10 Best Steak Sauce Recipes to Try This EID

In a city where gold-leaf tomahawks gleam and marbled Wagyu takes centre stage, even the finest cuts deserve the best steak sauce to match. Whether you’re hosting a gourmet barbecue featuring premium dry-aged meat or savouring Dubai’s renowned steakhouse offerings, the right sauce turns every bite into a celebration of flavour.

Some sauces stand out for their ability to elevate distinct cuts: a whisky-kissed Diane sauce enhances a perfectly charred ribeye, bright chimichurri adds a fresh contrast to rich Wagyu striploin, and a silky red wine brings fine-dining elegance to a home-grilled masterpiece.

Let’s explore the 10 best steak sauces that reflect Dubai’s unique blend of luxury and comfort. Whether you’re cooking a casual weeknight dinner or impressing guests with a premium steak dinner, these sauces deliver bold, sophisticated flavours to match.

The Art of the Perfect Steak Sauce

A truly great steak sauce doesn’t mask the meat; it elevates it. The best steak sauce strikes that magical balance between bright acidity, rich depth, and aromatic complexity, creating a harmony that enhances every bite of your premium Dubai-cut beef.

Sauce Categories to Know

Choosing the right sauce can enhance the flavour and texture of your steak. Here are some key sauce styles to consider for different cuts:

• Creamy Classics (Béarnaise, Peppercorn): Ideal for rich Wagyu and ribeyes.
• Bright & Herbaceous (Chimichurri, Salsa Verde): Cuts through fatty cuts like tomahawks.
• Bold & Savoury (Red Wine Jus, Diane): Perfect for dry-aged or chargrilled steaks.
• Spicy Twists (Harissa, Cajun Butter): Adds fire to well-marbled cuts, such as striploin.

Pro Tip: In Dubai's climate, leaner cuts like filet mignon shine with fruit-forward sauces, while our beloved heavily marbled Wagyu demands acidic or herb-driven sauces to cut through the richness.

With these sauce styles in mind, let’s explore the 10 best steak sauce recipes that bring out the finest flavours in every cut, whether you’re grilling at home or dining out in Dubai’s steak capital.

Also read: Newest Instagrammable Spot in Dubai - DOORS Dubai Mall 

The 10 Best Steak Sauce Recipes

Here are the top 10 steak sauces, each designed to elevate your steak to a whole new level of deliciousness. They combine classic flavours and bold twists.

1. Diane Sauce

Diane Sauce originated in the 1940s and has earned a unique reputation among steak sauces. It quickly became a favourite for those who enjoy rich yet well-balanced flavours. Besides coating your steak, this sauce lifts the meat’s natural richness with a creamy, tangy, and slightly smoky punch.

Diane Sauce presents a notable array of characteristics:

• A velvety texture from slow-cooked shallots and mushrooms.
• Complex layers of smoky whisky, tangy mustard, and umami-rich Worcestershire.
• The right creaminess to complement the meat’s natural juices.

Ingredients

• 2 shallots, finely minced
• 150g button mushrooms, chopped
• 2 tbsp olive oil
• 1 tbsp butter
• 60ml whisky or brandy
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 200ml double cream
• Salt and pepper, to taste

Preparation Steps

1. Heat olive oil and butter in a pan over medium heat.
2. Add minced shallots and chopped mushrooms, and sauté gently until golden and fragrant.
3. Pour in whisky or brandy, allowing it to reduce by half to concentrate the flavours.
4. Stir in Dijon mustard and Worcestershire sauce until well combined.
5. Slowly add double cream, simmering the sauce until it thickens and coats the back of a spoon.
6. Season with salt and pepper according to taste.
7. Serve warm over a charred ribeye steak for a rich, flavourful pairing favoured by steak lovers in Dubai.

Serve Diane Sauce warm over a charred ribeye. The sauce’s richness melts perfectly into the steak’s crispy fat cap, creating a match that Dubai’s steak enthusiasts rave about.

2. Peppercorn Sauce

Peppercorn Sauce is one of the best steak sauce choices, cherished for its bold flavour and smooth texture. This classic French sauce adds a sharp, spicy kick that complements the rich taste of premium steaks, including Dubai’s prized Wagyu and dry-aged beef.

The foundation of Peppercorn Sauce lies in freshly cracked black peppercorns. Their intense heat and aromatic oils create the signature bite that balances the sauce's creaminess and depth. Shallots add subtle sweetness and a mild onion flavour, softening the sharp edges while building complexity.

