Whether you’re roasting, grilling, or pan-frying your steak, one ingredient takes it to a whole new level: steak sauce.
The taste characteristic of traditional steak sauce is smokey, sweet, and tangy. This robust taste combination may truly save a meal, even if the steak is of poor quality, overdone, or dry.
However, it is possible that you may run out and will want a backup. In this post, we’ll show you the greatest store-bought steak sauce substitutions, as well as some of our favorite homemade steak sauce recipes.
- Steak Sauce Substitute
- Homemade Substitute Recipes for Steak Sauce
- What can you replace steak sauce with?
- What can I substitute for A1 steak sauce?
- Is Worcestershire sauce the same as steak sauce?
- Can you substitute steak sauce for Worcestershire sauce?
- Do you need steak sauce?
- What is steak sauce made of?
- Can I use Worcestershire sauce instead of A1 sauce?
- Can you use Worcestershire sauce like A1 sauce?
- Can I substitute Worcestershire sauce?
- Why is it called steak sauce?
Steak Sauce Substitute
- Barbeque sauce
- Brown sauce
- Worcestershire sauce
- Soy sauce
- Teriyaki sauce
- Oyster sauce
We’d all heard about the famed barbecue sauce! Because of its sweet and smokey taste, this sauce complements steaks well.
Barbecue sauces come in a range of tastes, including sour, sweet, and spicy. Any of these options will be wonderful, but authentic BBQ is almost always a little sweeter than the steak sauce you’re used to.
Brown is a tamarind and tomato-based black sauce. It’s comparable to steak sauce, but a bit spicier. Both of these tangy sauces complement meat.
In the 1870s, the first produced brown sauce, known as HP sauce, was created in the United Kingdom. When Frederick Garton discovered that HP Sauce was served at the London Houses of Parliament, he called it after them.
Worcestershire sauce is a savory, thick sauce made with anchovies, tamarind pulp, and a fragrant blend of spices and herbs.
Its savory taste is comparable to, but lacks the sweetness of, traditional steak sauce. Because of the vinegar component, Worcestershire sauce is also a little more watery.
Because it has a strong taste, a little goes a long way. It may be drizzled over meat or used as a dipping sauce.
You’ve probably heard of soy sauce, the umami- and salt-filled condiment that originated in Asia and has now spread around the globe.
Soy sauce is a dark-brown condiment prepared from fermented soybeans that has a sweet, umami, salty, and bitter taste profile.
If you choose this option, the strong taste of the sauce may dominate your steak. To balance the tastes, combine soy sauce with Worcestershire sauce and brown sugar.
Teriyaki is the Japanese counterpart of steak sauce.
The sauce, which is made out of soy sauce, mirin, and sugar, may provide a subtle savory-sweet taste to the steak. It’s a little waterier than steak sauce, but you can always thicken it to obtain a comparable consistency.
Teriyaki sauce may give your food a nice Japanese flair and make it more intriguing than regular beef sauce. It also imparts a glossy golden hue and an umami flavor to grilled meats and veggies.
Teriyaki sauce is often used to glaze or marinate meats and shellfish. It’s also delicious with grilled chicken.
Oyster sauce is a viscous, syrup-like condiment that is popular in Chinese cooking.
It is made from oyster extract and has a salty, earthy, and somewhat sweet flavor. It has a thick consistency and a dark brown, nearly black color.
The flavor of oyster sauce is distinct from that of steak sauce. The sweetness and tanginess it adds to the meat, on the other hand, are similar. It may be served as a topping for steak or as a side dish with roasted vegetables, rice, or potatoes.
Homemade Substitute Recipes for Steak Sauce
It’s so simple to utilize our store-bought steak sauce substitutes. Prepare the steak, serve it with your favorite sauce, and supper will be done in minutes.
Still, if you want quality and richness, homemade sauce is the way to go. If you like cooking, you may be interested in our list of homemade steak sauce substitutes.
A delectable mushroom sauce complements the meat well. The dish produces great results and is surprisingly simple to make.
