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Sep 2, 2015 By Shereen Pavlides for The 1 min read

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Nancy Rokos|Calkins Media

Shereen Pavlides horseradish cream sauce, background, and maple compound butter, foreground, are perfect complements to great steaks.

Nancy Rokos/Calkins Media

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Chef Shereen Pavlides with her two easy homemade steak sauces. On the left is the maple compound butter and to the right is the horseradish cream sauce.

Nancy Rokos/Calkins Media

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In this week’s edition of Cook This, chef Shereen Pavlides offers up two delicious toppings for a steak cookout.

Homemade steak sauces

Maple Compound Butter

Yield: 1/2 cup Prep time: 5 minutes

1/2 cup (1 stick) unsalted butter – room temperature

1 tablespoon chopped Italian parsley

2 teaspoons maple syrup

1 teaspoon honey

1/4 teaspoon kosher salt

Stir all ingredients, using a rubber spatula until well combined. Place in a ramekin and cover with plastic wrap or form into a log roll wrapped around plastic wrap (how to, on this week’s episode of Cook This!). Refrigerate.

(Can make up to 1 day ahead and refrigerate, dollop or slice a pat or two of maple compound butter and top on hot steaks, burgers, fish or vegetables)

Horseradish Cream Sauce

Yield: 1 cup Prep time: 5 minutes

1 (8 ounce) container sour cream (1 cup) – strained

1/4 cup horseradish

1/2 of a lemon – freshly squeezed (1/2 ounce)

1/2 teaspoon kosher salt

Mix all of the ingredients into a medium bowl.

(Note: Can make up to 1 day ahead and refrigerate.)