Ingredients

• 2 shallots, finely chopped
• 1 tbsp whole black peppercorns, lightly crushed
• 2 tbsp butter
• 60ml brandy
• 100ml dry red wine
• 150ml beef stock
• 150ml double cream
• Salt, to taste

Preparation Steps

1. Finely chop the shallots and lightly crush the whole black peppercorns to release their aroma.
2. Heat butter in a skillet over medium heat. Sauté shallots until translucent, about 2 minutes.
3. Add crushed peppercorns, stir, and toast lightly for 1 minute to enhance flavour.
4. Pour in a generous splash of brandy. Simmer until reduced by half to create a smoky base and burn off alcohol.
5. Add dry, full-bodied red wine. Let it reduce by about two-thirds to add acidity and richness.
6. Stir in beef stock for savoury depth.
7. Pour in the double cream, reduce the heat, and simmer gently until the sauce thickens and coats the back of a spoon.
8. Season with salt to taste, noting that the beef stock already adds some saltiness.

Serve this sauce with flavorful, fatty steaks like ribeye or striploin for the perfect balance of creamy, peppery, and meaty flavours.

3. Chimichurri

Originating in the pampas of Argentina and Uruguay, chimichurri is more than a sauce; it's a fresh, herb-packed celebration of flavour. Unlike cooked sauces, this bright green condiment retains all its raw, zesty character, making it one of the most refreshing accompaniments for rich, fatty cuts.

Ingredients

• 1 cup flat-leaf parsley, finely chopped
• ½ cup cilantro, finely chopped
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• 2 tbsp red wine vinegar or lemon juice
• ½ tsp red pepper flakes or 1 fresh chilli, finely chopped
• ½ cup good-quality olive oil
• Salt and pepper, to taste

Steps

1. Combine the chopped parsley, cilantro, garlic, and shallots in a bowl.
2. Add red wine vinegar or lemon juice for acidity and the heat from red pepper flakes or fresh chilli.
3. Stir in the olive oil gradually, aiming for a coarse texture with visible flecks of herbs and garlic; avoid pureeing or overemulsifying.
4. Season with salt and pepper, mixing well to balance the flavours.
5. The sauce should be thick enough to coat the steak without drowning it, retaining a fresh and rustic texture.

Steak Pairing

Chimichurri pairs excellently with grass-fed beef, enhancing its earthy flavours. It’s especially good on ribeyes and skirt steaks, where it cuts through the fat, and on dry-aged cuts, where it brightens the complex, funky notes.

Storage Wisdom

While best fresh, it keeps 2-3 days in the fridge. The olive oil may solidify; simply bring it to room temperature and stir before use.

Pro Tip: Always make chimichurri at least 30 minutes before serving. This resting time allows flavours to meld properly and herbs and garlic to soften slightly.

4. Béarnaise Sauce

Few sauces bring luxury to steak like Béarnaise. This French masterpiece builds on Hollandaise's rich foundation, adding distinctive herbal notes that make it truly extraordinary. At its core, it's a silky emulsion of egg yolks and butter, elevated by tarragon and a sharp vinegar reduction. Here’s how to prepare it step-by-step:

Ingredients

• ½ cup white wine vinegar
• 2 tbsp minced shallots
• 2 tbsp fresh tarragon, chopped (plus extra for garnish)
• 3 large egg yolks (room temperature)
• 1 cup clarified butter, warmed to 60°C (140°F)
• Lemon juice, to taste
• White pepper, to taste

Preparation Steps

1. In a small saucepan, combine white wine vinegar, minced shallots, and half of the tarragon. Simmer gently until the liquid reduces to about 2 tablespoons and almost evaporates. Strain the liquid while still warm and set aside.
2. Place the egg yolks and the warm vinegar reduction in a heatproof bowl over a bain-marie (double boiler). Whisk continuously until the mixture thickens and becomes pale, forming ribbons when the whisk is lifted. Remove from heat immediately.
3. Slowly add the warm clarified butter drop by drop at first, whisking constantly to create a stable emulsion. As the sauce thickens, add the butter in a thin, steady stream while whisking continuously.
4. Stir in the remaining chopped tarragon, a squeeze of lemon juice, and white pepper. Adjust consistency by adding a teaspoon of warm water if needed. The sauce should coat the back of a spoon smoothly.

Béarnaise sauce is best enjoyed fresh and warm. If needed, keep it near the bain-marie to maintain temperature, but avoid overheating to prevent breaking the emulsion.

Key Details:

• Use fresh, room-temperature eggs for the best emulsion.
• Maintain gentle heat—never let yolks scramble.
• Strain for absolute smoothness if serving formally.
• Tarragon should be bright green and fragrant.
• Lemon juice balances richness without overpowering.

