Beef Steak with 2 Sauces recipe inside

Last week I realized that the beef pieces HI got from the butcher shop have been sitting in the freezer for a while now. Those were bought with the idea of having steaks but it was me who kept on delaying preparing them. To be honest, I was a bit intimidated to make beef steaks, though I have tried making the chicken ones so many times it was ‘beef’ that was scaring the shit out of me (mild exaggeration, guys) because I did not have the required apparatus you see (thermometer to assess internal temperature, cast iron pan which is usually preferred and you know, complicated stuff like that).

Anyhow, I had to try my luck with them before they become ‘unfit for human consumption’… lol. So, I turned to my ultimate guide ‘google’, as always and began searching for the best way to prepare beef steaks. This time I was not looking for a recipe rather the tried, tested tips and tricks to cooking that steak to perfection without making it chewy and juiceless since we both (I and HI) like ours to be well done (yeah, you can judge us on the basis of our preferences of doneness… lol, whatever :p). In this quest, I browsed through lots of articles by top chefs and finally devised a way by mixing and matching the tips from almost all of them to achieve my goal… Now, I felt a bit confident. It was no rocket science, all I had to do was follow some basic rules to get the desired outcome. Yeahhh!

As for the recipe, I wanted my steaks to taste like proper ones that we usually eat out in restaurants without overloading it with a ton of marination ingredients. Because when you eat a steak all you want is to enjoy the meat and nothing else. So I kept it simple and focused more on the cooking part. Let’s explore how I did that…

About Steak: A thick slice of meat cut for roasting or grilling or frying, especially a piece cut from the hind-quarters of the animal. The word steak originates from the mid-15th-century Scandinavian word steik, or stickna’ in the Middle English dialect.

Inspired By: Tasty

Rating:   chef-hatchef-hatchef-hatchef-hat

Cuisine: European

Course:  Main

Serves: 2 Ease Level:  chef-hatchef-hatchef-hat
Prep+Fry Time: 5 min + 10 min Quickness:  chef-hatchef-hat
Baking Time: 30-35 mins Spice Level:  chef-hatchef-hat

chef-hat Above ratings are out of 5, with 5 being the ‘most’.
chef-hatAbove times do not include marination time.


chef-hatFrying pan
chef-hatCooking spoons
chef-hatBaking Tray/ Wire Rack


chef-hatSteak piece(s) (I took Sirloin steak 250 gms each)
chef-hatOil 4-5 tbsp
chef-hatButter 3 tbsp
chef-hatGarlic cloves 3-4 crushed
chef-hatThyme 1-2 tbsp (3-4 sprigs)

Marination Ingredients

chef-hatGarlic paste 1.5 tbsp
chef-hatBlack pepper (freshly ground) 1 tsp
chef-hatSalt 1/2 tsp


chef-hatMarinate the steak piece(s) with the ingredients mentioned above.
chef-hatPreheat oven to 120°C.
chef-hatPlace the steak on a wire rack. Bake for 35 minutes.
chef-hatHeat the oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip.
chef-hatImmediately, add the butter, thyme and garlic, swirling the pan to melt the butter quickly.
chef-hatPlace the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30–45 seconds.
chef-hatThis helps not only flavour the steak but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
chef-hatTo test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For a medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
chef-hatRest the steak for 10 minutes on a cutting board, then serve!

Beef steak3


About Pepper Sauce: creamy and hot sauce made with black peppers.

Rating:   chef-hatchef-hatchef-hat

Cuisine: European

Course:  Side

Serves: 2-3 Ease Level:  chef-hatchef-hatchef-hatchef-hat
Prep Time:  5 mins  Quickness:  chef-hatchef-hatchef-hatchef-hat
Cooking Time:  5 mins Spice Level:  chef-hatchef-hatchef-hat


chef-hatFrying pan (the same you used to fry steak)
chef-hatCooking Spoon


chef-hatBlack Pepper powder 1 tsp
chef-hatBlack peppercorns 2 tsp
chef-hatWorcestershire Sauce 2 tbsp
chef-hatCream 100 ml


chef-hatIn the same pan you have fried the steak, saute peppercorns.
chef-hatAdd cream to the pan. Simmer while stirring for 1-2 minutes.
chef-hatNow mix in the Worcestershire sauce, stirring all the time.
chef-hatIncrease the heat a little to thicken and colour the sauce, as desired.
chef-hatPour over steak and serve.


About Mushroom Sauce: creamy and rich sauce made with mushrooms.

Rating:   chef-hatchef-hatchef-hatchef-hat

Cuisine: European

Course:  Side

Serves: 2-3 Ease Level:  chef-hatchef-hatchef-hatchef-hat
Prep Time:  5 mins  Quickness:  chef-hatchef-hatchef-hatchef-hat
Cooking Time:  10 mins Spice Level:  chef-hatchef-hat


chef-hatCooking Spoon


chef-hatMushrooms (thinly sliced) 150 gms
chef-hatGarlic crushed and minced 1 tsp (around 2-3 cloves)
chef-hatButter 25-30 gms
chef-hatOil 1 tsp
chef-hatWorcestershire Sauce 1 tbsp
chef-hatSalt 1/4 tsp
chef-hatPepper (freshly ground) 1/2 tsp
chef-hatCream 200 ml
chef-hatParmesan Cheese 30-40 gms
chef-hatThyme 1 tsp


chef-hatIn the saucepan, heat oil and melt butter.
chef-hatAdd the sliced mushrooms and saute them until they turn light brown/ golden brown (change color).
chef-hatNow add in the garlic, salt and pepper and cook for about a minute or two.
chef-hatAdd cream and parmesan. Stir, then lower heat to medium so the sauce is simmering – do not boil rapidly, cream may split.
chef-hatStir occasionally and simmer for 2 – 3 minutes until it thickens.
chef-hatStir through thyme, adjust salt and pepper to taste. Remove from stove.
chef-hatPour over steak or serve steak on top (as you like).


chef-hatAdjust the spices to suit your taste buds.
chef-hatMarinate the steak overnight for a more flavourful result.
chef-hatYou can use any cut of meat to make this steak, only reduce the amount of time you bake the meat if using a thin cut.
chef-hatI have an electric oven hence the temperature and cooking times. These times may vary depending on the type of oven you have. (Refer to your oven’s user manual for time queries – that is what I did 
🙂 )
chef-hatBring the meat to room temperature by letting it sit outside the refrigerator for a while before starting the cooking process.
chef-hatSteaks taste the best when dry-aged, google how you can do it ;).
chef-hatMushroom sauce shouldn’t be super thick, this is a rich sauce.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy steakinggg! 😉

3 thoughts on “Beef Steak with 2 Sauces recipe inside

  1. ZA

    Hello!! Your recipe looks super easy and quick. I’m going to trying it tomorrow iA. Just a few questions:
    Can you please give me a rough weight for the steak piece. Also can I skip the baking step since I’m using undercut? And can I use papaya paste instead of meat tenderizer?? Thanks


    • breaksandbites

      hey ZA,
      The recipe is definitely easy. It all comes down to following all the steps closely to get the desired level of wellness.
      I’ve updated the recipe and mentioned weights. Also have removed some ingredients such as meat tenderizer so that the recipe tastes more authentic. I tried it this way the last time and it did make a difference on overall taste.
      You can definitely skip the baking part but then you’ll need to cook it on the pan at medium heat after searing it. you will have to check the meat often to make sure it is not over or under cooked (according to your preferred level of doneness) by cooking the steak on each side for 1 Minute intervals. (A meat thermometer might help)
      then you’ll be adding the butter, garlic and thyme and do the rest. Hope it helps 🙂


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