Grab 2 Simple Ingredients For An Easy-To-Make Steak Sauce

Go with the ideal way to cook a particular cut of steak, and a variety will shine without accompaniment. Nevertheless, a dollop of steak sauce can delectably round out the meal, not only adding moisture to leaner cuts, but flavoring sides, too. Many pre-bottled options exist on the market, but it's also a condiment you can easily make yourself. You only need two pantry staples – soy sauce and butter – to whip up a rich and savory liquid worthy of high-quality beef.

Assembling such a steak sauce is a breeze. All you need to do is melt down a stick of butter (preferably unsalted) in a skillet until it's lightly browned, then mix in a spoonful of soy sauce off the heat. Many cooks also squeeze in a touch of lemon juice, brightening the sauce. Feel free to use the steak sauce right away, or store it in a clean airtight container (such as a mason jar) for up to four days.

Brown butter soy sauce runs on the loose side, meaning you'll need to drizzle it over meat, rather than dollop onto bites. Although with its flavorful pairing of umami plus fat, you'll also want to spoon the condiment onto chicken, potatoes, and vegetable sides — many dishes welcome this simple yet effective sauce.

Brown butter and soy sauce form a trusty sauce foundation, ready for a wide array of additional flavors. Layer in additional ingredients, and you'll get an extra-complex steak accompaniment. Start with umami, a flavor that effectively enhances beef. You can imbue a gentle salty-savoriness via miso — a dependable soy sauce pairing -– or make the fermented soy flavors bolder by using doenjang. Alternatively, go with the tangier Worcestershire sauce, which you can also use as a steak marinade, or even grate in a touch of parmesan.

Next, consider adding a touch of sweetness; sugar will lend the sauce a complex caramelized note. A dollop of honey imbues a delicate floral note, while brown sugar adds a richer, more molasses-heavy flavor. Keen for something more aromatic? A dash of maple syrup mingles well with toasted butter's nutty flavors.

With sweet and savory flavors included in the mix, round out the sauce with a little spice. Sprinkle in chili flakes for a balanced spice, or reach for cayenne for a bolder heat. Alternatively, trusty garlic lends an allium-heavy bold flavor. Feel free to mix and match aromatics of your choosing; wide-ranging ingredients will shine in the butter base.