Homemade Steak Sauce

How many times have we grabbed a bottle of steak sauce, looked at the ingredients and said: “thank goodness I don’t have to make that stuff!”  Well, this Homemade Steak Sauce may just convert you. It’s not as hard as you think and you can customize it to make it however tangy or smoky you want.  It also makes the perfect gift for the griller or foodie in your life!  The video shows you how to bring it all together and what the recipe should look like in different stages.

Sur La Table

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Homemade Steak Sauce
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
  • 4 oz Hickory wood chips (or 1 1/2 tbsp hickory liquid smoke)
  • 1 1/2 lb tomatoes, quartered
  • 2 yellow onions, sliced
  • 4-6 cloves garlic
  • 1 cup raisins
  • 1/2 cup tamarind paste
  • 1/8 cup red wine vinegar (1/4 cup for more tang)
  • 1/4 cup light soy sauce
  • 1/2 cup dark or light brown sugar
  • 1 tbsp dry mustard or 2 tbsp Dijon mustard
  • 1/4 tsp ground cloves
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1/4 tsp ground allspice
  • 1 tbsp honey
  1. Place the tomatoes, onions, and garlic in a grill pan and put hickory chips in a drip pan underneath. Cover tightly with foil.
  2. Place covered pan on a high heat grill and leave on burner until smoke start to form.
  3. Remove from burner and place in a 350° oven for 20 minutes until tomatoes are tender.
  4. (If you're not using the grill method, do the above ingredients in the 350 degree oven for 30 minutes with 1 1/2 tbsp of hickory liquid smoke.)
  5. Pour tomatoes, onions, and garlic into a large sauce pan and add remaining ingredients.
  6. Heat to a simmer to melt sugar and soften raisins. Puree with emulsion blender in pot until smooth. (Or in a regular blender after a 15 minute cooling period)

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Written By

I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!


    1. I would probably cap it at 7 days in the fridge. I did freeze half of my batch and the consistency was still pretty spot on but just slightly watery.

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