Whether you’re partial to Heinz 57 or are an A1 Sauce loyalist, you’re going to love this homemade steak sauce! With a deeply robust, sweet-spicy, and smoky flavor, this sauce will enliven anything you put it on – and you may never buy store-bought again!
A good quality steak needs next to no prep work to taste great. Just a little salt and pepper and it’s ready for the grill! My husband’s favorite steak is ribeye, with or without the bone. In fact, he claims he doesn’t even like steak…unless it’s a ribeye. In which case he loves steak. Madly loves it. Is obsessed with it. But again, only if it’s a ribeye. Sigh. Not a big red meat eater, doesn’t like steak…but he would gladly eat a ribeye every day of the week if he could. That’s exaggerating a bit. Of course he doesn’t eat it every day of the week, not even twice a month. But he says he would if he could (that is, if health weren’t a consideration). He’s like a little boy on Christmas morning when he sees ribeyes on sale at the butcher. Ribeyes, he claims, are the only steaks that taste good. While I’ll admit that all that fat produces some mighty good flavor, I prefer leaner cuts of beef. I just tend to be squeamish about fat.
But here are some nice, juicy ribeyes for you, honey!
And then of course Todd likes good steak sauce with his ribeyes. After all, if you have a good steak, a good steak sauce can only make it better, right? Right! One night he requested that I conjure up my own steak sauce and see how close I could come to his favorites. Well, I took on the challenge and we haven’t bought steak sauce since. Even my 3 year old loves it, whether it’s with his beef, pork, or chicken. I’m confident you’re going to enjoy this, too.
* Trivia of the Day: How many times is the word “ribeye” mentioned in this post? (Hint: Like a gazillion times!)
Very simple to prepare, you just combine all the ingredients (except for the liquid smoke) in a medium saucepan and simmer, stirring frequently, for about 20 minutes, uncovered. Then use a slotted spoon to remove the raisins and let the sauce cool. This sauce will safely keep at least 2 weeks in the fridge, possibly more like a month.
This steak sauce is best the next day once the flavors have had time to meld.
This sauce’s flavor has wonderful depth and several layers of flavor. Enjoy!
- 1 cup plain tomato sauce
- ⅓ cup brown sugar
- 2 teaspoons molasses
- ⅓ cup malt vinegar (can substitute apple cider vinegar)
- 1 heaping tablespoon raisins
- 1 tablespoon Worcestershire sauce
- ½ teaspoon yellow mustard
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 teaspoons sweet paprika
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon liquid smoke
- Combine all ingredients, except for the liquid smoke, in a medium saucepan. Bring to a boil, reduce heat medium-low and simmer, uncovered, for 20 minutes, stirring frequently. Stir in the liquid smoke and remove from heat. Use a slotted spoon to remove the raisins. Allow the sauce to cool and then keep refrigerated. Will keep at least 2 weeks.
sam says
What’s the best alternative for liquid smoke? i cant find one, is smokey bbq sauce ok? thanks
Kimberly @ The Daring Gourmet says
Hi Sam, liquid smoke is highly concentrated and will impart far more flavor than adding a little smokey bbq sauce. But in the absence of liquid smoke you can certainly try that.
Fannie says
I just got done making a big batch of this and canning some also. I blended the raisins in it, and its delicious, can’t wait to try it on steaks.
Kimberly @ The Daring Gourmet says
Terrific, Fannie, happy eating! :)
Becky says
I am going to make a big batch of this and can it!
Kimberly @ The Daring Gourmet says
Awesome, Becky! I think I’m going to do the same :) I haven’t checked the pH level to make sure it’s safe for canning, but looking at the acidity ratio of the tomatoes, sugar and vinegar it looks like it’s okay.
Greg says
Made it on a whim. Glad i did. The best i have ever had. Keep a bottle in fridge at all times now. Thx so much for sharing.
Kimberly @ The Daring Gourmet says
Awesome, Greg, thanks for the feedback!
Titan Tyler says
Well, we are big Heinz 57 guys meaning love it on Pork,Chicken and beef.I ran without after laying my steaks out to room temp,and in the country, we are a hour RT to a store. Just found this recipe, made it as posted and I wont be buying Heinz 57 anymore. The only thing I did different (cause I got a new emersion blender), I bleneded those raisins right in. We just finished eating and it says better the next day, but it was AWESOME today. Thanks for the Great Recipe!
Kimberly @ The Daring Gourmet says
That’s terrific, Tyler, I’m thrilled to hear it – thank YOU!
bakeaffairs says
Hi Kimberly, the Steak Sauce sounds delicious! Usually I serve a Aioli with Steaks, but I will try out this Sauce for the next BBQ. I’m curious what you put in the baked potato? Warmly, Bridget xxx
Kimberly @ The Daring Gourmet says
Hi Bridget! Aioli with steak sounds wonderful! This is a typical American way of serving steak, with a steak sauce. That’s just sour cream in the potato – totally boring :) I didn’t have time to dress it up for the picture, but normally it would have included sour cream, real bacon bits, chives and shredded cheddar cheese.
jesusan says
This sounds much better than anything you can buy. My husband is with yours on considering ribeye to be the best steak. The only difference is that mine doesn’t like anything on his ribeye other than salt. So I’m not sure I’ll be making this but I definitely am saving it for just in case. :-)