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Chef's Steak Sauce

Chef's Steak Sauce

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    2 h 15 m
Koriekiss

Koriekiss

Recently on vacation we ate at a wonderful restaurant. The steak I ordered had a magnificent sauce poured over it. I ordered it two nights in a row it was so good. I asked the waiter if he knew what was in it and was shocked when he came back 5 minutes later with the recipe. I have had to scale it down due to the fact that the original recipe make about 4 gallons! I freeze left leftovers in additional containers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 64 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Pour the apple juice, vinegar, soy sauce, molasses, water, and lemon juice into a large pot. Add the ginger, cayenne pepper, mustard, cloves, jalapeno, onion, peppercorns, garlic, horseradish, and bay leaves. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally until the sauce has reduced to half its original volume, about 2 hours. Strain through a fine sieve and cool before serving.
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Reviews

Rhianna
146

Rhianna

3/18/2010

A superb sauce (& marinade), which would rival Worcestershire & A-1 steak sauces. It is slightly sweet, infused with the complexity of cloves, ginger, bay leaves & more. Do know that the sauce will be the consistency of a reduced balsamic or thin maple syrup. I marinated pork chops in 2 Tblsp., then served the sauce over the grilled chops; truly delicious. I will also try this on steaks (as intended) & chicken, as I have 1 cup left after making the recipe for 12 servings. (AR's "Recalculate" feature is VERY useful! Plug in any # of servings you want, to make a smaller quantity.) And when I have finished this batch (which I think will keep well in the refrigerator), I will make more! ***UPDATE:*** I originally made the sauce in April 2009. In Feb. 2010 the sauce is still excellent (having been in a clean bottle & in the fridge all this time). I've since used it on grilled steaks ~ superb, of course! I highly recommend this. Do not let the long ingredients list keep you away ~ it is very simple to put all the ingredients into a pot & simmer it. And it will keep refrigerated for a very, very long time.

SunnyByrd
85

SunnyByrd

4/3/2009

Wonderful sauce! I made this with grilled tenderloins and sauteed mushrooms - added a little of the sauce to the mushrooms while they were cooking, but only seasoned the beef with a little salt and pepper. The sauce will thicken slightly when it reduces, but is meant to be thin - like the consistency of thin maple syrup or good balsamic (I was able to find the recipe submitter on the Recipe Exchange to ask her what the proper consistency would be). I imagine you could add corn starch near the end if you like your sauce thicker, but this was perfect for me as is. The flavor is familiar, like something I may have had in a restaurant - but not like anything you can buy. Excellent! Thanks, KORIEKISS!

SHORECOOK
69

SHORECOOK

4/27/2009

This sauce is FABULOUS! I made the recipe to serve 16 and wish I had done 32 servings. That would have given me 2 cups of sauce. I forgot to take into account that it would reduce to half it's volume. I skipped the cayenne pepper and jalapeno and used a couple drops of Tabasco instead. I let it sit overnight and served with steak the next day. This recipe allows us to have a steak sauce with the heat toned down. I plan to always have this sauce on hand. Thank you so much for sharing this recipe, Korikiss!

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