5-Star Homemade Steak Boss Sauces

 

It’s party time & you’ve purchased the beverages, those bagged & frozen buffalo wings, a keg of blue cheese dressing, one bucket of cardboard-flavored pretzels, & a shopping cart full of boring-a$$ chips & dips.  So.  What’s next?  Well… Basically, everything.  But, allow me to break down your party plan in 5 steps – Remain calm. Read onward.
 

Step One – Dear good Lord.  Save the beverages!

 

Step Two – Serve those boring finger foods & bland sodium snacks to neighbors you don’t like, stray animals, anyone you know that doesn’t return their shopping cart to the cart corral after shopping, acquaintances who wear BlueTooth headsets as fashion accessories, &/or people who talk in the third person.  Ya know – just some ideas.

 

Step Three – If your intention is to be the patriarch of your cast iron grill grates – it’s time to make a statement & gear up your game – nothing sizzles on the patio like a white-hot grill loaded with massive hunks of tender, well-marbled & fire-encrusted New York strip steaks, double-thick T-bones, or cowboy-cut Rib eyes.  Long & Short… Buy beef + grill beef.
Step Four – Consider cracking open & consuming 1-2 of aforementioned “saved beverages.”

 

Step FiveRead below. In this post I’ll share 3 of my favorite, tested & proven Steak Boss Sauces – Loaded with crowd-pleasing, big & bold flavors. Now… Crank up the flame of your stainless steel grill machine, load those medium-rare sizzling steaks with one of the following homemade steak sauce & assume the throne as undisputed Boss of your homestead Barbeque!
 
Grilled Top Sirloin Cap Steak - South American Picanha and Chimichurri

Grilled Top Sirloin Cap Steak – South American Picanha and Chimichurri

Argentinian Chimichurri Verde

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2 cups
Author: A Bachelor & His Grill

Ingredients

  • 1 cup each parsley & cilantro chopped
  • ¼ cup oregano chopped
  • Handful of garlic cloves minced
  • ½ red onion chopped
  • ½ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • Red pepper flakes sea salt & fresh ground pepper, to taste

Instructions

  • In a large bowl, combine all prepared fresh ingredients with oil, vinegar, lime juice and seasonings.
  • Whisk to thoroughly combine & serve immediately at room temperature.

 

Bacon-wrapped Filet Mignon with Red Wine Sauce

Bacon-wrapped Filet Mignon with Red Wine Sauce

 

Rosemary & Shallot Red Wine Sauce

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 1 cups
Author: A Bachelor & His Grill

Ingredients

  • Canola oil
  • 3-4 shallots chopped
  • 3-4 cloves garlic minced
  • A few rosemary sprigs
  • ¼ cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 ½ cups Cabernet wine
  • A knob of butter
  • Kosher salt and fresh ground peppercorn to taste

Instructions

  • Over medium heat sauté shallots & garlic for 7-10 minutes, until fragrant & just beginning to caramelize.
  • Add vinegar & sugar, then turn down heat & simmer until syrup-like in consistency.
  • Add Cabernet wine & continue cooking until volume reduced by ½.
  • Lob in knob of butter, season to taste & whisk until desired consistency achieved.
  • Pour into a food processor, blending until smooth. Set aside to cool, then serve.

 

Herbs de Provence & Garlic-Encrusted T-Bone Steaks with Wild Mushrooms & Blue Cheese Cream Sauce

Herbs de Provence & Garlic-Encrusted T-Bone Steaks with Wild Mushrooms & Blue Cheese Cream Sauce

 

Blue Cheese & Wild Mushroom Sauce

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 -3 cups
Author: A Bachelor & His Grill

Ingredients

  • 1 tablespoon canola oil
  • 1 small sweet yellow onion finely diced
  • 3-4 cloves garlic minced
  • 8 ounces wild mushrooms rough chopped
  • A few sprigs of rosemary & thyme leaves minced
  • 1 ½ cups blue cheese crumbled
  • ¾ cup heavy cream
  • ¼ cup chicken stock plus additional as needed to thin sauce
  • 1 tablespoon unsalted butter
  • Kosher salt and fresh ground peppercorn to taste

Instructions

  • Over medium heat sauté shallots & garlic for 3-5 minutes, until just fragrant. Add mushrooms & cook for additional 5 minutes, until tender & moisture released.
  • Turn down heat, add herbs, cheese, cream & chicken stock, cooking until desired consistency achieved. Fold in butter, season to taste & serve immediately.

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.