Steak Sauces Explained: Pepper, Mushroom, Onion & Béarnaise

A great steak needs nothing but salt and fire. But the right sauce can turn a good plate into your favourite meal of the holiday. At Hawaii Restaurant in Side, our sauce-based steaks use the same quality beef finished four classic ways. Here is how to choose.

Pepper sauce

Creamy, warming and a little sharp from crushed peppercorns. Pepper Steak is the classic for a reason — bold enough to stand up to a full-flavoured cut without hiding the beef.

Mushroom sauce

Rich, savoury and earthy. Mushroom Steak is the crowd-pleaser: smooth, comforting and a safe bet if you are not sure what you fancy.

Onion sauce

Sweet, deep and glossy from slow-cooked onions. Onion Steak suits diners who like a gentler, slightly sweet finish rather than a peppery kick.

Béarnaise sauce

The French classic — buttery, with a herby tarragon lift. Beef Béarnaise pairs beautifully with leaner, tender cuts, adding richness without heaviness.

Which sauce for which cut?

• Fillet Mignon — Béarnaise or a light pepper, so the sauce lifts rather than buries a delicate cut.
• Beef / Hawaii Steak — pepper or mushroom, to match a bigger, beefier plate.
• Prefer it pure? Order any cut plain and taste the charcoal.

Still deciding on the meat itself? Read what to order at Hawaii and our cooking levels guide, then book a table.