Has anyone got a favorite steak sauce recipe to share?.Out of curiosity and some research* I made one using a base of Ketchup and Worcestershire Sauce then added Meatheads BBB Rub and some Cider Vinegar to it.Not bad and dirt cheap to make and the ingredients are always on hand in my pantey and probably yours too.
J
1/2 C Heinz "Simply" Ketchup
1/4 C Lea & Perrins Worcestershire Sauce
1/2 T Meatheads BBB Rub (1 1/2 t)
1/2 t Cider Vinegar
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I'm personally partial to the Delmonico Steakhouse commercial steak sauce. I have eaten often at Delmonico's in lower Manhattan and love their steak sauce. I can (and do) buy it in my local supermarket.
texastweeter It's not intended to be put on the steak. It's mainly a dressing for the tomatoes and onions. It's called " Steakhouse Sauce," not steak sauce.
One 6-ounce can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
I have 6 bottles in my cupboard it was on a buy 3 off at a reduced price. Really good stuff on just about anything. I even add a tbs to one of my bbq sauces.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Does anyone have a recipe for what the steakhouse chain Lucky's calls "zip sauce"? I've tried Google but there's way too many zip sauces and I don't knwo which is the one Lucky's uses. It's a thin brown watery, buttery soy sauce kinda sauce, but I've tried to make my own and failed miserably.
I usually only use steak sauce on leftover steak. The leftover steak reheated in the microwave has a funky taste to me so I mask it with the steak sauce. I think A1 is really tasty.
Steak sauce goes years in our fridge since we never use it. So maybe a homemade one would be a good idea. Don't have one to share though, maybe I'll try a few of these. On what, I don't know.
I do not have one and honestly do not use one because I dont want anything to take away from the taste of the meat. But this does not mean I am not open to trying a good homemade sauce. Following this thread with interest. Thanks for posting.
I never use steak sauce on any choice or prime beef coming off my own grill. My wife in the other hand, has to have a big puddle of sauce to dip her steak in. I just keep some A1 bold and spicy in the pantry for her. I want to taste the beef, the rub, and the crust if I got a good char on it.
I can only see using steak sauce if the meat is sub-par. That recipe from texastweeter looks interesting though - I have everything on hand except for the anchovie paste.
I understand Lugers doesn’t recommend using their sauce on steak but on their potatoes and other sides. Never been there but I’d like to try one of the clones for this.
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