“Oh My!” Steak Sauce

Prep 5 mins
Cool 10 mins
Total 15 mins

“Oh My!” Steak Sauce: my favorite secret family recipe for the best flavored buttery steak sauce! This steak sauce is gluten free, low carb and keto approved!

"Oh My!" Steak Sauce: my favorite secret family recipe for the best flavored buttery steak sauce! This steak sauce is gluten free, low carb and keto approved! #Keto #LowCarb

I am finally sharing the recipe for my all time favorite – insanely flavorful – steak sauce!!

I know you are all probably rolling your eyes HARD at the name: “Oh My!” Steak Sauce.

But I seriously could not come up with a better name that would properly describe it.

With the giant range of flavorful ingredients included, it’s really hard to wrap up into an easy name that also explains what is in it.

I even begged my family to help name it and this was the best we could all come up with!

"Oh My!" Steak Sauce: my favorite secret family recipe for the best flavored buttery steak sauce! This steak sauce is gluten free, low carb and keto approved!

It’s a butter based sauce loaded with horseradish, dijon mustard, garlic, chives, shallot, fresh thyme, a pinch of cayenne, salt and pepper.

You melt the butter and quickly whisk all of the ingredients together in a bowl.

THAT’S IT. It seriously couldn’t be any easier and I swear to you the flavor is phenomenal.

"Oh My!" Steak Sauce: my favorite secret family recipe for the best flavored buttery steak sauce! This steak sauce is gluten free, low carb and keto approved! #Keto #LowCarb

I like to let the sauce sit for a few minutes after whisking it all together. However, that is 100% optional.

If you let it sit for just 10 minutes, the butter will cool and thicken a little and then it’s PERFECTION.

While I call this a steak sauce, we use it for everything. We even dip vegetables in it and roasted chicken!

"Oh My!" Steak Sauce: my favorite secret family recipe for the best flavored buttery steak sauce! This steak sauce is gluten free, low carb and keto approved! #Keto #LowCarb

While we grill a lot living here in Florida during the winter, the boiling hot afternoons are on their way.

During the Summer, I much prefer to cook our steak inside in a cast iron skillet in butter.

A few tips I have for cooking the best steak in a cast iron skillet:

  1. Make sure your cast iron is SUPER hot before you start anything.
  2. Let your steak come to room temperature before you cook it.
  3. Quickly sear the outside of the steak and then transfer to an oven preheated to 400°F to finish cooking to your desired level of doneness.
  4. LET YOUR STEAK REST. Super important. Wrap it in foil and let it rest for 5 minutes.
  5. Lastly, slice it against the grain. This helps keep the steak tender.

"Oh My!" Steak Sauce: my favorite secret family recipe for the best flavored buttery steak sauce! This steak sauce is gluten free, low carb and keto approved! #Keto #LowCarb

This “Oh My!” Steak Sauce is one of my favorite family recipes and I am so excited to share it with all of you.

It is so loaded with flavor and I have yet to find anyone who can resist it.

Every single time we have guests over and I serve this steak sauce, they BEG for the recipe!

BONUS: This “Oh My” Steak Sauce is also perfect if you are on a gluten free, keto or low carb diet.

Feel free to make this sauce your own. If you don’t like a certain ingredient, you can leave it out.

However, I will say that this sauce is perfectly balanced as is and no ingredient overwhelms the other.

I can’t wait to hear what you all think of this one! Please leave a comment sharing how it turns out when you try it!

Yield: 1 cup sauce - 6 servings

"Oh My!" Steak Sauce

Steak sauce in a clear jar with a small whisk on a wooden board with garlic cloves

“Oh My!” Steak Sauce: my favorite secret family recipe for the best flavored buttery steak sauce! This steak sauce is gluten free, low carb and keto approved!

