House Made Steak Sauce Recipe
Make House Made Steak Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Aromatics
Acid, Umami & Sweeteners
Seasoning & Finish
Method
Base & Aromatics
- 1
Acid, Umami & Sweeteners
- 2
deglaze and reduce
Raise heat to medium-high and pour in 1/2 cup red wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Allow the wine to boil and reduce by about half, about 3–4 minutes.
- 3
add liquids and simmer
Stir in 1 cup beef stock, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 tablespoon brown sugar. Whisk in 1 tablespoon tomato paste until fully incorporated. Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered until the sauce thickens slightly and coats the back of a spoon, about 8–10 minutes.
Seasoning & Finish
- 4
season and finish
Add 1 teaspoon soy sauce, 1 teaspoon red wine vinegar, chopped thyme, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon kosher salt. Taste and adjust — add a pinch more salt or 1/2 teaspoon additional brown sugar if you prefer sweeter notes. Simmer another 1–2 minutes to marry flavors.
- 5
mount with butter
Remove the pan from heat. Whisk in the 1 tablespoon cold diced unsalted butter a few pieces at a time until melted and the sauce becomes glossy and slightly thickened (this is called mounting).
- 6
strain and store (optional)
For a smooth steak sauce, pass through a fine-mesh sieve into a clean bowl, pressing on solids to extract flavor. Discard solids. Transfer sauce to a small serving vessel or jar. Use warm or refrigerate for up to 5 days; reheat gently before serving.