Copycat Peter Luger Steak Sauce Recipe
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!
If you love beef like I do, check out these other 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!
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Copycat Peter Luger Steak Sauce
- 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
- 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!