What’s the Best Sauce to Have with Steak?
A good steak can certainly stand on its own, but the right sauce can make it even better. From creamy peppercorn to a rich red wine sauce, everyone seems to have a favourite.
A Campbell’s Meat survey of 1,000 UK consumers gives a good indication of what people like most. Peppercorn sauce was the clear winner, chosen by 26.6% of respondents. Red wine sauce followed at 11.3%, creamy mushroom at 10.5%, and mustard at 10.2%. Meanwhile, 14% said they preferred their steak without any sauce at all.
So, what makes these sauces so popular, and which steak should they be paired with?
Peppercorn: The Clear Favourite
There is a reason peppercorn sauce is a steakhouse classic. It combines creaminess with the warmth and bite of pepper, adding plenty of flavour without hiding the taste of the beef.
It is also one of the most versatile steak sauces.
- Sirloin: An excellent match. The pepper works well with the beefy flavour and moderate fat content.
- Rump: The stronger flavour of rump can easily handle a rich peppercorn sauce.
- Fillet: Peppercorn adds richness to this lean and mild cut.
- Ribeye: It works well, although the combination can be quite rich due to the ribeye’s higher fat content.
Red Wine Sauce: Rich Without the Cream
Coming second in the Campbell’s Meat survey, red wine sauce is another traditional favourite. Usually made with red wine, beef stock and cooking juices, it adds a deep savoury flavour without the heaviness of a cream-based sauce.
It is particularly good with fillet, where it adds flavour to the lean meat while still allowing the steak to take centre stage. It also pairs well with sirloin and rump.
Creamy Mushroom: A Comfort-Food Classic
Mushrooms and beef are a natural combination, so it is easy to understand why creamy mushroom sauce remains popular.
Its mild, savoury flavour works particularly well with fillet and sirloin. These cuts have enough flavour to complement the mushrooms without competing with them. It can also work with rump, although some people may prefer a stronger sauce with this cut.
Mustard: Sharp and Simple
Mustard was selected by just over 10% of respondents. Its sharp flavour provides a contrast to the richness of beef, particularly fattier cuts.
A Dijon or English mustard sauce works especially well with sirloin and rump. It can also provide a welcome bit of sharpness alongside a well-marbled ribeye.
Monkey Gland Sauce: A South African Steakhouse Favourite
For something different, there is monkey gland sauce, a South African steakhouse classic. Despite the unusual name, no monkey products are involved.
Recipes vary, but the sauce typically combines tomato sauce, fruit chutney, Worcestershire sauce, onions and garlic, producing a sweet, savoury and tangy flavour. It has long been associated with grilled steaks and burgers in South Africa. TasteAtlas describes it as a traditional South African accompaniment to grilled meat.
Its strong flavour makes it especially good with rump and sirloin. It also suits ribeye, where its sweetness and acidity contrast with the fatty meat. With a delicate fillet, however, it may overpower the beef.
Which Sauce Should You Choose?
There are no hard rules, but a useful guide is:
Fillet: Peppercorn, red wine or creamy mushroom
Sirloin: Peppercorn, mustard or monkey gland
Rump: Peppercorn, red wine or monkey gland
Ribeye: Mustard, monkey gland or garlic and herb butter
The Campbell’s Meat survey shows that familiar favourites still dominate, with peppercorn comfortably ahead of the competition. But whether you prefer a creamy classic, a rich red wine sauce or the sweet tang of monkey gland sauce, the best choice ultimately comes down to the steak on the plate and your own taste.
