This insanely flavorful, buttery Steak Sauce turns even the simplest bite of steak into an irresistible morsel. Packed with garlic, dijon mustard & fresh herbs it’s ready in only 5 minutes and is so good it will make you say “Oh My!”
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Table of Contents
- Irresistible Homemade Steak Sauce
- Watch How To Make It
- What Makes This The Best Steak Sauce?
- What You’ll Need
- How To Make Steak Sauce
- Tips for Success
- Frequently Asked Questions
- Ways to Use Steak Sauce
- How to Store & Reheat Extras
- Can I Freeze Steak Sauce?
- Can I Make Steak Sauce Ahead?
- More Homemade Sauces
- Get the Recipe
Irresistible Homemade Steak Sauce
Are you ready to make the easiest, most insanely flavorful steak sauce?! You are probably rolling your eyes at the name: “Oh My!” Steak Sauce. I tried really hard, but with the range of ingredients, I couldn’t come up with a better name to describe how explosive the flavors are together. The bottom line is this: this steak sauce is so good you’ll want to put it on everything. Seriously. Everything.
This steak sauce is a butter-based sauce loaded with ingredients like garlic, horseradish, dijon mustard, shallot, fresh herbs, and more. You melt the butter and quickly whisk all of the ingredients together in a bowl and THAT’S IT. It seriously couldn’t be any easier and I swear to you the flavor is phenomenal.
Watch How To Make It
Want to see how to make this easy steak sauce from start to finish? Here’s a step-by-step video:
What Makes This The Best Steak Sauce?
Aside from its incredible flavor, here are even more reasons why this simple recipe truly makes the best steak sauce ever:
- Ready in minutes. Unlike a lot of homemade sauces, this one couldn’t be any easier. Just whisk it all together and serve!
- Flexible: This recipe can be changed by altering just one or two ingredients to fit your tastes. You can leave out an ingredient (or swap for an alternative) without compromising the sauce.
- Can Be Made Ahead: I shared directions for making it ahead below, but this makes it a great recipe for cookouts. Prepare it the day before and it’s ready whenever your steaks come off the grill for your guests.
- Versatile: While I call this a steak sauce, it really is an “everything” sauce. There isn’t much that we haven’t tried it on!
What You’ll Need
Here’s a quick overview of what you’ll need to make steak sauce from scratch. Be sure to scroll down to the recipe card for specific amounts:
- Butter: I use unsalted butter so I can be in control of the salt. However, if you have salted butter, just wait to add any extra salt till the end and then add it to taste.
- Shallot: A fresh shallot adds a ton of flavor, make sure to finely mince it so you don’t have any large pieces. This also helps to disperse the flavor more in the sauce.
- Chives: Again, finely minced. Fresh chives will give your sauce a lot more flavor, but dried can be used in a pinch.
- Garlic: I can’t beg you enough, please use fresh garlic that you mince yourself or press through a garlic press (yay for no stinky fingers!). Jarred garlic (or the refrigerated paste kind) lacks the bite of real fresh garlic.
- Horseradish: You will want to use prepared horseradish, the fresh kind found in the refrigerated section of the grocery store usually sold next to the sauerkraut and hot dogs.
- Dijon Mustard: If you don’t have dijon mustard, you could add a little ground mustard instead.
- Fresh Thyme: Rosemary works too. Fresh is always preferred, but you could do a couple of pinches of dried thyme if that’s all you have on hand. If using fresh thyme, make sure to pull the leaves off the stems before you mince them. This will ensure you don’t get any pieces of hard stem in your sauce.
- Seasonings: Salt, Pepper, and a little pinch of Cayenne Pepper. If you don’t have cayenne pepper, crushed red pepper flakes would be a good substitute. You can also skip the cayenne pepper completely if you aren’t a fan of a little mild heat.
Do I have to use horseradish?
If you aren’t a fan of horseradish, many readers have commented over the years that they have skipped the horseradish and still love this steak sauce. So while the answer is yes, I recommend everyone who like horseradish (or those who aren’t sure) just to try it. The horseradish adds a perfect bite and a little hint of heat to the sauce that makes it really stand out.
If you aren’t sure how you will feel about the horseradish, you can also make the sauce without and then add just a little horseradish to a bite of sauce and see how you feel!
How To Make Steak Sauce
Making a sauce from scratch may sound intimidating, but wait till you see how easy it really is! Here’s how to do it:
- Whisk: Whisk together all of the ingredients until well combined.
- Rest: Let the sauce sit for 5 minutes and then whisk again to combine. This will allow the butter to cool and thicken just a little.
- Serve: Serve immediately with your favorite steak, chicken, seafood or vegetables!
Told ya it was EASY!
Tips for Success
While this recipe is incredibly easy, it never hurts to have a few tricks up your sleeve. Here are my top tips for the best steak sauce:
- Use fresh garlic. I cannot stress this enough, which is why I’m mentioning it again. ๐ Fresh garlic just has so much flavor compared to jarred garlic or the kind of paste you can find in a tube.
