Go Back

Homemade A1 Steak Sauce

This recipe provides a quick and straightforward method to create a homemade steak sauce using common pantry staples. By combining Worcestershire sauce, ketchup, soy sauce, and salt, it offers a flavorful condiment that can be prepared in minutes, perfect for enhancing grilled meats or as a versatile base for other culinary applications.
Print Recipe Pin Recipe
Total Time 2 minutes
Course lunch/dinner
Cuisine American
Servings 1 people
Calories 145.3 kcal

Equipment

  • 1 Measuring Spoons
  • 1 Measuring Cup
  • 1 Small Mixing Bowl
  • 1 Whisk or Spoon
  • 1 Airtight Container For storage

Ingredients
  

Main

  • 1/2 cup Worcestershire sauce
  • 2 tablespoons ketchup
  • 2 teaspoons light soy sauce
  • 1/4 teaspoon salt

Instructions
 

  • Gather all specified ingredients: Worcestershire sauce, ketchup, light soy sauce, and salt.
  • Measure 1/2 cup of Worcestershire sauce and pour it into a small mixing bowl.
  • Add 2 tablespoons of ketchup to the bowl.
  • Incorporate 2 teaspoons of light soy sauce into the mixture.
  • Carefully measure and add 1/4 teaspoon of salt to the bowl.
  • Using a whisk or spoon, thoroughly combine all ingredients until the sauce is uniform and well-blended.
  • Taste the sauce and adjust seasoning if necessary, adding more salt, a dash of vinegar, or other desired spices to personal preference.
  • Transfer the prepared steak sauce into an airtight container or bottle.
  • For optimal flavor development, refrigerate the sauce for at least 30 minutes before serving.
  • Serve chilled or at room temperature alongside grilled meats, or use as a flavorful marinade.

Notes

This simple base offers a quick, homemade alternative to store-bought steak sauce. For enhanced complexity, consider adding a dash of apple cider vinegar for brightness, a pinch of garlic powder or smoked paprika for depth, or a touch of fresh black pepper. Always taste and adjust seasoning, especially salt, as Worcestershire and soy sauce are already quite savory. For best flavor, allow the sauce to meld in the refrigerator for at least 30 minutes, or preferably a few hours, before serving. This sauce is incredibly versatile; it can also be used as a marinade base or a component in other glazes.