Homemade Steak Sauce

Growing up my friends would often joke around when they opened my parent’s refrigerator because it was jam packed with condiments. No kidding. There were four different ketchup, nine different kinds of mustard, and an array of so many other sauces. It was their idea of having fun when vacationing out of town and frequenting the local stores to see what they had stocked on their condiment shelves. I must admit that I pretty much do the same when I go to stores. The condiment aisle could possibly be my favorite aisle in the store, and recently I have been thinking about steak sauce. I am not sure why, because I love my steaks pretty plain, seasoned only with a bit of salt and pepper, or my homemade steak rub.

Homemade Steak Sauce Recipe

So this past weekend, I used up a lot of my leeks from my garden with some potatoes, and it was screaming at me to pair them up with a nice, grilled steak. As I had my mind on the standard A1 steak sauce, for a reason I do not know, I decided to think of those tangy flavors of that childhood steak sauce, and make my own. I am so glad that I did. My wife told me to bottle this up and sell it, it was just that good.


  • 2 cups of ketchup
  • 3 cloves of garlic, minced
  • 1/2 cup of  red onion, chopped
  • 2 tbsp dijon mustard
  • 1/2 cup of lemon juice
  • 1/2 cup of water
  • 1/4 cup of Worcestershire sauce
  • 1/4 cup of white vinegar
  • 1/4 cup of soy sauce
  • 1/4 cup of light brown sugar
  • 1/2 tsp cracked black pepper

That’s it. Simple ingredients that yield the greatest flavors. Begin by adding everything to your sauce pan, and simmer for 20 minutes. Remove, and pour the sauce into a blender.

Homemade Steak Sauce Recipe

Be careful here as when you add any hot mixture to a blender and cover, it creates an enormous amount of pressure, so once you place on the lid, cover with a towel and hold down, pulsing down into a nice puree.  Serve in a small bowl at the table, and drizzle it all over the steak.

I call it a steak sauce, but lately, this sauce is going great with pretty much everything. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

7 thoughts to “Homemade Steak Sauce”

  1. I made this tonight. I halved the recipe. Didn’t have red onion so used yellow. I sauteed the onion and garlic til transparent before adding to rest of stuff. Tastes nice…very sweet! I will definitely add some peppers to it to give it some heat when I use the rest of the sauce tomorrow with pulled pork. Good base sauce to work with.

  2. I made this recipe. However, I substituted pineapple juice for the lemon juice, honey mustard for the dijon mustard and apple cider vinegar for the white vinegar. I did this simply because that’s what I had in my pantry and I think it tasted absolutely delicious! I eyeballed everything for the most part and cut the recipe in half, but it turned out great and I wouldn’t change a thing! Thanks for sharing this wonderful recipe!

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