Rachael Ray Finishes Steak With Not One But 2 Homemade Sauces

Move over, A.1. While steak tastes great on its own — or with a store-bought sauce — homemade steak sauce seals the deal. When it comes to pairing steak with a side condiment, you have your pick of the lot, from thick and flavorful peppercorn sauce to herby and green chimichurri. Yet while you have a variety of options, you don't have to choose just one. Rather, celebrity chef Rachael Ray recommends two sauces, both for one steak. 

In particular, Ray suggests making one herb-based sauce alongside another, tomato-based one, according to a recipe she shared with Food Network. These two sauces embrace entirely different flavor profiles; the herb sauce brings a light, summery flavor, while the tomato-based one comes with spice and brown sugar. Steak sauce isn't intended to cover up bad steak, but to make your steak even better, and this duo will allow you to enjoy a meal with different flavors. You don't have to eat the two sauces together, but can, alternating bites depending on what you're in the mood to taste. 

To make Ray's sauces for yourself, you'll need a few ingredients. The first calls for herbs and seasonings, while the other is all about combing a few preexisting sauces: namely, Worcestershire, hot sauce, and tomato sauce.

When it comes to steak, two is better than one. Making two sauces a la Rachael Ray may seem like extra effort, but they're easy to throw together and enjoy alongside your steak. To make Ray's first sauce, opt for some herbs. She uses plenty of parsley, as well as cilantro and thyme. Pair those herbs with garlic in a food processor. Once pulsated, add some seasonings, olive oil, and red wine vinegar, and you'll have a steak sauce similar to a traditional chimichurri. 

The second sauce requires some heat — both on the stovetop and in flavor. For that, you'll want to cook onions over olive oil for a few minutes, and add in some brown sugar, as well as hot sauce, Worcestershire sauce, and tomato sauce. Once the mixture has had time to simmer, it's good to go. 

Granted, if neither of Ray's sauces appeals to you, you don't have to stick with those two. Whip up any two condiments — hello, mushroom-based sauce – and you'll never get bored of your steak.