Once upon a time, choosing a steak sauce at the grocery store pretty much meant picking
up a bottle of A.1. But now, even the famous steakhouses have put their special sauces
on the shelves. So which steak sauce is the one to buy? Here they are from worst to best.
Peter Luger is the legendary Brooklyn steakhouse that appears on nearly every list you'll find
of best steakhouses in America has been open since 1887. The simple, German-style steakhouse
is absolutely worth hitting if you're ever in New York. But do yourself a favor: Wait
until you're in the actual restaurant to try anything with the name "Peter Luger."
The steak sauce is, quite simply, inedible, unless you're a fan of dousing your meat in
cocktail sauce. It makes sense, though, that a place who prides itself on serving the finest
meat in New York has a steak sauce that tastes like a prep cook was playing a prank on the
chefs. Typically if you're dining at Peter Luger you're not bothering with sauce, so
don't bother with it at home either.
There are some products where finding a natural, organic version with no added sugar is a fine
idea. After trying Primal Kitchen's steak sauce, we still wouldn't add steak sauce to
the list.
That's not to say that you should go around looking for high fructose corn syrup on steak
sauce labels. It's just saying that this particular brand, found at Whole Foods and other socially
responsible grocers, does not taste good. What it lacks in sweetness it makes up for
in vinegar, which is kind of like making up for bad breath by drinking coffee.
"I'm already on my second cup."
"This is my third."
"Stop! You're drinking too much!"
It will overpower any steak, and the combination of citrus and vinegar means you'd be better
off just eating the steak without sauce.
Lawry's Steak & Chop marinade
Granted, Lawry's entrants into the steak sauce category market themselves as a marinade.
And, yes, if you throw one of these all over your steak half an hour before putting it
on the grill, it gives you steaks that don't need any more sauce. That said, their Steak
& Chop marinade works just as well post-grilling as it does before.
The onion and garlic flavor in this sauce is dominant, so much so that if you're averse
to either taste this may not be the sauce for you. The onions definitely taste dehydrated,
and that concentration of flavor is accentuated by the strong vinegar punch. Using this marinade
as steak sauce is not for the faint of heart.
Some may argue that HP is more of a brown sauce than a steak sauce. But this classic
British condiment is often grouped in with steak sauces in stores and restaurants, and
so we have grouped it here, too. The classic was invented in 1899 by English grocer Frederick
Gibson Garton, who later sold the recipe to settle a bet with a vinegar tycoon. It gained
the name "HP" after the U.K.'s House of Parliament, as it was allegedly served in its restaurant
once upon a time.
However you categorize it, the sauce is thicker and tangier than traditional steak sauces,
and in true British fashion, it'll never upset you or really even cause much of a fuss. But
it's not gaining any undue attention either. It's a mild, vinegary flavor with a salty
overtone,that adds just enough spice that you know it's in the room.
"One at a time, please."
"There is only me, sir."
Even if you're not a huge football fan, you still might pick up Don Shula's sauce, named
for the legendary football coach-turned-steakhouse impresario's career win total, the most of
any coach in NFL history. The sauce is a staple at Shula's restaurants around the country,
but is also easily found in the grocery store.
As great as Miami Dolphins coach Don Shula was at coaching football, his steak sauce
making prowess is not quite at that level. The sauce has a strong burst of lime, which
might seem an appropriate tribute to Miami, the city that made him famous. But on top
of a fine, grilled steak, it's frankly confusing. In any case, if you find yourself at a Shula's
restaurant this may be worth a look. Otherwise, there are better steak sauces out there.
Technically, Worcestershire sauce on its own is not a steak sauce. But if there is one
that is able to stand alone it's the classic from Lea and Perrins. According to The BBC,
the sauce was created by chemists John Wheeley Lea and William Perrins in 1837. The two were
trying to replicate a recipe from India, but they didn't like the outcome. Their attempt
was stored in a cellar for a while, and when they tasted it again later, it had become
fantastic.
Tasting it straight out of the bottle nearly 200 years later, it's a sharp taste that may
need to be acquired. While the exact recipe is a tightly held secret, the current iteration
slaps pretty hard when you first taste it, though when absorbed by steak it matches well.
We'd suggest putting this on before cooking rather than after, as it really does work
better as a marinade than a condiment.
Kudos to the label design team for Aldi house brand Burman's, who's created bottles that,
at first glance, appear to be familiar. But lean in a little closer and you'll see this
white bottle with red trim is altogether nothing like A.1., both in appearance and in flavor.
The sauce sits a little on the thinner side, making it ideal for pouring on top of a steak,
but maybe not so great for dipping.
Burman's sauce has a harsh vinegar flavor, and while that works well with meat, it's
missing a softening ingredient to balance it out. Looking at the bottle, you'll see
the major difference between Aldi's sauce and A.1. is the raisin paste, of which Burman's
has none. The result is a sauce that's close to the name brand it emulates, but doesn't
quite make it.
This classic sauce first hit the market in 1911, and it's done a lot of growing up in
the 110-plus years since its introduction. Now, it's used as an all purpose sauce, with
a recipe for chicken gracing the bottle when we gave it a shot.
The sauce's name stems from founder Henry J Heinz, who, as legend has it, saw an ad
for 21 styles of shoes and decided he liked the idea of marketing things with numbers.
Even though Heinz was making over 60 different products at the time, he marketed his sauces
as having "57 varieties" because of his and his wife's lucky numbers, five and seven respectively.