Prep Time 5 minutes
Cool Time 10 minutes
Total Time 15 minutes


  • 8 tablespoons butter, melted
  • 1 small shallot, finely minced
  • 5 chives, finely minced
  • 3 garlic cloves, minced
  • 2-3 tablespoons prepared horseradish (the fresh kind in refrigerated section)
  • 2 tablespoons Dijon mustard
  • 3 teaspoons minced fresh thyme
  • pinch of cayenne pepper, to taste
  • salt and fresh cracked pepper, to taste


  1. Whisk all ingredients till well combined.
  2. Let the sauce sit for 10 minutes and whisk again. This will allow the butter to cool and thicken just a little.
  3. Serve with your favorite steak!
  4. Store leftovers in the fridge and reheat in 15 second intervals, stirring often, until just melted when ready to reuse!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 152Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 386mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g

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102 Responses
  1. Rebecca

    I made this today to use on steak tonight. I’ve also prepared some crusty French bread. I cannot STOP dipping the bread in this! It is so delicious! I’ve rolled it into a log and plan on topping our steaks tonight! I love this THANK YOU

    1. Andrew

      I have made this several times and it is really really good! Re-heats well too for the next day (if there is any leftover). I have started calling it “stupid good” sauce because it wouldn’t jump out at you as a typical steak sauce but it is damn good. Next up, I am going to try it with some lobster!

  2. chamonixguy

    I would like to keep several bottles or jars of sauce how do you tell me how or what ingredient as a preservative I should put in the preparation?

    1. Jessica

      Hi! I have not tried preserving it and don’t think you really could. You could probably freeze this sauce and then will need to warm it, whisking constantly to helpfully have it come back to the same consistency.

  3. Leon

    Hi, do you fry up the garlic, shallots, chives etc or do you whisk them in all raw? Can’t wait to try this recipe!

  4. Krista

    This sauce sounds delish and can’t wait to make. But I’m pretty sure leaving a steak out to come to room temp is a recipe for bad meat…… botchilism……. food poisoning etc. it may have never made you sick as you’re probably used to this practice but telling others to do it…… prob not a good idea. I work in healthcare and you should never leave meat out to come to room temp….. that’s a bacteria factory……. just a little advice since food poisoning can be deadly to some people. But ty for the sauce recipe!

    1. Jessica

      Hi Krista! It’s a very common practice and tip from most steak houses. But if you are uncomfortable, that’s ok!

    2. Jessica Medlin

      LOL, you probably don’t cook very much, if you never heard of bringing meat to room temp before cooking. Very very very common thing. Not to be rude, but that was a ridiculous comment.

      1. D Y

        I came across this recipe after searching for a new steak topping. I read through the list of ingredients and immediately thought, “I hate horseradish, so this won’t be good.” I took a chance and made it anyway just as described and this stuff is fantastic! I’d bathe in it if I could! Lol

    3. Erline

      You have four hours before bacteria has the chance to grow on meat sitting out, and then as long as you sear the outside, it will kill most pathogens on it. The best steaks made from chefs around the world are left out to come to room temp. Healthcare is not the same as servsafe!

  5. Air Fryer Steak Bites with Easy Garlic Butter - Kinda Healthy Recipes

    […] These air fried steak bites would also be great as a toothpick-friendly appetizer with something like this creamy horseradish sauce or Oh My! steak sauce.  […]

  6. Kath

    OMG. Quite possibly the best steak sauce/butter I have ever tasted and can’t believe I made it!!! I didn’t have all the ingredients but substituted for close match and still tasted amazing. Thank you for sharing.

  7. Mirkle

    I have never seen fresh prepared horseradish in UK: only horseradish roots or jars of processed horseradish sauce, must be a US thing. Lucky you! Going to try with capers instead.

  8. Michael Johnson

    You need to call this “holy sh*t sauce” because it’s that good. I mixed all ingredients with room temperature butter So it was basically a paste and put it on the steak after cooking, while resting under a foil tent. Changed my life. Forever favorite

  9. John

    I just made an account so I could say how delicious this sauce is. I had to eyeball the amounts because I was low on butter, but I think it would have been perfect with the proper proportions.

  10. Akos

    I tried to do the steak sauce tonight but for some reason it did not work for me. Everything went well until I added mustard. After that the whole sauce just disintegrated. Any suggestions?

    1. Jessica

      Hi Akos, what do you mean by disintegrated? Maybe you needed to heat the buttery sauce for a few seconds in the microwave for it to come back together? I have not heard of this issue before, but want to help if you can give me a little more detail of what happened!

