steak sauce

Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!

Lasagna Roll-Ups

lb. lean ground beef

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

A.1. Original Sauce

egg, beaten

POLLY-O Natural Part Skim Ricotta Cheese

KRAFT Grated Parmesan Cheese, divided

lasagna noodles, cooked

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.

Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.

Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.

Top with reserved pasta sauce mixture and remaining cheeses; cover.

This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too

Chimichurri sauce

pack coriander,finely chopped

flat-leaf parsley,chopped

garlic cloves,very finely chopped

sweet onion,finely diced

green chilli,deseeded and finely chopped

tbsp extra virgin olive oil

tbsp white wine vinegar(Sauvignon Blanc or rice wine vinegar are good)

Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.

A deliciously robust and flavorful Argentinian sauce to complement to steak or chicken. It is made with parsley, garlic and olive oil among other things. This spicy aromatic sauce will be a favorite for your next cookout!&nbsp;

Chimichurri - Argentinian Sauce and Marinade Recipe Card

parsley (chopped, lower stems removed)

garlic (roughly chopped)

onion

olive oil

Kosher salt

tsp red pepper flakes

Tbsp red wine vinegar *

Wash the parsley thoroughly and chop in three places.

Place all ingredients in a food processor and blend for about 30 seconds.

Stir contents with a spatula and turn processor on again for another 30 seconds.

Sauce should be a yellow green color with multiple green flakes. (see picture).

*You may use freshly squeezed lemon juice in place of vinegar.

A fresh and bright board sauce recipe is a great way to add an additional depth of flavor to grilled steak. Board sauces feature fresh herbs and olive oil that are spilled on the cutting board, allowing the flavors to meld with the meat&#039;s juices as it&#039;s sliced. Here is a recommended recipe but use whatever you have and whatever you like. It&#039;s hard to mess this up.

Steak Board Sauce Recipe

meat

extra virgin olive oil

sage leaves

thyme

garlic

red jalapeño

black pepper

Prep. Salt the meat about 1 hour before cooking and put it in the fridge. Called dry brining, the salt can diffuse deep down into the muscle so you get salt into the meat, not just on top of the meat. It also alters the protein so it can hold onto moisture longer.

Before the meat goes on the grill, coarsely chop the sage, thyme, garlic, jalapeño, and black pepper, and put it in a coffee cup. Mince or press the garlic and dump it in. Drizzle the oil on the pile and let it sit while you cook so the oil can draw out some of the flavor.

Fire up. Prepare a grill for 2-zone cooking by placing pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. You want one side scorching hot (a.k.a. warp 10) and the other side at about 225°F. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the knobs so that one side is as hot as possible and the other side is about 225°F.

Cook. Grill the steaks until dark on the outside and medium rare in the center. Try not to go beyond 130°F in the center of the steaks so there are juices running when you cut the meat. For steaks under 1-inch thick, place them on the direct heat side of the grill with the lid open, turning frequently until they reach an internal temperature of 130°F. For thicker steaks, place them on the indirect side with the lid down until they hit about 120°F, and then move them to the hot side to sear them, flipping frequently until a nice brown crust has formed and they have reached an internal temperature of 130°F. This is called the reverse sear and it produces the most even colored interiors.

When the steaks are almost ready, pour the herb and oil mix onto the cutting board. Make sure it is level or it will spill over onto the table. A board with routed out channels is best to hold it all in.

Serve. Place the steaks on the oiled herbs and coat both sides. Do not let the meat rest to reabsorb the juices, start cutting immediately. Let the juices run! Cut slices of tender meats about 1/2" thick across the grain, and tougher meats like flank steak, about 1/8" across the grain. Roll the meat in the board dressing so everybody gets a light coat just before serving.

Adam Perry Lang and the Perfect Prime Rib

Peppercorn sauce is a great steak sauce that is easy to make and tastes absolutely perfect on steaks as well as chicken. It&#039;s a classic steakhouse sauce that will only take you 5 minutes to make and features crushed peppercorns, shallot, cognac, beef stock, and cream.

Peppercorn Sauce

peppercorns

shallot (minced)

cognac

beef stock

heavy whipping cream

salt (to taste)

Make sure to take the steaks out of the refrigerator and out of the package 30-45 minutes before cooking. Let them rest on the cutting board.

Prepare and measure all your ingredients before starting to cook.

Before starting to cook the meat, I highly recommend that you take a minute to toast the whole peppercorns. It will enhance the taste and aroma!

Preheat a dry cooking pan that you will use to cook meat and sauce over medium heat.

Add peppercorns and toast them for a few minutes until starts to lightly smoke and give out pleasant aroma. Make sure to gently shake the pan as peppercorns cook so they mix and don&#039;t burn.

