Saucy Steak

Saucy Steak
Canadian Saucy Steak Header

I call this dish “Saucy Steak” or a “Canadian Saucy Steak” and it’s really good too! It’s basically a Montreal Seasoned Pork Steak or Pork Chops, Beef Steaks can be used too. With two contrasting Sauces (Red & White) served with the Meat. The Red Sauce hits high with its acidity and pronounced flavor. While the White sauce offers a lower tone to the overall dish. When paired with Montreal Steak, Seasoned Meat. You got something that is really Special & Saucy.

Steaks

These are made up the exact same way as my recipe Montreal Pork Chops. Using either Beef or Pork. If using beef, adjust the times to get the internal temperature sought for.

Any cut of Pork will work bone in or boneless. Use anywhere from 1/4 inch to 1 inch. Although the thickness of your meat will determine if it should just be seared, finished in the oven, or just oven baked until done or reversed seared.

Brush your choice of meat with Oil and sprinkle on Montreal Steak Spice. Refrigerate it for at least one hour, so the seasoning can rehydrate. Remove from the fridge at least 30 minutes before you plan on cooking to bring the meat up close to room temp.

You can also just leave it overnight and take it out to rest to come to room temperature the next day while you prepare everything.

1 Inch Bone In Pork Chop

Pork Chops

For this recipe either Pork Steak, Pork Chops or Beef Steaks, bone in or boneless can be used. You just need to adjust the cook times for your desired doneness. Remember to keep the sear time at about 3 minutes per side as to not burn up the spices.

Pork Chop vs Pork Steak

The difference between Pork Chops and Pork Steaks is what part of the animal it is. Pork Chops are generally taken from the Loin section and are more lean. While Pork Steaks are taken from the Shoulder section and contain much more marbling of fat.

Montreal Steak Spice

This is a blend originating from Montreal, Quebec, Canada and is used to season both Pork & Beef. It’s an excellent blend and used here to season the meat.

Montreal Steak Spice

Montreal Steak Spice Ingredients

Coarse Salt, Spices (Including Black Pepper and Red Pepper), Garlic, Onion, Sunflower Oil, Natural Flavor and Extractives of Paprika.

Red Saucy Steak Sauce

The Red Sauce hits high with its acidity and pronounced Flavor. It’s a Tangy Smoky Ketchup based Sauce that is really good on Steaks or Pork Chops as well as Hash Browns and Burgers or just as a dip for Fries.

This sauce is spread out on a plate with the Pork Chop placed on top. Just combine the ingredients and you’re good to go.

Red Steak Sauce

Red Saucy Steak Sauce ingredients

  • 1/2 C Ketchup
  • 1 Tbl Yellow Mustard
  • 1 Tbl Worcestershire Sauce
  • 1 Tbl Lemon Juice
  • 2 tsp Apple Cider Vinegar
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Liquid Smoke

White Saucy Steak Sauce

The Saucy White Sauce contrasts the Red Saucy Steak and is a Mayo based Sauce that is spread on top of the Steak. This sauce is also good on Burgers or a dip for Fries. In fact, both of the Sauces can be used on a Burger for a Saucy Steak Burger.

Combine the ingredients, cover and refrigerate until needed. Spread on the Meat after it has rested 5 minutes.

White Saucy Steak Sauce

White Saucy Steak Sauce ingredients

  • 1/2 C Mayo
  • 1 Tbl Horseradish
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Rosemary Ground
  • 1/8 tsp Black Pepper or to taste

How to make Saucy Steak

First prepare both sauces, cover and refrigerate until needed.

There are many ways you can cook the meat. In all cases, you want the pork internal temperature to be 145 For higher.

  • Sear until done – good for 1/4 inch to 1/2 inch
  • Sear for 3 minutes per side and finish in the oven – good for 3/4 inch to 1 inch
  • Cook in the oven until done – good for 3/4 inch to 1 inch
  • Reverse Sear – good for 3/4 inch to 1 inch

Depending on the Thickness of your Steaks as well as if they are Beef or Pork, the cook times will vary. Typically, with 1/4 inch to 1/2 inch, you can just sear until the desired doneness. You can with 3/4 inch as well. Although even for 3/4 inch to 1 inch, I really much prefer cooking in the oven or reverse searing.

Montreal Seasoned Pork Chops

Prepare the Steaks

Trim off any excess Fat from the Pork Chops. Brush them with Oil and Season with Montreal Steak Spice. Cover and refrigerate for at least 1 hour.

Take the Pork Chops out 30 minutes or more before you plan on cooking so that they can come close to room temp.

Montreal Pork Chops out of the oven at 300 F for 30 minutes

Cook the Steaks

Either Sear 1/4 – 1/2 inch Pork Chops about 3 minutes per side, add a minute or so for bone in.

