18 Creamy Sauces for Steak Recipes Ultimate

Nothing elevates a juicy steak like a rich, velvety sauce—whether you’re craving classic comfort or a bold new twist. From quick weeknight dinners to showstopping weekend feasts, these 18 creamy sauces will transform your steak into a restaurant-worthy masterpiece. Get ready to drizzle, dip, and savor every bite—your taste buds are in for a treat!

Garlic Butter Steak Sauce

This rich, velvety garlic butter sauce turns any steak into a restaurant-worthy meal—ready in just 10 minutes with pantry staples.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 4 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a small saucepan, melt the 1/2 cup butter over medium-low heat. Add the 4 minced garlic cloves and cook for 1–2 minutes, stirring constantly, until fragrant but not browned.
2. Remove from heat and stir in the 2 tbsp parsley, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Let sit for 1 minute to infuse flavors.
3. Pour immediately over cooked steak or serve in a small bowl for dipping.

The magic here? The lemon juice brightens the decadent butter, while the garlic toasts just enough to mellow its bite. It’s a sauce that clings perfectly to every juicy bite.

Tip: For extra depth, swap half the butter with browned butter—just cook it until golden before adding the garlic.

Classic Béarnaise Sauce

Silky, rich, and packed with herbaceous tang, this French classic is the ultimate upgrade for steak, eggs, or roasted veggies.

Ingredients:

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 tbsp finely minced shallots
• 1 tbsp chopped fresh tarragon (plus extra for garnish)
• 1/2 tsp black pepper
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter, melted and kept warm
• 1/2 tsp kosher salt
• 1 tsp lemon juice

Instructions:

1. In a small saucepan, combine white wine vinegar, dry white wine, shallots, 1 tbsp tarragon, and black pepper. Simmer over medium heat until reduced to 2 tbsp (about 5 minutes). Strain into a heatproof bowl, pressing solids to extract flavor; discard solids.
2. Whisk egg yolks into the reduced vinegar mixture until pale and frothy (2 minutes). Place the bowl over a pot of barely simmering water (double boiler), ensuring the bottom doesn’t touch the water. Whisk constantly.
3. Slowly drizzle in warm melted butter, whisking vigorously until thickened (3–4 minutes). Remove from heat; stir in salt and lemon juice. Taste and adjust seasoning.

The magic? That velvety emulsion clings to every bite without breaking—thanks to patient butter incorporation.

Tip: If the sauce gets too thick, whisk in 1 tsp warm water. Serve immediately (it doesn’t reheat well).

Creamy Peppercorn Sauce

This luxuriously smooth peppercorn sauce is a steakhouse classic you can whip up in minutes—perfect for elevating weeknight dinners or impressing guests.

Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp finely minced shallot
• 2 tsp freshly cracked black peppercorns (plus extra for garnish)
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1/4 tsp kosher salt
• 1 tbsp brandy (optional)

Instructions:

1. Melt butter in a skillet over medium heat. Add shallot and cook for 2 minutes until softened.
2. Stir in black peppercorns and toast for 30 seconds until fragrant. Pour in brandy (if using) and simmer for 1 minute to cook off the alcohol.
3. Add beef broth, scraping up any browned bits. Simmer for 3 minutes until reduced by half.
4. Whisk in heavy cream, Dijon mustard, and salt. Cook for 2–3 minutes, stirring constantly, until thickened to a velvety consistency.

The bold pepper kick balanced by rich cream makes this sauce irresistible—especially when draped over a juicy steak or mashed potatoes.

Tip: For extra depth, use a mix of black, green, and pink peppercorns.

Blue Cheese Steak Sauce

This rich, tangy blue cheese sauce turns an ordinary steak into a restaurant-worthy indulgence—no fancy skills required.

Ingredients:

• 1 cup heavy cream
• 4 oz crumbled blue cheese
• 2 tbsp unsalted butter
• 1 small shallot, minced (about 2 tbsp)
• 1 tsp Worcestershire sauce
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Melt 2 tbsp unsalted butter in a saucepan over medium heat. Add 1 small minced shallot and cook for 2 minutes until softened.
2. Pour in 1 cup heavy cream, stirring constantly. Simmer for 3–4 minutes until slightly thickened.
3. Reduce heat to low. Add 4 oz crumbled blue cheese, 1 tsp Worcestershire sauce, 1/2 tsp black pepper, and 1/4 tsp salt. Stir until the cheese melts into a velvety sauce (about 2 minutes).
4. Remove from heat and let sit for 1 minute to thicken further.