Transfer toasted peppercorns into a pepper grinder and grind them on a coarse setting. Set it aside. (You will use 2-3 teaspoons, depending on how much spice you&#039;d like in your sauce.)

The Peppercorns:

Use the same pan to cook the steaks as you used to toast peppercorns and will use to cook the sauce, the drippings from the meat will make the sauce extra rich.

Pat the steaks dry and generously season with salt and pepper on both sides right before adding them to the pan to cook!

Spread some oil in the pan and pan-sear the steaks until they reach the desired temperature and take them out of the pan. Set them aside to rest while you prepare the sauce.

Steaks:

Cook your favorite steaks to the temperature that you prefer and take them out of the pan. While the steaks are resting, prepare the sauce in the same pan! Make sure to use the same pan because so much flavor will come from the steak drippings left in the pan that will be incorporated into the sauce.

After you take the steaks out, add minced shallot and sauté them over medium-high heat until softened and browned.

Pour in cognac into the pan and let it simmer for about a minute.

Pour in beef stock. Stir and let it simmer rapidly for up to 3 minutes, you&#039;re looking for the stock to reduce by about half.

Turn the heat down to about medium (or lower), add 2 to 3 teaspoons of crushed black pepper that you have set aside, and pour in heavy whipping cream. Stir and let it gently simmer for another minute or so, until you notice that it&#039;s thickening. (When you run a spatula along the bottom of the pan, you&#039;ll notice that the sauce takes some time to spread back.)

Take the sauce out of the pan and pour over your steaks.

The Sauce:

https://embed.mediavine.com/videos/dugzhkqeoqic3a5jgj3a

Peppercorn sauce is a great steak sauce that is easy to make and tastes absolutely perfect on steaks as well as chicken. It’s a classic steakhouse sauce that will only take you 5 minutes to make and features crushed peppercorns, shallot, cognac, beef stock, and cream.

This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment

Peppercorn sauce

butter

shallots

green peppercorns

brandy

milliliters red wine

tbsp double cream

Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned.&nbsp;Add the brandy and cook until it has reduced away to almost nothing.

Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking&nbsp;before serving with steak.

“Oh My!” Steak Sauce: my favorite secret family recipe for the best flavored buttery steak sauce! This steak sauce is gluten free, low carb and keto approved!

"Oh My!" Steak Sauce

butter, melted

shallot,

chives,

garlic cloves,

horseradish

Dijon mustard

cayenne pepper,

salt and fresh cracked pepper, to taste

Whisk all ingredients till well combined.

Let the sauce sit for 10 minutes and...

Let the sauce sit for 10 minutes and whisk again. This will allow the butter to cool and thicken just a little.

Serve with your favorite steak!

Store leftovers in the fridge and reheat in...

Store leftovers in the fridge and reheat in 15 second intervals, stirring often, until just melted when ready to reuse!

https://mediavine-res.cloudinary.com/video/upload/e40w1rktxapxhpd7g5gb.mp4

Steak with lemony puttanesca sauce

tbsp chopped fresh thyme

cumin seeds

oregano leaves

lemon, zested, juiced

milliliters (1/4 cup) extra virgin olive oil

each) beef sirloin steaks

tsp chilli flakes

anchovy fillets

can diced tomatoes

kalamata olives, pitted,

tbsp salted capers, washed

Steak with green peppercorn sauce

milliliters white wine

tbsp (1/4 cup) thickened cream

Green salad, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5590165716001&=domain=taste

5348771529001-5590165716001

Recipe video above. The nice thing about this Béarnaise Sauce? It&#039;s so fast, you can make it while the steak is resting. No one will know you didn&#039;t whisk it by hand. And you know it will work every single time –  because it&#039;s foolproof. Not even the most seasoned chefs can say that about hand-whisking!Serve over steak or pan seared salmon for a fine dining restaurant experience at home.Makes enough to (very) generously sauce 3 large steaks, or 4 sensible portions.

Béarnaise Sauce - Fast, easy, foolproof method

tbsp white wine

tbsp white wine vinegar ((Note 2))

tsp black pepper

eschallot ((small), peeled and finely sliced (Note 3))

tarragon ((Note 6))

egg yolks (, at room temperature (Note 4))

salt (, kosher/cooking salt)

tarragon leaves (, finely chopped (Note 6))

chervil (, finely chopped (Note 6))

Place Infused Vinegar ingredients in a small saucepan over medium low heat.

Simmer for 2 minutes, then remove from stove and let it stand for 5 minutes to infuse.

Strain, pressing to extract as much liquid as possible. You should have around 1 tbsp of liquid. Cool 5 minutes before use.

Infused Vinegar:

Place butter in a jug and microwave until melted (1 - 1½  minutes on high, but watch it carefully so it doesn&#039;t explode!).