- Don’t skip the rest time. Once you have combined all your ingredients the sauce needs to sit for 5 minutes. This is an important step because it allows all the flavors to meld together. It also gives the butter a chance to cool and thicken a bit.
Frequently Asked Questions
Steak sauce is similar to traditional cowboy butter, which is melted butter mixed with lemon, red pepper flakes, garlic, dijon, herbs, and Worcestershire sauce. However, this steak sauce doesn’t have Worcestershire sauce and includes horseradish, so the end result has a different flavor profile.
Fresh herbs and pungent ingredients like garlic and horseradish are what give this butter-based steak sauce so much flavor.
Ways to Use Steak Sauce
This is where it gets exciting friends because there are so many ways to use steak sauce. While I call this a steak sauce, we honestly will dip just about anything in it…once you try that first bite, I promise you will understand our obsession! Here are some of our favorite ways to enjoy it:
- With Beef: Pour this sauce on top, like this grilled flank steak, carne asada, or grilled steak kabobs!
- Chicken: Serve it with baked chicken, on grilled chicken kabobs, or even with air fryer chicken legs.
- Seafood: Yes this “steak” sauce goes with seafood too! Last weekend we drizzled it on our blackened fish tacos and our neighbors told us they had never had a better steak taco in their life!
- Veggies: Dip green beans or fajita vegetables in this sauce for the perfect bite.
- Pretzels: Oh yes, we will even eat this sauce with pretzels! Dipping homemade soft pretzels dipped in this buttery sauce is truly divine.
How to Store & Reheat Extras
- Store in the fridge. Place any leftover sauce in an airtight container for up to 3 days.
- Reheat the leftovers in the microwave in 15-second bursts. Whisk in between each cooking time. The sauce may separate a little while microwaving but should come back together once whisked again.
Can I Freeze Steak Sauce?
Yes! The best way to do this is to portion it out into small individual portions, like in an ice cube tray with a lid. That way you can just pop out just the right amount of sauce for you.
To thaw, microwave the sauce in 15 to 30-second bursts (small ice cube tray sizes melt quicker), whisking in between each cooking time.
Can I Make Steak Sauce Ahead?
Absolutely! You have two options, I personally prefer option 2:
- The day before: Make the sauce as directed in the recipe up to 24 hours before you want to serve it. Allow the sauce to cool completely and then store it in an airtight container in the fridge. When ready to serve, microwave the sauce in 15-second intervals, whisking often, until melted and smooth. Let rest for a couple of minutes, stir again, and serve immediately!
- In a mason jar up to 48 hours ahead: In a large mason jar, add the stick of butter (not melted) and all the other ingredients. Seal the mason jar and store it in the fridge for up to 48 hours. When ready to serve the sauce, microwave the mason jar (with the lid removed!) in 30-second intervals, whisking often, until melted and smooth. Let rest for a couple of minutes, stir again, and serve immediately!
More Homemade Sauces
If you are a mushroom fan, make sure to also check out my recipe for this creamy mushroom sauce for steak. More of a traditionalist? You may also enjoy this classic bรฉarnaise sauce.
“Oh My!” Steak Sauce
Ingredients
- 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 freshly cracked black pepper, to taste
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Instructions
- In a medium sized bowl, whisk all ingredients till well combined.
- Let the sauce sit for 5 minutes and whisk again. This will allow the butter to cool and thicken just a little.
- Serve with your favorite steak, chicken, fish, or vegetables! It's delicious on just about everything!
Video
Notes
- Make the sauce as directed in the recipe (located at the bottom of the post) up to 24 hours before you want to serve it. Allow the sauce to cool completely and then store it in an air tight container in the fridge. When ready to serve, microwave the sauce in 15 second intervals, whisking often, until melted and smooth. Let rest for a couple of minutes, stir again and serve immediately!
- In a large mason jar, add the stick of butter (not melted) and all the other ingredients. Seal the mason jar and store in the fridge for up to 48 hours. When ready to serve the sauce, microwave the mason jar (with the lid removed!) in 30 second intervals, whisking often, until melted and smooth. Let rest for a couple of minutes, stir again and serve immediately!
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In my opinion, the sauce had way too much mustard and horseradish. I tried it again, and used 1 teaspoon of both mustard and horseradish making for a much more delicate sauce. Fresh herbs make all the difference.
Is it also possible to make it more creamy?
Hi Tom! You could whisk in a little heavy cream!
Wow, this was delicious! My picky husband said this was the best steak sauce heโs ever had. It was really easy to make once you have all the ingredients. Will definitely make this again! I used 2 TB of horseradish (Boarโs Head brand) and it was sooo good. Iโm not a fan of horseradish, but itโs great in this recipe. I think next time, Iโll up it to 3 TB and see how that goes. This is a keeper!
OMG ! Made the sauce tonight – a real keeper !! Absolutely delicious!!!!
Excellent my husband does not like fish very much, an now he will eat this on anything:) i used my fresh herbs made a difference
I made this last night but when I put my steaks in the oven I poured the sauce over the steaks and cooked them in it. It was amazing. My kids and husband had seconds and one even had thirds!
