sealed container. When preparing a dish with aromatic additives in an open container, the smell disappears during heat treatment;
• Sour cream for cooking also needs to be quite fatty. It is also best to choose a homemade product, which has a lot of creaminess and a slightly pronounced sourness.

Sauce is a liquid seasoning that is served with the main dish (beef steak, fish, cutlets) or side dish (potatoes, cereals). The main purpose of sauces is to provide a juicier consistency to dishes, as well as increase their calorie content.

Mushroom sauce for steaks

Another classic steak sauce. Due to the cream and nutmeg, it turns out very tender and thick. Its subtle enveloping taste will complement tender steaks cooked in the oven or in a frying pan. Dishes in which meat was cooked at low temperatures are especially delicate. Here is one such recipe. Mushrooms with cream and butter create the traditional flavors characteristic of French cooking. You can use mushrooms to your taste, but the most delicious sauce is based on porcini mushrooms. If you have dried mushrooms, soak them and then save the liquid. It can be used in sauce instead of broth. And another useful life hack - mushrooms can be supplemented and even replaced with noble blue cheese.

Ingredients

Preparation

Prepare mushroom sauce as follows: fry a little flour in butter. As soon as it is browned, add finely chopped mushrooms and lightly fry them. Then pour the heavy cream into the pan and simmer over low heat until the mixture has reduced by about a third. The prepared mushroom sauce for steak is seasoned with nutmeg, ground black pepper and salt.

What kind of steaks goes with mushroom sauce?

The tender mushroom sauce is especially good with equally tender steaks that have low marbling and no bones: - Filet Mignon; - Tornedos meat; - Chateau Filet; - Sirloin steak; — Top Blade steak.

Bearnaise sauce – French flavor on a plate

If you want to add the flavor of French cuisine to your plate and love creamy sauces, Béarnaise sauce is the perfect choice.

Melt 25g butter over medium heat and add finely chopped red onion. Leave on the heat for 5-6 minutes, then add a teaspoon of white wine vinegar. After a few minutes, mix 100g of fermented heavy cream, a teaspoon of Dijon mustard, half a teaspoon of capers and a tablespoon of finely chopped tarragon. Let the sauce simmer for 2-3 minutes, then serve hot.

Fragrant pepper sauce for steak

It is recommended to use only coarse salt and freshly ground black pepper as seasonings for steak. But in order to enhance the peppery flavor of the spices and not drown out the natural aroma and taste of beef, you can prepare pepper sauce for the steak. This is one of the easiest sauce recipes you can make for steak. You will need a basic set of ingredients that are found in any home. But remember: the richness of the taste of the pepper sauce depends on the quality of the spices. We recommend using sea or Himalayan salt and grinding the black pepper yourself immediately before cooking to preserve the full bouquet of aroma. Here we described the classic recipe for pepper sauce, and today we offer a more fiery and spicy variation.

Ingredients

Preparation

Pour wine vinegar into the pan and bring to a boil. Then add chicken broth and reduce the mixture by half. Add the green pepper crushed with the back of a spoon. Then add cream, salt and pepper the sauce. Keep it on the heat for another minute or two to thicken it a bit.

Which steaks are suitable for pepper sauce?

Choose steaks with a rich beef flavor; marbling is not so important in this case. Pepper sauce does not drown out the taste of marbled beef and does not tend to significantly modify it. It goes well with the following steaks: - wet aged ribeye steak; — New York steak (Strip steak); — Denver steak; — dry-aged Sirloin steak.

Red wine sauce - simple and delicious

Not to be missed from our range of beef sausages is the classic red wine reduction, which is easy to make for any newbie in the kitchen.

Pour 250ml beef stock into a pan and cut in half. Add 125ml red wine, two teaspoons brown sugar and a tablespoon of balsamic vinegar. Leave the mixture over high heat for 10 minutes or until the sauce has reduced by half again. Season to taste (salt, pepper, rosemary) and serve hot on top of the steak on a plate.

