Steak Sauce

I’ve always believed a good steak doesn’t need much — salt, pepper, a hot grill. But sometimes you want that bold, tangy, rich sauce to swipe each juicy bite through. This is my go-to steak sauce that I whip up at home in minutes. No fancy gadgets, no mystery ingredients from a bottle. Just real flavors that punch through and make dinner feel special.

Why I Love Making This Sauce at Home

I used to always buy bottled steak sauce, figuring it was one of those things best left to the store. Then one day I ran out and decided to throw together my own with what I had on hand. It turned out so good I never went back.

This sauce comes together in five minutes and tastes better than anything I’ve found on the shelves. I love how easy it is to adjust to what I’m craving that day — a little sweeter, spicier, or more garlicky.

It’s one of those recipes that makes you feel like you’re getting steakhouse vibes at home, even on a Wednesday night.

My Go-To Ingredients for the Best Flavor

Here’s what I use in this sauce, and why I think each one matters:

• Ketchup: Gives it a sweet tomato base. I prefer the kind without high fructose corn syrup — it just tastes fresher.
• Dijon Mustard: Adds a bit of sharpness and depth.
• Worcestershire Sauce: The secret umami bomb. Don’t skip it.
• Prepared Horseradish: This is the surprise star — it gives heat and tang that you don’t get from hot sauce alone. I use the refrigerated jarred kind.
• Honey: Balances the acidity with just a hint of sweetness.
• Hot Sauce: For a bit of kick. Adjust to your liking.
• Garlic Powder & Onion Powder: Simple pantry flavors that round it all out.
• Salt & Black Pepper: Don’t forget them. They bring everything together.

This list is basic, but trust me, the combination is anything but boring.

How I Mix Up This Sauce at Home

Honestly, it’s laughably easy. There’s no cooking involved, which is perfect if I’m already grilling or roasting something and don’t want another pot to clean.

Here’s how I do it:

1. Grab a medium bowl.
2. Add ketchup, Dijon mustard, horseradish, Worcestershire sauce, honey, hot sauce, garlic powder, onion powder, salt, and black pepper.
3. Stir until everything is smooth and well combined.

That’s it. I usually make it right before serving, but it keeps really well in the fridge if you want to get ahead.

A Few of My Personal Tips

• Quality Ketchup Makes a Difference: I avoid the really sugary brands — I find the flavor too artificial.
• Horseradish Is Key: Don’t skimp here. It gives that zippy, steakhouse-style sharpness.
• No Cooking Needed: Just stir it all together. I love that this is truly no-fuss.
• Storage: I keep it in a small glass jar in the fridge for up to a week. I’ve even frozen it in little containers for later. Just thaw it overnight in the fridge.

How I Use This Sauce Beyond Steak

While this is my first choice with grilled steak (flank, sirloin, ribeye — you name it), I’ve found it’s great with so many other things:

• Grilled chicken — gives it that BBQ vibe without the heavy sweetness of bottled BBQ sauce.
• Pork tenderloin — slather it on after roasting.
• Burgers — a fantastic spread on the bun.
• French fries — honestly, this is one of my guilty pleasures.

I love making sauces that don’t just work for one dish. This one earns its keep in my fridge.

Flavor Variations I Often Try

One of the best parts of this recipe is how flexible it is. Here are some tweaks I make depending on the mood:

• Extra Garlic: Swap the garlic powder for 2 teaspoons of sautéed fresh garlic. Makes it feel fancier.
• Sweeter Version: Add an extra half tablespoon of honey if you want it more like a sweet BBQ-style sauce.
• Mexican-Inspired: Add chili powder, cumin, coriander, and a splash of lime. Works so well on grilled skirt steak.
• Asian-Inspired: Replace Worcestershire with low-sodium soy sauce, add toasted sesame oil and a pinch of ground ginger.
• Spicy Kick: Use more hot sauce, or stir in a bit of sriracha or minced chipotle peppers in adobo.
• Tangy Option: Add a squeeze of fresh lemon juice.
• Creamy Style: Stir in some mayo for a thicker, richer spread that’s great on burgers.

What I Serve This Sauce With

Honestly, this sauce makes any cut of steak feel special. But I also love using it with:

• Flank steak hot off the grill
• New York strip with a good sear
• Ribeye for those indulgent nights
• Sirloin for a budget-friendly weeknight meal

And sides? Oh, so many good choices:

• Roasted potatoes or hasselback style
• Grilled or steamed green beans
• Creamed spinach
• Glazed carrots
• Even a crisp side salad for balance

When I want to go all out, I’ll make a big steak dinner with this sauce, some garlic bread, and a glass of red wine. It never fails to feel like a treat.

Other Sauces I Love on Steak

While this sauce is my weeknight hero, sometimes I change it up:

• Compound Butter: Softened butter mixed with garlic, herbs, and lemon zest. Melts beautifully over hot steak.
• Fresh Herbs: A spoonful of chimichurri or gremolata brightens up any grilled meat.
• Salsa: Fresh tomato salsa, salsa verde, or even pineapple salsa for something different.
• Tapenade: Olive or sun-dried tomato tapenade on top of steak is unexpectedly delicious.
• Aioli: Homemade garlic mayo spread on the side for dipping.

Making steak at home is fun precisely because you can experiment with these little touches. This sauce is just one of many — but it’s the one I come back to most often.

Once you start making your own steak sauce, you might never go back to store-bought. It’s easy, customizable, and so satisfying to serve something you made from scratch. If you give this one a try, I hope it becomes a staple in your kitchen the way it has in mine.

Yield: 8

Steak Sauce Recipe

Print

Ready in just a few minutes, this bold and tangy homemade steak sauce is the perfect finishing touch for any grilled or pan-seared cut of beef.

Prep Time 5 minutes

Cook Time 1 minute

Total Time 1 minute

Ingredients

• 1¼ cups ketchup
• 2 tablespoons Worcestershire sauce
• 2 teaspoons prepared horseradish
• 1 teaspoon honey
• 2 tablespoons Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon hot sauce
• ¼ teaspoon onion powder
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions

1. In a medium bowl, combine the ketchup, Dijon mustard, Worcestershire sauce, horseradish, honey, hot sauce, garlic powder, onion powder, salt, and pepper. Stir everything together until the mixture is completely smooth and well blended.
2. You can use the sauce right away or refrigerate it to let the flavors deepen even more. Store in an airtight container in the fridge for up to 1 week.

Notes

Horseradish Tip: Prepared refrigerated horseradish adds a punchy brightness—don’t skip it. It’s the little secret that makes this sauce stand out.

Ketchup Tip: Choose a ketchup without high fructose corn syrup for the best flavor.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 48Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 567mgCarbohydrates 12gFiber 0gSugar 9gProtein 1g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Also try these Steak recipe:-

• Steak Sandwich
• Steak Salad
• Steak Fajitas