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Raise the Steaks: Strip Steaks with Two Sauces


Sauce one:

  • 1/2 cup flat-leaf parsley, 2 generous handfuls

  • 1/8 cup cilantro leaves, a handful

  • 5 to 6 sprigs thyme leaves, stripped from stems

  • 2 cloves garlic, popped from skin

  • Salt and pepper

  • 3 tablespoons red wine vinegar, eyeball it

  • 1/3 tablespoons extra-virgin olive oil, eyeball it

Sauce two:

  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan

  • 1 small onion, chopped

  • 2 tablespoons brown sugar

  • 2 teaspoons hot sauce, eyeball it

  • 2 tablespoons Worcestershire, eyeball it

  • 1 teaspoon coarse black pepper

  • 1 cup tomato sauce


  • 4 strip steaks, 10 to 12 ounces each

  • Extra-virgin olive oil, for drizzling

  • Grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)


Preheat a grill pan or indoor/outdoor grill to high.

For the first sauce, place all the herbs and garlic in food processor and pulse-chop to a fine mince. Scrape into a small bowl. Season with salt and pepper. Stir in vinegar and extra-virgin olive oil and let stand.

Heat a small pot with extra-virgin olive oil (EVOO) over medium heat. Add onions and cook 5 minutes. Add brown sugar and cook 1 minute. Add hot sauce, Worcestershire pepper and tomato sauce. Simmer 2 to 3 minutes. Remove from heat and transfer to a small bowl.

Let steaks rest a bit to take the chill off. Drizzle EVOO over the steaks and season them lightly with steak seasoning. Grill meat on screaming hot grill 3 to 4 minutes on side one, 2 to 3 on side 2 for medium rare doneness. Go a minute longer on each side for medium to medium well doneness.

Serve steaks with 2 sauces and big mussels.