A1 Steak Sauce (Copycat)

by Sabrina Snyder

Last Update:

113 Comments

4.39 from 13 votes
20 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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An easy and perfect A1 Steak Sauce Copycat made in just 20 minutes and for so much less money! Made with raisins and Worcestershire sauce.

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 (never mind that the Right Way to Make a Steak is in a cast iron skillet!).

Sabrina’s A1 Sauce (Copycat)

Growing up 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.

Recipe Card

Dinner, then Dessert

A1 Steak Sauce (Copycat) Recipe

An easy and perfect A1 Steak Sauce Copycat made in just 20 minutes and for so much less money! Made with raisins and Worcestershire sauce.
Yield 20 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder
close up of A1 sauce on sliced steak
PrintRate

Ingredients
 

  • 1/2 cup water
  • 1/4 cup golden raisins
  • 1/2 cup balsamic vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup ketchup
  • 1/4 cup dijon mustard
  • 1 pinch cayenne pepper
  • 1/4 teaspoon coarse ground black pepper
  • 2 cloves garlic , cut in half
  • 2 tablespoons yellow 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) into a small saucepan.
  • Squeeze the juice from the oranges into the pan, then drop in the rinds.
  • On low heat, stirring occasionally, let it simmer for 15 minutes.
  • Note: 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.
  • Let cool completely before serving.

Notes

Recipe from Two Dogs in the Kitchen.

Nutrition

Serving: 1g | Calories: 21kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 137mg | Potassium: 71mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.4mg

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Chef’s Note

The worst part about A1? Well for starters the bottles are 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 flavor, it is still an easy homemade steak sauce. For another easy homemade sauce to bring out the flavors of your steak, you can also try my Argentinian Chimichurri or Brown Butter Sage Sauce.

Frequently Asked Questions

Can A1 Steak Sauce be used as a marinade?

Yes, to use as a marinade add ¼ cup A1 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 are other uses for A1 Sauce besides on a steak?

You can try A1 Sauce on other meats like chicken or pork. Even try it out on eggs, potatoes, and french fries. It makes a great sandwich spread or glaze for vegetables. You can mix it into dips to change up the flavors, too.

More Delicious Sauces

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

Images used in previous versions of this post:

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Hi J, I didn’t see anywhere on the recipe card where the instructions didn’t match up. Is it because I communicated the orange halves as juice? If that’s the case, I made sure to clarify steps 1 and 2 to avoid any confusion in the future. Thanks for pointing this out!

      Reply

    1. Yes, you can can the sauce using a water bath canning method after ensuring the recipe’s pH is safe for canning. Let us know how it turns out Jennifer!

      Reply

  4. This is probably better than the current version of A1 which doesn’t taste anywhere near as good as it used to.

    Reply