Homemade Steak Sauce Recipe

In “Heritage,” Chef Sean Brock reveals his mission to elevate Southern food into one of the greatest cuisines of the world.



From "Heritage"
June 2015

Yield: Makes 1-1/2 pints

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In his much-anticipated first book, Heritage (Artisan Books, 2014), the Emmy-nominated, James Beard Award-winning chef Sean Brock presents all of the sublime dishes that have made him one of America’s most acclaimed chefs. Born and raised in rural Virginia, Brock is an emissary of Southern food and culture. He introduces his favorite heritage ingredients, such as Carolina Gold rice, Sea-Island red peas, heirloom corn, and sorghum, and the purveyors who supply him with ingredients he reveres. Brock’s domain may be in the American South, but preserving one’s heritage and regional heritage ingredients should be a mission for people everywhere. This uniquely personal tome is a testament to all that has made Sean Brock the world-renowned chef he is today.

Most chefs wouldn’t admit this, but I really like steak sauce. If you think about it, bottled steak sauces are actually pretty complex, packed with acidity, sourness, and enough meaty umami to satisfy any foodie out there. My recipe is a mash-up of sorts, inspired by my favorite bottled steak sauces, and I think it’s damn tasty.

Ingredients:

• 4 whole cloves
• 1 whole star anise
• 1-1/2 cups ketchup
• 1 cup Worcestershire sauce
• 1/2 cup water
• 1/2 cup fresh orange juice
• 1/2 cup white vinegar
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 1/4 cup packed light brown sugar
• 2 tablespoons Dijon mustard
• 1/2 cup small dice sweet onion
• 1/2 cup golden raisins
• 2 garlic cloves, thinly sliced
• 2 tablespoons grated fresh ginger (use a Microplane)
• Grated zest of 1 orange (use a Microplane)

Instructions:

1. Wrap the cloves and star anise in a square of cheesecloth and tie it with butcher’s twine.

2. Combine all the remaining ingredients and the spice sachet in a large stainless steel saucepan and bring to a simmer over high heat, stirring to dissolve the sugar. Reduce the heat to medium-high and cook the mixture, stirring frequently to prevent scorching, until it is reduced by half, about 35 minutes.

3. Remove the spice sachet, transfer the mixture to a blender, and blend on high until smooth, about 3 minutes. Spoon the steak sauce into two clean pint canning jars. Cool to room temperature, then cover and refrigerate. Tightly covered, the sauce will keep for up to 2 weeks in the refrigerator.

More from Heritage:

Cured Egg Yolks Recipe

Excerpted from Heritage by Sean Brock (Artisan Books). Copyright © 2014. Photographs by Peter Frank Edwards