Homemade {A.1.} Steak Sauce

So, how was your Mother’s Day? I got the perfect gift for me, given my recent obesession:


My day as a whole was nice – I got taken out to breakfast, got a nap and a homemade card in the afternoon, and my dinner made for me by my two favorite men.

We had twice baked potatoes and New York Strip Steaks on the grill. Steak was a real treat for us – we probably only eat it 2-3 times each year.

While I was banished from the kitchen for the day, I managed to sneak in and make a batch of steak sauce. I am a total A1 fan, and I even reached for a bottle while we were at the store the day before, but have you seen the price of it lately?? I decided to take a leap of faith on a recipe I found that swore was an A1 twin and give it a try.


Tasting it on it own, I was a bit disappointed. I used a much bigger orange than she had used and it had a definite orange undertone. I tried it on my steak anyway….


Oh. My. Word.


There it was – A1’s long lost twin sistah…ooozing all over my plate!


I got Randall to try it – he couldn’t believe it, either. It’s seriously awesome, and I now know where to stop at orange (and adjusted the recipe accordingly). I made a few changes from the original recipe, but pretty minor ones.

I placed my leftovers in a squeeze bottle and stuck it in the fridge. With the ingredients, I can see this easily lasting 6 months or longer in your fridge.

Next time you want to impress your cookout guests, spend a few extra minutes and make some of this sauce!

I shared this recipe with Cast Party Wednesday and The Hearth and Soul Hop

Homemade {A.1.} Steak Sauce


  • 1/2 c. cold water
  • 1/4 c. golden raisins
  • 1/2 c. aged balsamic vinegar
  • 1/4 c. Worcestershire sauce
  • 1/4 c. Ketchup
  • 1/4 c. Dijon mustard (do not substitute)
  • a pinch of cayenne for some heat (optional)
  • 1/4 t. black pepper
  • 1 garlic clove, cut in half
  • 1 stalk celery, cut into large chunks
  • 1/4 t. kosher salt
  • 1 tsp onion powder
  • 1/2 of a medium orange


  1. Add all ingredients into saucepan - cut half of orange in half and squeeze juice into pan before adding whole quarters into pot
  2. mix well and bring to a low boil/simmer for 15 minutes, or until thickened, stirring often
  3. strain through a fine mesh sieve into a bowl
  4. allow to cool before tasting to adjust salt / seasonings

slightly adapted from Two Dogs In The Kitchen

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5 thoughts on “Homemade {A.1.} Steak Sauce

  1. April Harris (@apriljharris)

    Your Homemade A1 sauce looks delicious! I’m so pleased to see this recipe. We can’t buy A1 very easily in England, and homemade always tastes best anyway! I’m pinning this to my Sauces and Dressings Board. Thank you for sharing it with the Hearth and Soul hop.

  2. Andrea

    You got me at a loss on the orange thing In the ingredients list you have 1/2 of an orange but in the mixing instructions you say to cut an orange in half and squeeze the juice before cutting it into quarters. So do I actually use a whole orange? Do I peel it? Clarification on this would be great before I make it tomorrow! Thanks! :)

    1. Pam Post author

      Use 1/2 of the orange.
      You’ll want to squeeze the juice into the pot, but also use the same half to simmer in the sauce – cut the half in half so that it will permeate the sauce more. You strain the two orange quarters and the raisins out at the end.
      I hope this helps! :)


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