Or place the 3/4 – 1 inch Pork Chops into a preheated oven at 350 F until done with an internal temperature of 145 F or more.

Or Reverse Sear 3/4 – 1 inch Pork Chops. The pictured image was reversed seared, out of the oven and before the sear.

How to Reverse Sear Pork Chops

Place 3/4 – 1 inch Bone in Pork Chops into a preheated oven at 300 F until the internal temperature is 10 – 15 minutes shy of the targeted internal temperature. For me, I find 1 inch Pork Chops baked for 30 minutes is ideal.

Heat a skillet up about 8–10 minutes before you anticipate the Pork Chops coming out of the oven, so the pan is nice and hot with a bit of Fat (high smoke point or rendered fat) as soon as the Pork Chops come out of the oven.

Sear the Pork Chops over medium heat for 3 minutes per side. Remove and let rest 5 minutes before plating and serving.

Saucy Steak

Plating Saucy Steaks

Spread out a layer of the Red Saucy Steak Sauce on a plate and place the Steaks on top. Spread the White Saucy Steak Sauce on top and serve.

Saucy Steak Sides

Serve this dish up with some Air Fryer Fries or Hash Browns. A Greek Salad is really nice too, and the Sweetness that comes from it pairs up well with everything else.

Canadian Saucy Steak Pin

Saucy Steak

Montreal Seasoned Pork Steak or Pork Chops, Beef Steaks can be used too. With two contrasting Sauces (Red & White) served with the Meat. The Red Sauce hits high with its acidity and pronounced flavor. While the White sauce offers a lower tone to the overall dish. When paired with Montreal Steak, Seasoned Meat. You got something that is really Special & Saucy.
Prep Time10 minutes
Cook Time45 minutes
Servings: 2 portions

Equipment

  • 1 Marinating Container to season the pork chops and refrigerate
  • 1 Skillet
  • 1 Broiler Pan
  • 2 Small bowls for the Sauces

Ingredients

  • 2 1 inch Pork Chops
  • As Needed Neutral Oil
  • As Desired Montreal Steak Seasoning

Red Steak Sauce

  • 1/2 C Ketchup
  • 1 Tbl Yellow Mustard
  • 1 Tbl Worcestershire Sauce
  • 1 Tbl Lemon Juice
  • 2 tsp Apple Cider Vinegar
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Liquid Smoke

White Steak Sauce

  • 1/2 C Mayo
  • 1 Tbl Horseradish
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Rosemary Ground
  • 1/8 tsp Black Pepper or to taste

Instructions

  • Combine all the Ingredients for Red Sauce & White Sauce in two separate bowls, cover and refrigerate until needed.
  • Trim excess Fat from the Meat. Chop into small pieces and set aside for now to render out later.
    Brush the Steak/Pork Chop with Oil and Season with Montreal Steak Seasoning. Cover and refrigerate for at least 1 hour in order to rehydrate the spices and work the flavors in.
    Remove from the fridge 30 minutes before you plan on cooking so that the meat can come close to room temp prior to cooking, and preheat the oven to 300 F with the rack in middle position.
  • Place Pork Chops into the oven at 300 F for 30 minutes.
    At about 8–10 minutes of cook time remaining, Place the trimmed and chopped fat into a skillet over medium heat to render out the fat in preparation for searing,
    As soon as the Pork Chops are out of the oven, transfer to the hot skillet to sear 3 minutes per side. Remove and let the meat rest 5 minutes before plating,
    See the notes for other ways to cook the meat, depending on the thickness.
  • Spread the Red Sauce on the bottom of the plate and place the Steak on top. Then Sauce the top of the Steak with White Saucy Steak Sauce and serve.

Notes

With Montreal Seasoned meat, you really want to limit the sear time to about 3 minutes per side as to not burn up the spices. So your cooking method for the Meat will depend on the thickness of it.  
1/4 inch to 1/2 an inch Meat can be seared fully within the 3 minutes timespan on each side. Add about a minute for bone in. 
3/4 inch to 1 inch can be seared for 3 minutes per side and then finished in the oven at 350 F until an internal temperature of 145 F or higher, or even just baked in the oven until done without any searing. 
If you are doing more than 2 Pork Chops, then it is best to just cook in the oven until an internal temperature of 145 F is reached. This way you can fit about 4 pork chops or more on a tray at a time and the skillet doesn’t have to be reused to sear multiple steaks and eventually burn up the spices that are in the skillet.
If grilling this isn’t an issue, you just grill the pork chops until they are done and repeat for as many as you have. 
Course: Main Course
Cuisine: Canadian
Keywords: Red Steak Sauce, Saucy Steak, White Steak Sauce
Author: JAH
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