The magic here? The sauce clings to every bite of steak without overpowering it, thanks to the balance of sharp cheese and sweet cream.

Tip: For extra depth, add a splash of bourbon with the cream—just simmer an extra minute to cook off the alcohol.

Red Wine Reduction Sauce

This rich, velvety red wine reduction is the perfect way to elevate a simple steak or roasted vegetables—it’s restaurant-quality but totally doable at home.

Ingredients:

• 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
• 1 cup beef or vegetable broth
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
2. Pour in 1 cup red wine, 1 tsp sugar, 1 tbsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10–12 minutes, stirring occasionally, until reduced by half.
3. Add 1 cup broth and continue simmering for another 15 minutes, or until the sauce coats the back of a spoon.
4. Remove from heat and swirl in the remaining 1 tbsp butter until glossy. Serve immediately.

The deep, caramelized flavor of this sauce comes from patiently reducing the wine—it’s worth every minute. Try drizzling it over mashed potatoes for a decadent twist!

Tip: For extra depth, add a splash of balsamic vinegar along with the wine.

Chimichurri Sauce

Ingredients:

• 1 cup packed fresh flat-leaf parsley leaves (stems removed)
• 1/4 cup fresh oregano leaves
• 4 garlic cloves, peeled
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. In a food processor, pulse the parsley, oregano, and garlic cloves until finely chopped (about 10 pulses). Scrape down the sides as needed.
2. Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse 3–4 times until just combined—you want a textured sauce, not a puree.
3. Transfer to a bowl and let sit for 10 minutes to allow flavors to meld. Taste and adjust salt if needed.

The magic of this chimichurri is its balance: tangy vinegar cuts through the richness of olive oil, while fresh herbs keep it vibrant. It’s even better the next day!

Tip: For a smoother sauce, blend all ingredients except the olive oil first, then drizzle in the oil while processing.

Mushroom Cream Sauce

This rich, velvety mushroom sauce is a game-changer—perfect for draping over pasta, chicken, or mashed potatoes for an instant upgrade.

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup dry white wine (or vegetable broth)
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat butter and olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms, thyme, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until mushrooms release their juices and turn golden.
3. Pour in white wine, scraping up any browned bits. Simmer for 2–3 minutes until liquid reduces by half.
4. Reduce heat to low, stir in heavy cream, and simmer for 5 minutes until slightly thickened. Off heat, stir in Parmesan until melted.

The secret here? A splash of wine deepens the flavor, while Parmesan adds a salty, nutty finish that clings to every bite.

Tip: For extra silkiness, blend half the sauce before adding Parmesan—great for drizzling!

Smoky Barbecue Steak Sauce

This bold, smoky sauce is the perfect upgrade for grilled steaks—rich, tangy, and just sweet enough to caramelize beautifully over high heat.

Ingredients:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. In a small saucepan over medium heat, whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce, and 2 tbsp brown sugar until smooth.
2. Stir in 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using). Simmer for 10–12 minutes, stirring occasionally, until thickened slightly.
3. Remove from heat and let cool. Brush onto steaks during the last 5 minutes of grilling for a sticky, caramelized crust.

The smoked paprika and Worcestershire give this sauce a deep, umami-rich backbone—way more complex than store-bought versions!

Tip: For extra smokiness, add a teaspoon of liquid smoke with the vinegar.

Horseradish Cream Sauce

This zesty horseradish cream sauce adds a punchy kick to roast beef, sandwiches, or even grilled veggies—it’s so versatile, you’ll want to keep a batch in your fridge all week!

• 1 cup sour cream (full-fat for best texture)
• 3 tablespoons prepared horseradish (drained if watery)
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh chives (optional, for garnish)

1. In a medium bowl, whisk together the sour cream, 3 tablespoons horseradish, 1 tablespoon Dijon mustard, and 1 teaspoon white wine vinegar until smooth.
2. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust horseradish for extra heat if desired.
3. Cover and refrigerate for at least 30 minutes to let flavors meld (up to 3 days).
4. Just before serving, sprinkle with 1 tablespoon fresh chives for a bright finish.