The assortment of quality meat can only be distinguished by a carefully selected sauce and an ideal side dish. Our range of beef sauces offer dishes that are easy to prepare in 20 minutes maximum and with ingredients that everyone can afford. Additionally, if you're thinking about creating your own signature sauces, you may want to consider other different combinations. Then share your receipt with us!

For a unique culinary experience, all you have to do is cook the beef correctly, choose the sauce that suits you, and put a glass of wine on the table to complete the perfect dinner.

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Chimichurri sauce

It can be classified as a classic, although we learned about it relatively recently. Chimichurri sauce is recommended for preparing alternative grilled steaks, which we, until recently, knew nothing about. And in Mexico, Brazil and other Latin American countries, alternative steaks with a rich taste and tough texture are valued even more than tender premium cuts. There they are prepared with original marinades, salsas and, of course, chimichurri sauce. The oil-based sauce is prepared with a lot of fresh herbs, hot peppers and spices. Today you can find a variety of chimichurri recipes. Here is the recipe we offer. Our advice: if you don't have time to prepare a steak sauce, make herb butter. Simply add chopped parsley and garlic to the softened butter. Cool it in the refrigerator, and when the steak is ready, place a slice of this butter on it. The meat will acquire a pleasant aroma and creamy taste. Read a detailed recipe for herbal butter for steaks here.

Ingredients

Preparation

Grind all ingredients in a blender. The jalapeno pepper is green in color and harmonizes well with the other ingredients in the sauce. But, if you don't have it, you can replace it with another hot pepper. When all the ingredients are crushed, all that remains is to add a little olive oil, lemon juice and wine vinegar. The finished sauce just needs to be peppered.

What kind of steak goes with chimichurri sauce?

Chimichurri sauce has a refreshing yet spicy flavor. It goes well with rich alternative aged beef steaks: - Skirt steak; — Flank steak; — Hanger steak; - Picanha steak.

Try alternative steaks

Wet aged hanger steak

22 UAH/100 g
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Wet aged Chuck Eye Roll steak

24 UAH/100 g
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Wet aged flank steak

22 UAH/100 g
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More aged beef steaks from T-Bone

Classic recipe

Pork sauce in a frying pan traditionally involves the use of ingredients that will make the fried or stewed pieces as tender, juicy and flavorful as possible.

The best example of a classic condiment is the French Béchamel sauce, which pairs perfectly with fried or stewed meats.

Ingredients

The table shows a list of required components:

Sequencing

Sequence of dish creation:

1. Dissolve the oil in a water bath. To do this, you need to put the fat in a saucepan, place it in a wider pan filled with water, put the “structure” on the fire, heat the liquid until the oil dissolves. This technique will prevent it from overheating (frying), which can lead to a change in the color of the sauce from white to yellow or even brown.

2. Add pre-sifted flour to the dissolved butter, then begin to quickly rub the mixture with a wooden spatula, preventing the product from burning. The process of connecting the placed components will take 1–2 minutes. At the end of the work, the resulting mass will foam a little. You can’t fry the flour for too long - it should become slightly golden, reach a creamy hue and develop a subtle nutty aroma.

3. Now you need to add cold whole milk into the creamy mass. This product must be in exactly this state to provide the necessary “shock” effect.

4. You need to pour in the milk in a thin stream in small portions (at the initial stage it should take up to 150 ml), each time rubbing the drink into the resulting mixture. The fire should be minimal.
5. The milk used in the classic recipe can be replaced with cream, which will not spoil the taste of the gravy, but will significantly facilitate the process of creating it.
6. When it becomes clear that there are no lumps in the hot mass, you can add the remaining milk and continue cooking in the same mode for 7–10 minutes. with continuous stirring.

7. The finished sauce should be seasoned with pepper and salt according to personal gastronomic preferences. The color of the mass should be light cream or light beige in the absence of pronounced yellow or brown shades.

Bechamel sauce, intended to accompany meat, should be served hot, as it will become covered with a thick film when cooled.

