Peninsula Grill Steak Sauce Recipe

sauté aromatics

Heat a small saucepan over medium heat. Add 1 teaspoon neutral oil (not listed; use a splash) and when shimmering, add the minced onion, shallot, and garlic. Sauté, stirring frequently, until softened and fragrant, about 3–4 minutes. Do not brown aggressively—reduce heat if needed.

Add the ketchup to the pan with the softened aromatics and stir to combine.

Pour in the beef stock, Worcestershire sauce (3 tbs), soy sauce, apple cider vinegar, and red wine vinegar. Stir well to loosen any browned bits and create a uniform mixture.

Whisk in the brown sugar and Dijon mustard until dissolved and the sauce begins to come together.

Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens slightly and flavors meld, about 12–15 minutes. The volume should reduce by roughly 15–25% and the sauce should coat the back of a spoon.

If a smoother texture is desired, use an immersion blender directly in the pan or transfer the sauce to a blender and puree until smooth. Return to the pan after blending.

Off the heat, whisk in the unsalted butter to give the sauce a glossy finish. Add smoked paprika, Worcestershire powder (or extra Worcestershire sauce), freshly ground black pepper, and salt. Taste and adjust — add hot sauce if you want heat, and more brown sugar or vinegar to balance sweetness and acidity.

If using, stir in the finely chopped fresh parsley for brightness. Let the sauce cool slightly; it will thicken further as it cools.

Use warm or room temperature over grilled or pan-seared steaks. Store leftover sauce in an airtight container in the refrigerator for up to 10 days. Reheat gently on the stovetop and whisk before serving.