The magic here? The vinegar balances the horseradish’s bite, creating a sauce that’s bold but never harsh. Tip: For a smoother consistency, blend everything in a food processor for 10 seconds.

Herb Butter Sauce

This silky, aromatic sauce transforms simple dishes into something special—drizzle it over steak, pasta, or roasted veggies for instant elegance.

Ingredients:

• ½ cup (1 stick) unsalted butter
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh chives, thinly sliced
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. In a small saucepan, melt the butter over medium-low heat. Once melted, add the minced garlic and cook for 1–2 minutes until fragrant but not browned.
2. Stir in the parsley, thyme, chives, kosher salt, and black pepper. Cook for 30 seconds to soften the herbs.
3. Remove from heat and whisk in the lemon juice. Taste and adjust salt if needed.

The magic here? The fresh herbs stay vibrant, and the lemon adds just enough brightness to cut through the richness. It’s a sauce that looks as good as it tastes.

Tip: For a smoother texture, strain the sauce through a fine-mesh sieve before serving—perfect for drizzling.

Spicy Sriracha Mayo Sauce

This creamy, fiery sauce is your new go-to for burgers, fries, or even sushi—just 5 minutes and a bowl away from flavor magic.

Ingredients:

• 1/2 cup mayonnaise
• 2 tbsp sriracha sauce
• 1 tbsp lime juice (about 1/2 lime)
• 1 tsp honey
• 1/4 tsp garlic powder
• Pinch of salt

Instructions:

1. In a small bowl, whisk together the mayonnaise, sriracha, lime juice, honey, garlic powder, and salt until completely smooth.
2. Taste and adjust heat by adding another 1/2 tbsp sriracha if desired.
3. Let sit for 5 minutes to let the flavors meld before serving.

The honey balances the heat perfectly, while the lime adds a bright kick—no one will guess it’s this easy!

Tip: For extra smokiness, swap garlic powder with 1/4 tsp smoked paprika.

Caramelized Onion Sauce

This rich, velvety sauce transforms humble onions into a sweet-savory powerhouse—perfect for elevating burgers, pasta, or even a cheese board.

Ingredients:

• 3 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup beef or vegetable broth
• 1 tbsp balsamic vinegar

Instructions:

1. In a large skillet, melt 3 tbsp unsalted butter with 1 tbsp olive oil over medium-low heat. Add the onions and stir to coat. Cook for 10 minutes, stirring occasionally.
2. Sprinkle with 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Reduce heat to low and cook for 30–40 minutes, stirring every 5 minutes, until the onions are deep golden brown and jammy.
3. Pour in 1/2 cup broth and 1 tbsp balsamic vinegar, scraping up any browned bits. Simmer for 5 minutes until slightly thickened. Remove from heat.

The magic here? Slow caramelization unlocks the onions’ natural sweetness, balanced by a tangy balsamic finish—no cream needed for luscious texture.

Tip: Freeze leftovers in ice cube trays for instant flavor boosts in soups or gravy!

Mustard Cream Sauce

This velvety mustard cream sauce is a game-changer—rich, tangy, and ready in minutes to elevate everything from roasted chicken to steamed veggies.

Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Melt 2 tbsp unsalted butter in a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly and golden.
2. Gradually pour in 1 cup whole milk and 1/2 cup heavy cream, whisking constantly to avoid lumps. Simmer for 3–4 minutes until slightly thickened.
3. Reduce heat to low and stir in 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Cook for 1 more minute until smooth and glossy.

The double-mustard punch gives this sauce a luxe texture with just the right kick—perfect for fancy weeknights when you want big flavor with minimal effort.

Tip: For extra depth, swap 1/4 cup of the milk with chicken or vegetable broth.

Balsamic Glaze Sauce

This rich, tangy-sweet balsamic glaze is a kitchen MVP—drizzle it over roasted veggies, grilled meats, or even strawberries for an instant flavor upgrade.

Ingredients:

• 1 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp brown sugar
• 1/4 tsp salt
• 1/2 tsp cracked black pepper

Instructions:

1. In a small saucepan over medium heat, combine 1 cup balsamic vinegar, 2 tbsp honey, and 1 tbsp brown sugar. Whisk until the sugar dissolves.
2. Simmer uncovered for 12–15 minutes, stirring occasionally, until the mixture reduces by half and coats the back of a spoon (it should thicken like warm maple syrup).
3. Remove from heat and stir in 1/4 tsp salt and 1/2 tsp cracked black pepper. Let cool slightly—it’ll thicken more as it sits.

