Wonderful Ways to Top a Steak

While a great steak can stand on its own, a flavorful topping can make it even better. Try one of these quick-and-easy embellishments—and give your guests something to remember.

BLUE CHEESE SAUCE

This ultra-rich sauce is perfect for a lean steak such as a fillet or beef tenderloin. Any fine-quality, blue-veined cheese—from Gorgonzola to Stilton—works wonderfully in this sauce.

While steaks cook, combine 2 tablespoons soft butter, 8 ounces crumbled blue cheese, 2 cloves minced garlic, 2 tablespoons dry white wine and ¼ teaspoon red pepper flakes in a small saucepan. Cook, while stirring, over low heat until cheese melts. Whisk in ¼ cup hot water and any drippings that remain after cooking the steaks. Just before serving, stir in 2 tablespoons chopped flat-leaf parsley. Makes 4 servings.

CHIMICHURRI

Argentina’s famous garlicky green herb sauce, which just requires a twirl in a blender or food processor, adds a zesty kick of Latin flavor to beef and is absolutely outstanding when paired with a New York strip steak.

Combine 1 cup lightly packed flat-leaf parsley, ¼ cup lightly packed fresh cilantro, ½ cup extra-virgin olive oil, ⅓ cup red wine vinegar, 2 cloves minced garlic, ¾ teaspoon red pepper flakes, ½ teaspoon ground cumin and ½ teaspoon salt in a food processor or blender; process until smooth. Makes 4 to 6 servings.

STEAK HOUSE HERB BUTTER

Make-ahead compound butters—such as this Italian-style herb medley—are over-the-top steak toppers. Just slice the cold herb butter, place it on a sizzling hot steak, and watch it melt, drenching any premium steak with luxurious flavor.

Combine ½ cup soft butter, 2 tablespoons chopped fresh basil, 1 tablespoon chopped flat-leaf parsley, 1 tablespoon snipped fresh chives, 2 teaspoons finely minced fresh rosemary, 4 cloves minced garlic and ¼ teaspoon cracked black pepper in a small bowl; mix well. Scrape butter mixture onto a sheet of wax paper or parchment paper; roll into a tight cylinder. Refrigerate butter for at least 4 hours. Cut cold butter crosswise into disks; place one disk on each hot, cooked steak. Makes 4 to 6 servings.

SOUR CREAM–CHIPOTLE SAUCE

Cool, fresh dairy sour cream pairs with hot-to-trot chipotle, making this rich concoction a must-try topper. Enjoy this sauce spooned lightly over a lean steak, such as beef tenderloin.

Combine ⅓ cup reduced-fat dairy sour cream, ⅓ cup olive oil mayonnaise, 1 minced chipotle in adobo sauce, 2 teaspoons adobo sauce, 2 teaspoons ground cumin and ½ teaspoon coarse-ground black pepper in a small bowl; mix well. Spoon a dollop of sauce on each prepared steak. Makes 4 to 6 servings.

SAUTÉED SPINACH WITH HERB CHEESE

Indulge yourself in a beefy steak topped with a delectable dose of healthful spinach and a dollop of spreadable herb cheese. This quick-fix mixture is an amazing enhancement for any premium steak.

Rinse and drain 1 (12-ounce) package baby spinach, allowing a bit of residual moisture to cling to the leaves; set aside. Heat 2 tablespoons olive oil over medium heat in a large pot or Dutch oven. Add 6 cloves minced garlic; cook, while stirring, for 1 minute. Add reserved spinach and ½ teaspoon salt; cover pot and cook for 2 minutes. Uncover pot and cook 1 minute longer. Using a slotted spoon, top cooked steaks with spinach and a tablespoon or so of herb-flavored Boursin® cheese. Makes 4 servings.

MUSHROOM MERLOT SAUCE

Mushrooms—long considered the ultimate match for steak—combine with red wine to create a robust, earthy-flavored add-on that wins wows with any steak, especially the ribeye.

Melt ½ cup butter in a large skillet over medium-high heat. Add 1 pound quartered button mushrooms, 4 cloves minced garlic and 3 thinly sliced whole green onions. Sauté until mushrooms are golden. Pour in 1 ½ cups Merlot wine and stir, scraping bottom of pan well. Let mixture cook for several minutes, or until liquid is reduced by half. Add ⅓ cup finely chopped flat-leaf parsley.

Ladle mushroom mixture over cooked steaks. Makes 4 servings.

PAN-SEARED CHERRY TOMATOES WITH BASIL AND THYME

This ridiculously easy last-minute mixture strikes a balance between steaks’ deep, rich flavor and tomatoes’ light, bright acidity. Try it on a porterhouse or strip steak.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add 6 cloves thinly sliced garlic. Sauté for about 1 minute. Transfer garlic slices to a plate using a slotted spoon. Add 2 (1-pint) containers cherry tomatoes, 1 tablespoon chopped fresh thyme, ½ teaspoon salt and ½ teaspoon ground black pepper to skillet. Cover skillet and cook for 2 minutes, or until tomatoes wilt. Ladle tomatoes over cooked steaks; top each with a sliver of the reserved garlic and several torn fresh basil leaves.

ONION, BACON AND BALSAMIC RELISH

Make it easy by using the handy packaged, pre-chopped onions from your produce department. This zingy relish is superb on any steak, but you may wish to make a double batch to enjoy with chicken, sausages and burgers as well.

Combine 1 ½ cups chopped onion, ¼ cup balsamic vinaigrette salad dressing, ¼ cup water, 2 tablespoons brown sugar and ½ teaspoon dry rubbed sage in a small saucepan over high heat. Bring mixture to boiling; reduce heat to medium low; cook, stirring frequently, for 15 to 20 minutes, or until most of the liquid evaporates. Add 2 tablespoons reduced-fat sour cream and ¼ cup crumbled crisp bacon; mix well. Makes 4 servings.