Sweet, salty, tart, 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 steak house, and whipped up a signature steak sauce of our own (ingredient breakdown below, clockwise from top). It’s big on flavor, free of weird preservatives, and comes together in about a minute flat. Welcome to the world, BA.1.
Worcestershire Sauce: The secret weapon here, bringing umami-packed anchovies and tart-sweet tamarind to the table.
Hot Sauce: A vinegary hot sauce (like Frank’s or Crystal) adds acidity and just enough tongue-tingling chile heat.
Kosher Salt: And salt, of course, because this is BA, and that sauce isn’t going to season itself.
Balsamic Vinegar: Lends tartness but also a fruity complexity.
Extra-Virgin Olive Oil: The peppery notes in olive oil offer a distinct kind of heat, with enough fat to help carry the rest of the flavors.
Dijon Mustard: Acts as an emulsifier but also shows up with its own unique brand of nose-clearing horseradish-esque spice.
Honey: A bit of honey delivers sweetness with more oomph and dimension than standard white sugar.
Ketchup: A judicious amount adds body and backs up all the other components.
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