18 Mouth-Watering Steak Toppings and Sauces to Try Tonight

Sure, a plain steak is tasty, but these toppings will make it a 5-star meal.

Updated December 10, 2019

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.


  • 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


  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.


  • 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


  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.


  • 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


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.


  • 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


  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.


  • 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


  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.



Made with tons of veggies, ratatouille is a delicious steak topper. Make this delicious slow-cooker ratatouille, and serve it spooned over the top of your steak. Tasty!

Sweet and Savory Bourbon Caramelized Onion Topping


Caramelized onions bring the umami flavors while the bourbon is a classic pairing with steak.


  • 2 tablespoons vegetable oil or duck fat
  • 3 onions, thinly sliced
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon dark brown sugar
  • ½ cup bourbon
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh thyme


  1. In a large skillet, heat the oil on medium-high heat until it shimmers.
  2. Add the onions, salt, and pepper. Cook, stirring, for two minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are very soft and golden, 10 to 15 minutes.
  3. Add the brown sugar and stir.
  4. Add the bourbon using the side of the spoon to scrape any browned bits from the bottom of the pan. Continue to cook, stirring frequently, until the liquid has evaporated, about 10 minutes more.
  5. Add the butter and thyme. Cook, stirring, for two more minutes.
  6. Serve spooned over the steak.

Crispy Fried Shallots and Blue Cheese Butter


Steak and blue cheese is a classic flavor combination. Here, the blue cheese is present in the form of compound butter, and it's paired with savory crispy fried shallots. These toppings are low-carb, keto-friendly, and gluten-free.

Blue Cheese Compound Butter

Make this about five hours ahead (or up to three days) and refrigerate before adding to the steak.


  • ½ cup unsalted butter, softened
  • ½ cup crumbled blue cheese
  • 1 garlic clove, minced
  • 2 tablespoons chopped, fresh chives


  1. In a small bowl, combine all ingredients.
  2. Use a fork to mash the ingredients together until well combined.
  3. Roll into a six-inch log, roll in plastic, and refrigerate for at least five hours. You can also freeze this for one month.
  4. Serve on top of the steak next to the

Crispy Fried Shallots

These are easy to make. You can shallow fry them in a large pot. Duck fat adds the best flavor, and you can save it for another use or two.


  • 2 cups thinly sliced shallots
  • 2 cups vegetable oil, lard, or duck fat
  • ½ teaspoon sea salt


  1. In a large pot, heat the oil or fat to 375° F.
  2. Add the shallots. Cook until golden brown, about 10 to 15 minutes.
  3. Transfer to a plate lined with paper towels. Blot excess oil and season with sea salt.

Tangy Gorgonzola Steak


If you'd like a low-carb, quick, easy, and flavorful steak topping, then try this. Rest the steak for about 10 minutes after cooking. Before you rest the steak, sprinkle it with gorgonzola crumbles and then tent it with foil. The gorgonzola will melt onto the steak while it rests. Simple and truly delicious.

Sweet Butter-Poached Crab With Dill


You can make this simple keto steak topping with lump crab meat, cooked shrimp, or even cooked lobster. It's a simple and delicious way to enjoy low-carb surf and turf. It will top four steaks.


  • 1 cup cooked crab, shrimp, or lobster meat
  • ½ cup unsalted butter
  • 2 tablespoons chopped, fresh dill
  • Sea salt to taste


  1. In a medium saucepan, melt the butter over medium-low heat.
  2. Add the crab. Bring to a simmer and cook, stirring, until the crab is warmed through, about three minutes.
  3. Remove from the heat and drain excess butter in a sieve. Season with the dill and salt. Serve spooned over the steak.

Sweet and Smoky Bacon Jam for Steak


The combination of bacon and onions with a hint of sweetness makes this the perfect accompaniment for a steak. Try this tasty homemade bacon jam recipe and spread it thick on top of your steak. It's delicious!

Vibrant Romesco Sauce


Vibrant in both color and flavor, romesco sauce with bring bright flavors and aromas to your steak. It's gluten-free, dairy-free, reasonably low-carb, and delicious on steak, seafood, vegetables, or chicken.


  • 1 (12-ounce) jar of roasted red peppers, drained
  • 1 cup almonds
  • 10 cherry tomatoes, halved
  • ¼ cup fresh Italian parsley
  • 3 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Sea salt to taste


In a blender, combine all ingredients. Pulse for 10 to 20 one-second pulses until all ingredients are finely ground.

Tender Microgreen and Herb Salad


Microgreens are all the rage in the culinary world. They are soft, tender-crisp greens with delicate flavors that garnish a steak beautifully. Plus, they're keto-friendly, low-carb, gluten-free, and dairy-free, so they're a perfect steak topping regardless of what type of diet you need to eat.


  • 4 cups microgreens or mâche
  • 1 teaspoon chopped, fresh dill
  • ¼ cup chervil leaves
  • 1 garlic clove, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon lemon zest
  • ¼ teaspoon Dijon mustard
  • Salt and freshly cracked black pepper


  1. In a large bowl, combine the microgreens, dill, and chervil.
  2. In a small bowl, whisk together the olive oil, garlic, vinegar, lemon zest, mustard, salt, and pepper.
  3. Toss with the microgreens to coat.
  4. Spoon on top of the steak as garnish.

Rich Balsamic Glaze


Balsamic glaze is rich and sweet, so it's a tasty topping for any steak. It's also yummy on vegetables, salmon, and poultry.


  • ½ cup balsamic vinegar
  • 2 tablespoons honey
  • ¼ teaspoon sea salt
  • ¼ freshly cracked black pepper


Combine all ingredients in a small saucepan. Bring to a simmer on medium-high heat. Simmer, stirring frequently, until thick and syrupy, five to eight minutes.

Avocado, Citrus, and Herb Puree


This puree is low-carb, keto-friendly, nut-free, dairy-free, and gluten-free. While its flavor profiles are similar to that of guacamole, its presentation is more refined. It's delicious on steaks rubbed or marinated with southwestern flavors.


  • 2 avocados
  • Juice of 2 limes
  • 3 garlic cloves, minced
  • ¼ cup cilantro leaves


Combine all ingredients in a blender or food processor and process until smooth.

Spicy, Sweet Jalapeño Jelly


Spicy and sweet jalapeño jelly (or another spicy pepper jelly) is delicious on steaks. And, you can buy it at the grocery store if you don't want to make your own. However, if you do want to make your own, try out this fabulous recipe for sweet, spicy jalapeño jelly. It's especially good on smoked or grilled steaks.

Jazz Up Your Steak!


Sure steak is delicious on its own, topped with simple sea salt and a grind of black pepper. But there are times when what you want is more flavor. These delicious steak toppings go beyond simple mushroom topped steak (also delicious) and bring you toppings bursting with flavor sure to please any palate.

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18 Mouth-Watering Steak Toppings and Sauces to Try Tonight