18 Mouth-Watering Steak Toppings and Sauces to Try Tonight

Toppings for Steaks

There’s an art to cooking steak, and it’s certainly delicious as a main dish on its own. However, adding just the right topping can take your steak to the next level. Try these delicious steak toppings the next time you really want to make your steak dinner shine. All the recipes are made to top four steaks unless otherwise noted.

Steak With Port Wine-Tarragon Pan Sauce

If you’ve browned or cooked your steak in a skillet on the stovetop, then this is a great way to whip up a quick sauce to complement the flavors of the steak. You’ll need a decent tawny Port – make sure when you’re cooking with wine, you always use a wine that you would drink. Avoiding cooking wines at all cost.

Ingredients

• 2 tablespoons avocado oil or duck fat
• 4 tenderloin (filet mignon) steaks
• Sea salt and freshly cracked black pepper to taste
• ½ cup tawny Port
• 2 tablespoons finely minced shallots
• ¼ cup extremely cold unsalted butter, cut into half-tablespoon sized pieces
• ¼ cup chopped, fresh tarragon

Instructions

1. Preheat your oven to 425°F. Place a rack on a rimmed baking sheet.
2. Heat the oil or duck fat in a large skillet on medium-high. Season the steaks with salt and pepper.
3. When the oil is hot, put the steaks in the pan. Sear on all sides, 2 minutes per side.
4. Remove the steaks from the fat in the pan and transfer it to the prepared baking sheet. Bake in the preheated oven until the steaks reach an internal temperature of 135°F, about five minutes.
5. Allow the steaks to rest, tented with foil to keep warm, for 10 minutes before serving.
6. Return the skillet to the stovetop and bring it to temperature on medium-heat.
7. Add the port wine using the side of a spoon to scrape any browned steak bits from the bottom of the pan.
8. Add the shallots.
9. Bring to a simmer and reduce heat to low. Simmer until the liquid is reduced by ⅔, about five minutes.
10. Working one piece of very cold butter at a time, whisk in the butter while the pan is still on the heat. You must add butter slowly and continue whisking to keep the sauce from breaking.
11. Once the butter is incorporated, remove the pan from the heat and stir in the tarragon. Spoon over the steak.

Keto Porcini Mushroom Compound Butter

Compound butters make a great keto steak topping. If you like steak and mushrooms, then you’ll love this variation of the classic. It uses dried porcini mushrooms, which you can find packaged in the produce section of most grocery stores. Use this butter on top of your favorite steak, cooked any way you like.

Ingredients

• ½ cup dried porcini mushrooms
• ½ cup boiling water
• ½ cup unsalted butter, softened
• 1 garlic clove, through a press or minced
• 1 teaspoon chopped fresh thyme
• Salt and pepper to taste

Instructions

1. In a small bowl, pour the boiling water over the mushrooms and allow them to soak, covered, for 15 minutes.
2. Drain the water and squeeze the mushrooms in a tea towel to remove as much excess moisture as possible. Chop the mushrooms finely.
3. In a medium bowl, combine the mushrooms, butter, garlic, and thyme. Mix well.
4. Season to taste with salt and pepper.
5. Roll into a 6-inch oblong roll and wrap in plastic.
6. Chill for at least five hours. You can freeze this for up to one month.
7. Slice and use to top your steaks.

Low-Carb Orange Chimichurri Steak Topping

Chimichurri sauce is a popular Argentinian steak topping, but this version uses orange zest to add an extra dimension to the chimichurri. Try it with a hearty ribeye or a grilled skirt steak. This topping is keto-friendly, gluten-free, dairy-free, and low-carb.

Ingredients

• ¼ cup chopped Italian parsley
• 2 tablespoons finely chopped fresh oregano leaves
• 1 teaspoon freshly grated orange zest
• 5 garlic cloves, though a press or finely minced
• 1 teaspoon crushed red pepper flakes (or to taste)
• 3 tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• ¼ teaspoon sea salt

Instructions

In a blender or food processor, combine all ingredients. Pulse for 10 to 15 one-second pulses, until well chopped.

Marinated Grilled Shrimp for Steak

If you’ve already got the grill going for your steak, you might as well grill some shrimp to top it! Marinated grilled shrimp makes the perfect tasty topper for steaks.

Flavorful Blackberry-Thyme Sauce

If you pan cook your steak, you can cook this sauce in the same pan you cooked the steak (while the steak rests) in to add umami flavors to the sauce. Otherwise, cook it in any clean skillet.

Ingredients

• ½ cup balsamic vinegar
• 1 shallot, finely minced
• 2 cups fresh blackberries
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter, very cold and cut into eight pieces
• 2 tablespoons chopped, fresh thyme

Instructions

1. In a large skillet, combine the vinegar and shallots. Bring to a simmer on medium heat and simmer until the liquid reduces by half, about five minutes.
2. Add the blackberries, salt, and pepper. Bring to a simmer. Cook, stirring frequently, until the blackberries release their juice and the sauce thickens, about 10 minutes more.
3. Whisk in the butter, one piece at a time, until it is incorporated.
4. Remove from heat and stir in the thyme.
5. Serve spooned over the steak.

Breakfast Fried Egg

If you’re on a low-carb or keto diet – or if you just really love steak – then make steak your breakfast by topping it with a fried egg. It’s easy to fry an egg, and it makes a divine steak topping. Add a little extra pizzaz by sprinkling some fresh herbs (chopped chives are great here) on top.

Low-Carb, Gluten-Free Bordelaise Sauce

This steak topper recipe is low-carb, nut-free, and gluten free. Bordelaise is a classic red wine and veal or beef stock sauce that’s delicious on steak. You can also use bordelaise sauce if you top your steak with cooked mushrooms – it’s a tasty and classic steakhouse combination. Use homemade stock here for the best flavor.

Ingredients

• 1 cup dry red wine
• 2 shallots, finely minced
• 2 cups veal or beef stock (unsalted)
• Sea salt and freshly cracked black pepper to taste
• 2 tablespoons of unsalted butter, very cold, cut into 8 pieces
• 1 tablespoon chopped, fresh thyme

Instructions

1. In a small saucepan on medium-heat, bring the wine and shallots to a simmer.
2. Simmer, stirring occasionally, until the liquid is reduced by half.
3. Add the stock and return to a simmer.
4. Simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, five to ten minutes more. If any foam rises to the top as it simmers, skim it with a spoon and discard the foam.
5. Remove from the heat and strain through a sieve to remove the shallots. Return to the stovetop.
6. Season to taste with salt and pepper.
7. On low heat, whisk in the butter one piece at a time until it is completely incorporated.
8. Remove from heat and stir in the fresh thyme. Spoon over the cooked steak.