Grilled Rib-Eye Steaks with Homemade Steak Sauce

From Cook's Country | August/September 2008

Why this recipe works:

For our homemade steak sauce, instead of sugar, we turned to raisins to add sweetness and another layer of flavor. In order to easily blend the raisins with the other ingredients, we first rehydrated them with a bit of water in the microwave. The salty, sweet, and acidic tastes of… read more

For our homemade steak sauce, instead of sugar, we turned to raisins to add sweetness and another layer of flavor. In order to easily blend the raisins with the other ingredients, we first rehydrated them with a bit of water in the microwave. The salty, sweet, and acidic tastes of Worcestershire sauce, ketchup, Dijon mustard, and white vinegar gave our sauce a kick.

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Serves 4

The homemade steak sauce can be refrigerated in an airtight container for up to 1 week. Strip steaks or fillets of a similar thickness can also be used here.

Ingredients

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