This powerfully flavorful steak sauce benefits from toasted spices like cardamom and star anise. It gets a hit of sweetness from honey and nice heat from cayenne pepper. Slideshow:  Steak Recipes 

Best New Chef 2008: Giuseppe Tentori
Giuseppe Tentori
February 2014


Recipe Summary

40 mins
3/4 cup


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, toast the cardamom and star anise over moderate heat, tossing, until fragrant, 1 to 2 minutes; let cool slightly. Add all of the remaining ingredients except the salt and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened and reduced to 3/4 cup, about 25 minutes.

  • Strain the sauce through a fine sieve into a blender; discard the star anise and cardamom. Add the garlic cloves to the blender and puree the sauce until smooth. Let cool completely, then season with salt. Serve chilled or at room temperature.

Make Ahead

The steak sauce can be refrigerated for up to 2 weeks.