You can add a pinch of grated nutmeg to the recipe, which will enhance the taste and aroma of the dish.

Blue Cheese sauce for marbled steaks

Blue Cheese sauce with blue cheese will be a real decoration of your dish. It has a delicate and silky taste with a light creamy tint. It's quite easy to prepare and only takes 10 minutes.

Ingredients

Preparation

Melt the butter in a saucepan, then add the flour. Add the cream in a thin stream, stirring constantly until the sauce is smooth. Add the pressed garlic. Wait for the mixture to boil and add the crumbled blue cheese and stir. Cook for a couple more minutes and add lemon juice at the end. The Blue Cheese sauce should thicken a little. Season it to taste with salt and a little pepper.

Which steaks are suitable for Blue Cheese sauce?

A delicate sauce with blue cheese and subtle hints of hazelnut will perfectly complement the following steaks: - Filet Mignon; — Filet Medallion; - Tornedos meat; - Chateau Filet; - New York steak; — Denver steak.

Grilling a steak

• Cook beef steak only from fresh meat. Frozen will be less soft and juicy
• If you turn it every 30 seconds while frying, you will get a juicier steak than cooking it first on one side and then on the other.
• Approximate doneness can be determined by pressing the steak with your finger. A lightly cooked steak will be softer and more pliable, while a more heavily cooked steak will be tight and dense.
• It is better to serve steak on warm plates with well-sharpened knives.
• Do not cook more than 2 pieces in one pan, as adding more steaks will cause the temperature to drop and the steaks will simmer rather than fry.
• Never turn a steak with a fork, because the meat juices will leak out through the holes left by it.

Tomato sauce for steak with chili pepper

Hot sauce with tomatoes is one of the most popular sauces for steaks. It has a burning, slightly sour taste that perfectly complements meat dishes. For greater versatility of taste, use different varieties of hot peppers. You can also adjust the heat by leaving or removing the seeds from the peppers.

Ingredients

Preparation

First you need to cut the tomatoes into quarters and remove the hard part of the stem. Next, combine the tomatoes, bell peppers, onions, chilies and water in one pan and slowly bring to a boil. If the mixture is too thick, add more water. Boil the sauce over low heat for an hour. Then grind the mixture in a blender. Return to heat, add sugar, tomato paste, salt and black pepper. Stir and leave to cook for another 1 hour. By the end of cooking, the tomato sauce should thicken and have the consistency of ketchup. You can use it for your steaks right away or even preserve it for future use.

From sour cream

This fermented milk product is often included in a variety of sauces, giving the gravy a pleasant milky taste and uniform consistency.

Ingredients

To create the dish you will need:

• butter - 60 g;
• premium flour - 60 g;
• broth (meat or vegetable) - 200 ml;
• fresh sour cream - 600 g;
• table salt, herbs, a mixture of peppers - optional.

Sequencing

Step by step creation of gravy:

1. Dissolve the butter in a frying pan, pour pre-sifted flour into the hot fat, then continue heating the container, constantly and intensively stirring the mixture.

2. When the mass acquires a golden hue, and a nutty aroma begins to be felt from the dishes, you need to add sour cream, the desired amount of table salt and a mixture of peppers, washed and finely chopped herbs to the products.
3. Continue the process over low heat, without stopping stirring the combined components, for 3–5 minutes.

The prepared gravy is perfect for fried/stewed meat and other fish and meat dishes.

Bourbon steak sauce

This is a sophisticated sauce that has a pleasant sweetness and smoky notes. It gracefully enhances the flavors of roasted or grilled premium marbled meats. Bourbon sauce can be prepared in a variety of ways, including blueberries, orange, or soy sauce. Below you will find a recipe for bourbon ketchup sauce. Bourbon sauce is very similar to BBQ sauce. Read about how to prepare it here.

Ingredients

Preparation

Fry the onion in vegetable oil for 1 minute. Add the pressed garlic and cook for another minute. Add remaining ingredients and bring to a boil. Then reduce heat and cook for 8-10 minutes. After this time, your sauce is ready. However, serve it with the steak when it has cooled slightly.

