Sauce Essentials: The Ultimate Steak Sauce

13
Andy Anderson !

By
@ThePretentiousChef

In my quest to eliminate as many chemical-laden, store-bought products, I turned my attention to steak sauce. I wanted a sauce that was spicy, with a vinegary tang, and a little kick. I would say something similar to A1 Steak Sauce; however, not a copycat recipe. This is what I came up with. It is great on a good steak, and I love it on a nicely grilled burger.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
10 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

  • 1/2 c
    good balsamic vinegar
  • 1/2 c
    filtered water
  • 1/4 c
    worcestershire sauce, homemade, if possible
  • 1/4 c
    ketchup, homemade, if possible
  • 1/4 c
    organic raisins
  • 1/4 c
    dehydrated onions
  • 2 Tbsp
    yellow mustard, homemade, if possible
  • 1 Tbsp
    liquid aminos, or tamari sauce
  • 1/2 tsp
    celery seed
  • 1/2 tsp
    salt, kosher variety
  • 1/4 tsp
    white pepper, freshly ground
  • 1/4 tsp
    mustard powder
  • 1/4 tsp
    garlic, minced
  • 1 medium
    orange, just the juice
  • OPTIONAL ITEMS

  • 1 pinch
    cayenne pepper, or to taste
  • 1 pinch
    ground cloves, or to taste

How to Make Sauce Essentials: The Ultimate Steak Sauce

Step-by-Step

  1. PREP/PREPARE
  2. THE GOAL
    My goal was a modest one. Produce a great-tasting steak sauce without any chemicals, or unnecessary sugars. To accomplish this goal, I am relying on some other recipes that I have posted:

    Homemade Ketchup:
    Versatile Homemade Ketchup

    Homemade Worcestershire sauce:
    DIY Essentials: Homemade Worcestershire Sauce

    Homemade Yellow Mustard:
    DIY Essentials: Homemade Yellow Mustard

    If you do not wish to make some of your own ingredients, then make sure the ingredients you purchase are organic and gluten free.

    Think of it this way, we are attempting to make a chemical-free version of a steak sauce, and we are doing that by buy products (ketchup/mustard/Worcestershire) that have chemicals in them. If that is your plan, you might as well save yourself the trouble, buy a bottle of A1 Steak Sauce, and have at it.
  3. INGREDIENT SUGGESTIONS
    Here are some store-bought suggestions for you:

    Worcestershire Sauce:
    amazon.com/...e+worcestershire+sauce

    Organic Ketchup:
    amazon.com/...ywords=organic+ketchup

    Organic Mustard:
    amazon.com/...ywords=organic+mustard

    You will probably find good ingredients in any health-food store.
  4. THE QUEST
    I thought the best place to start was to go out to the A1 Web site, and see what was in their fabled steak sauce. This is what I found:

    Tomato Puree (Water, Tomato Paste), Distilled Vinegar, Corn Syrup, Salt, Raisin Paste, Crushed Orange Puree, Spices and Herbs, Dried Garlic and Onion, Caramel Color, Potassium Sorbate, Xanthan Gum.
    The four ingredients

    I do not care for are the Corn Syrup, Carmel Color, Potassium Sorbate, and the Xanthan Gum. How would you like to eat a nice big bowl of that?

    I then went out and looked at other recipes on the internet that purported to be recipes for steak sauce. Finally, I went into the test kitchen to play about with the ingredients. I went through batch-after-batch (they all tasted pretty good), but on the sixth batch, I stopped. It had just the right amount of spice, heat, and vinegary tang… at least for me.

    So, there you go. Play about with the basic ingredients, until you wind up with the perfect steak sauce, and if you are using store-bought ingredients, get the best you can.
  5. Gather your Ingredients (mise en place).
  6. Place all the ingredients into a saucepan over medium heat.
  7. Chef's Note: I did try placing the orange into the sauce after squeezing, and then removing before pureeing; however, it made the sauce bitter. After squeezing the juice from the orange, discard it.
  8. Bring to a simmer, and cover for 30 minutes.
  9. Chef’s Note: Every few minutes, open the lid and give it a stir.
  10. Remove from the heat, allow to cool down for 15 – 20 minutes, and place the contents into a blender.
  11. Blend until pureed.
  12. Chef's Tip: If you want a thicker sauce, return to the heat, and reduce until you have achieved your desired thickness.
  13. Do a final tasting for proper seasoning, and then store in the fridge using a tightly-capped bottle.
  14. PLATE/PRESENT
  15. Use anywhere you would normally use a good steak sauce. Enjoy.
  16. Keep the faith, and keep cooking.

Printable Recipe Card

About Sauce Essentials: The Ultimate Steak Sauce

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American




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