Is there anything tastier than a grilled steak in the heat of August? Here are three delicious butters and sauces that will put your steak over the top. Try these on your next Barth’s New York Strip Steak!

Red Wine Sauce


1 large yellow onion diced
1 large carrot diced
1 stalk of celery diced
3 T olive oil
1 T chopped garlic
1 T tomato paste (optional, for color) 
2 cups Merlot, Cabernet Sauvignon or other dry-red wine 
3 cups beef stock 
¼ t freshly chopped thyme
¼ t fine pepper

Sauté, garlic, onion, carrot, and celery in olive oil until all ingredients are softened. Once the onions have lightly browned, add tomato paste (if using). Turn heat up and add wine to deglaze the pan. Add herbs and stock and bring to a boil. Reduce heat and allow sauce to simmer, stirring frequently, until sauce is reduced by about half. Strain sauce and set aside until your steak is ready.


Herb Butter

1 cup softened unsalted butter
2 T minced garlic
2 T chopped fresh rosemary
2 T chopped fresh thyme
1 T chopped fresh parsley
2 T salt
1 T pepper

Mix all ingredients in a bowl or put all ingredients in a mini-processor. Place herb butter in plastic wrap and roll into a log. Refrigerate. Grill steak to your liking. Top with a slice of herb butter.

Shallot & Tarragon “Pesto Butter”

1/2 cup unsalted butter
2 T olive oil
1 cup chopped shallots
1 T minced garlic
1/2 cup fresh tarragon leaves
1/2 cup freshly grated parmesan cheese
Salt & pepper to taste

Heat olive oil in a medium skillet over low heat. Add the shallots and saute until the shallots have softened and browned. Transfer the shallots to a food processor with the tarragon, cheese, and butter and blend until smooth. Season with salt and pepper, to taste.