It has a markedly different flavor from every other steak sauce on the shelf, which is likely
what gives it its versatility. For lovers of the thick spice and fermented flavor of
traditional steak sauce, this may not be your favorite. It's long on tomatoes and has an
onion and vinegar finish. Satisfying, but a bit sharp to rank higher.
Delmonico's Restaurant Classic 1837 Steak Sauce
If you're not familiar with the legend of Delmonico's restaurant in Manhattan, you can
read all about it on the label of this sauce. The short version: The Delmonico brothers
opened this spot in 1837, and at the time it was the first white tablecloth, fine dining
restaurant in the city. Since then, it's birthed the Delmonico steak, eggs benedict, baked
Alaska, and all kinds of other stuff that's kept cardiologists in business.
The steak sauce tastes, quite simply, like it came from a fancy restaurant. It's rich
and thick with heavy notes of burgundy and wine. The most overwhelming note you'll get
is molasses, which is certainly an acquired taste if you're not into it. If you're looking
for something robust, Delmonico's is your sauce. Just don't be surprised if your guests
think it's a little much.
The labeling on this version of the classic A.1. sauce may confuse people who take food
instructions a little too literally. The side of the bottle reads "for steak, pork, and
chicken, " like every type of A.1. But on the front, you'll find a photo of a big, juicy
cheeseburger. Not to worry, this sauce works well on all of the above, and though it's
not lying about the thick and hearty texture, the flavor isn't quite as bold as the original.
The ingredients in Thick and Hearty don't differ much from A.1., other than the use
of high fructose corn syrup and regular corn syrup, which explains its aggressive sweetness.
Still, it's a great one for dipping small pieces of meat, as the consistency lends itself
to staying on the meat and off your napkin.
One might think the name of A.1. Steak Sauce dates back to the days of the Yellow Pages,
and its makers desire to be the first sauce listed when people looked up "steak sauce"
in the phone book. But, in fact, it pre-dates the telephone, all the way back to the 1820s.
The current iteration has some more modern stuff thrown in, but it's still the granddaddy
of all steak sauce, and is one many associate with the very idea of "steak sauce." It's
definitely got a lot of muted fruit –- thanks to raisins and crushed orange puree. The taste
is mellow and unobjectionable, and you'll never offend someone by having A.1. at your
picnic table. Though you might if you ask for it in a fine steakhouse.
"Oh, it makes me mad!"
"Mad…. MAD!"
If you're the type of person that finds yourself devouring entire orders of Thai curry because
the adrenaline of the spice compels you, this may well be your favorite sauce on the list.
No, it's not so hot you'll find yourself crying, and the fat and protein from your steak will
neutralize a lot of the heat from the epic amounts of Tabasco in this stuff. But the
flavor rush from the heat definitely makes you want to eat more than you should. And
in this way, A.1. Bold & Spicy is dangerous.
If you're not big on the red pepper flavors of Tabasco sauce, don't even try it… but
if you're the type to put Tabasco sauce on the majority of your food, this sauce is pure
nirvana. Divisive, sure. But even if you're a spicy food moderate the stuff is still pretty
danged good.
The bottle describes it as a "robust blend of the finest spices," which may well be accurate,
but the finest spice we taste here is pepper. And by "finest," we mean "only." Essential
Everyday Steak Sauce - The sauce is a bit thin, and runs from the bottle fast, so if
you don't want your steak overpowered with that flavor, take it slow.
That said, it's a nice taste that balances well with fattier cuts of meat. The vinegar
cuts into the grease and the pepper tops it off nicely, and this sauce will round out
your steak to perfection. There's even a hint of tomato, and while "Everyday" might be a
bit excessive, this is a perfectly serviceable option.
Walmart doesn't lie when it calls its private label sauce "great value," as the pretty-solid
stuff will cost you only about a dollar. And while it's not topping the list of great store
bought steak sauces, it's without question the most bang for your literal buck.
The sauce pours out thick and hearty, which means that it will hold up to whatever meat
it's served on. Great Value's taste is equally bold and thick, the vinegar cuts through the
tomato and spice, and while it doesn't overpower the sauce gives it just enough of a kick to
stand up to the fat of the steak. If you're not at Walmart, it's not worth going out of
your way for, but if you're there already, you're not finding a better sauce on their
shelves.
Proving that if done right, organic and "healthy" can be just as good as anything else, Whole
Foods' private label sauce gives us a steak sauce with a flavor unlike anything else out
there. You can taste the full bits of onion, garlic, and other spices, and they meld together
to a strong, herbal burst when you first put it in your mouth.
It may be a bit much for some, but if you're into complex flavors, it's an excellent pick.
It runs the risk of overpowering your meat, so if you've got a cut you're super excited
to grill, you may want to go with something milder. Otherwise, Whole Foods has your sauce.
The inventors of Worcestershire sauce also bottle a steak sauce. And though it's unclear
if the chemists who developed the famous sauce had a hand in the creation of this thicker,
bolder steak sauce, its flavor is just as complex and intriguing as the original stuff.
The sauce is among the thickest on the shelf, making it perfect for dipping a small piece
of meat into with no worries about sauce dripping onto your lap.
The sauce by itself almost tastes like grilled meat, so when you put it on a bite of steak
it's almost like a wrapper for the flavors inside. It's got a sweetness with hints of
grape, which one might not immediately think would work with steak, until you remember
red wine. It's a rich, complicated flavor that's clearly got some thought behind it.
Simple this steak sauce is not, but it works perfectly if your steak is hot off the grill.
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