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!
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.Print
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
- 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.
- 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.
- Remove and discard bay leaf.
- Using a blender or immersion blender, puree the mixture as fine as possible.
- 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.
- Cool and refrigerate or use immediately. This sauce will last 2-3 weeks refrigerated in a tightly closed container.
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