Steak Sauce Recipe

Beef broth: Provides a rich, savory base for the sauce.

Worcestershire sauce: Adds a tangy, umami flavor that enhances the overall taste.

Soy sauce: Contributes a salty, umami element to the sauce.

Dijon mustard: Brings a subtle tang and creaminess to the mix.

Garlic powder: Adds a hint of garlic flavor without the need for fresh garlic.

Onion powder: Provides a mild onion flavor that blends seamlessly into the sauce.

Black pepper: Adds a touch of heat and complexity.

Cornstarch: Used as a thickening agent to give the sauce the perfect consistency.

When making a slurry with cornstarch, ensure the water is cold. This prevents clumping and allows for a smoother incorporation into the sauce.

• beef broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and can be used for a vegetarian option.

• worcestershire sauce - Substitute with soy sauce mixed with a dash of lemon juice: This combination mimics the umami and tangy flavors of Worcestershire sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor profile.

• dijon mustard - Substitute with yellow mustard mixed with a pinch of white wine vinegar: This mix can replicate the tanginess and slight heat of Dijon mustard.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped fresh onion: Fresh onion can offer a more robust and natural onion flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in light-colored dishes.

• cornstarch mixed with water - Substitute with arrowroot powder mixed with water: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• Allow the steak sauce to cool completely before storing. This prevents condensation from forming inside the storage container, which can dilute the sauce and affect its flavor.

• Transfer the cooled sauce into an airtight container. Glass jars or BPA-free plastic containers work best to maintain the sauce's integrity and prevent any unwanted flavors from seeping in.

• Label the container with the date of preparation. This helps you keep track of its freshness and ensures you use it within a safe timeframe.

• Store the container in the refrigerator. The sauce will keep well for up to one week when refrigerated. Ensure the refrigerator is set to a temperature below 40°F (4°C) to maintain optimal freshness.

• For longer storage, consider freezing the steak sauce. Pour the sauce into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top to allow for expansion as the sauce freezes.

• Label the freezer containers with the date and contents. This helps you identify the sauce easily and keeps track of how long it has been stored.

• Freeze the sauce for up to three months. When ready to use, thaw the sauce in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the thawed sauce gently on the stovetop over low heat, stirring occasionally. This helps restore its consistency and flavor without burning or overcooking.

• If the sauce appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency. Stir well to incorporate the liquid evenly.

• Enjoy the reheated steak sauce over your favorite cuts of steak, or use it as a flavorful dip for other meats and vegetables.

• Stovetop Method:

  1. Pour the leftover steak sauce into a small saucepan.
  2. Heat over low to medium heat, stirring occasionally to prevent sticking.
  3. If the sauce has thickened too much, add a splash of beef broth or water to reach the desired consistency.
  4. Once warmed through, remove from heat and serve over your steak.

• Microwave Method:

  1. Transfer the steak sauce to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power in 30-second intervals, stirring in between each interval.
  4. Continue until the sauce is heated through, usually about 1-2 minutes in total.
  5. Stir well and serve over your steak.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the steak sauce in the top pot or a heatproof bowl that fits snugly over the bottom pot.
  3. Stir the sauce occasionally as it gently heats from the steam below.
  4. Once the sauce is warmed through, remove from heat and serve over your steak.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Pour the steak sauce into an oven-safe dish and cover with aluminum foil.
  3. Place the dish in the oven and heat for about 10-15 minutes, stirring halfway through.
  4. Once the sauce is hot, remove from the oven and serve over your steak.

• Saucepan: A medium-sized saucepan is essential for combining and heating the ingredients evenly.

• Measuring cups: Use measuring cups to accurately measure the beef broth and other liquid ingredients.

• Measuring spoons: Measuring spoons are necessary for precise measurement of smaller quantities like worcestershire sauce, soy sauce, dijon mustard, garlic powder, onion powder, and black pepper.

• Whisk: A whisk is useful for mixing the ingredients together and ensuring a smooth consistency.

• Small bowl: Use a small bowl to mix the cornstarch with water to create a slurry.

• Stirring spoon: A stirring spoon is needed for stirring the sauce occasionally while it simmers.

• Stovetop: The stovetop is where you will heat the saucepan to bring the sauce to a simmer.

• Serving spoon: A serving spoon is helpful for drizzling the finished sauce over the steak.

Prepare ingredients in advance: Measure and set out all ingredients before you start cooking to streamline the process.

Use pre-made broth: Opt for store-bought beef broth to save time on making your own.

Combine dry spices: Mix garlic powder, onion powder, and black pepper together in a small bowl before adding them to the saucepan.

Make a larger batch: Double the recipe and store extra sauce in the fridge for future use.

Quick cornstarch slurry: Mix cornstarch and water in a small jar and shake well to quickly create a slurry.