Homemade A1 Steak Sauce Recipe
This Homemade A1 Steak Sauce is my new favorite condiment. Made with simple pantry ingredients in under 5 minutes, it adds the perfect punch of flavor to steaks, burgers, meatloaf, and more. I don’t think I’ll ever go back to the bottled version.
I’ll go out of my way to make my own version of a store-bought sauce any day. I just think the homemade version tastes way better! Want to try it for yourself? Then I’d highly recommend starting with my Homemade Ketchup and my Homemade Dijonnaise recipes.
A1 Steak Sauce
There are condiments for steak, compound butter and bordelaise sauce, to name a couple; but then there’s A1 steak sauce. This iconic steak sauce has always been in a league of its own, even in its early days in 1800s England. It was designed for beef from the very beginning, with tangy, slightly sweet, vinegar-forward flavors built from tomatoes, spices, and umami-rich ingredients.
I’ll admit it: growing up, I loved A1 steak sauce so much that I could practically drink it straight from the bottle. These days, though, I think it tastes overly vinegary and salty. I don’t eat beef very often, but when I do, I don’t want its natural flavors masked by the sauce on top.
I love this homemade version so much more than the original. The simple ingredients take 5 minutes to blend, and I have total control over what goes in and the flavors. The result is a more balanced, gourmet sauce that highlights the meat instead of hiding it.
Ingredients and Substitutions
I looked at the ingredients in bottled A1 sauce and thought, “What can I use to make a homemade version taste even better?” I landed on these simple ingredients:
- Tomatoes – Tomato puree and tomato paste serve as the base of the sauce. You can puree fresh tomatoes if you prefer, but I usually stick with canned crushed tomatoes for convenience.
- Sauces – I used Tabasco sauce for heat, soy sauce for umami, and Worcestershire sauce because, well, it’s practically beef’s best friend.
- Mustard – Spicy mustard is what I used. Dijon works, too.
- Aromatics – A garlic clove and half a shallot are blended into the sauce.
- Sugar – I used light brown sugar because it’s what’s in the original.
- Vinegar – Apple cider vinegar adds acidity and brightness.
- Seasonings – A pinch of salt and pepper balances the flavors.
How to Make Homemade A1 Steak Sauce
Blend ingredients: To start, I add the ingredients to a blender and blend until completely smooth.
Season: I taste the sauce and adjust the flavors as needed. It usually only takes an extra pinch of salt or pepper to bring the flavors together.
Serve or chill: Now, the sauce is ready to enjoy now or store in the fridge or freezer for later.
Chef Tip + Notes
I didn’t strain the steak sauce because my high-powered blender is a pro at pureeing the A1 ingredients into a thick, pourable sauce. If you don’t have a high-powered blender or want a smoother consistency, feel free to strain the blended sauce through cheesecloth into a bowl.
- Balance the flavors: I love making my own sauces because I have total control over the flavors. If I want the A1 to be spicier, I’ll add more Tabasco, a pinch of cayenne, or red pepper flakes. If I want a more savory sauce, I’ll reduce the brown sugar a bit. When I want the sauce to have more of a bite, I’ll up the apple cider vinegar or Worcestershire.
- Too thick? Blend in 1 or 2 tablespoons of water until it’s thinned out.
- A1 marinade: I’ll sometimes use A1 sauce as a quick meat marinade. I pour the sauce into a large bowl, thin it slightly with 1 or 2 tablespoons of oil or water, then add my choice of beef, pork, or chicken. After 2 to 6 hours, the meat absorbs the sauce’s tangy, umami-rich flavors.
Serving Suggestions
Obviously, this sauce is fantastic with just about any steak: ribeye, New York strip, tomahawk, you name it. My favorite way to serve A1 is to drizzle it over London broil, with a loaded baked potato and steamed green beans on the side.
It isn’t just for steak, though. Pour it on top of juicy grilled pork chops, it’s great on roast beef sandwiches, and even works as a dipping sauce with onion rings.
Storage
How to Store: Keep the sauce covered and in the fridge for up to 5 days.
How to Freeze: This will freeze well for up to 3 months. I like to freeze the sauce in ice cube trays, then store the cubes in a sealed container once they’re frozen solid.
More Homemade Sauces
Homemade A1 Steak Sauce Recipe
Ingredients
- 1 cup tomato puree
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- ½ teaspoon Tabasco sauce
- 2 tablespoons spicy mustard
- 1 finely grated garlic clove
- ½ finely grated peeled shallot
- 2 teaspoons packed light brown sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ to 1 teaspoon ground black pepper
Instructions
- Add all the ingredients to a blender.
- Blend on high speed until smooth. The reason for the finely grated shallots and garlic is for them to blend perfectly into the sauce without any chunks.
- Adjust any seasonings with salt and pepper.
- Serve or chill.
Billy, thank you for your recipes, and specifically this one. I just got done making a double batch with a few minor tweaks; since I make my own fermented hot sauces I substituted one of my own for the Tabasco. Other than that pretty much yours.
This tastes SO much better than the bottled product. I’ll be using it on some K.C. Strips I hand cut off a couple of strip loins I had in the freezer that I’ll do more-or-less as London Broils on the grille. The strip loins were Select Grade, so yes, I jaccarded them and they’re marinating in your London Broil marinade as I write this. I have hopes for this Memorial Day cook.
Appreciate you giving it a try!
I haven’t made this yet, but when I do, I would like to make a big batch of this, can it, and put it on my shelves. I am not seeing anything in the ingredients that would prevent me from waterbathing canning. I am so excited to test this out and stock my shelves. ♥♥
I did make this recipe and I asked a question about it a few hours ago but my comment doesn’t seem to have posted so I guess I’ll try again. I have prime rib I’m making for Easter tomorrow and thought this would be wonderful to serve on the side if people wanted a sauce. I loved everything about this sauce. I used the exact measurements and ingredients you called for, didn’t try to modify anything and it is pretty perfect! Do you have a suggestion on what tomato puree to use if I’m using a grocery store can? It’s not even really a complaint, mine has just a little too much of that tomato tang. I used a can of tomato puree I had on hand. It was a store brand so I don’t know if maybe that’s what I’m tasting that is a little bit off. Not really off just a little too powerful.
Tomorrow is Easter so on the off chance you will read this and respond I figured I’d try again! (Plus, I wanted to make sure that my five-star rating counted)! Thank you for sharing such a wonderful recipe! I look forward to trying more! ☺️
I think I forgot to rate it!! 🤣🤣🤣
Thank you!!
I made this and it is a wonderful sauce! I’m not one to modify someone else’s recipe thinking I know better before I’ve even tried their version. I even had my measuring spoons out! (They don’t get much use in my kitchen. I’m the queen of the just “eyeball it” metric!) This sauce comes packed with all of the good flavors of A1! I love that most of the ingredients are staples in my kitchen!
I do have a question, If I wanted to take down some of the tomato flavor what would you recommend that I do? Just a scotche…..mind you. I don’t know if it’s the tomato puree I used. I did use a canned tomato sauce. Is there something else you might recommend that would be less tomatoey?
It will be hard to cut that flavor, but start with the tomatoes yes
This sounds good. I am allergic to mustard. What can you suggest to substitute for the mustard. I’m used to hearing this can change the flavor profile, however my reality is that the changed profile is worth my life. 🙂
skip it