Stand for 30 seconds until the milky whites settle at the bottom (this is the milk solids) and clarified butter (golden part) sits above it.

Pour off 175g / 3/4 cup of the clarified butter, discard the milky whites remaining. Use in this recipe while hot.

Alternative: Just melt 175g / 3/4 cup ghee, which is the same thing as clarified butter.

Quick Clarified Butter:

Place egg yolks, infused vinegar and salt in a tall, narrow container that the blender stick fits in all the way to the base. Blitz briefly to combine.

With the stick blender going on high, slowly drizzle the butter in over about a minute.

After all the butter is in, blitz for a further 10 seconds, moving the stick up and down.

Thickness: Add 1 tablespoon water, then blitz to incorporate. Add more water as needed, 1 teaspoon at a time, until the Bearnaise Sauce is a thick sauce but loose enough to ooze across a steak, coating it thickly.

Fresh herbs: Stir in tarragon and chervil.

Using: Use immediately, or keep warm until required. I use a thermos – a good one will keep it warm for at least 1 hour. Use warm or at room temperature. See note for storing and reheating.

Béarnaise Sauce:

Recipe video above. Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called &quot;Café de Paris&quot;. Now a staple steak sauce around the world (including in Paris!), slices of this compound butter are placed on hot steaks so they melt to form a butter sauce. It&#39;s so simple, yet so incredibly good!Makes enough for 4 to 6 steaks, depending on how much butter you want on your steaks. Keeps for 2 months in the fridge, also excellent over seafood, poultry and hot steamed veg!

Café de Paris - Steak butter sauce

/ 7 tbsp unsalted butter (, softened)

tbsp eschalot ((small), very finely chopped (Note 1))

garlic (, finely minced)

anchovy (, finely chopped (Note 2))

lemon juice

Worcestershire sauce

tsp curry powder ((mild, Note 3))

tsp paprika ((plain

tsp kosher / cooking salt

tsp tarragon (, finely chopped (Note 4))

tsp parsley (, finely chopped)

Steaks of choice ((Note 5))

salt per steak

tsp black pepper per steak

tbsp vegetable or canola oil

Place ingredients in a bowl and mix to combine.

Place on cling wrap and roughly shape into a 20cm / 8" log using spatulas or butter knives.

Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.

Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.

To use - Slice into 0.7cm (1/3&quot;) slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts - I use 2 slices each steak. Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).

Café de Paris butter:

Cooking Steak:

Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.

Dry: Pat steaks dry with paper towels.

Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!

Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.

Cook steak to taste: For 2cm (3/4&quot;) thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps).

Rest: Transfer steaks to a warm plate, cover loosely with foil and rest for 5 to 10 minutes, then serve.

Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).

Make our Two-Bite Fried Chicken recipe for company, but be sure to have the recipe handy. People will love sharing these fried chicken bites!

Two-Bite Fried Chicken

boneless skinless chicken thighs (2 lb.), cut in half

KRAFT Zesty Italian Dressing

Tbsp. A.1. Original Sauce

lime juice

flour

chili powder

peanut oil

Place chicken in shallow dish. Mix dressing, A.1. and lime juice until blended; pour over chicken. Turn to evenly coat each piece. Refrigerate 1 hour to marinate.

Drain chicken; discard marinade. Mix flour and seasonings in pie plate. Add chicken, a few pieces at a time; turn to evenly coat each piece. Place on large plate.

Heat oil in large skillet to 350°F. Add chicken in batches; cook 11 to 13 min. or until golden brown and done (165ºF), turning after 6 min. Drain on paper towels.

Whether you like ribeye, sirloin, or a thick, juicy tomahawk, these steak sauce recipes will elevate your dinner like nothing else can.

17 Best Steak Sauces Recipe Collection

A1 Steak Sauce

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The most viewed steak sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Béarnaise sauce

Steak with chimichurri sauce

Top 24 steak sauce recipes from across the web

The most viewed steak sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lasagna Roll-Ups

Chimichurri sauce

Chimichurri - Argentinian Sauce and...

Steak Board Sauce Recipe

Peppercorn Sauce

Peppercorn sauce

"Oh My!" Steak Sauce

Steak with lemony puttanesca sauce

Steak with green peppercorn sauce

Béarnaise Sauce - Fast, easy, foolp...

Café de Paris - Steak butter sauce

Two-Bite Fried Chicken

17 Best Steak Sauces Recipe Collect...

Simple Chimichurri Sauce

Keto Mushroom Sauce

Brigit Binns' Steak Sauce Recipe

Hearty French Onion Soup Recipe

Pepper sauce

Red Wine Jus

Steak Diane

Steak Sauce

Homemade Steak Sauce

Béarnaise sauce

Steak with chimichurri sauce

The most viewed steak sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine