Large plate of meat at Zelman Meats restaurant in London

Best Steak Sauces

At Zelman Meats we understand what it takes to create a true hero. Our menu is comprised of incredible cuts of steak that pair with a variety of sauces, sides, and cocktails from our expansive and impressive menu. We consider ourselves purveyors of excellent dining and a shining example of the exceptional steak offering in London. 

As steak experts, we like to impart some of our wisdom to our guests, and below we’re going to look closer into some of the most popular steak sauces and what makes them so incredible. 

Béarnaise Sauce

Béarnaise sauce was created in France and is considered one of the more classic accompaniments to a juicy steak. It typically has a rich and creamy taste with a slight tangy note from the added tarragon. Béarnaise sauce pairs exceptionally well with grilled or roasted cuts of beef, such as an incredible ribeye or its French partner, the filet mignon. 

The key ingredients that make up a silky and delicious Béarnaise sauce include egg yolks, butter, white wine vinegar, lots of shallots, and of course, tarragon. This sauce is known for its velvety texture and luxurious flavour, adding a touch of class to any plate of steak. The popularity of the Béarnaise sauce lies in the way it effortlessly enhances the natural flavours of the steak while also adding a touch of elegance. This sauce is silky and smooth and offers the perfect pour or dip with a decadent aroma that is fragrant, with hints of herbs and butter.

The Béarnaise sauce is a favourite of many steak lovers from across the world, and any great steak restaurant should have a perfectly silky Béarnaise to serve alongside their cuts. 

Peppercorn Sauce

Another incredible classic and renowned steak partner, Peppercorn sauce has its origins in French cuisine and is beloved for its bold and spicy flavours. It is typically made with crushed black, green, or mixed peppercorns, combined with heavy cream, stock, and often a splash of brandy for additional flavouring. Peppercorn sauce is always on the menu when ordering steak and effortlessly complements a variety of steaks, especially those with robust flavours like the striploin or T-bone. 

The chunky peppercorns give the sauce a pleasantly pungent taste and a slightly crunchy texture, with that incredible peppery kick you won’t find in other sauces. Sometimes peppercorns can be slightly too punchy for some dishes, but with a perfectly cooked steak, Peppercorn sauce is the perfect marriage. The popularity of this sauce stems from its ability to add a zesty kick to the steak, often being poured over for a delicious glaze. The aroma of this sauce is unmistakable: robust and peppery, perfectly mouthwatering.

Mushroom Sauce

Mushroom sauce is a versatile and earthy sauce that can enhance the flavours of different steak cuts and elevate your steak cut. Like other listed sauces, the mushroom sauce is commonly associated with French cuisine, though variations can be found in various culinary adaptations. 

The sauce is typically made by sautéing lots of sliced mushrooms, such as cremini or button, along with onions, garlic, and herbs such as rosemary, thyme, etc. Cream or broth is then added to create a creamy consistency and you can season to taste. Mushroom sauce pairs impeccably well with steaks like sirloin or porterhouse, as it adds a savoury and umami element to the dish that keeps you coming back for more.

The popularity of this sauce is due to its comforting flavours and its ability to complement a wide range of steak preparations. No matter your cut, mushroom sauce is always a fantastic choice to pair with. The aroma of mushroom sauce is enticing, with the earthy and savoury notes of the mushrooms and gentle hints of herbs, especially when adding fresh herbs rather than dried.

Chimichurri Sauce

Unlike the previous French-origin sauces, Chimichurri sauce hails from Argentina and is a vibrant and herbaceous accompaniment to steak, adding a more zesty and fresh kick than the previous sauces. Chimichurri is made by blending fresh parsley, garlic, oregano, red wine vinegar, olive oil, and sometimes chilli flakes for a bright kick. This sauce is particularly well-suited for grilled or barbecued steaks, such as the thin flank or skirt steak. Pair this with bright garlic potatoes and a seasonal salad for an incredible flavoursome match. 

The Chimichurri sauce's tangy and garlicky flavours provide a refreshing contrast to the richness of the steak and offer the opportunity to brighten up the overall taste. The aroma of chimichurri sauce is herbaceous, with hints of garlic and vinegar and will always leave your mouth watering, especially if cooking over an open grill.

Red Wine Sauce

Another French masterpiece and a staple pairing with beef, Red wine sauce are one of the greats. Often referred to as a "reduction," or even a “jus”, this sauce is made by simmering red wine with flavoursome aromatics like shallots, garlic, and herbs, and then reducing it to a rich and velvety consistency. This sauce complements various cuts of steak, such as ribeye or filet mignon, but will undoubtedly work incredibly well with any kind of beef, adding depth and complexity to the flavours. 

The red wine sauce's taste is savoury, with a slight sweetness from the wine and a robust undertone from the aromatics, making it an exceptional partner to any beef dish. This sauce creates a sophisticated and well-rounded flavour profile. The aroma of a Red wine sauce is fragrant, with notes of wine, herbs, and garlic, slightly sweet and perfectly balanced.

