Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
Sweet, salty, tart, spicy, and goosed with secret sources of umami, steak sauce may be the ideal foil for a sizzling slab of red meat. We took the lead of chef Chris Shepherd, who serves a homemade version at Georgia James, his Houston steakhouse, and whipped up a signature steak sauce of our own. It’s big on flavor, free of weird preservatives, and comes together in about a minute flat. Welcome to the world, BA.1.
Recipe information
Yield
4 servings
Ingredients
Sauce
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
1 Tbsp. extra-virgin olive oil
1 Tbsp. vinegar-based hot sauce (such as Frank’s or Crystal)
1 tsp. Dijon mustard
1 tsp. honey
Kosher salt
Preparation
Sauce
Step 1
Whisk vinegar, Worcestershire sauce, ketchup, oil, hot sauce, mustard, honey, and 1 Tbsp. water in a medium bowl to combine; season with salt.
Step 2
Do ahead: Sauce can be made 2 months ahead. Store airtight at room temperature.
