Tag: gordon ramsay steak sauce

Homemade Steak Sauce #HandcraftedHolidays

I’m a label reader from way back, and I’ve always been particularly fascinated by steak sauce labels.  They have the craziest laundry lists of ingredients ranging from molasses and pureed whole orange, to tamarind, clove, and dates. I’ve wanted to try to make my own version of A1 sauce for a while now, and when I got the chance to work with Freund Containers on a homemade  holiday gift using one of their products I jumped at the chance.  They’ve got the perfect steak sauce bottles, and I know the meat lovers on my list will appreciate this so much more than a plate of cookies.  At the end of this post there’s a giveaway for $100 worth of Freund’s products, so be sure to enter.  They sell literally any kind of bottle or container you can imagine, so you can find the perfect packaging for your homemade gifts this year.

Steak sauce is one of the most powerfully flavored sauces you’ll ever taste.  That’s why I love it.  It has complex, almost Byzantine layers of flavor.  To formulate this recipe I just dove in head first, after carefully studying the labels of a couple of my favorite sauces, of course, and gathered up a bunch of likely ingredients.  I added a few of my own ideas for good measure, like pomegranate juice and pomegranate molasses.  My method was pretty casual, I just started adding and tasting until I got it exactly right.  I wasn’t sure it was going to work at first, but the more I pressed on, the closer I got.  I actually prefer my version to A1, which is pretty amazing.  I know some people think it a sacrilege to use steak sauce on a good steak, and to those I would say… then use it on a good hamburger…but don’t pass this up.

The process is surprisingly simple — cook the ingredients for a short bit to combine them well, puree, and then strain.  I started with a whole orange that is boiled to remove any excess bitterness in the peel, and then pureed.  The result is an unusual flavor component.  You can adjust the amount of any of the ingredients  to your taste,  but I encourage you to taste it as is first.  I know it seems like an unlikely grouping, but the flavors combine to form a unique sweet, sour, tangy, umami experience.  I had almost all of the ingredients already in the house,  I had to buy the dates and the pomegranate juice, that’s all.  (You can substitute raisins or prunes for the dates.)

This is a really fun project, and if you like steak sauce, I think you’ll love this.

What You Will Need

  • 1 organic orange (for 2 heaping Tbsp puree, instructions below)
  • 6 oz can of tomato paste
  • 1 cup water
  • 1/4 cup pomegranate juice
  • 6 dates, pitted and chopped
  • 1 Tbsp pomegranate molasses
  • 3 Tbsp malt vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp tamarind paste
  • 1 Tbsp soy sauce
  • 1/2 tsp salt
  • 1 clove garlic, peeled and chopped
  • 1 Tbsp Dijon mustard
  • 1 tsp hot chili sauce (I used Sriracha)
  • 1/4 tsp ground cloves
  • 1/4 tsp celery seed


  1. To make the orange puree, wash the orange well, and then put it in a pot and cover it with water. Bring to a boil and boil for 10 minutes. Remove the orange and cut in quarters, Remove any seeds, and then put the rest, peel and all, into the bowl of a food processor fitted with the metal blade. Pulse and then puree until the orange is smooth. One large orange will make enough puree for approximately 6 bottles of sauce. Set aside 2 heaping tablespoons of the puree for this recipe.
  2. Put everything else into am enameled or non-reactive pot, along with the 2 tablespoons of orange puree, and bring to a simmer. Simmer the sauce, stirring often, for about 5-7 minutes. Taste the sauce to determine if and how you want to adjust the seasonings. This sauce has more body and is less tart than A1. You can add more water to thin, and more vinegar for more tang, if you like.
  3. Cool the sauce and pour into a bottle. Refrigerate and use within 3 months.
  4. This recipe can be multiplied for larger amounts.



*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

The bottles that I got from Freund really made this sauce gift worthy.  I think this is such a great idea for those of you who want to go beyond the plate of cookies this year.


This giveaway is for three $100 gift certificate to Freund Container & Supply. Gift certificate will expire on February 28, 2014. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. This giveaway will run from Friday November 22, 2013 through Saturday November 30, 2013 (11:59 pm ET).  Winner will be notified within 48 hours of the close of this contest, and given 48 hours to respond before a new winner is chosen.

To enter: (mandatory) Answer this question in the comments on this post – Which Freund product would you choose, and what type of handcrafted holiday project would you make? Be sure to record your answer in the rafflecopter widget after you’ve left your comment.

(optional) Once you’ve completed the mandatory entry, there a bunch more ways to earn more entries via rafflecopter.

a Rafflecopter giveaway

Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping and low-price guarantees. Take a look atFreund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

Handcrafted Holiday ideas for making gifts from your kitchen using products from Freund Container:

*I was not compensated for this post, however Freund Container supplied me with a case of jars/bottles for making this project.  They are also supplying the gift certificates for the giveaway.  All opinions are my own.

The Best Steak Marinade

Step that steak up a few notches with an excellent marinade. Maybe something special for Father’s Day.

The inspiration is a very common recipe around the internet on blogs and recipe sites. The original (I think) is known as “Best Steak Marinade in Existence” on Allrecipes.com.   Only a few changes to simplify and some rounding for a smaller (Cooking For Two) amount. Plus I didn’t bother with running though a blender.

I generally buy very good beef so a marinade just seems wrong on a filet
or porterhouse. Just some salt, pepper and a little garlic please. Strip steaks have just not been our favorites over the
years but the best looking steaks at the market were the strips. I had
just read
Simple Steak Marinade by Chris at Nibble Me This and a marinade seem great but I’m not a “beer person” so Google was my friend again. If your a beer person, check out Chris’ post.


A 5 minus. I don’t frequently marinade steak but this is good enough to start doing it a lot more. My wife felt it was the best strip steak she has had in years.

Notes:Run though a blender if you want but it doesn’t seem necessary to me. Use black pepper if you don’t have white. Add a pinch of crushed red pepper or a hot or pepper sauce if you want.

In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.

Trim your steaks of extra fat. Here are two strip steaks about 12 oz each. (I do not want to hear about not doing this to a strip steak)

Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.

Remove from the marinade and discard the marinade. Grill as usual. Here I’m grilled over high heat for about 15 minutes total.

Allow to rest for 5 minutes or so before cutting.

The Best Steak Marinade
by DrDan at 101 Cooking for Two June-14-2013

Step that steak up a few notches with an excellent marinade.

  • 3 T soy sauce
  • 4 T olive oil
  • 3 T lemon juice
  • 2 T Worcestershire sauce
  • 2 t garlic powder
  • 1 1/2 T dry basil
  • 2 t dry parsley flakes
  • 1/2 t white pepper (or black if you don’t have it)
1) In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.2) Trim your steaks of extra fat. Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.3) Remove from the marinade and discard the marinade. Grill as usual.

Prep time: 5 mins Cook time: 2 hour Total time: 2 hour 5 mins Yield: 2 servings


June 14 2013

Dan Mikesell

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