Classic British Steak Sauce: A Restaurant-Worthy Addition To Your Meal

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Steak sauce is a versatile condiment that can elevate any grilled or pan-seared meat dish. It adds a burst of savory flavor and complexity, complementing the natural richness of steak. While there are many store-bought steak sauces available, there’s nothing quite like making your own. This homemade steak sauce recipe is a UK twist on the classic, with a focus on deep, umami flavors and a hint of sweetness.

Ingredients:

steak sauces you can make in minutes  Good Food
steak sauces you can make in minutes Good Food

1 tbsp olive oil

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup (240ml) brown ale (you can substitute beef broth for a non-alcoholic option)
  • ½ cup (120ml) red wine vinegar
  • ¼ cup (60g) dark brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • ½ tsp ground black pepper
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger
  • Pinch of cayenne pepper (optional, for a bit of heat)
  • Salt, to taste

  • Directions:

    1. Sauté the aromatics: In a saucepan over medium heat, heat the olive oil. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

    2. Deglaze the pan: Add the tomato paste and cook for a minute, stirring constantly to incorporate it with the aromatics. Pour in the brown ale (or beef broth) and red wine vinegar, scraping up any browned bits from the bottom of the pan.

    3. Reduce and simmer: Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, allowing the flavors to meld and the liquid to reduce slightly.

    4. Add the remaining ingredients: Stir in the brown sugar, Worcestershire sauce, soy sauce, Dijon mustard, black pepper, allspice, ginger, and cayenne pepper (if using). Season with salt to taste.

    5. Simmer and thicken: Increase the heat to medium-low and simmer for an additional 20-25 minutes, or until the sauce thickens to a syrupy consistency. Taste and adjust seasonings as needed.

    6. Strain (optional): For a smoother texture, you can strain the sauce using a fine-mesh sieve. This will remove any bits of onion or garlic solids.

    7. Cool and store: Allow the steak sauce to cool completely. Transfer it to a clean, airtight container and refrigerate for up to 2 weeks. The flavors will continue to develop over time.

    Nutrition Facts (per serving, approximately 2 tablespoons):

    Calories: 40

  • Fat: 1g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 230mg (depending on the sodium content of your soy sauce and Worcestershire sauce)
  • Carbohydrates: 8g
  • Sugar: 6g
  • Protein: 1g

  • Conclusion

    This homemade steak sauce is a fantastic way to add a restaurant-quality touch to your grilled meats. It’s perfect for steaks, burgers, sausages, or even as a dipping sauce for roasted vegetables. With its rich, savory flavor profile and a touch of sweetness, this UK-inspired steak sauce is sure to become a favorite condiment in your kitchen.

    Frequently Asked Questions (FAQs)

    1. Can I substitute any of the ingredients?

    Absolutely! Here are some possible substitutions:

    Brown ale: You can use beef broth for a non-alcoholic option, or another type of dark beer like stout or porter.

  • Red wine vinegar: Apple cider vinegar or balsamic vinegar can be used in a pinch, but they will slightly alter the flavor profile.
  • Brown sugar: Honey or maple syrup can be used as a substitute, but keep in mind that they may add a slightly different flavor.
  • Worcestershire sauce: Fish sauce can be used for a similar umami flavor, but use a smaller amount as it’s more potent.

  • 2. My steak sauce is too thin. How can I thicken it?

    If your steak sauce seems too thin after simmering, you can try simmering it for a bit longer to allow more liquid to evaporate. Alternatively, you can add a cornstarch slurry to thicken the sauce. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. Stir the slurry into the simmering sauce and cook for a minute or two, until thickened.

    3. How long will this steak sauce last?