The Sauce Book
Nine sauces worth knowing. Simple, proven recipes made for good beef, with the best cut for each.
Simple and proven
Pick a sauce
Every recipe takes a handful of ingredients and one pan, and each one lists the cuts it suits best. Start with the steak you have, or the sauce you are craving.
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Basil Pesto
Fresh, nutty and green. A summer sauce for sliced steak and steak sandwiches.
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Béarnaise
The classic steakhouse sauce: buttery, tangy and scented with tarragon.
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Blue Cheese Sauce
Bold and tangy. A quick cream sauce for ribeyes, strips and burgers.
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Chimichurri
Bright, garlicky and sharp. The herb sauce built for grilled, hard-seared steaks.
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Creamy Mushroom Sauce
Browned cremini, thyme and cream. Comfort food over sirloin, roasts and burgers.
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Garlic Herb Butter Sauce
Five minutes, one pan. Garlic, fresh herbs and butter spooned over a hot steak.
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Horseradish Cream
Cool, creamy and sharp. The classic partner for prime rib and roast beef.
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Peppercorn Sauce
Cracked pepper, cognac and cream, made in the same skillet as your steak.
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Red Wine Reduction
Deep, glossy and elegant. The sauce for ribeyes, tenderloin and rib roasts.
Pairing chart
What to make for the cut you bought
Find your cut across the top and read down. Not sure which cut is right for dinner? Ask us, we are happy to help.
| Sauce | Ribeye | NY Strip | Filet | Sirloin & Picanha | Flat Iron & Hanger | Skirt & Flank | Roasts | Burgers |
|---|---|---|---|---|---|---|---|---|
| Chimichurri | ● | ● | ★ | ★ | ★ | ● | ||
| Béarnaise | ● | ★ | ★ | ● | ★ | |||
| Peppercorn | ★ | ★ | ★ | ● | ● | |||
| Basil Pesto | ★ | ★ | ★ | ● | ||||
| Creamy Mushroom | ● | ★ | ★ | ★ | ||||
| Blue Cheese | ★ | ★ | ● | ★ | ||||
| Red Wine Reduction | ★ | ● | ★ | ★ | ||||
| Horseradish Cream | ● | ● | ★ | ● | ||||
| Garlic Herb Butter | ★ | ★ | ● | ★ | ● | ● |