Which steaks should you serve with bourbon sauce?

Steak sauce with bourbon complements well the taste of premium steaks with pronounced marbling and rich meat flavor: - Ribeye steak; — striploin steak; - T-bone steak; — Cowboy and Tomahawk steaks.

How to choose meat for steak, which one is suitable for frying in a pan

There are from 9 to 18 different variations of steaks. Each of them has its own character, mood and taste. Accordingly, the cooking method should also be chosen based on the type of steak.

Before you go to the store. You must decide what kind of steak you want to cook. Below we list the main types of steaks and where they are found:

Choosing the right meat for preparing a steak is one of the most important stages of the entire event. If the meat is of poor quality, you risk not only upsetting yourself and your friends with a tasteless dish, but also going to the hospital with severe poisoning.

There are some meat selection guidelines to follow:

• Take pieces at least 2 centimeters thick. It is more difficult for thinner ones to set the required roasting level.
• Do not neglect meat with small layers of fat. Fat will add juiciness, taste and aroma to your dish.
• If you cook steaks quite often, then you might want to think about buying a thermometer, with which you can accurately determine the doneness of your steak.
• Smell the meat; if there is even a slight ammonia smell, you should refuse to purchase it.
• If your fingers stick to the meat when you touch it, it is not fresh, or is close enough to becoming so.

The most suitable steak for cooking in a pan is ribeye.

Ribeye is a beef cut from the 6th to the 12th rib of the animal carcass. In English, the name Ribeye consists of two words (rib - rib and eye - eye). While the relationship to the rib is more or less clear, the relationship to the eye is not entirely clear. There is an opinion that the “eye” in the name is due to the similarity of the meat with the pattern of the eye, but this is not so. The eye is the core of the best part of meat with no bone. Hence the name.

Ribeye holds the title of the most popular beef steak on the planet. This is due to its versatility in preparation. It can be cooked on anything from a frying pan to coals. And in terms of taste, it does not lose to any other steak.

Teriyaki sauce for alternative steaks

Teriyaki sauce is based on a classic ingredient in Chinese cuisine - soy sauce. It is complemented by sake, ginger and many other products. Teriyaki is served with meat, vegetable dishes and seafood. However, that's not all. This sauce fits organically into the composition of other sauces, enhancing and enriching their taste. For example, as in the following recipe. Prepare a Teriyaki herb tomato sauce for your steaks. We wrote about how you can make Teriyaki sauce at home here.

Ingredients

Preparation

Start by softening the dried chilies by soaking them in hot water. Then grind them in a blender. Add the onion and garlic fried in oil and chop again. Then add the remaining ingredients and bring to a boil. In order for all the flavors and aromas of the sauce to develop better, it is recommended to leave the sauce in the refrigerator for 24 hours and then use it on steaks.

What steaks go with Teriyaki sauce?

This Teriyaki sauce with a bright taste is perfect for alternative steaks: - Sirloin steak; — Denver; — Hanger; — Flank; - Skirt the steak.

Try ready-made steak sauces

Boim sauce Mexican tomato salsa

76 UAH/200 ml
More details

Steak with mushroom sauce

• steak (beef) – 400 g;
• rosemary – 1 sprig;
• salt;
• oil (olive) – 20 ml;
• thyme – 1 sprig;
• pepper.

For the sauce:

• flour – 20 g;
• cream (33%) – 150 ml;
• mushrooms (white) – 50 g;
• nutmeg - a pinch;
• pepper;
• oil – 15 ml;
• champignons – 50 g.

Time: 30 minutes.

In 100 g – 238.3 kcal.

Let's fry the steak:

1. We wash the beef and, covering it with paper towels, dry it as much as possible;
2. Lubricate the meat with oil, season generously with salt;
3. Place a frying pan (preferably a grill) on the fire and heat until a slight smoke appears;
4. Place the buttery-salted piece of beef in a dry frying pan and cook for 2 minutes;
5. Turn it over to the other side and wait the same time;
6. Place the steak on a baking sheet, cover with sprigs of spices, sprinkle with pepper and cook in the oven at 190°C for 10 minutes.

