My dad used steak sauce when I was growing up. I thought he was crazy and that steak sauce was too strong flavoured. As I educated my palate, I learned a few drops of a savory sauce complements beef more than head on a beer.
There are some good commercial steak sauces but none of them really hit the mark for me so I have developed my own.
The ingredients are:
• 175 ml/3/4 cup dry red wine
• 50 ml/1/4 cup water
• 50 ml/1/4 cup ketchup
• 50 ml/1/4 cup hoisin sauce
• 50 ml/1/4 cup molasses
• 30 ml/2 tablespoons cider vinegar
• 25 ml/1 tablespoon Dijon mustard
• 30 ml/2 tablespoons Worcestershire sauce
• 5 ml/1 teaspoon chili powder
• 2 ml/1/2 teaspoon ginger
Mix all the ingredients and bring to a simmer. Simmer until thick and it coats a spoon, about 20 minutes.
This is similar to some fruity steak sauces with an earthiness from the Hoisin. I love it on a steak but use it sparingly. It is strong stuff.
The Old Fat Guy