Old School Traditions
The New York Style Steak Sauce is an homage to Peter Luger’s Restaurant, a New York institution since 1887. Over the years, the menu has changed very little. Super high-quality steak cooked to perfection. Peter Luger’s steak sauce is now widely available through Costco. If, however, your local doesn’t carry this delicious sauce, this recipe will get you there.
The flavor profile is somewhere between a shrimp cocktail sauce and Heinz 57. When spread thinly onto a warmed serving platter, it is sublime and memorable. I’m not one to allow ketchup near my steak, but this sauce spiced with tamarind, molasses, and anchovy is just special enough to make an exception. Believe me, this is freaking delicious and should be tried.
Using high-quality butter and sea salt is also key to getting the flavor just right. Serve the sauce warm under the steak to accent the flavors. DO mix the classic New York Steak Sauce on the plate that the steak has rested upon. The small number of juices from the steak mix at the last moment completes the flavor profile. Look for Kerrygold unsalted, Straus Organic unsalted, Plugra European Style unsalted.
Use quality sea salt like Maldon, Murray River, Amagansett Sea Salt, Saltverk, or North Fork Sea Salt. Yes, fancy salt makes a huge difference!
Use the highest quality beef you can find. The success of this dish comes down to one thing: Quality! So whether it is Japanese A5 Wagyu, Premium Grass-Fed American Ribeye, or Creekstone Bone-In Black Angus, choose the best you can find.
2018 Juliénas Cru du Beaujolais, France
Langhe Rosso, 2o17, Piedmont, Italy
New York Style Steak Sauce
- large saucepot
- chef knife
- micro-plane grater for the horseradish
- measuring cups and spoons
- storage container with a tight-fitting lid
- 1 tbsp oil avocado or canola
- ¼ cup white onion, minced
- 1 whole shallot, minced
- 2 large garlic, minced
- 1 cup tomato ketchup If you don't make your own ketchup, Heinz Organic is a good choice.
- 2 tbsp horseradish, grated and packed (You can use prepared horseradish if you wish)
- ½ whole chipotle, pepper
- ¼ cup vinegar, apple cider
- 2 tbsp molasses
- 1 tsp Worcestershire, sauce
- 1 tsp tamarind, paste
- ½ tsp anchovy, paste
- 3 dashes of Tabasco sauce
- To taste salt and black pepper
Making the Sauce
- Add oil to a hot saucepot over medium-high and briefly sauté the onion and shallots. When the onions and shallots are tender, add the minced garlic, stir to cook slightly for 1 minute, and remove from heat.
- Add the ketchup, horseradish, apple cider vinegar, molasses, Worcestershire sauce, tamarind paste, anchovy paste, 3 dashes of Tabasco, and ½ chipotle chili. Return the pot to medium heat and stir with a whisk to incorporate. Heat the sauce through until it simmers. Pour the sauce into a blender container and process until smooth. Check the seasoning with salt and pepper. Place in a serving dish and use immediately.
- Refrigerate any unused sauce. The sauce is good for up to 1 week.
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