Excellent A+ Homemade #1 Steak Sauce

Picture of Excellent A+ Homemade #1 Steak Sauce
Do you like steak sauce? I certainly do. I put on burgers, fries, sandwiches, Indian food, eggs, and even steaks! If you use steak sauce like I do you run into two big problems:

1: Running out
2: Paying exorbitant prices for it

Following this simple - and customizable - recipe, you can make your own steak sauce that is surprisingly similar, and possibly superior to those store-bought kinds. Plus, it's so much cheaper, you don't need to save it for special occasions.

What you'll need to make about 8oz of sauce: (You may already have it all!)
-6oz Tomato Ketchup/Catsup (I just use store brand)
-1.5oz Worcestershire sauce (again using the cheap brand here)
-Hot sauce to taste (Optional - I like Tabasco, but try whatever you like)
-8oz empty food-safe bottle (I suppose you could reuse a commercial steak sauce bottle)
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Step 1: Start with the Ketchup

Picture of Start with the Ketchup
I mix this right in the bottle so it's easy and there's no cleanup, but you do sacrifice about 1/2oz of room in the bottle for shaking purposes. If you're making a big batch, filling lots of bottles, or just prefer to wash dishes, feel free to do all the combining/mixing in a bowl.

Add about 6oz of ketchup to the bottle. If you have one of the squeeze bottles of ketchup, this is easy. Just don't overfill - too much ketchup makes the whole thing taste like, well, ketchup.

Step 2: Add the Worcestershire

Picture of Add the Worcestershire
Vary the amount of Worcestershire depending on how sweet or flavorful you like your steak sauce. I find about 1.5oz (3/4 tbsp) is a good place to start. I'll generally err on the side of more Worcestershire and less ketchup, but I don't care for overly sweet sauce.

Use a funnel to save the countertop. If you try to use the bottle's built-in orifice reducer (the thing that makes it "spit" little bits out) then you'll make a mess and it will take forever. If you are using the "fancy" brands that have the orifice reducer stuck into the bottle, either pop it out with pliers or a fork, or consider filling a small dish/glass and then transferring into the narrow neck bottle.
jz11271 year ago
My favorite thing about this is how you describe it. Funny and to the point. Will be making this soon! Thanks for sharing!
fireguard4 years ago
I remembered seeing this article title a few months ago, and my most excellent wife made steak tonight, was getting sick of plain woostershire. I made her try this sauce, and she grabbed the dish I made it in! Had to remind her we're trying to set an example of sharing for our young'uns!
Great sauce recipe!
Apsparky4 years ago
Sounds easy enough. I wonder if you could vacuum seal... Would it be safe on the shelf?
seems to me like a leah and perrins. seems yummy though
Eremita4 years ago
1.5 oz is equivalent to 3 Tablespoons. 

I assume you are talking liquid measurements.

1 ounce = 2 Tablespoons
1 Tablespoon = 0.5 ounce
3/4 Tablespoon = 0.375 ounces

1 Tablespoon = 3 teaspoons
.75 Tablespoons = 2.25 teaspoons
rpb Eremita4 years ago
Yes, although ambiguous, I'd assumed by "3/4 tbsp" waaronw meant "3 or 4 tbsp", not "three quarters of a tbsp", or it's nowhere near 1.5oz.

Might be worth clarifying this for future readers!
Dubbsy5 years ago
Looks good.  Might try it soon.
ruben7826 years ago
I use the same recipe, but call it homemade tonkatsu sauce. And also love it on pork chops with some white pepper... mmmm, pork.