The magic here is in the balance: the vinegar’s sharpness mellows into caramelized depth, while the pepper adds a subtle kick. Tip: For a smoother glaze, strain through a fine-mesh sieve while still warm.

Gorgonzola Cheese Sauce

This rich, tangy sauce transforms pasta, steaks, or roasted veggies into something seriously special—with just 10 minutes of effort.

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 4 oz Gorgonzola cheese, crumbled
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp nutmeg (optional)

Instructions

1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly.
2. Gradually pour in milk and heavy cream, whisking constantly until smooth. Simmer for 3–4 minutes until slightly thickened.
3. Reduce heat to low. Add Gorgonzola, salt, pepper, and nutmeg (if using). Stir until cheese melts and sauce is velvety (about 2 minutes).

The magic here? The Gorgonzola’s bold funk mellows into a luxuriously smooth sauce that clings perfectly to every bite.

Tip: For extra silkiness, blend the finished sauce with an immersion blender for 10 seconds.

Cilantro Lime Sauce

Bright, zesty, and creamy—this cilantro lime sauce is the perfect punch of flavor for tacos, grilled meats, or even as a vibrant salad dressing.

Ingredients:

• 1 cup packed fresh cilantro (stems and leaves)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons lime juice (about 1 large lime)
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sugar
• 2 tablespoons water (to thin, if needed)

Instructions:

1. In a blender or food processor, combine cilantro, sour cream, mayonnaise, lime juice, garlic, salt, cumin, and sugar.
2. Blend until completely smooth, scraping down the sides as needed, about 1–2 minutes.
3. For a thinner consistency, add water 1 tablespoon at a time until desired texture is reached.
4. Taste and adjust salt or lime juice if needed.

This sauce gets its irresistible tang from fresh lime and a hint of earthy cumin—making it way more exciting than your average creamy dressing.

Tip: For extra brightness, add a teaspoon of lime zest before blending.

Teriyaki Steak Sauce

This rich, glossy teriyaki sauce is the perfect balance of sweet and savory—ideal for drizzling over grilled steak or using as a marinade.

Ingredients:

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions:

1. In a small saucepan over medium heat, combine the soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and red pepper flakes (if using). Whisk until the sugar dissolves, about 2 minutes.
2. In a separate bowl, mix the cornstarch and cold water until smooth. Slowly pour into the saucepan while whisking continuously.
3. Simmer for 3–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Remove from heat.
4. Brush over grilled steak during the last minute of cooking, or serve warm as a dipping sauce.

The hint of ginger and garlic adds depth to this versatile sauce, while the cornstarch slurry gives it that signature clingy glaze. Tip: For extra shine, stir in 1 tbsp of butter at the end—it adds a luxurious finish!

Truffle Butter Sauce

This luxurious truffle butter sauce is a game-changer—silky, rich, and ready in minutes to elevate pasta, steak, or roasted veggies.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 2 tbsp heavy cream
• 1 tbsp truffle oil
• 1 small shallot, minced (about 2 tbsp)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tsp fresh thyme leaves (or 1/4 tsp dried)

Instructions:

1. In a small saucepan over medium-low heat, melt the 1/2 cup butter slowly, swirling occasionally, until fully liquid (about 3 minutes).
2. Add the minced shallot and cook for 2 minutes, stirring, until softened but not browned.
3. Pour in the 2 tbsp heavy cream and whisk until smooth. Simmer gently for 1 minute to thicken slightly.
4. Remove from heat and stir in the 1 tbsp truffle oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp thyme.

The magic here? The truffle oil infuses last to preserve its aromatic punch, giving the sauce a restaurant-worthy finish. Drizzle immediately over your dish—it’ll cling beautifully.

Tip: For extra depth, add a splash of white wine with the shallots and reduce before adding cream.

Conclusion

With 18 luscious sauces to elevate your steak, this roundup is your ticket to restaurant-worthy meals at home! Whether you crave classic richness or bold new flavors, there’s a creamy delight here for every palate. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share it on Pinterest to inspire fellow steak lovers. Happy cooking!