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Homemade Steak Sauce - Why buy the bottled steak sauce when a homemade version tastes so much better and is so easy to make!

Jack and I are both purists when it comes to cooking and eating a good grilled or pan-seared steak – all you really need is a little bit of salt and pepper and the flavors of your steak will shine!

But every once in a while, we get the craving for a good steak sauce to enjoy along with our steaks – and that’s when my husband Jack makes this fantastic Homemade Steak Sauce that we’re sharing with you today!

This recipe dates back to Jack’s food service management days. He had several recipes ready on any given day for different homemade versions of sauces and condiments – so in the event that a shipment got delayed from one of his suppliers, his staff could whip up a delicious from-scratch substitute!

Homemade Steak Sauce - Why buy the bottled steak sauce when a homemade version tastes so much better and is so easy to make!

This homemade steak sauce has an incredible depth of flavor from a list of some surprising ingredients – but it’s simple to make, and you likely have most of the ingredients on hand in your kitchen!  And – like any homemade sauce, you can adjust the ingredients and seasonings based on your own personal preferences.

This recipe has been converted from one that made a gallon for a commercial kitchen operation – but our recipe today makes about a pint of homemade steak sauce, and it will last two to three weeks in the refrigerator.

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Homemade Steak Sauce

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 1 pint


Note: This recipe will produce a strong flavored steak sauce, but low on heat intensity. If you wish to turn up the heat, increase the red pepper flakes or Sriracha sauce.


  • 2 tablespoons olive oil
  • 1 cup red onion diced
  • 2 tablespoons fresh garlic chopped
  • ¼ cup carrots, diced small
  • ½ cup celery ends with leaves, chopped
  • ¼ cup parsley stems
  • Pinch red pepper flakes
  • 1 teaspoon paprika
  • ½ teaspoon dry oregano
  • ½ teaspoon dry basil
  • ¼ cup tomato paste
  • ½ cup Worcestershire sauce
  • ¼ cup balsamic vinegar
  • ¼ cup red wine vinegar
  • ½ cup brown sugar
  • 2 tablespoon Dijon mustard
  • 1 cup water
  • ½ cup raisins
  • Zest from one orange
  • 2 tablespoons orange juice
  • 1 bay leaf
  • ½ teaspoon celery seed
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Dash of sriracha or other hot sauce


  1. In a medium sauce pan, sauté onions, garlic, carrots, celery tops, parsley stems, pepper flakes, paprika, oregano and basil over medium heat for five minutes stirring often. Add tomato paste and cook for another three minutes stirring often.
  2. Add all other ingredients, bring to a boil and simmer on medium low for 20 minutes stirring often. If too much liquid evaporates, add small amounts of water so that it cooks for the full 20 minutes. It will be thick towards the end so stir often.
  3. Remove and discard bay leaf.
  4. Using a blender or immersion blender, puree the mixture as fine as possible.
  5. Pour into a medium sieve or strainer over a bowl and using a rubber spatula, press the mixture through the holes in the sieve to extract the liquid. Press over and over until all that is left are solids in the strainer. Shake off any liquid into bowl and discard solids.
  6. Cool and refrigerate or use immediately. This sauce will last 2-3 weeks refrigerated in a tightly closed container.

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  • Teresa Stevens wrote:

    Where do you get your Steak Sauce bottles.

    • Martha wrote:

      Hi Teresa – We bought those Kilner Hexagonal Twist Top bottles at Target a few years ago. Unfortunately, I’m not sure they are still available…

  • Anne from Pintesting wrote:

    Wow, this sounds amazing. When I saw the raisins in the ingredient list, I knew this was going to be the real deal. I can’t wait to try it!
    Question; you said that it’s good for a few weeks in the fridge. Do you think this would last longer safely if it was canned or frozen? This is the kind of recipe that I’d want to double and keep on hand.

    • Martha wrote:

      Hi Anne – I’m not at all a canning expert so I’m always reluctant to give advice about the safety of foods after they have been canned. (I know that some highly acidic foods require special canning processes (pressure canning rather than water bath canning) to be safe to store. Having said that, you could probably try freezing the sauce – we haven’t done it ourselves because it’s such a quick recipe to make, but I think freezing the sauce would work! Hope you enjoy the recipe!

  • Kathy Beyond the Chicken Coop wrote:

    This such a great idea. My husband is all about the sauce on whatever he eats.

  • Nutmeg Nanny wrote:

    This homemade steak sauce sounds great! My husband would smother this hamburger in this deliciousness…yum!

    • Martha wrote:

      Thanks Brandy – it is great on burgers as well as steak!!

  • Brandy M. wrote:

    Hard to believe but I have everything for this in my cupboard now and we just happen to be having ribeyes for dinner. Wish me luck on getting this made in time!

    • Martha wrote:

      Hope you enjoy the sauce Brandy!

  • Marye wrote:

    This is awesome! I am pinning this to try later because…well.. steak sauce!

  • Katie Levans wrote:

    This is kind of funny but I’m a vegetarian who happens to love steak sauce (but not steak). I really haven’t had it since my meat eating days 15 years ago so when I saw this homemade version I was really intrigued. Don’t be offended, but I’m totally going to make it to put on tofu. 🙂

    • Martha wrote:

      I love it Katie – I’m so thrilled that you’re going to try this steak sauce on tofu! I hope you love it!

  • Laura ~ Raise Your Garden wrote:

    We certainly do love a good steak around here! My husband needs to satisfy his “meat tooth” on a daily basis and is not a purist when it comes to steak – the man wants his steak sauce. I can’t wait to try this! I can’t believe there’s raisons and orange juice, such an interesting ingredients list chock-full of flavor, thanks for the inspiration.

    • Martha wrote:

      Thanks Laura – I hope you (and Tom’s ‘meat tooth’ 🙂 enjoy the sauce!)

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