A1 Steak Sauce (Copycat)

An easy and perfect A1 Steak Sauce Copycat made in just 20 minutes for a fraction of the cost!

An easy and perfect A1 Steak Sauce Copycat made in just 20 minutes and for so much less money! Made with raisins, Worcestershire sauce and ketchup.A1 Steak Sauce (Copycat)

A steak isn’t really a steak unless you top it with A1 Steak Sauce. That’s what growing up with my parents taught me. At least once a month we’d grill steaks and make baked potatoes on the side for a classic steakhouse meal (nevermind that the right way to make a steak is in a cast iron skillet!).

We’d all sit down to some delicious NY Strip Steaks (I’m team ribeye now by the way) and everyone would wait their turns for the A1 steak sauce because it was so much better than Heinz 57 steak sauce. This is THE BEST homemade steak sauce recipe and I owe a ton of gratitude to Two Dogs in the Kitchen who worked hard to make the recipe.

The worst part about A1? Well for starters the bottles were so small! And even more importantly it is pretty darn expensive. The A1 Steak Sauce ingredients aren’t expensive on their own, so there is no reason for it! You can make almost 2 cups of generic A1 sauce with this recipe.

While the ingredients may be non-negotiable here to capture that A1 Steak Sauce flavor, it is still an easy homemade steak sauce.

Quick and easy A1 Steak Sauce Copycat!

Can A1 Steak Sauce be used as a marinade?

A1 Steak Marinade: Add ¼ cup A1 Steak sauce to 2 tablespoons oil, 2 garlic cloves (minced) and ½ teaspoon cracked black pepper. Add the ingredients to the steak and marinate them for 1 hour before cooking.

What is in A1 Steak Sauce?

A1 Steak Sauce is a mix of a lot of different flavors you wouldn’t expect including raisins, balsamic vinegar, Worcestershire sauce, ketchup, dijon mustard, orange and more.

You can certainly make a homemade steak sauce without Worcestershire, a good example of it would be a Heinz 57 Steak Sauce recipe.

Looking for more copycat sauces?

The PERFECT A1 Steak Sauce Copycat made at home for a fraction of the cost but with all the flavor!

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A1 Steak Sauce (Copycat)

An easy and perfect A1 Steak Sauce Copycat made in just 20 minutes and for so much less money! Made with raisins, Worcestershire sauce, ketchup and balsamic vinegar.
Yield 1 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 cup water
  • 1/4 cup golden raisins
  • 1/2 cup aged balsamic vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup ketchup
  • 1/4 cup dijon mustard
  • 1 pinch cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 garlic cloves cut in half
  • 2 tablespoons onion chopped
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon kosher salt
  • 1/2 orange cut into 2 pieces

Instructions

  • Add the ingredients (except for the orange juice) into a small saucepan.
  • Squeeze the oranges into the pan, then drop in the rinds.
  • On low heat, stirring occasionally, let it simmer for 15 minutes.
  • Careful to keep the heat low allowing for a very low gentle heat, not a hard boil.
  • To check doneness dip in a spoon and run your finger over the back, the line should stay clean.
  • Turn off the heat and strain out the garlic and orange pieces.
  • Let cool completely before serving.

Notes

Nutrition

Serving: 1g | Calories: 437kcal | Carbohydrates: 95g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 2549mg | Potassium: 1357mg | Fiber: 5g | Sugar: 68g | Vitamin A: 509IU | Vitamin C: 52mg | Calcium: 218mg | Iron: 7mg
Keyword: A1 Steak Sauce (Copycat)
The PERFECT A1 Steak Sauce Copycat made at home for a fraction of the cost but with all the flavor!
An easy and perfect A1 Steak Sauce Copycat made in just 20 minutes and for so much less money! Made with raisins, Worcestershire sauce and ketchup.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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