I want to know if the sauce can only be used to marinate the steaks or if can be also to dip the meat when is done.
I haven’t used it as a marinade, but I believe you could! The butter would seize up though while marinating and may not cook great on the grill without making a mess.
Ok, that is AMAZING. Donโt get me wrong, first I was like โWhaaaaaaaaaaaatโฆ.โ – mustard and horseradish and butter and I wasnโt sure, tbh:)
Long story short, today Iโm making a double portion because itโs so GOOD:)
Just give it a try in this proportion and just enjoy!
So glad you loved it too Holga!
Tried it verbatim and it was excellent! Tried it a 2nd time and instead of horseradish I subbed it out with Gorgonzola cheese – try it!! Amazing.
That sounds amazing!โค๏ธ
Your steak sauce is now our steak sauce too (itโs still yours, we just love it too). Canโt wait to try it on all the other proteins mentioned in the comments.
Just wondering if you could use leftover brown butter?
Sure!
So glad you enjoyed it too Stan! Last night we had some leftover and used it on vegetables. It’s really delicious on everything!
I first tried to this sauce with steak and absolutely LOVED it!! I was making salmon the next day and had leftover sauce and thought, why not. Well, WOW! It was amazing on the Salmon as well. Since then I have tried it on everything, pork, chicken, scallops, etc. And this sauce is so versatile. I love it. I have now made it in batches and put in containers and frozen in my freezer. Take them out one at a time when needed. Freezes well and defrosts well. Thank you so much for the recipe. Best Ever!
I love the idea of using this on fish! So glad you love it too Shari!
This was so easy and delicious. I combined all ingredients in a cast iron skillet then let it cool. I served it on steak and asparagus. We’ll definitely make this again!!! OH SO GOOD!
Great recipe and flavours. I used a dash of vinegar to open it up a little – which worked really well.
Definitely want to try this, but without the horseradish and Dijon mustard because I absolutely HATE both!
Hi, i see in prior comments the same question i have but it was not answered publicly (the poster asked for their answer by email). I too have a glass top stove. Can you use a cast iron pan and get it hot enough to do a good job with steak on a glass top range? . And, do you marinate your steak for tenderness prior to cooking? If so, what marinade or flavors do you use (Iโd like a recipe) so it complements your steak sauce. Thank you.
Never use cast iron on a glass top!
Hi Kevin, I am not 100% sure on a glass stove top. I have never owned a glass stove top. However, I googled and it seems like the max heat is around 300ยฐF for a glass stove top. So instead, I’d recommend using the oven to cook your steak instead, heating the cast iron skillet up in the oven before adding the steak.
As for a marinade, I don’t find I need a marinade! We season our steaks (McCormick’s Montreal Steak Seasoning is one of our very favorites that is commonly found across the US) and then allow them to come to room temperature before cooking. We let our steaks rest and then serve them with this steak sauce. Hope this helps!
Absolutely delicious! Thank you for sharing
What kind of butter, salted or not ?
You can honestly use either in this recipe. If you use salted, just add your salt to taste!
I made this today to use on steak tonight. Iโve also prepared some crusty French bread. I cannot STOP dipping the bread in this! It is so delicious! Iโve rolled it into a log and plan on topping our steaks tonight! I love this THANK YOU
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!
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.
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?
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.
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!
You add them raw! It adds to the spiciness and kick of the steak sauce!
This sauce sounds delish and canโt wait to make. But Iโm 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 youโre 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….. thatโs a bacteria factory……. just a little advice since food poisoning can be deadly to some people. But ty for the sauce recipe!
Hahahaha!
I also started out in healthcare, so I have similar concerns to you but ….
For well over ten years I have made a practice of ALWAYS allowing meat to come to room temperature before cooking, even Bacon for breakfast, chicken for roasting, steak for Barbecuing, etc., and I have NEVER had a single instance of food poisoning as a consequence.
Oh, and by the way, the ‘poisoning’ you are concerned about would be ‘Botulism’.
Almost ALL meat – not just steak- should be left out to come to room temperature before cooking. This is the correct way to cook it. But of course donโt do anything you arenโt comfortable with. Just wanted to agree with our chef here itโs common and the correct way
Yeah you’re wrong
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!
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.
I came across this recipe after searching for a new steak topping. I read through the list of ingredients and immediately thought, โI hate horseradish, so this wonโt be good.โ I took a chance and made it anyway just as described and this stuff is fantastic! Iโd bathe in it if I could! Lol
Haha! So glad you enjoyed DY! Thanks for sharing!
Tryed it LOVE LOVE LOVE IT we eat Steak about 3 times a week and this is so delicious
So glad you enjoyed it Linda! Thanks for taking the time to leave a review!
I’m an TH and cook, my husband is a cardiologist and I ALWAYS let steak come to room temp before searing
Hi Krista! It’s a very common practice and tip from most steak houses. But if you are uncomfortable, that’s ok!