Did you know that behind every bottle of Beefsteak Club Malbec there is a bespoke steak sauce recipe waiting to be paired with the perfect cut of beef? We’re revealing our secret six steak sauce recipes here to members only – in case you haven’t found them all yet!

Rib-Eye Steak with Peppercorn Sauce

Characteristics of a RIB EYE STEAK

Flavour: Marbled and full of flavour

Texture: Firm and fibrous

HOW TO PREPARE

How to cook: Pan fry or barbecue on a high heat

Season: Sea salt and garlic

Sauce: Peppercorn sauce

Trimmings: Sauté potatoes

Peppercorn Sauce Recipe: Heat oil and butter in a frying pan and fry a finely chopped onion until soft. Stir in 2 tbsp of green peppercorns, 1 clove of crushed garlic and cook for 4-5 minutes. Add 150ml double cream and a splash of liquid beef stock, then stir and season with salt and plenty of freshly ground black pepper.

Top Tip: Add a splash of flamed brandy to give extra flavour

Rump Steak with Salsa Verde

Characteristics of a RUMP STEAK

Flavour: Sweet and flavoursome

Texture: Firm and textured

HOW TO PREPARE

How to cook: Grill and slice before serving

Season: Sea salt and fresh coriander

Sauce: Salsa verde

Trimmings: Tomato salad

Salsa Verde Sauce Recipe: Roughly chop 1 bunch of fresh parsley, place in a bowl and add 1 clove of garlic, 2 tbsp capers and 2–3 anchovy fillets and mix together. Add some olive oil, ½ a tsp English mustard and season to taste.

Top Tip: Experiment with quantities of parsley and add some sprigs of fresh mint and a squeeze of lemon juice to give extra flavour.

T-Bone Steak with Garlic & Parsley Butter

Characteristics of a T-BONE STEAK

Flavour: Rich and meaty

Texture: Lean and tender

HOW TO PREPARE

How to cook: Pan fry or grill and finish in the oven.

Season: Sea salt

Sauce: Garlic and parsley butter

Trimmings: Chunky chips and green salad

Sauce Recipe: Soften 100g unsalted butter and mix with 2tbsp finely chopped fresh parsley and a clove of crushed garlic. Transfer the mixture to a sheet of cling film and roll into a sausage, twisting the ends. Chill in the fridge until firm then slice into circles.

TopTip: Experiment with extra herbs such as basil, thyme or oregano to create your own signature butter.

Porterhouse Steak with Creamy Mushroom Sauce

Characteristics of a PORTERHOUSE STEAK

Flavour: Rich and powerful

Texture: Lean and tender

HOW TO PREPARE

How to cook: Pan fry or grill and finish in the oven

Season: Sea salt

Sauce: Creamy mushroom sauce

Trimmings: Chunky chips and garden salad

Creamy Garlic Sauce Recipe: Heat oil and butter in a saucepan then add one finely chopped onion and fry until soft. Add 1 clove of crushed garlic, 225g wild mushrooms and fry for 3–4 minutes. Stir in 150ml crème fraîche and cook until the cream comes to the boil. Simmer for 1 minute and season to taste.

Top Tip: Rest the sauce for a few minutes after cooking to allow juices from the mushrooms to be released.

Sirloin Steak with Chimichurri

Characteristics of a SIRLOIN STEAK

Flavour: Juicy and flavoursome

Texture: Lean and tender

HOW TO PREPARE

How to cook: Pan fry on a high heat

Season: Sea salt and freshly picked

parsley

Sauce: Chimichurri

Trimmings: Sweet potato fries

Chimichurri Sauce Recipe: Finley chop a bunch of fresh parsley and blend with 2 tbsp dried oregano, 1 clove of fresh garlic, 1 shallot and chilli flakes. Add 2 tbsp of olive oil, lemon juice, vinegar and seasoning, then pulse to combine everything to a saucy consistency.

Top Tip: Experiment with quantities of parsley and garlic or add fresh tomatoes to create your own signature Chimichurri

Fillet Steak with Roquefort Sauce

Characteristics of a FILLET STEAK

Flavour: Light and delicate

Texture: Lean and tender

HOW TO PREPARE

How to cook: Pan fry on a high heat

Season: Sea salt and crushed black peppercorns

Sauce: Roquefort blue cheese

Trimmings: Mashed potato

Roquefort Sauce Recipe: Place 55g Roquefort cheese, 100ml double cream and some freshly ground black pepper into a small saucepan and heat gently, stirring, until melted and smooth.

Tip: Add a dash of Marsala wine to give it a richer flavour.