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Perfect for steak dipping and burger topping, this Homemade Steak Sauce is tangy, barely sweetened, and just a little bit smoky. It only takes me a few minutes to combine everything, and then it simmers together. This sauce combines the best parts of A-1 and Heinz 57 flavors, from the comfort of your own home.
Long ago, I just bought steak sauce at the store. But, then I discovered how easy it is to whisk together custom dipping sauces at home. So, for the past ten years I’ve been on a mission, perfecting this steak sauce and many other condiments I used to buy, like my homemade ketchup and homemade ranch dip.
Homemade Steak Sauce
I know some steak lovers are purists, but I love the flavor that a good sauce adds to meat. But, I have to be honest. A lot of store-bought sauces are simply too sweet for me. Or, they might be too sour or too smoky or something else just feels off. The beauty of homemade sauces is being able to tweak things exactly to your own personal tastes.
As someone who left home without a lot of skill or experience in the kitchen, I promise that you can make this homemade steak sauce recipe. And, you can’t beat it for freshness and flavor.
Ingredients and Substitutions
Don’t let the long list fool you! All of these ingredients are things you’re likely to have on hand in your pantry already.
The Base – I use ketchup to create a familiar steak sauce body, and a little water to thin it to the proper consistency.
The Tang – Vinegar, lemon juice, and Dijon mustard might sound like a lot of tangy, sour ingredients, but I promise they play nicely together.
Savory Depth – I include soy sauce and fresh garlic for salty and savory depth, which gives this sauce some backbone. In a pinch, you can use garlic powder.
Sweet Heat – Light brown sugar balances the acidity. And, I love the way that red pepper flakes add a gentle heat. But, if you’re sensitive to spice, feel free to skip the flakes.
Notes on Equipment
- Chef’s knife or garlic press
- Measuring cups and spoons
- Whisk
- Small saucepan
How to Make Homemade Steak Sauce
Prepping the Garlic: I start by mincing the garlic clove into the sauce pan. And, since I use this garlic press, I don’t have to peel it first.
Adding the Ingredients: I measure all the remaining ingredients into the pan, whisk them together, and then set the pan over medium high heat to bring the sauce to a boil.
Simmering the Sauce: As soon as it boils, I drop the temperature to low and let it simmer for 30 minutes, stirring from time to time to prevent scorching. You’ll see it thicken slightly as it simmers.
Cooling: When the sauce passes the taste test, I remove it from the heat and transfer it to a heat-proof storage container. I let it cool partially uncovered for 20 minutes, then pop it into the fridge with a tight fitting lid until ready to serve.
Expert Tip
Remember that the flavors in this sauce will become more concentrated and balanced as the sauce reduces and simmers. So, take a moment to taste the sauce at the beginning when the ingredients have just been whisked, and then again after it finishes simmering. Notice how the flavors change, merging together into the tangy, sweet, smoky balance we want.
Try the Sauce Warm: Do not sleep on trying this sauce when it’s freshly made. I actually like to serve it while it’s still hot from the pan. The heat really makes the flavors blossom.
Spice It Up: The crushed red pepper flakes in the recipe do not yield a spicy sauce. So, if you love things a little (or a lot!) more on the hot side, increase the amount of red pepper flakes or add some cayenne pepper.
Stay Close: I said it before, but it bears repeating. If you don’t stir the sauce, there’s a good chance that it will scorch. So, keep a close eye on the sauce as it simmers and stir it frequently.
Serving Suggestions
This homemade steak sauce is the perfect pairing for my cajun steak bites, Indian spiced steak bites, or buttered steak bites with mushrooms. And, my boys love it with a thick-cut, reverse sear New York strip steak.
I’d be just as likely to dunk roasted red potato wedges or crisp garlic oven fries into this sauce, too!
Make Ahead and Storage
Make Ahead: My steak sauce is perfect for making ahead of time. I like to keep a bottle in the fridge when we’re in grilling season!
How to Store: Let it cool for 20 minutes, then transfer the sauce to an airtight container in the refrigerator or freezer. The sauce keeps well for up to a week in the fridge, or three months in the freezer.
How to Reheat: I only reheat as much sauce as I need for one meal. You can reheat your sauce in a small bowl in the microwave for about 20 to 30 seconds.
More Table Sauce Recipes
- Hoisin Teriyaki Sauce
- Tangy Memphis Barbecue Sauce
- Honey Mustard Dipping Sauce
- Spicy Barbecue Sauce
- Sweet Chili Sauce
Frequently Asked Questions
Not for this sauce. Ketchup has a finely tuned balance of sweetness and spices that we rely on in this recipe for homemade steak sauce. Tomato sauce lacks these ingredients.
