Innovate New Flavors with 4 Steak Sauce Recipe Suggestions
Steak is one of the first sections on the menu that customers search for. How big are your steaks? Size matters, as well as the quality and the side-dishes that come with protein rich entrees. And now more than ever (thanks to the Keto and Paleo diet trends), diners are looking for healthy and meatier menu options.
But how many ways can you prepare a steak? There are only so many standard seasonings that restaurants can use, that appeal to a broad range of customers. How does your steak compare to that offered by other restaurants and food service competitors around you?
It may surprise you but adding a few savory house-made steak sauces to your menu, can really get diners excited and provide an upsell opportunity. If the top two premium grilled steaks on your menu come with a legendary steak sauce that you have prepared from scratch, consider the opportunity to engage more diners with your profit-centered steak entrees!
If you haven’t created your own steak sauce, we’d like to share some of the experience we’ve gained through generations of family experience, as a wholesale meat provider for restaurants in American and internationally. Nothing is better than a great steak; except one that comes with an unforgettable dipping sauce or drizzle.
We’re going to take you on a ‘tour of taste’ and suggestion some easy, but out of this world delicious steak sauces you may want to test on a seasonal menu for feedback from your customers.
On the Side or On the Plate? How to Serve Your House Steak Sauce
One of the trends we’ve noticed, is that steakhouses are more prone to dispensing the gravy and steak sauce directly on top of the plate, rather than serving it a la cart, in a small condiment bowl on the side. Which side of the fence do you sit on, when designing your quality steak dishes? There are advantages to both methods.
First, placing the steak sauce directly on the plate adds that dramatic appeal, when the plate arrives at the table. It is steaming hot on delivery, and the odor of the steak sauce or gravy can really add to the enjoyment of the guest. But it can also rapidly cool and even congeal the sauce, making it unappetizing depending on the diner. And messy.
Our preference is to keep your hot steak sauce in a ceramic or metal condiment bowl. If two or more people are dining on steak, you may wish to upsize the bowl and provide a small ladle (again, it’s about social dining preferences). People like food that they can share communally with their family or guest. The other benefit of this method is that a ceramic condiment bowl will help retain the heat of the sauce and reduce clumping or the formulation of a ‘skin’ on top of the sauce, which can be unappetizing. The separate condiment method also makes it easier to charge for extra sauce (if required) for the server.
1. Parmesan and Herb Cream Sauce
How often do you see a steakhouse offering a cream sauce, as a side condiment for a premium grilled steak? It’s pretty rare, since most traditional sauces lean to white or dark gravy bases, or acidic balsamic or vinegarette with herb recipes. But a cream sauce can really elevate a tender and delicious steak to unexpected flavors.
Check out this incredible steak sauce recipe on “Damn Delicious”. The fresh garlic combines with notes of basil and oregano (we suggest using fresh herbs instead of dried). Serve with sliced tender and marinated rib eye steak.
2. Chicago Style Steakhouse Sauce
One of the things that impressed us when we tried this recipe, was how economical and easy it was to prepare. The ingredients are so basic, and include one cup of your favorite dark cola, but when combined we have to admit, it’s spectacular. And two types of paprika? Get ready for some extra kick in this sauce, which is about a 6 out of 10 on the spicy scale.
The notes of brown sugar and caramel really bring it all together and add that slightly sticky consistency you want in a hot steak sauce. This recipe also calls for ¼ cup of bourbon, which gives it that authentic Chicago Steakhouse flavor profile.
3. Japanese Yum Yum Sauce
Like the name implies, this sauce is terrific on any kind of beef, either as a marinade or prepared dipping sauce. If you have ever had really good and authentic Hibachi, it’s that salmon colored sauce you couldn’t get enough of. It’s easy and economical to make for restaurants too, who want to put a playful international spin on a steak entrée.
Not only is Yum Yum sauce delicious on beef, but it is also incredible on fish such as seared salmon and shrimp. Surf and turf? This side sauce is the perfect compliment. Try this keto friendly recipe (your customers will love it) from the food bloggers at “Better Than Bread Keto”.
4. Five Ingredient Steak Sauce
This great recipe for a savory sauce was sourced from “Southern Kitchen” and you can definitely taste the Southern American influence. It is so easy to prepare, you’ll be surprised at how much flavor it packs per tablespoon. The simple ingredients are perfectly paired with beef, and reserve well as a condiment while refrigerated.
Our state-of-the-art facility near Miami Florida, is USDA inspected and features state of the art technology for precision portion control and food safety. From raw product delivery to custom preparation of a variety of steaks, including American Style Kobe, legendary Wagyu beef to traditional cuts such as sirloin, we serve the food service industry with great flavors and wholesale value.
Contact our team at Miami Beef® for more information on our steaks, chops and other meat products including beef, chicken, pork and private label burgers. Our reputation for quality is only surpassed by our commitment to service for our customers. We help bring great to the plate, for the food service industry.