Hello Fresh Sauces for Steak – Recreate Your Favorite at Home

Ingredients

Garlic Herb Butter Sauce

4 tbsp tbsp unsalted butter (softened)
3 cloves garlic (finely minced)
2 tbsp tbsp fresh parsley (finely chopped)
1 tsp tsp fresh thyme leaves
½ tsp tsp lemon zest
Salt and black pepper (to taste)

Creamy Peppercorn Sauce

1 tbsp tbsp crushed black peppercorns
1 tbsp tbsp butter
1 shallot (minced)
2 tbsp tbsp brandy or beef stock
½ cup cup heavy cream
1 tsp tsp Dijon mustard

Chimichurri-Style Herb Sauce

½ cup cup fresh flat-leaf parsley (packed)
3 cloves garlic
2 tbsp tbsp red wine vinegar
¼ tsp tsp red chili flakes
⅓ cup cup olive oil (high quality)
Salt (to taste)

Instructions

Garlic Herb Butter

Sweat the garlic in a small saucepan over medium-low heat, melt 1 tbsp of the butter and cook the garlic for 60–90 seconds until fragrant but not browned

Cool and combine. Remove from heat. Let the garlic cool for 2 minutes, then fold into the remaining softened butter with parsley, thyme, and lemon zest. Season generously

Melt and serve. Place a generous tablespoon directly on top of the rested steak. The residual heat melts it into a glossy, herb-flecked sauce that coats every slice

Chimichurri-Style Sauce

Pulse the herbs. Combine parsley, garlic, vinegar, and chili flakes in a blender or food processor. Pulse 5–6 times — don't purée

Stream in the oil. With the processor running on low, slowly stream in the olive oil. This builds a loose emulsion that clings to the steak rather than pooling on the plate

Rest and taste. Let the sauce sit 10 minutes before serving. The vinegar will mellow slightly and the garlic will meld with the herbs. Adjust seasoning