Elevate Your Next Steak Night By Serving It With 'Board Sauce'

Steak night is the ultimate "treat yourself" dinner. But, if you're stuck in a routine of eating the same boring cuts of meat served with the same equally-boring accompaniments, it might no longer feel as rewarding as it sounds. Instead, break free from the repetitive cycle by playing with flavor. To be clear, we're not just talking about introducing rubs or marinades to your meat. For a surefire way to elevate a steak, it's as simple as serving a perfectly cooked filet with something called a board sauce.

What makes a good steak night stems down to the details. Regardless of which cut you prefer and how well done you like your steak, the BBC recommends always purchasing from a butcher and selecting firm and lightly marbled meat for the juiciest and most flavorful steak. Of course, a perfectly grilled steak is only part of the equation. A glass of wine — Decanter suggests full-bodied reds with firm tannins like Malbec, Cabernet Sauvignon, or Shiraz — but even the right sides can make a difference. In fact, even accompanying your steak with a saucy dressing might add that je ne sais quoi, especially if that sauce is crafted on a cutting board.

Board sauces mean juicier and tastier steak

Board sauces are essentially herb and oil-based dressings crafted on a cutting board. According to Amazing Ribs, chef Adam Perry Lang is credited with pioneering board sauces as a means of salvaging dry steak while infusing flavor. Though recipes may differ, some guidelines for crafting your own board sauce exist.

For every 2 pounds of meat, Lifehacker shares that 6 tablespoons of fat should be combined with 2 tablespoons of fresh, chopped herbs. While olive oil is a common choice, more neutral vegetable oils, robust seed oils, or even umami-driven animal fats can also be used. Likewise, board sauces are a great place to experiment with any combination of aromatics, from woodsy rosemary to leafy cilantro, smashed garlic, or fiery chili peppers. Over the Fire Cooking even suggests adding a splash of vinegar or a spoonful of mustard. If you've got a penchant for sweet and savory, it might be wise to work in a delicate drizzle of something sweet like honey.

Since there's no need to let steaks rest, SNS Grills shares that hot filets can be placed directly over the sauce-laden board and sliced, tossing pieces to combine juices with the sauce. Although the steak can be plated, the beauty of the board is that you can also serve the meat directly on the chopping block for a visual wow factor that's sure to elevate your next steak night!