"Home-made" steak sauce

[TheGoodTexan]

Preface: If you're such the purest that you refuse to use steak sauce for any reason ever in your life, there's no need to read any further. If you occasionally like a small portion of sauce on the side to compliment your steak, drink, potato and bread... then please read on.

The wife and I occasionally go to the steak-house chain, Longhorn. It's good for a chain.

We noticed something on the menu the other day - "home-made table side steak sauce", $1.99 - so we ordered it.

aMaZiNg!

I could see some of the ingredients because they were fresh, right there. But I asked the server specifically what was in it, and I got the answer. Tonight I grilled some steaks at home, and I duplicated their process, and got the same results. It's too good not to share. It's less of a home-made thing, and more of a conglomeration.

1 clove garlic, as thinly sliced as possible
1 purple onion, diced up... maybe 4 or 5 table spoons
1 stem of rosemary
4 or 5 slivers of orange peel. Yes, orange peel.

Equal parts A1 and Heinz 57. (I used about 5 ounces of each.)

Now let me stop and say this - I do not care for H57 sauce. I don't use it on anything. I use A1 on occasion, when a steak is not as juicy as I'd like. So don't discount this entire mixture just because you don't care for one of those sauces.

Saute all of the first four ingredients in a small sauce pan, with a very small amount of butter. Have a larger pan on the burner as well, like a iron skillet type of thing, and get it as hot as you possible can without it burning. Timing is good here. As soon as the ingredients in the first smaller pan begin to release their aromas, toss them in the bigger hotter skillet and then pour the A1/H57 over the top of them and stir. Everything should boil/bubble. Take it off the stove top and serve immediately.

Optional: I also slap-chopped two red chili peppers and had a side dish on the table, and I manually mixed in a little of it with the steak sauce on my plate. The wife doesn't care for hot stuff, which is why I kept things separate.

Personally, I would try not to use sauce on a prime cut (and I do usually get truly prime cuts), but for what we did tonight (sirloin strip) it was great!

I could also see it being really good on a hamburger.

 

[RevMike]

Sounds interesting. Might give it a go.

 

[Jamie Black]

Steak without steak sauce is like a hotdog wothout ketchup! I may give this a try in the future.

 

[goldtopper]

Here's mine. It's flat out amazing. I serve sliced sirloin on top of buttered white toast, covered.... No drenched in this-
1 cup butter melted
saute 4 cloves crushed garlic in that butter until soft, over medium-low heat.
Add 2 Tbl Worcestershire, 1/2 cup dry Madeira wine and ground black pepper. Simmer until reduced by 1/4.
Pour over that sliced steak laying on the buttered toast and thank me in a PM.

 

[soulman969]

Steak without steak sauce is like a hotdog wothout ketchup! I may give this a try in the future.

Ketchup on a hot dog!!!!!! You're not from Chicago are you? Some things are just never done..........never, and ketchup on a hotdog is one of them.

 

[AirBagTester]

Dude, that sounds nice.

I'm with you - an expensive cut, I might not use any sauce. Just salt and pepper. But it's so convenient to buy a cheaper cut of steak and sauce it up!

I have a bottle of something marketed as "Irish Pub Steak Sauce" and it's basically A1 with some extra awesome ingredients. But I'm definitely going to try your recipe next time.

Thanks!

 

[Ricky D.]

Here's mine. It's flat out amazing. I serve sliced sirloin on top of buttered white toast, covered.... No drenched in this-
1 cup butter melted
saute 4 cloves crushed garlic in that butter until soft, over medium-low heat.
Add 2 Tbl Worcestershire, 1/2 cup dry Madeira wine and ground black pepper. Simmer until reduced by 1/4.
Pour over that sliced steak laying on the buttered toast and thank me in a PM.

Now that sounds more like it to me. I've never really enjoyed that citrus taste in a steak sauce like A1. Garlic, Worcestershire, butter...now we're talking.

 

[TeleTim911]

If interested here is their Prairie Dust recipe, you can put this on almost any meats and such. (I make it X3 or X4, reduce the salt, and no cayenne but do as you please). I mix it up, put it in a shaker bottle and keep it next to stove. Love this stuff.

1 Tablespoon Salt
1 1/4 Teaspoon Paprika
1 1/4 Teaspoon Ground Black Pepper
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Ground Cayenne Pepper
1/4 Teaspoon Turmeric
1/4 Teaspoon Ground Coriander

 

[william tele]

Thanks Tex and all. I plan to test as many of these as I can before my arteries close up. I try to space out the red meat so I like to enjoy the experience to the max.

 

[william tele]

Ketchup on a hot dog!!!!!! You're not from Chicago are you? Some things are just never done..........never, and ketchup on a hotdog is one of them.

Being from Chicago is considered to be a good thing...only in Chicago.

Ketchup belongs on a hot dog. Not because it tastes good. Because it seems to piss off people from Chicago....(mustard optional)....

 

[jackleg]

ketchup belongs on everything!!!

 

[Mitch Roberts]

This is "it" for me.

image removed

 

[stratofortress]

I smother ketchup even on good cuts of steak and certainly on hot dogs..But these do sound interesting

 

[OtherTom]

If I have a properly cooked medium-rare juicy steak, all I need it ground pepper.
If it's on the dry or overcooked side I'll use A1 Bold.
Ketchup has been used in an emergency.

 

[Westerly Sunn]

I go for variety in most things. Here as well; Sometimes no sauce, sometimes a little or a lot of catsup, or A1, or both in combination or on the side.

 

[dtermined2play]

Here is my recipe for London Broil marinade, which is then used to make the sauce.

2lb London Broil
12 oz Coca Cola
1/4 cup Balsamic Vinegeraite Dressing
2 tbs Worcestershire Sauce
1 tbs Tapatio or Cholula Hot Sauce
1 small finely shopped shallot or onion
4 cloves of Garlic (smashed)
1 tbs black pepper

Place all ingredients in a 1 gallon plastic freezer/storage bag place on a cookie sheet refridgerate overnight preferably

Cook over charcoal at 400deg (with coal grate about 6-8 inches from grill grate) for 4-5 mins depending on thickness flip 4-5 mins on other side. remove meat and let it rest on a cookie sheet for 15-20 mins.

While meat is cooking pour the marinade from the bag into a sauce pan over med heat. Bring to a simmer. Add 2 tbs Honey and 1 tbs Molasses along with 3 tbs of Paprika simmer for 20 mins (while meat is resting)

Slice the London Broil on the bias very thin about 1/8 -3/16 in slices spoon a little of the sauce over the meat and enjoy.

 

[Kashmir]

Thanks man. I'll give it a go.

 

[voodoostation]

My favorite steak sauce, used only for ribeyes, porterhouses, Delmonico's, T-bones, and strips is a pat of butter as soon as they come off the grill. Any other cut I'll use A-1, but I'll check these new ones out now.

 

[rob5755]

I'll give it a go at Longhorn next time I take my lovely wife to dinner ... as long as it has BOLD FLAVOR

 

[rob5755]

My wife & I went to Longhorn tonight. All I can say is "daaamn, " that's some great sauce to have on a medium rare ribeeye. I :-D