Steak is one of those dishes that really comes into its own when topped with the right sauces. It doesn’t get much better than an Oscar-style steak, but there are many other toppings that can make a meal feel extra special.
These recipes are easy to make, savory, and will have your taste buds singing. Try a few of them out the next time you’re cooking steak!
Butter is a great way to top steaks as well as other meats like chicken, pork tenderloin, salmon and more. Seasoned with herbs, garlic and salt, it mingles with the natural juices from the meat to enhance its flavor and texture.
One of my favorite ways to make steaks a little more special is by topping them with herb butter. It’s easy to make and the result is mouthwatering. It can also be used on other foods as a condiment, such as grilled veggies and potatoes.
This scrumptious compound butter is infused with garlic and herbs, making it the perfect topper for any steak cut, from filet mignon to rib-eyes. It’s also a delicious spread on a piece of crusty bread for dipping and will turn any dinner into an experience to remember!
To make the compound butter, combine softened butter with minced garlic and fresh herbs. Add salt to taste and stir until evenly distributed.
You can use any herbs you have on hand, but I like thyme, rosemary, sage and parsley best. Mixing a variety of flavors will make your butter more interesting and flavorful, so don’t be afraid to experiment!
Once you have a good combination, form it into a log shape and refrigerate until firm. Then slice it into discs and serve it with your favorite steak.
You can also freeze this herb butter to use later on a grilled steak or any other meat. Just be sure to thaw it in the refrigerator before using. This will help prevent the butter from becoming hard and stiff.
Salsa is a sauce that is made from various ingredients, including tomatoes, chile peppers, onions and garlic. It is generally used to add flavor and a zesty touch to a variety of foods. It is also a very healthy food that is low in calories and contains little fat.
There are many varieties of salsa and each type has its own distinct flavors and uses. Some common types include fruit salsas, vegetable salsas and red (rojo) sauces.
A fruit salsa, such as a mango, cantaloupe or banana salsa, usually includes a base of balsamic vinegar. Vegetable salsas, such as a tomatillo salsa, usually include a mixture of tomatillos, cilantro and sweet onions.
Another great way to use salsa is as a marinade. This works especially well with steak, as the marinade will tenderize and give it a delicious flavor.
To marinate your steak, mix the salsa with the mayonnaise and salt. You can cook your steak immediately after marinating it, but it will be even better if you let the steak marinate in the salsa for about 20 minutes or up to a few hours before cooking.
You can use salsa to top many different kinds of meats and fish. You can also serve it with grilled vegetables and on top of eggs or hearty soups.
For a simple but flavourful salsa, try making your own. You can simply throw all of the ingredients together in a food processor. Or you can finely chop the ingredients by hand.
Salsa is a great addition to sandwiches, tacos, salads and other dishes. It adds a bit of zest and is a nice complement to cheese or other toppings.
Cheese is a versatile and delicious topping for steaks. It can add a salty, creamy flavor that can be used to complement or contrast the beef’s richness and meatiness. It can also be used to help bind a crust or sauce to the steak, which can help give the dish some texture and structure.
The curdling process that cheese goes through is a simple one: milk is added to large vats where bacteria and an enzyme called rennet work together to convert lactose, the sugar in dairy products, into lactic acid. The acidic milk is poured into a mold or form that helps to press out the moisture and unify the cheese into a solid form.
However, not all cheeses are created equal. Some are smooth and melt well, while others can be tough to eat. In addition, some cheeses are prone to developing a stringiness that’s sometimes unpleasant.
Blue cheese is a good choice for this recipe, as it’s soft and melts quickly. It’s also great for dipping.
To make this steak topper, heat a skillet over high heat. Season the steaks with salt and pepper, then sear on both sides until they’re browned and just about cooked through. Place them on a baking sheet, then top each with a layer of blue cheese mixture and press down to pack it a bit for cleaner slicing when you’re done cooking.
This steak topper can be made using any type of cheese you like. It can be a simple one, or it could be an extremely complex one that incorporates ingredients you might not typically use together, such as cream cheese or goat cheese. The combination of ingredients makes for an exciting steak topper that’s sure to please your guests.
Whether you’re cooking steak for one or serving it at a dinner party, chimichurri makes a great topping. It’s a traditional Argentinean sauce made from parsley, cilantro, garlic, vinegar and olive oil. It’s used to marinate steaks, grilled meats and chicken. It’s also delicious as a dip for bread or served on the side as a salad dressing or sauce.
You can easily make chimichurri at home. Simply combine fresh parsley, cilantro, garlic, olive oil and vinegar in a blender or food processor and pulse to mince until finely chopped. Season with kosher salt and adjust for taste.
Chimichurri can be stored in an airtight container in the refrigerator for a couple of weeks. It’s a delicious addition to soups, pasta dishes and even sandwiches.
If you want to use this chimichurri as a steak topper, you’ll need to cook the steak to medium rare (for this recipe, you’ll need skirt or flank steak). You can preheat a grill pan over high heat or grill the steaks directly on the stove top. When the steaks are cooked to your desired doneness, remove them from the grill and let them rest for about 5 minutes before slicing.
Then, top the steaks with a generous spoonful of chimichurri and enjoy! You can even serve the leftover sauce as a salad dressing.
To make this delicious chimichurri, you’ll need parsley, cilantro, garlic, olive oil, red wine vinegar and spices. This recipe is easy to make at home and perfect for any occasion! You can also mix up a batch in advance and store it in an airtight container in the refrigerator.
Poached eggs are a delicious way to top steak. They’re easy to make and come together quickly, and can be served with a variety of toppings for a hearty breakfast or lunch.
You don’t need any fancy tools, just gently boiling water and vinegar. With this simple technique, you’ll have a perfectly poached egg every time.
Start by bringing a small sauce pan of water to a boil over medium-high heat. Stir in the vinegar and then swirl the water around to form a tornado in the pan, forming a gentle whirlpool that will help the egg white wrap around the yolk as it cooks.
Crack an egg into a small cup and carefully add it to the swirl of water. Allow the egg to cook for 3 minutes. Remove the egg with a slotted spoon and transfer it to a paper towel to drain. Repeat with the rest of the eggs.
This method is much easier than any other egg poaching method. The eggs are a lot firmer than other methods and you don’t have to worry about the eggs spreading or getting scrambled.
The best part about this method is that you can poach 2 to 6 eggs at once!
Before you begin, make sure the eggs are fresh. To do this, use the egg float test to make sure they’re not old or damaged.
Once you’re ready to cook the eggs, place a 12-inch high-walled skillet over medium-high heat. Bring the water to a boil and then lower the heat to maintain a gentle simmer (do not let it boil over).
When bubbles appear in the water, crack one egg into a bowl or small saucer and carefully slip it into the simmering water. Simmer for 3 to 5 minutes or until the egg whites are set and the yolks are cooked to your desired consistency.