Have you ever been to Peter Luger’s? Chances are many people haven’t seeing there are only two locations, one in Brooklyn and the other Great Neck on Long Island.
I am here to tell you that even if you haven’t been, you will LOVE Peter Luger Steak Sauce.
The best homemade steak sauce is my Copycat Peter Luger Steak Sauce! Sweet and spicy, rich and decadent, it complements even the best piece of meat and even chicken!
It is true that a nice cut of beef, cooked perfectly, shouldn’t need sauce. However it is also true that the best steakhouses in the country offer house-made steak sauces to accompany their wonderfully aged meat.
Make sure you PIN this fabulous Steak Sauce Recipe!
This sauce was modeled after the tangy, yet sweet, Peter Luger’s steak sauce. It is magical. Things will happen in your mouth that you didn’t know were possible.
Truth be told, I’ve only been to Peter Luger’s once. It was in high school and my boyfriend at the time had a friend who was opening up a new location. We were invited to come for the friends and family night.
And twenty (something) years later, the sauce is still a highlight. Well, the whole experience. Did you know you can’t use a credit card at Peter Luger? Nope! Only cash or the coveted Peter Luger credit card for the most VIP customers.
Even though none of their locations are in the big food cities (Brooklyn, kinda) it is still one of the most famous steak joints in the whole world. This was before there were even a plethora of “the best food you ever ate” shows on TV. You know it must be good!
Nowadays you can actually buy premade Peter Luger steak sauce at the grocery store. In fact, that is what I used to taste test against my version seeing I didn’t remember the exact flavor profile um-teen years later.
Making homemade steak sauce is pretty easy. You might need to search for anchovy paste, which in addition to the horseradish, is what gives the sauce a kick. Stop turning your nose up. I bet you anchovy paste is in SOOOO many things you love and enjoy and you don’t even know it.
My Peter Luger steak sauce is pictured with a simple NY strip, marinated in Italian dressing for an hour before grilling. You can serve it with any steak, grilled, pan-fried, even broiled.
You can also serve it with chicken. And let me tell you how delicious it tastes on a fabulous steak or pit beef sandwich. Yum!
More steak recipes!
Tools for making homemade steak sauce:
Mini Food Processor– I use this thing daily! It is by far my most used kitchen appliance, it is small and I throw all the parts into the dishwasher, well except the base and cord, of course.
You can always just whisk the ingredients together, but the best way to mix them well and fast is by food processor.
Ramekins– I like giving folks their own individual sauce cups. Then you don’t have to worry about double dipping! Ramekins are also great for ingredient preparation and baking mini soufflés.
Questions you might have about how to make homemade steak sauce:
Can I freeze steak sauce? There aren’t any components that you can’t freeze, but I’ve never tried it either. If you do, let us know how it went!
How long does it last? Steak sauce, when kept in the refrigerator in an airtight container, should last up to a week.
Can I omit the horseradish? You can omit the horseradish, but it is what makes this sauce special.
Can I use steak sauce on others things? Yes! Serve it with anything you think needs a little spicing up or sauce. Chicken, fish, seafood, veggies- anything you’d like!
The best homemade steak sauce is my Copycat Peter Luger Steak Sauce! Sweet and spicy, rich and decadent, it complements even the best piece of meat and even chicken!CONNECT WITH SAVORY EXPERIMENTS!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube
Pinterest | Instagram
Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!
Copycat Peter Luger Steak Sauce
Ingredients
- 1/2 cup ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons dark brown sugar
- 1 teaspoons hot sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 teaspoon prepared horseradish
- 1 teaspoon anchovy paste , optional
- Couple shakes of salt and pepper to taste
Instructions
- Combine ketchup, Worcestershire sauce dark brown sugar, hot sauce, Dijon mustard, cider vinegar, prepared horseradish and anchovy paste in a small bowl.
- Mix well, taste and then add fine sea salt and pepper to taste.
- Allow to rest for 1 hour, or up to 1 week.
- Serve with steak or chicken. It also tastes great on sandwiches!
- If you’ve tried this recipe, come back and let us know how you liked it!
I use this for Portobello Mushroom stacks for a vegetarian diet. Marinate the de0gilled caps in the steak sauce mixed with a bit of Avocado oil for at least 30 minutes. Grill on barbeque until done. Stack with tomatoes slices, grilled eggplant, marinated yellow peppers and fresh mozzarella. Yikes! who needs steak… just the sauce!
That sounds lovely and so delicious! Thank you for sharing!
I have tried this sauce and it is wonderful!
I’ve been to Peter Luger last year, and the sauce is almost same 🙂
As you said, horseradish and anchovy paste are the kicks!!!!!
I have a question.
At Peter Luger, the sauce is served warm in the curry pot(?)
Is this sauce supposed to be served warm or cold?
If I want to serve this sauce warm, how can I warm the sauce?
and how can I store them warm?
If is is ok to be served cold, can I store this at refrigerator and use it whenever I want?
THank you so much for sharing this gorgeous recipe 🙂
Hi MJ,
It is served warm at the restaurant, but I generally serve it room temperature. You can heat it or serve it cold too. It doesn’t really store warm, you’ll need to store it in the fridge and then reheat it. I caution against making it too hot though because then the sugars start to caramelize and it gets sticky instead of saucy. So very low heat in a saucepan. The microwave is an option, but do it at 30 second intervals at 50% power. And yes, store it in the fridge and use it when you want it 🙂
They don’t sell Peter Luger’s near us in VT and we make a leftover steak sandwich with the sauce & Brie cheese. This is an excellent substitute and we will definitely make it again
Fabulous! Thanks you for coming back to let us know, Stephanie. Funny, I was just talking about this sauce last night saying I wanted to make it again soon. So tasty!
Don’t Boo me but I just mix baby Ray’s honey BBQ sauce and bottled shredded horshraddish. Easy peasy and yummy.
LOL. No boo-ing here! That sounds delicious!
I made this on 6/10/17 and I must say my guy and I LOVED it. Although I didn’t have Peter Luger’s on hand to do a side by side taste comparison, I will say that it definitely reminds me of it because it too is like the “cocktail” sauces of steak sauces. I marinated chicken breasts in it before grilling them and then served extra sauce on the side. Delish! Thank you for an awesome recipe that I can whip up anytime because I always have all the ingredients on hand.
That sounds fantastic! I’ve never uses it as a marinade, but I’ll have to try. It is a favorite in our house as well.
Not bad , but no cigar. Not even really close to Peter Luger sauce. I buy the original stuff from my local Publics, or order it on the Peter Luger site. So I tried this recipie and although it has a good taste it isn’t a good copycat…the real stuff is served with Tomato salad at the PL steakhouse.