How to make bone broth-based sauces for steaks and roasts

A well-made steak can stand on its own, but a glossy pan sauce or deep roast gravy changes the plate from simple supper to something worth sharing. Bone broth works beautifully as the liquid in both because it carries meat flavour, savoury aromatics and a rounded body. It also turns leftover cooking juices into a useful sauce base rather than letting them disappear.

For cooks following Dr. Kellyann’s Bone Broth Diet, these sauces make the broth-forward part of the programme feel generous rather than restrictive. They suit its emphasis on bone broth, fat-burning foods and carefully planned meals while keeping dinner centred on satisfying food. Ready-to-use bone broth sold online is particularly convenient when you want the flavour of a slow-cooked base without preparing a large batch.

The essential method is straightforward: warm the broth with aromatics, use it to loosen the browned bits in a pan or roasting tray, then reduce it until the flavour concentrates. A little fat, acid or seasoning at the end can sharpen the result. The same foundation works for peppercorn, mushroom, mustard and tomato sauces, allowing one pot of broth to produce several different finishes.

Start with a savoury broth base

Begin with about 500 mL of unsalted bone broth, half a sliced onion, one crushed garlic clove and a few sprigs of thyme or rosemary. Bring it just to a simmer, cook gently for 10 to 15 minutes, then strain. The aim is to warm and blend the broth, not reduce it into a strong stock, because the concentrated meat juices will provide plenty of extra flavour later.

For a richer roast gravy, roast onion wedges until deeply golden at 180°C before adding them to the broth. Scrape in a tablespoon of tomato paste and cook it for a minute to remove the raw taste. This creates the dark, slightly sweet foundation familiar in Australian gravy without relying on a large quantity of fat.

Finish sauces with a slurry made from cold water and a small amount of cornstarch. Add it gradually while stirring, then simmer until glossy. Salt only after reduction, since the broth and Worcestershire sauce may already contain plenty. For hot holding, Australian food-safety guidance recommends keeping the sauce at 60°C or above; if that is impractical, cool it promptly and refrigerate.

Create sauces that suit the cut

For a beef steak, simmer the broth with cracked black pepper, a splash of Worcestershire sauce and a spoonful of wholegrain mustard. The pepper becomes aromatic without needing a heavy cream sauce, while mustard adds a gentle sharpness that cuts through the fat. A final knob of butter gives the sauce a smooth finish, although olive oil works well for a lighter version.

Mushroom and thyme is a natural match for roast beef or a thick rump steak. Brown sliced mushrooms in a hot pan until their edges colour, then pour in the warmed broth and scrape up every browned fragment. Lamb steaks benefit from tomato, rosemary and a little red wine vinegar, bringing out the richness of the meat without masking its flavour.

When buying steak at an independent butcher or the meat counter at Coles or Woolworths, choose a substantial cut if you plan to serve sauce and sides. Large steaks are popular for sharing at arvo gatherings, whereas smaller portions suit a steak-and-chips dinner. A little extra sauce also helps, as it becomes a valuable accompaniment to potatoes, salad or grilled vegetables.

Build a pan sauce while the steak rests

Sear the steak in a hot pan until the surface is deeply browned, then transfer it to a plate and leave it to rest. Keep the pan warm and pour in the prepared broth. As it bubbles, scrape the bottom of the pan to release the caramelised meat particles known as the fond.

Reduce the liquid by roughly one-third, stirring occasionally so it does not catch. Whisk in a small amount of cold butter at the end, or add a spoonful of olive oil for a lighter texture. Taste before adding salt, then check the acidity. A few drops of lemon juice or sherry vinegar can brighten a sauce that feels heavy.

At a community barbecue, broth-based steak sauce is often served in a small bowl on the side rather than poured over the meat. That keeps the crust crisp and lets guests choose how much they want. Keep extra sauce warm in a small saucepan, since it can thicken as it sits and may need a splash of broth before serving.

Turn roast drippings into rich gravy

Pour off most of the excess fat from the roasting tray but keep the browned pieces beneath the meat. Those drippings contain concentrated flavour that makes a roast gravy more substantial than a packet gravy mix. Deglaze the tray with the warm broth, scraping every sticky piece into the liquid, and transfer everything to a saucepan for easier control.

Stir in tomato paste, Worcestershire sauce and herbs such as thyme, rosemary or sage. Simmer gently for 15 to 20 minutes, then strain for a smooth restaurant-style finish or leave it rustic if you enjoy the texture of vegetables and meat fibres. A traditional Australian Sunday roast often features beef or lamb with potatoes, seasonal vegetables and gravy served from a jug.

For a lighter version aligned with the Bone Broth Diet’s approach to fat-burning meals, skim the visible fat before reducing the gravy. Store leftovers within two hours, keep them at 5°C or below and reheat to at least 75°C. A splash of fresh broth can loosen the sauce if it has thickened in the refrigerator.

Match the sauce to Australian serving habits

Australian dinners range from generous shared roasts to relaxed barbecue plates, so a versatile broth sauce gives you options for both. The same base can become a glossy accompaniment for steaks, a rich gravy for meat and vegetables, or a warm drizzle over leftovers. Making the sauce separately also prevents a packed Sunday roast from becoming overloaded.

A few useful habits help the final plate come together cleanly, especially when cooking for family or guests.

• Keep a freezer backup of ready-to-use bone broth for weeknights, particularly during busy school and work periods.
• Brown onions, garlic and mushrooms before adding liquid so the finished sauce has depth rather than a flat broth flavour.
• Match the seasoning to the protein: pepper for beef, mustard for pork, rosemary for lamb and tomato for charred steaks.
• Use pan juices for steak sauces, but build roast gravy from the roasting tray to capture a deeper concentration of flavour.
• Thicken only after tasting, adding cold-water slurry in stages so the sauce remains silky instead of gluey.
• Serve gravy in a jug and keep a small bowl of pan sauce on the side, giving diners control over each portion.

Bring the sauce to the table

The quickest route to a glossy steak sauce is to begin with ready-to-use bone broth, then add the aromatics and browned pan fragments that create the distinctive flavour. It is a practical technique for anyone trying the 21-day plan in Dr. Kellyann’s Bone Broth Diet book, especially when the recipes call for broth-forward meals that still feel rich and satisfying.

The related bone broth and collagen products can support a broader wellness routine, while the sauces make the savoury portion of the diet varied and enjoyable. Before ordering or following the programme, read the bone broth diet terms so you understand the site conditions and purchase details.

Choose the book and a ready-to-use broth through the available product links, then make a pan sauce for your next steak or a jug of gravy for your next roast. Save the method, adjust the seasoning to your taste and serve it piping hot this weekend.