- Shitake, portobello, and brown mushrooms
- 3 cloves of minced garlic
- stick butter
- 4 tbsp cornstarch + cup broth (for the slurry)
- 1 tbsp mushroom powder
- cup red wine
- 1 cup broth
- 2 tbsp chopped tarragon
- Salt and pepper
- Olive oil
Slice the mushrooms, garlic, and tarragon into tiny pieces.
Make a thickening slurry using cornstarch, broth, and 1 tablespoon mushroom powder.
Cook the mushrooms for 5 minutes on medium heat in a pan with olive oil. Then, in the middle of the pan, make a well, add the garlic and half of the butter, and season with salt.
Remove the mushrooms and let the pan residue alone. Add the red wine and stir to deglaze and blend before adding the mushrooms and remaining broth.
Simmer for 5-10 minutes before adding the slurry and remaining butter and seasoning with salt and pepper. Reduce the heat to low. When it achieves a smooth and glossy consistency, your sauce is done.
Finish with tarragon before serving. Remove from the heat and let aside for approximately 5 minutes to allow the tarragon to thoroughly infuse.
The French Lentrecote restaurants are famous for their thinly sliced, grilled steak served with potatoes and topped with a creamy, buttery yellow sauce. Once you taste it, you’ll be captivated by its distinctly French appeal.
- 1 medium-sized shallot
- 250 g butter
- 2 tbsp of chopped tarragon
- 1 bunch of basil leaf
- 3 anchovies
- 1 bunch of Italian parsley
- 2 tsp of capers with brine
- 1 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- Salt and pepper
- 1 egg yolk
To begin, melt half of the butter in a pot. Then stir in the onions and garlic.
Cook for another 2 minutes before adding the basil, tarragon, parsley, capers, anchovies, and the remaining half of the butter. Cook for a few minutes, then squeeze in half a lemon.
In a separate dish, combine one egg yolk, olive oil, and mustard.
Blend both liquids for 2 minutes in a blender. It’s all done. Take pleasure in your steak.
Italian Salsa Verde
Salsa verde is a powerful, robust salsa that adds a ton of flavor to any meal. It has a taste similar to pesto but is richer. It may be used to garnish salads, to sprinkle on top of soups or meats, or to put on sandwiches. It’s tasty and simple to prepare.
- 1/3 cup of extra virgin olive oil
- 1 lemon
- 1 cup of mint, chives, and parsley
- 1 pc of garlic
- 2 anchovies
- 1 tbsp of capers
- Salt and pepper
Mash the anchovies, capers, and garlic together until the mixture forms a fine paste.
Chop the parsley, chives, and mint leaves and incorporate them into the paste. Include extra virgin olive oil with lemon juice.
Season with salt and pepper to taste, and you’re done. Enjoy your steak with salsa verde.
The creamy peppercorn sauce complements the steak well. This last sauce will provide a wonderful, almost caramel taste to your steak.
- 4 tsp crushed whole black pepper
- cup beef broth
- cup sweet port
- cup double cream
- Salt to taste
Begin by crushing a handful of black peppercorns in a mortar and pestle. Make an effort to ground them as finely as possible.
Meanwhile, start cooking the steak, and when it’s done, deglaze the pan with some sweet port wine. Allow it to boil for approximately 2 minutes on medium heat.
Season with black pepper and add the beef stock. Cook for 10 minutes, or until somewhat thickened.
Whisk in a little amount of cream and butter. Allow it to bubble for a few minutes longer, until it’s thick, rich, shimmering, and delightful.
So there you have it! Many alternatives may be used in lieu of steak sauce.
You may use store-bought equivalents like BBQ, Brown, Worcestershire, Soy, Teriyaki, or Oyster sauce to create a similar taste and consistency in your meal.
Remember that they all have distinct characteristics, and although several of them produce that trademark umami flavor, none of them is a carbon copy of steak sauce.
To take your meal to the next level, prepare your own mushroom, entrecote, salsa, or pepper sauces.