Best Sauces for Steak: 13 Recipes Worth the Good Cut

Does a Great Steak Even Need Sauce?

Purists will tell you that a properly cooked steak needs nothing more than salt and pepper. They are not wrong—a well-marbled ribeye with a perfect crust is magnificent on its own. But even the best steakhouses in the world serve sauces on the side, because a great sauce does not mask the meat; it creates a conversation with it. Acidity brightens the richness of the beef fat. Herbs add aromatic complexity. Creamy sauces create textural contrast against the charred crust. The key is choosing the right sauce for the right cut. A lean filet mignon benefits from rich, buttery sauces that add the fat it lacks. A well-marbled ribeye needs acidic, herbaceous sauces that cut through its natural richness. A strip steak falls in the middle and works with almost anything. The 13 sauces below are organized by flavor profile, with specific cut recommendations for each. Every sauce links to a full recipe on this site.

Herb-Forward Steak Sauces

1. Chimichurri

The king of steak sauces. Our Authentic Argentine Chimichurri is the traditional accompaniment to grilled beef in Argentina, and for good reason. The combination of parsley, oregano, garlic, red wine vinegar, and olive oil creates a bright, herbaceous sauce that cuts through beef fat like a knife through butter. Make it at least 30 minutes ahead so the flavors meld. Best with: Ribeye, flank steak, skirt steak, or any well-marbled cut that benefits from acidity.

2. Chermoula

Our Moroccan Chermoula is chimichurri's North African cousin—cilantro instead of parsley, cumin instead of oregano, lemon instead of red wine vinegar. It is earthier and more aromatic, with a warmth from the cumin and paprika that complements charcoal-grilled steaks exceptionally well. Spoon it over a sliced hanger steak and serve with grilled flatbread. Best with: Hanger steak, flat iron, or skirt steak.

3. Salsa Roja

Our Authentic Mexican Salsa Roja is not just for tacos. Spooned over a grilled carne asada (flank or skirt steak), it provides smoky, slightly charred tomato flavor with fresh chile heat. The roasted tomatoes in the salsa mirror the caramelization on the steak's crust, creating a harmonious pairing. Best with: Flank steak, skirt steak, tri-tip.

Rich and Buttery Steak Sauces

4. Garlic Butter Sauce

Our Restaurant-Style Garlic Butter Sauce is the classic steakhouse finish. Melt it over a resting filet mignon and watch it pool into the juices, creating a natural pan sauce. The key is using roasted rather than raw garlic for a sweeter, more mellow flavor that does not overpower the beef. Best with: Filet mignon, tenderloin medallions, or any lean cut that needs added richness.

5. Garlic Parmesan Sauce

Our Creamy Garlic Parmesan Sauce turns a simple steak into a steakhouse-special experience. The umami from the aged Parmesan amplifies the beefy flavor of the steak, while the cream adds luxurious richness. Drizzle it over sliced steak served on a bed of mashed potatoes. Best with: Strip steak, filet mignon, or sirloin.

6. Honey BBQ Glaze

Our Honey BBQ Glaze is not traditional steakhouse fare, but brushed on a thick-cut ribeye during the last minute of grilling, it creates a sticky, caramelized bark that is absolutely addictive. The sweetness of the honey plays off the char and salt of the crust. Best with: Bone-in ribeye, cowboy steak, or thick-cut strip.

Bold and Spicy Steak Sauces

7. Korean BBQ Sauce

Our Korean BBQ Sauce is traditionally used for bulgogi (thinly sliced beef), but it works beautifully as a finishing sauce for any steak. The combination of soy sauce, Asian pear, gochujang, and sesame oil creates an umami bomb that enhances beef rather than competing with it. Serve thinly sliced steak over rice with a drizzle of this sauce and pickled vegetables. Best with: Flank steak, skirt steak, or sirloin—cuts that benefit from bold seasoning.

8. Harissa

Our Homemade Harissa Paste mixed with olive oil and a squeeze of lemon creates a smoky, spicy steak topping with North African character. The warmth from the cumin and caraway seeds adds an earthy depth that works especially well with charcoal-grilled steaks. Best with: Lamb steaks, flat iron, or hanger steak.

9. Chipotle Lime Sauce

Our Chipotle Lime Sauce brings smoky heat and citrus brightness to steak tacos or fajita platters. Drizzle it over sliced flank steak with grilled peppers and onions for a Tex-Mex steak night that is better than any restaurant. Best with: Flank steak, skirt steak, or sirloin for fajitas and tacos.

10. Sriracha Mayo

Our Spicy Sriracha Mayo adds creamy heat to steak sandwiches, sliders, and steak-topped salads. It is not a sauce you would put next to a $50 ribeye, but on a steak sandwich with caramelized onions and arugula, it is perfect. Best with: Steak sandwiches, sliders, or steak salad toppers.

Asian-Inspired Steak Sauces

11. Teriyaki Glaze

Our Authentic Japanese Teriyaki Glaze reduced until thick and syrupy creates a mirror-like glaze on steak. The sweet soy-mirin combination caramelizes beautifully under a broiler, creating a lacquered finish that is both sweet and deeply savory. Serve sliced teriyaki steak over steamed rice with sesame seeds and scallions. Best with: Sirloin, strip steak, or thinly sliced rib-eye.

12. Honey Garlic Stir-Fry Sauce

Our Honey Garlic Stir-Fry Sauce turns sliced steak into a weeknight stir-fry that rivals takeout. Cook the steak hot and fast, slice thin, and toss with the sauce and stir-fried vegetables. The honey caramelizes in the wok, creating a sticky coating that clings to every piece. Best with: Flank steak or sirloin, sliced thin against the grain.

13. Peanut Sauce

Our Thai Peanut Sauce is unexpectedly brilliant with grilled steak, especially when served Southeast Asian style with fresh herbs, rice vermicelli, and pickled vegetables. The nutty richness and lime acidity provide a completely different steak experience. Try it with grilled flat iron steak sliced thin and wrapped in lettuce cups. Best with: Flat iron, flank, or sirloin—served thinly sliced in lettuce wraps. For more about how to balance rich and lean cuts with the right flavors, read our guide on balancing acid, fat, sugar, and salt in every sauce you make.