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Five Special Sauces for Barbecue Steak

Admittedly, if you Barbecue on your Grill a quality piece of meat, then it should be able to stand on its own and not get smothered in sauce.

The Trend in Restaurants today is to serve sauces as a side dish to the steak. With the improved quality of meat available to the pit master, there is no need to serve steak smothered in an old gloopy sauce.

However, there are many people who prefer their steak accompanied by a delicious sauce. A good idea when entertaining is to provide your guests with a selection of sauces. They can decide for themselves whether they would enjoy a sauce as an accompaniment to their meat.

Here are Five Slightly more Unusual Sauce Recipes which  will Compliment your Steak:

Steak Sauce Recipes

Chimichurri Sauce


  • 1 cup of fresh flat leaf parsley
  • 3 garlic cloves
  • 2 Tablespoons fresh Oregano
  • 1/3 cup of good quality Olive Oil
  • 1/3rd cup red wine vinegar
  • 2 teaspoons of lemon zest
  • Pinch of Pepper and salt


Using a food processor combine the garlic, parsley, and oregano.

Transfer to a bowl and then mix in the olive oil, vinegar and lemon zest.

Add salt and pepper to taste. Note: It is important that the ingredients are as fresh as possible.

Serve this sauce over sliced steak to enhance the presentation with a side bowl for guests who would like to top up.

Chocolate Chilli and Amarula Sauce

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This is an unusual combination. Substitute the Amarula sauce for Baileys Irish cream. The Amarula (which most bottle stores in the States now stock) is more suited.


  • 3 Teaspoons Olive Oil
  • 1 medium onion finely chopped
  • 3 cloves of garlic chopped
  • 2 teaspoons finely chopped chili
  • ½ cup Amarula liquor
  • ¼ cup tomato puree
  • 1 cup beef stock
  • 2 Tablespoon Red wine
  • 1/3 cup dark chocolate (70% )


Place the oil in a pan and soften the onion, garlic, and chili. Add the beef stock tomato puree and red wine.

Simmer until the mixture reduces by 2/3 rds.

Strain the mixture and remove the solids.

Add the Amarula and chocolate. Whisk on a low heat until the sauce is velvety smooth.


Bacon Cream Sauce


  • 1 teaspoon olive oil
  • 4 slices finely chopped bacon
  • 1 Tablespoon butter
  • 4 Diced Shallots
  • ¼ half and half cream (Mixture half milk and half light cream)
  • Salt and pepper to taste


Fry the bacon until crisp in a small pot. Stir in the butter and the shallots and cook further until the shallots are soft.

Stir in the half and half mixture. Cook over slow heat until the sauce is slightly thickened. Season to taste.

Port and Stilton

This is a rich but glamorous sauce. If need substitute a lighter blue cheese i.e. Maytag or a Danish Blue. Use it on a barbecue hamburger for an instant upgrade!


  • 5 Teaspoons butter
  • ¼ cup plain flour
  • ½ cup Stilton, crumbled
  • 1 cup milk
  • 50ml port


Melt the butter in a pan. Mix in the flour and stir until smooth. Then add the Stilton and stir until once again smooth. Slowly stir in the milk and the port. Let the sauce come to a boil. It is important to whisk constantly. Turn down the heat and simmer for a few minutes. Season. (Stilton can be salty so check before adding more salt.) Serve the sauce warm. Tip: Place a small piece of clingfilm over the sauce whilst waiting so that a skin won’t form.

Wildberry and Wine Sauce

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  • 4 Tablespoon Good quality olive oil
  • 2 shallots finely chopped
  • 2 teaspoons finely chopped fresh thyme
  • 1 cup of red wine (Preferably Pinot Noir )
  • ½ cup fresh or frozen blueberries
  • 1 Tablespoon all-purpose flour
  • 1 and 1/3 cups beef stock
  • ¼ cup Wildberry Puree
  • 2 Tablespoons cold unsalted butter


Add the shallots and thyme to a pot and cook until soft.

Add the wine and cook and let it reduce by half.

In a separate bowl coat the berries with flour.

Add the floured berries, beef stock, and the berry puree to the wine sauce

Mash up the berries.

Cook on a low heat until the sauce can coat the back of a spoon. Whisk in the butter a little at a time until the sauce is smooth and glossy.

Serve a few whole berries alongside for garnish.

Treat your guests to the best steak you can afford, grilled by you – the experimental Pitmaster. Set out a selection of sauces so that guests can choose their own to taste. Also consider these sauce ideas as marinades, mopping sauce or grill sauces. 

Of course, bookmark this if you don’t have time right now, share with a friend or just pick up a Pitmaster Favorite Rub or Sauce in Our Amazon Shoppe.

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