Blue Cheese Sauce

The blue cheese sauce is a creamy and tangy sauce that pairs wonderfully with steak. A slightly newer steak sauce pairing, this sauce is believed to have originated in the United States and is made by combining blue cheese, typically varieties like Roquefort or Gorgonzola, with cream, butter, and a touch of garlic or lemon juice.

This sauce works exceptionally well with steaks like a juicy ribeye or New York strip, as it adds a tangy and savoury kick to compliment their richness. Blue cheese sauce has found popularity for its unique and intense flavours that meld with the steak's juices. Most people find the aroma of blue cheese sauce to be pungent, with the characteristic scent of the tangy cheese shining through when cooking and once served.

Garlic Butter Sauce

Garlic butter sauce is a simple and delicious accompaniment to perhaps every type of steak. While its origins may not be pinpointed to a specific country, it is a popular choice in many culinary traditions, largely due to its simplicity and incredible flavours. This simple and delicious sauce is made by melting butter and sautéing minced garlic until fragrant, with the option of enhancing further with herbs like parsley or thyme.

Garlic butter sauce pairs well with various cuts of steak, such as ribeye or sirloin. The sauce's flavour is rich, buttery, and of course, garlicky. The popularity of this sauce lies in its simplicity and the way it elevates the natural flavours of the meat with complete ease. The aroma of garlic butter sauce is enticing, with the heavenly scent of garlic and butter melding together expertly.

Barbecue Sauce

Perhaps a slightly less traditional steak pairing, Barbecue sauce has its roots firmly in the United States' ways of cooking and is a beloved choice for steak lovers who enjoy smoky and tangy flavours. There are numerous regional variations of barbecue sauce, but almost all include a combination of ingredients like tomatoes, vinegar, molasses or sweetener, spices, and sometimes a hint of sweetness such as honey or maple syrup.

This sauce pairs well with grilled or smoked steaks, such as the ribeye. The barbecue sauce's taste can vary from place to place but is most often sweet, smoky, and tangy. Barbecue sauce is hugely popular and diverse, with almost everyone having enjoyed a tangy barbecue sauce at one point or another. The aroma of barbecue sauce is familiar and smoky, with notes of spices and that incredible tangy vinegar.

Hollandaise Sauce

Hollandaise sauce originated in France but is still often associated with classic steak dishes like Steak Béarnaise or Steak Oscar. It is a creamy and silky sauce, made by emulsifying egg yolks with melted butter and lemon juice, resulting in a velvety and tangy steak partner. Hollandaise sauce pairs well with tender cuts of steak like filet mignon, as it adds a luxurious and buttery texture to the dish. The sauce is undeniably rich, creamy, and subtly tangy, complementing the steak's tenderness perfectly. Considered one of the more decadent sauces, Hollandaise is popular for its ability to elevate steak to a gourmet level. When making or serving the Hollandaise, you can expect a buttery and citrusy aroma, with a hint of acidity from the lemon.

Worcestershire Sauce

Worcestershire sauce is perhaps not a common steak pairing, but still a powerful one. This sauce originated in England, more accurately Worcester, and is a versatile condiment that can be used to enhance the flavours of the steak. 

It is made from a blend of ingredients, including vinegar, molasses, anchovies, garlic, onions, and various spices for that signature tangy punch. Worcestershire sauce is often used as a marinade or added during cooking to infuse the steak with its savoury and umami flavours. Put some of this on your steak when grilling for a powerful lock-in of savoury flavours. The sauce pairs well with different cuts of steak, from ribeye to sirloin, but it isn’t one to dip in. This sauce serves as a cooking accompaniment or marinade. 

Worcestershire sauce adds a complex and tangy taste to the meat, enhancing its savoriness and giving it a subtle kick. The aroma of Worcestershire sauce is pungent and savoury, with a unique blend of spices and umami notes you won’t have experienced in other sauces.

Soy Glaze

A Soy glaze is a sauce that originated in Asian cuisines, particularly in Japan. It is made by simmering soy sauce, along with sweeteners like sugar or honey, until it thickens into a glossy glaze. Pair this with fresh spring onion, chopped chilli and some sesame seeds for a true Asian glaze. 

Soy glaze pairs well with various steak cuts, such as skirt steak or flank steak, as it adds a savoury and slightly sweet note to the dish. The sauce's taste is salty, with a pleasant balance of umami and sweetness and creates a flavorful and caramelized coating on the steak. Pair this with some steaming rice and veggies, or in a stir fry and you’ll soon realise this sauce is one of your new favourite steak pairings.

Join us at Zelman

If this blog has got you craving something sweet, tangy, salty or savoury, the Zelman Meats menu has something that will satisfy you. We invite you to join us in our Knightsbridge location for a brunch, lunch or dinner you won’t forget.