Let's prepare the sauce:

1. Chop the mushrooms into cubes, but not too small, not forgetting to rinse them;
2. Season the bottom of the pan with oil and gild the flour;
3. We also transfer the chopped mushrooms there and sauté;
4. Pour in cream, sprinkle with spices and simmer;
5. When a third of the original volume of the substance has evaporated, remove from heat.

Read how to cook tender chanterelles in sour cream in our article.

Read how to properly prepare beef gravy so that the meat is tender. Recipe with photo.

Stewed potatoes with meat - simple and tasty, our step-by-step recipe.

With berries

Pork sauce in a frying pan, based on fresh or frozen berries, has an appetizing appearance and unique aroma. The meat literally melts in your mouth with this seasoning.

Ingredients

To create the sauce you will need:

• grated ginger - 2 tbsp. l.;
• lingonberries - 600 g;
• white sugar - 150 g;
• currants - 200 g.

Sequencing

Step-by-step preparation:

1. Defrost the berries and pat dry with paper towels. If you use fresh fruits, they should be washed well and dried thoroughly.
2. Place the mixture in a thick-bottomed pan, pour in filtered water and granulated sugar.
3. Heat the ingredients over very low heat, stirring occasionally, until the sweet ingredient is completely dissolved and the mixture begins to gently simmer.
4. Add grated ginger to the resulting mass, continue the process for 3 minutes, then turn off the heat.

The prepared seasoning must be cooled. To give the gravy a special aroma and appetizing appearance, you can add several currants or lingonberries to the berry composition.

With liquid smoke

The presented sauce will give the meat the appetizing shades of shish kebab baked over a fire. A similar effect will be achieved by including liquid smoke in the recipe. When choosing such a component, you should give preference to the classic version.

Ingredients

To prepare the seasoning you will need:

• olive oil - 70 ml;
• filtered water - 4 tbsp. l.;
• regular granulated sugar - 200 g;
• apple cider vinegar - 2 tbsp. l.;
• garlic cloves - 6 pcs.;
• liquid smoke - 2 tsp.
• Worcestershire sauce - 2 tbsp. l.;
• onions - 2 small heads;
• chopped chili - 1 tsp;
• tomato paste - 2 tbsp. l.;
• mustard (powder) - 2 tsp.
• table salt, pepper - according to preference.

Sequencing

Sequence of preparation steps:

1. Finely chop the peeled onions, add drinking water, and puree the mixture with a blender to a puree consistency.
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2. Pour oil into a saucepan, heat the fat, then add the onion pulp to it. Continue the process until the entire mass has a slightly golden hue.
3. Add the rest of the recipe components to the composition, reduce the heat intensity to a minimum, and simmer the food for another 20 minutes. with constant stirring.

The resulting fragrant sauce is perfect for almost any meat, but pork ribs fried until golden brown will be especially tasty.

From mayonnaise

Sauce for pork in a frying pan, made from high-quality mayonnaise from natural ingredients, is not only a product that is healthy for the human body, but also has a positive effect on the meat component of the dish.

Ingredients

To prepare the sauce you will need:

• kefir - 400 ml;
• ketchup - 4 tbsp. l.;
• high-quality mayonnaise - 200 g;
• rock salt, ground white pepper - according to preference.

Sequencing

Sequence of stages of creating a dish:

1. Pour fresh kefir into a deep bowl, add mayonnaise sauce, and use a whisk to mix the ingredients well.
2. Add ketchup to the resulting mass, season the mixture with rock salt and white pepper, and thoroughly mix the products again until a smooth and homogeneous mass is obtained.

The combined components can be supplemented with freshly squeezed lemon juice and finely chopped herbs, which will give the sauce a sourish tint and a fragrant aroma.