Steak Sauce
Ingredients
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- 1 cup water
- 1/2 cup malt vinegar
- 1/2 cup orange juice
- 6 ounces tomato paste
- 2 tbsp dark brown sugar
- 2 tbsp molasses
- 1/2 cup raisins
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper – finely ground
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
Instructions
1. Combine the water, malt vinegar, orange juice, tomato paste, dark brown sugar, molasses, raisins, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, black pepper, cayenne pepper, and kosher salt in a medium saucepan and whisk until smooth.
2. Bring to a gentle simmer over medium heat, then reduce to medium-low and cook, stirring occasionally, 20–25 minutes until the raisins are very soft and the sauce has thickened slightly.
3. Carefully blend until completely smooth using an immersion blender, or transfer to a blender and purée until velvety, 1–2 minutes; return to the saucepan if needed.
4. Simmer the blended sauce over low heat, stirring, 5–10 minutes until it coats the back of a spoon and a finger swiped across the spoon leaves a clear line.
5. Let cool to room temperature, then transfer to a clean bottle or jar. Refrigerate at least 12 hours before serving for flavors to meld. Keep refrigerated and use within 1 month.
Steak sauce is a tangy, savory brown condiment designed to complement the rich, charred flavor of grilled or pan-seared beef. It balances bright vinegar and fruit notes with the depth of tomato, molasses, and spices, yielding a glossy sauce that clings to meat without overpowering it. The texture is smooth and pourable, and the taste profile layers sweetness, acidity, and umami for a distinctive, appetite-whetting finish.
Historically, steak sauce traces back to British brown sauces of the 19th century, which paired vinegar, fruit, and spices with savory elements for roast meats. This tradition ultimately birthed the style popularized by commercial brands in Britain and later the United States, where it became a steakhouse staple. Modern versions still echo those roots, maintaining the fruit-vinegar backbone and Worcestershire-driven savoriness while adapting sweetness and spice to local tastes.