Every great steak deserves a great sauce—and in this video chef Will breaks down the five steak sauces every chef should have in their arsenal. From the buttery richness of béarnaise to the sharp kick of chimichurri, these sauces are the secret to elevating your steaks from good to unforgettable.
You’ll learn:
How to make a perfect peppercorn sauce
The French classic red wine reduction
The vibrant, herby power of chimichurri
The mysterious depth of café de Paris butter
And, of course, a foolproof béarnaise
Whether you’re a professional chef or a home cook looking to level up, mastering these five sauces will transform your steak nights forever.
Video Chapters
00:00 – The Perfect Steak
00:19 – Béarnaise Sauce
04:05 – Red Wine Sauce
06:43 – Chimichurri
08:37 – Café De Paris Sauce
11:06 – Peppercorn Sauce
29 Comments
I mean yeah – peppercorn is king – Bernaise is nice (but technical so a bit daunting) – but maaaaan where’s the blue cheese sauce? 🧀
Bearnaise is the boss, and my wife makes it better :p
the flame is just for a bit of a laugh
Spicy, fragrant, acidic chimichurri slathered on a rich, fatty rib-eye is an elite combination. The contrast is amazing. Most other steak sauces are also heavy, fatty and rich which is good with perhaps a leaner steak? But rib-eye is my favourite cut and for me the contrast is key
A good shouldn't need a sauce. Just salt and pepper. By all means keep it medium rare.
Love these! Must admit that apart from sauce au poivre another favorite of mine is roquefort sauce…which is so incredibly simple that maybe not worth mentioning!
Haiyaaa.. no cartouche.. what your logic..
Would quick fry the garlic in butter for the chimi to remove the raw garlic effect . Raw is too feral! Does a decent steak need sauce or should it stand on its own merit? Good vid as usual thanks.
Great content Chef! Question RE Red Wine – the trimmings you use as a base, is that the bark from the dry age process? Is there any risk of taking the flavour too far using that or do you pick and choose the better looking bark?
(I’m not a chef just a food nerd/home cook from Australia!!)
No blue cheese sauce?
The quality of the stock is what differs the pro's from the amateur. The taste of a high-quality chef-made demi glace compared to a readymade fond/stock you find in the store is huge!
❤❤❤
Gnawing on a dry aged bone. Funky af 😂
Can you do anything with the leftover milk solids?
Would love to see a more precise recipe for each. "A couple of blocks of butter. . ." is a bit vague for those of us in the USA that don't use your "blocks" of butter. I cook pretty much the same way – some of this, some of that – but would like a bit more precise for the first time making these treasures.
Americans do NOT bastardize anything. They improve it and sell it to the people of the UK.
love it, thank you
Borderlaise is the king of all steak sauces, absolutely no contest.
Hollandaise?
Good steak don't need sauce
im missing more POV videos 🙁
Always laugh hearing the "watch your heart" comments given what we know about saturated fats now.
Sauce Robert!
Calling Henesey Cognac brandy…oh my….party foul for sure! Great sauces…I will try your recipes
Jeo Sum, Lao style is the best steak sauce.
Faixa de áudio em português 🙌🏻🙏🏻 obrigado pelo vídeo.
"He had a restaurant called cock door and he passed the recipe down to his daughter."
His daughter should be nowhere near his cock door.
Flavor Boys Out! 🤣🤣
Sorry, I'm still a none of the above guy. Just some SPG. To each their own.