      1. Akos

        Hello Jessica, the problem was that, the mustard did not melt in to the butter rather it floated separately in it. Do you use ground mustard seeds or the ready made mustard sauce?

    2. Kell McKenzie

      OMG! Dangerously delicious! Smothered my steak then went back for a bit more on my corn cob and steamed vege! Used a teaspoon of dried time as I didn’t have any fresh.

  11. Obe

    Didn’t have chives – so didn’t use them, used dried tarragon instead of fresh thyme. Everything else as per recipe. Great sauce – I used it as a shortcut bernaise. Will definately make again. Thank you for sharing.

  12. Mark

    I just tasted it and while it tasted fantastic, there was a lot left over. Do I just refrigerate it? Won’t the butter re-harden? How to I stop this from happening?

    1. Jessica

      Hi Mark! Yes you will need to refrigerate any leftovers and yes it will reharden, but just pop it on the microwave to make it liquid again when you’re ready to enjoy the leftovers!

  13. Steve Ewers

    So…found this two years after you wrote it. Thank you for sharing it. You are right, it is insanely GREAT as is. However, I’m one of those people that like to make things my own. I added a bit of anchovy paste to it. Yum! Thanks again, I just shared your recipe with my brother and a friend – we all love steak.

  14. Betty Reinwald

    My stove is glass top. Can you heat iron skillet to as hot as it needs to be on the glass top? Please answer by email.

  15. Sandy

    Just made this steak sauce and served it with a juicy medium cooked steak filet and steamed broccoli..SO IRRESISTIBLE!! We even dipped our broccoli in it too it was so good. No leftovers tonight!

  16. Brittany Mayo

    Made this tonight! Instead of whisking together I placed all ingredients in my ninja nutri blender and blended on high for a minute. Nice creamy sauce. Packing a mega punch of flavor. My hubby and I were over the moon for this, thanks for sharing!

  17. Julia

    Incredible sauce!!! I have being playing with the ingredients.. I had no horseradish and chives but I added a splash of brandy. Oh my my…. Even my young kids ate it.
    Definitely goes in my favourite recipes book. Thank you!

  18. Theresa @ TwoMuchFun

    Thank you so much for sharing this delicious recipe.  I found you on Pinterest, and I”m looking forward to reading through your blog.  We made it for steak and it was DEVOURED!  

  19. Jan DiSanto

    Sorry but this sauce didn’t work out for me. I am a steak girl and I grill often. Last night I decided to try adding a side sauce to my already marinated strip steak. When following the recipe, my gut said this was far to much raw shallots and garlic, (butter, well you can never have to much!) so I used half a small shallot and 2 cloves of garlic. I also roasted fresh asparagus and read this sauce was good for veggies as well. I put a very small amount of sauce on the asparagus, prior to serving, but wished I hadn’t! For me, I feel it would be better to saute the shallots and garlic til golden and sweet, then add the remaining ingredients, to produce a better (less raw) tasting sauce. I’ll give it another try with this method. I’m sure I’ll like it. Thanks for sharing the recipe

  20. Krista Deer

    Tried your sauce and it was absolutely delicious!  The whole family liked it.  Since then I have altered it just a bit to change up flavors.  I substitute the thyme with  tarragon which is a flavor we all like as well.  It is just a way to change it up on occasion.  Both are simply delicious!!

  21. Marlborough

    Wonder sauce.
    I used Sweet Marjoram and added some Capers. Served over sauteed shrimp and brown rice. A big hit with my guests.

  22. Leah Cleary

    Just found this. Used 1/2 stick butter, 3 tbsp horseradish mustard and a generous helping of Penzy’s Sunny Paris (a blend of shallot, chive, garlic, chervil, tarragon and basil) and thyme. It was fantastic! 

  23. Donna

    OMG, this stuff is DElicious! It was great on steak, of course – but it was equally delicious on everything on our plates. We just kept dipping everything in this sauce. Also great on a baked potato!

  24. Donnamarie Schuele

    Unique flavor that complimented my seared and seaoned London broil. Also was great for dipping the broccoli florets in.

