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Devil's Steak Sauce

Devil's Steak Sauce

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Bernard Montgomerie

Bernard Montgomerie

A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
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Reviews

mellis
178

mellis

3/26/2006

This sauce was so amazing, I joined the site just to share my experience. I love venison and thought this sauce would be good with game. I adjusted the recipe based on reviews others had given. Some said it was too sweet, so I used one tablespoon of brown sugar to three tablespoons of jam (I used seedless boysenberry preserves). Some complained that it was too watery, so I used one tablespoon of tomato paste in place of the tomato sauce. I also used a habenero hot sauce. I agree that the quantity was small, so if you are serving more than two people, or want leftovers, adjust accordingly. I drizzled the sauce over Medallions of Venison Tenderloin (cooked rare/medium rare)served with garlic mashed potatoes and a good Cab for a true gourmet meal that was as good if not better than venison I've had at the fanciest restaurants. I would be proud to serve this to my most discerning guests. For leftovers to die for, try my “fancy cheese steaks”: spread sauce on a baguette, slice your leftover meat as thin as possible and top with caramelized onions (optional) and blue cheese crumbles.

BUNKYLION
133

BUNKYLION

10/2/2004

Oh my. As a rule, I don't buy commercial steak sauces; just don't like them. After reading the reviews on this recipe, I prepared this sauce to go with two grilled steaks and I have to say that this is the BEST!! I am fortunate to have some homemade raspberry jam in my refrigerator. The combination of flavors is out of this world. This sauce is tangy, complex and complements everythig. I mean, we put it on our steaks, potatoes, grilled onions....Bernard, you have created a masterpiece. Thank you. I will be making this again and again and again. This deserves 10 stars! I still have some left - it's like a little jar of gold sitting in my refrigerator calling me......

Ron
104

Ron

4/3/2008

Made the sauce as directed except used apple cider vinegar instead of malt (too expensive to buy just to use once in awhile) and it came out perfect. Have also used ketchup in place of tomato sauce - works equally well. Recipe is very forgiving so you can spice/sweeten up or down, try different jams, have fun experimenting to your taste as other reviewers have obviously done. My favorite use is on country fried steak (cube steak coated with bread crumbs and fried - also goes great with cubed pork steak), accompanied by a side of roasted rosemary red potatoes (wash and chop red potatoes into bite sized pieces, coat lightly with olive or vegetable oil, sprinkle with crushed rosemary and bake for about 20 minutes in a 350 degree oven). Entire meal takes less than 30 minutes.

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