I don’t recommend it. I have played with both types in this recipe. Dijon yields a recognizable steak sauce, but yellow mustard makes the finished sauce taste more like barbecue sauce.
If only! Sadly, this is a no. Slowly simmering the sauce (and don’t worry- it’s just 30 minutes of largely hands-off time!) allows the flavors to really meld and marry. If you keep the sauce at a boil, it won’t have time to develop to its full potential.
Homemade Steak Sauce
Ingredients
- 1/2 cup ketchup
- 1 large garlic clove minced
- 2 tablespoons water
- 2 tablespoons plain vinegar or white wine vinegar
- 1½ tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon light brown sugar
- ½ tablespoon dijon mustard
- ¼ teaspoon red pepper flakes
Instructions
- Combine ketchup, garlic, water, vinegar, lemon juice, soy sauce, brown sugar, mustard, and red pepper in a small saucepan and bring to a boil.
- Reduce heat to a simmer and cook for 30 minutes, stirring occasionally. The sauce will thicken and reduce slightly.
- Let cool and then transfer to an airtight container. Refrigerate until needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/23/14 – recipes notes and photos updated 2/11/26}
This recipe is lightly adapted from and with thanks to Jenn’s Food Journey.
I love how simple and basic the ingredients are for this steak sauce. Makes it super easy to put a batch together quickly!
So clever to make your own steak sauce! I have to make this soon!
Yummy sauce Mary.
I'm gonna have to stash this recipe away for those times when I'm out of steak sauce! I always have these ingredients on hand. Thanks for the recipe, Mary!
I'll have to try this but haven't been having many steaks lately with the cost of beef being exorbitant right now.
Great sauce
Great sauce. Hope you don't mind that I finished it off with butter. Thanks, Chef. Vicki.
I never object to butter. That sounds perfect, Vicki!
This is yummy!! I have an allergy to corn… which is in everything! This is great! I added more soy sauce but besides that left it as it is. Thanks !!
Maggie. So glad to someone else who deals with corn allergy. If I had a dollar for everytime I was told there’s no such thing, I could hire a personal chef. Looking forward to this recipe .
Made this because I was cooking steak for dinner and realized I didnt have any steak sauce and was searching for a recipe that didn’t require Worcestershire sauce (because I didn’t have any of that either) and found this one that had ingredients I did have in my fridge… My husband and I loved it I may never buy steak sauce again! It was a perfect blend of tangy and sweet (I used apple cider vinegar because that’s what I had)!
Bomb sauce! The fam raved about it. One of which won’t eat steak without steak sauce the other thinks asauce is an abomination to a good cut of meat. Thanks
This was very tasty! I still felt like it was missing something when I compared it to my favorite sauce. I added a pinch of 5 spice to it and was like wow! That did it for me! I do not think I will be paying big bucks for steak sauce anymore! I enjoy this site so much!
Using ketchup to me is very gross so I just added tomato paste and worked out fine!
I’m glad you liked it, Madison!
I made this tonight for my husband!! It’s our wedding anniversary and we had steak, roasted garlic potatoes and veg
I’m so happy you liked the sauce, Christine. Happy Anniversary!
super easy and very tasty!
I’m so glad you like the steak sauce, Peggy!
I made it and it was delicious. How long is homemade steak sauce good for in refrigerator?
I’m so glad that you like the steak sauce, Suzanne!
Wow! Amazing! I am the kind of person that gets upset when anyone uses steak sauce on a perfectly cooked steak. I only made this because I know my kids. Anytime they see a steak on the dinner table they make a mad rush to the fridge to grab the steak sauce. I figured I should try something new and fresh and home made. I had no intention of using it for myself until I tasted it. It made the steak so much better, I still cannot stop thinking about it. Thank you so much for changing my mind about steak sauce!
I used to be the same way about it. It definitely depends on the steak sauce!
It was a straight up NO from me once I seen ketchup on the ingredients list. Those who have ketchup on their steak should be shot! 🤣
Thanks for the grin, Alex. There’s usually a ketchup (aka tomato) base in most steak sauce recipes. But steak sauce isn’t for everyone.
What can I use to substitute for the mustard as I’m allergic
Kimberly – I honestly don’t know what the best substitute might be. I have heard of people using horseradish, mayonnaise and even turmeric but you will have to experiment to get the flavor profile that you enjoy.
Made it and put it in an A1 bottle. After a day, it would not come out of the bottle.Too thick..taste is OK
Hi, Ken. Sorry to hear that the steak sauce was a bit too thick for your taste. I’m not sure how it thickened that much; did you happen to substitute/omit any ingredients?
Love it
I’m glad you like it, Danna.