  25. Kathe

    This was just what I was looking for !!!  Hubby loves steak , but has been wanting only grass fed which is hard to find !  Well, I found some and wanted a great sauce.  Thanks so much !!!

  26. Catherine

    I have several food allergies-garlic and dairy are two of them. Would this recipe still taste good if I left garlic out and substitute butter for Earth balance which I use as my butter substitute. Would love to try this. Thank you for your reply.

    1. Jessica

      Hi Catherine! I don’t have any experience with Earth balance, but if you use it regularly in place of butter I am sure it will be fine. And yes, it will still be good without garlic. You can add extra shallot to make up for it! 

  27. Tonya

    Oh my! I cannot wait to try this.
    I have been looking for a delicious sauce I had
    several years back and this sounds just like what I have been looking for.
    Thank you!

  28. Kevin Gannon

    I made a version of this using butter, garlic, mustard, chives and crushed green olives which were quite garlicky as well. Worked out really well and would consider capers too if you don’t have olives. Thanks for the inspiration x 

  29. Laurie Buckman

    Mine was super thick, like an aioli or Caesar dressing. I used the right amount of mustard but it makes it paste like not buttery. Advice?

      1. Laurie Buckman

        Yes. I may have let it boil and lost some so I added 2 more tablespoons, still thick. I feel like I should have used 2 tsp of mustard not tablespoons…

  30. Tanya

    This sauce is awesome! Added a little tarragon and red wine vinegar and worchestire sauce for a little acid bite and used Tabasco instead of cayenne. It was a Huge Hit and I’ll definitely be making it again!

  31. S Loescher

    This is delicious!

    Made it without the Horse radish (thanks to other comments), and was serving someone who has onion sensitivities, so I sauteed the shallot for about ten minutes (to lessen/abate my friends reaction to eating onions). Even with those two changes, it was a hit – and my friend used the left over sauce with other veggies later (with no physical reaction to the shallot.)

    1. Jessica

      There is no real good substitution for horseradish as it is a very specific flavor. However, I would personally add an extra clove of garlic and maybe a pinch more of cayenne and it will still be delicious!! 

    1. Jessica

      There is no real good substitution for horseradish as it is a very specific flavor. Wasabi is made using horseradish – so you can try using it, but start with just a little and add as you taste. 

  32. Becky

    This looks so much like Bearnaise sauce in the photos – which I love – and I’ll bet a bit of tarragon would get it close. Can’t wait to try it!

  33. Shyla

    Can you taste the  horseradish? My hubby is not a fan and wondering if I should omit it from the recipe and will it be good without it?

  34. Mary

    I couldn’t wait to try the sauce. Made the sauce per the recipe except for the fresh thyme I had to use 1 tsp of dried. Others obviously like it but it was not a keeper for us. Way too many strong flavors going on with all the garlic, horseradish and Dijon mustard.

  35. Haliee

    I made this tonight and it was phenomenal. We just started the keto lifestyle and my husband ate keto and didnt even know it. I poured this on our veggies too like you suggested and they were amazing. I coudl drink this stuff straight! Thank you for the killer recipe.

  36. Gayle

    I cannot see the recipe. I only see a picture of the ingredients so I don’t know the measurements. Please help. It sounds so yummy

  37. Samina - The Cupcake Confession

    This sauce totally deserves the name you’ve given it! It looks so incredibly delectable! I can imagine using this not just for steak but for a lot of other meat based and vegetarian recipes too!

    1. Fretless

      I use this sauce for a baked fish dish I make. It works with almost any filets. I typically use fresh tilapia or fresh Red Snapper. Once the sauce is made and sits for 10 minutes, it’s ready.

      I lightly salt and pepper the fish and place them flat side (or skin side) down on a lightly oiled or buttered cookie sheet. I then brush or spoon this sauce on top of the fish. Then I sprinkle some fresh lemon juice on it. Next I cover the fish with white Panko crumbs. By now the sauce has become hard enough to make the crumbs stick. Pop it in a 350 degree oven until the fish is done and the Panko brown. Wonderful every time!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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