“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then plop a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak’s juices mingle with the mixture, creating a low-effort sauce. The slices are tossed with the board sauce, then are served as they are, without the formality of a platter. For our version, we scoop the sauce base on top of the steaks so it trickles down as the meat rests. Use your favorite cut of steak and cook it as you like. The sauce ingredients are easily doubled or tripled.