5. Salsa Verde

This vibrant Mediterranean condiment brings steak to life with its fresh, tangy flavour. Unlike cooked sauces, salsa verde keeps all the bright notes of raw herbs and sharp accents intact. It cuts through rich meat with clean precision.

Ingredients

• 2 packed cups flat-leaf parsley (finely chopped by hand)
• 1 tbsp capers (rinsed if salt-packed)
• 2 anchovy fillets (optional, mashed into a paste)
• 1 small garlic clove (use sparingly, minced)
• 2 tbsp lemon juice or vinegar
• 1/3 cup olive oil

Preparation Steps

1. Finely chop the parsley by hand to retain a fresh texture.
2. Mash the garlic and anchovies (if using) into a smooth paste.
3. In a bowl, whisk together the anchovy-garlic paste, capers, and lemon juice or vinegar.
4. Slowly drizzle in the olive oil while whisking continuously to create a light emulsion.
5. Let the salsa verde rest for at least 30 minutes to allow the flavours to meld.

Perfect Pairings

This vibrant sauce works well with ribeye steaks, cutting through their rich marbling, and skirt steaks, complementing their bold flavours. It’s also ideal for reviving leftover steak with fresh brightness.

For best results, serve salsa verde fresh—the bright green colour and vivid flavour diminish after a day. Adjust acidity before serving to balance the richness of your steak.

6. Red Wine Jus

Red Wine Jus is a refined sauce that highlights the steak's natural flavour without overpowering it. It’s a staple in French cuisine and a favourite among Dubai’s steak aficionados who appreciate subtle sophistication. This sauce combines butter, shallots, garlic, and rosemary to build a rich base. Adding red wine and stock to the sauce creates a silky finish, enhancing the depth of the meat.

Ingredients

• 2 tbsp butter
• 2 shallots, finely chopped
• 1 garlic clove, minced
• 1 sprig fresh rosemary
• 1 cup dry red wine
• 1 cup beef stock
• Salt and freshly ground black pepper, to taste

Preparation Steps

1. Melt butter in a saucepan over medium heat. Add finely chopped shallots and cook until soft and translucent.
2. Stir in minced garlic and fresh rosemary, cooking until fragrant.
3. Pour in the dry red wine and reduce by at least half, allowing the fruity and tannic notes to concentrate.
4. Add beef stock and simmer until the sauce thickens slightly and coats the back of a spoon.
5. Season with salt and pepper to taste.
6. Strain the sauce if desired for a smooth, glossy finish. Serve warm with dry-aged steaks or richly marbled Wagyu cuts.

The result is a smooth, glossy sauce with balanced acidity that pairs perfectly with dry-aged steaks or richly marbled Wagyu cuts common in Dubai’s best steakhouses.

7. Blue Cheese Sauce

Blue Cheese Sauce offers bold, creamy richness that contrasts beautifully with robust steaks. Its unmistakable tang and velvety texture make it a go-to for those who seek an indulgent steak experience.

Quality blue cheese (like Roquefort or Gorgonzola) brings two essential elements:

• Penicillium cultures that deliver the signature tang.
• High butterfat content for smooth melting.

Ingredients

• 1 cup double cream
• 4 oz quality blue cheese (Roquefort, Gorgonzola, or similar), crumbled and at room temperature
• 1/4 cup beef stock (optional, to adjust consistency)
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• Optional: Toasted walnuts for garnish

Preparation Steps

1. Gently heat the double cream in a saucepan over low heat, reducing it by about one-third to thicken.
2. Gradually crumble in the room-temperature blue cheese while whisking constantly until fully melted and smooth.
3. Add beef stock slowly if the sauce is too thick, stirring to achieve the desired consistency.
4. Stir in Worcestershire sauce, then carefully season with salt and pepper, as blue cheese is already salty.
5. Keep the sauce warm and serve immediately, allowing it to coat the back of a spoon thickly and drizzle slowly when hot.

Tips to Achieve the Perfect Texture

• Use room-temperature cheese crumbles for a smoother melting experience.
• Maintain low heat (never above 70°C) to prevent curdling; whisk constantly.
• The sauce will set slightly as it cools, complementing the steak’s warmth.
• Finish with a sprinkle of toasted walnuts to add a contrasting bitterness and crunch.

Always serve warm; cooling dulls both flavour and mouthfeel. This is how you honour a premium steak! 

8. Mushroom Sauce

Mushroom Sauce blends earthiness and creaminess, making it both a sauce and a side companion for steak. Fresh mushrooms, herbs, and cream combine to create a balanced flavour that complements the beef without overpowering it.

