311 steak sauce recipes

Wine-poached salmon steaks topped with tangy Dijon-dill yogurt sauce create an elegant 25-minute dinner that's light, flavorful, and perfect for date nights or easy weeknight meals.

Lamb steaks braised in dry apple cider with crystallized ginger, English mustard, apple, and yogurt. A British-style casserole with a sweet-sharp sauce and tender, fall-apart meat.

Broiled swordfish steaks topped with a lemon, oregano, and sweet red pepper sauce. Cooked over white wine for a bright, Mediterranean-style seafood dinner.

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.

Grilled beef tenderloin steaks crowned with a creamy herb and garlic cheese sauce loaded with mushrooms. Steakhouse-quality dinner for four ready in 45 minutes.

Beef round steak roll-ups stuffed with bacon, browned and pressure-cooked in onion soup gravy. Tender, savory roulades with a thick cornstarch-thickened sauce.

Pan-seared New York strip steak topped with a melted blue cheese and white wine sauce made from the pan drippings. A steakhouse-quality dinner ready in 30 minutes.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Louisiana compound butter with hot sauce, garlic, and fresh cilantro. Four ingredients, ten minutes. Melts over grilled fish, steaks, corn, or shrimp for instant Cajun flavor.

Pan-seared steak pizzaiola tops rib-eyes with a garlicky Italian tomato sauce punched up with oregano, fennel seed, and red pepper. One skillet, weeknight-fast, full-flavored.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

A quick microwave beef stroganoff with tender steak strips, mushrooms, and a rich cream cheese sauce. Ready in under 40 minutes and served over parsleyed egg noodles.

Classic Beef Burgundy braised with red wine, sliced mushrooms, and onions in a rich, herb-flecked sauce. Tender cubes of round steak simmered low and slow, served over egg noodles.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Mushroom beef patties smothered in a basil cream sauce, topped with melted cheese and onions. Salisbury steak taken up a notch with a hot-pepper kick and fresh mushrooms.

Filet mignon seared rare, deglazed with port wine, and baked under a creamy mushroom sauce with creme fraiche and beef broth. An elegant French-style steak served with potato noisettes.