Homemade Steak Sauce

The secret to steak sauce is already in your kitchen

Sliced flank steak with au jus sauce
James Baigrie / Getty Images

Making steak sauce is very easy, costs little, and will prove that you don't need bottled sauces to add flavor and moisture to your steaks. This simple, no-cook recipe can be made in less than two minutes and customized to suit your taste and dietary needs. You just need to mix 1/2 cup of ketchup and 1/4 cup of Worcestershire sauce. That's all!

Our steak sauce works great with beef, hamburgers, meatloaf, or any other dish where you'd normally use steak sauce. This sauce can be kept in the refrigerator like store-bought sauce as long as you don't add any fresh ingredients. Be sure to label the jar with the preparation date.
Ketchup is usually at hand in most household pantries and a good base for other sauces like cocktail sauce or creamy Spanish rosa sauce. Buy a nice organic and sugar-free ketchup with natural ingredients, and check if it's suitable for gluten-free diets if needed. Similarly, find Worcestershire that does not include anchovies for vegetarian and vegan diets.

Customize Your Sauce

Make this recipe your own by adding any of the following ingredients. Start slow and taste before adding more of each:

  • Sweet and Spicy: Add 1 tablespoon of brown sugar, 1/4 tablespoon of pepper flakes, and 1 teaspoon of hot sauce.
  • Tangy and Sweet: Add 1 tablespoon of brown sugar and 2 tablespoons of apple cider vinegar.
  • Honey Mustard: Add 1 tablespoon of honey and 1 tablespoon of yellow mustard or Dijon.
  • Fresh Herb: Add a handful of cilantro, one of basil, one of parsley, and 1/4 cup of water. Blend until smooth.
  • Garlic: Add a head of roasted garlic, increase the amount of ketchup to 2/3 of a cup, and blend until smooth.
  • Italian: Add 2 tablespoons of dried oregano, 2 tablespoons of dried rosemary, 1/4 tablespoon of dried garlic, 1/4 tablespoon of dried onion, and 1/4 cup of water. Blend until smooth.

These variations don't keep as long as the original sauce, so store them in an airtight container for up to three days before discarding.

Use As a Marinade

If you made too much and don't know what to do with it, use it as a marinade by adding:

  • Olive oil (or sesame oil), fresh herbs (cilantro, oregano, parsley), a couple of halved limes or oranges, a cubed red onion, or any other item you'd usually add to a marinade.
  • Coat flank steak, pork chops, or chicken and leave in a Ziploc bag overnight before grilling or pan-frying the meats. Nothing goes to waste!