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–+ servings
smoked brisket sliced with red gravy
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5 from 2 votes

Sauces for Meat Recipes

Serve up incredible sauce for meat every time with my list of fast, easy, and delicious Sauces for Meat Recipes! All ready in 10 minutes or less!
Cook Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: American
Keyword: beef sauce, beef sauces, sauces for meat, sauces for meat recipes
Servings: 2 cups
Calories: 313kcal
Author: Isabel Laessig

Equipment

  • Cast iron skillet
  • Knife
  • Cutting board

Ingredients

  • 1 Tablespoon drippings from steak or 1 Tablespoon butter if you have no drippings
  • 1 Tablespoon minced garlic or garlic paste
  • ¼ cup minced shallots or red onions
  • 1 cup red wine of your choice, or equal amounts beef stock if not using wine
  • 2 Tablespoons balsamic vinegar
  • 2 sprigs fresh thyme plus more for garnish
  • 1 cup beef stock
  • ¼ cup roughly chopped parsley leaves
  • 2 Tablespoons butter

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat. If you haven't cooked a steak, melt 1 Tablespoon butter in a cast iron skillet. Then, add garlic and shallots and saute, stirring until tender, about 1 minute.
    1 Tablespoon drippings from steak, 1 Tablespoon minced garlic, ¼ cup minced shallots
    Cooking garlic and shallots in a cast iron skillet
  • Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat.
    1 cup red wine, 2 Tablespoons balsamic vinegar, 2 sprigs fresh thyme, 1 cup beef stock
    Red wine reduction sauce thickening in a pan
  • Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
    red wine reduction sauce reducing in a pan
  • Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter.
    2 Tablespoons butter
    whisking butter into red wine reduction sauce
  • Add parsley and season with salt and pepper if desired. Serve, and enjoy!
    ¼ cup roughly chopped parsley leaves
    Completed red wine reduction sauce in pan with a spoon

Notes

    • Most of these sauces take under 10 minutes to make, so they're the perfect choice for whipping up while beef rests!
    • For some sauces, such as BBQ and butter sauce, they can be used many times for all sorts of dishes! Make extra, and save it in the fridge for later.
    • To keep leftover beef extra juicy, store it in a thin sauce like Au Jus or wine reduction. This will infuse the meat with flavor and keep it nice and moist!
    • Looking for a more specific sauce? Check out my list of Sauces for Beef Tenderloin, or my ultra-luxurious list of Sauces for Prime Rib!

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 14g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 405mg | Potassium: 560mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1208IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 2mg