Steak Sauce Recipe
Sauces and marinades for steak — Cajun garlic butter, homemade steak marinade, peppercorn sauce, chimichurri — for any weeknight steak dinner.
★ side
sideHomemade Steak Marinade
A flavorful homemade steak marinade that is perfect for any steak or roast.
Dan LancasterIngredients
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/3 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 3 tbsp dried basil
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp dried parsley flakes
- 1 tsp ground white pepper
- 1 tsp dried minced garlic
- 1/4 tsp hot pepper sauce
Instructions
- 1Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.
- 2Serve and enjoy!
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Open in Pepper →A Good Steak Deserves Something Spooned Over It
A steak can be cooked just right and still taste plain. A spoonful of garlic butter or a splash of chimichurri is what makes it feel like you made dinner on purpose.
Cooks on Pepper reach for this collection when the steaks are already thawed and they want something more than salt and pepper, or when a cheaper cut needs a marinade to sit in all afternoon.
Every recipe here is a sauce or marinade for steak — Cajun Garlic Butter Sauce, Homemade Steak Marinade, Spicy Cilantro Chimichurri, Peppercorn Sauce with cognac and cream, a ketchup-based steak sauce, and Béarnaise if you feel like fussing.
Quick Tips
- 1
Marinate at least 30 minutes
Give the steak 30 minutes on the counter or up to 8 hours in the fridge; anything with lemon juice starts turning the meat mushy past that.
- 2
Build the sauce in the pan
After the steak comes out, pour off the fat and cook your peppercorns and cognac right in that skillet for 2 minutes to pick up the browned bits.
- 3
Pat the steak dry
Wipe off marinade with paper towels before it hits the heat, or the oil and soy sauce will steam instead of giving you a crust.
- 4
Keep butter sauces warm
Melt butter and garlic over low heat and hold it there — boiling separates it, and 5 minutes on low is plenty to soften the garlic.
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