Ingredients: 

• 8 oz fresh mushrooms (button or cremini), sliced evenly
• 2 tbsp butter
• 1 tbsp olive oil (to prevent butter burning)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 2 tbsp chopped fresh parsley
• 1 cup heavy cream
• Splash of milk (optional, to adjust consistency)
• 1 tsp lemon juice
• Salt and freshly ground black pepper to taste

Preparation:

1. Start with fresh mushrooms, such as button or cremini. Slice them evenly so they cook at the same rate. 
2. Heat a mix of butter and oil in a pan (the oil prevents the butter from burning). When the butter stops foaming, add the mushrooms in a single layer. Don't stir them immediately; let them develop a golden crust for maximum flavour.
3. Once the mushrooms are nicely browned, push them to the side and add minced garlic. Let it sizzle for just 20 seconds. Burnt garlic ruins everything. 
4. Then stir in some fresh thyme leaves and chopped parsley. The herbs should smell fragrant almost immediately.
5. Now pour in heavy cream, enough to coat all the mushrooms generously. 
6. Let it bubble gently until it thickens slightly. If the sauce seems too thick, a splash of milk will loosen it up perfectly.

Finish with a squeeze of lemon juice, brightening all the rich flavours. Taste and adjust with salt and pepper. The sauce should coat the back of a spoon but still flow easily.

Suggested Read: Exploring Fusion Cuisine at DOORS Dubai Mall

9. Tangy Barbecue Sauce

Tangy Barbecue Sauce perfectly balances sweet, smoky, and acidic notes. It’s a versatile sauce that adds a lively punch to grilled steaks, especially popular among home cooks and grill enthusiasts in Dubai who want bold flavour without complexity.

The base combines tomato paste with apple cider vinegar, giving it that signature tang. Brown sugar or molasses adds sweetness and a caramel depth, while smoked paprika and garlic powder bring warmth and a smoky note. A hint of mustard seeds or Worcestershire sauce rounds out the profile, adding subtle layers of umami.

Ingredients

• 1 cup tomato paste
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar or molasses
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp mustard seeds (optional)
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water (to adjust consistency)

Preparation Steps

1. Combine tomato paste, apple cider vinegar, and brown sugar (or molasses) in a saucepan over medium heat.
2. Stir in smoked paprika, garlic powder, mustard seeds (if using), Worcestershire sauce, salt, and pepper.
3. Add water gradually to reach the desired thickness.
4. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking or burning.
5. Simmer for 15-20 minutes until the sauce thickens and becomes glossy.
6. Remove from heat and let cool slightly before serving.

Dubai’s grilling scene appreciates this sauce's straightforward yet dynamic taste, making it a top contender among the best steak choices for casual gatherings or backyard barbecues.

10. Spicy Harissa Sauce

Harissa is a fiery North African chilli paste that brings heat, earthiness, and vibrant spice to steak sauces. In Dubai, where diverse culinary influences meet, Spicy Harissa Sauce offers an exciting alternative for steak lovers seeking bold, layered flavours.

Made from roasted red peppers, hot chilli peppers, garlic, and aromatic spices like cumin and coriander, harissa delivers complexity and warmth. Olive oil smooths the paste, making it easy to blend into sauces or use as a marinade.

Ingredients

• 3 tbsp harissa paste (roasted red peppers, chilli, garlic, cumin, coriander)
• 1 tbsp lemon juice
• 1 tsp honey
• 2 tbsp Greek yoghurt or cream
• 2 tbsp olive oil

Preparation Steps

1. Warm the harissa paste slightly to loosen the texture.
2. In a blender or food processor, combine harissa, lemon juice, and honey.
3. Slowly drizzle olive oil while blending to create a smooth, emulsified sauce.
4. Stir in Greek yoghurt or cream for a cooling contrast that balances the heat.
5. Let the sauce rest for at least 1 hour to allow flavours to meld fully before serving.

Apply a small amount of the sauce under the slices instead of overwhelming the meat. The initial bite brings smokiness, the second unveils layers of spice, and the aftertaste provides a delightful warmth. That's the mark of a well-crafted heat.

Conclusion

The journey to finding the best steak sauce is a delicious one, promising to unlock a new flavour profile with every cut. Whether you prefer the creamy richness of Diane, the bold kick of Peppercorn, or the elegant depth of Red Wine Jus, these sauces bring out the best in Dubai’s premium steaks. They add character without overshadowing the meat, making them perfect for home cooks and steak enthusiasts.

If you want to experience expertly crafted steaks paired with exceptional sauces, Doors Dubai is the place to be. The freestyle grilling lets you enjoy tender, flavorful cuts alongside sauces that elevate every meal. Whether dining solo or celebrating with friends, Doors Dubai delivers a truly unforgettable steak experience.

Hungry for more? Book your table today and savour the art of steak perfected.