1

votes

How Would You Replace A-1 Steak Sauce?

Answered on September 12, 2014
Created July 15, 2012 at 7:05 PM

For those who grew up on steak and A1, what's the alternative? Among A1's ingredients which seem qustionable are corn syrup solids, xanathan gum, and caramel color.

Here's the full ingredient list for A1, which is probably the most widely-consumed steak sauce in the U.S.:

TOMATO PUREE (WATER, TOMATO PASTE), DISTILLED VINEGAR, CORN SYRUP, SALT, RAISIN PASTE, CRUSHED ORANGE PUREE, SPICES AND HERBS, DRIED GARLIC AND ONION, CARAMEL COLOR, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), XANTHAN GUM.

There are other options like using Tamari (gluten-free soy sauce) and Worcestershire Steak Sauce. I also occasionally use "Beef Rub" that consists of ground coffee on pork as well. But for beef, everyone's taste buds seem to prefer A1 hands down.

2006ccb2b60f9cc5ba5e8eff8a7abc46

(1533)

on April 16, 2013
at 11:22 PM

dry aged state is amazing raw too..........:)

Medium avatar

(393)

on July 16, 2012
at 07:37 PM

Lemon juice in stead of vinegar. Easy peasy!

0382fa263de4c83328dc34a56e25437f

(4238)

on July 16, 2012
at 03:50 AM

Yep, this. The deeper in I go, the less I think about sauces on anything.

1d0497f8781845ab371b479455bfee8e

(11157)

on July 16, 2012
at 01:19 AM

Just sub out the corn syrup with honey.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on July 16, 2012
at 12:45 AM

"Spices" are MSG

239bcbf6d0013fd74890f5c7305daf64

(664)

on July 15, 2012
at 11:14 PM

See that is what I was thinking when the thread was first started, but I am really freaking curious if I could reproduce it in my kitchen without the corn syrup.

3f0a69f164d8fac2cdee80c19526f83f

(205)

on July 15, 2012
at 09:08 PM

Thanks for the reminder about pickapeppa. I love that sauce.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on July 15, 2012
at 09:00 PM

Indeed. I don't worry about all my condiments being Paleo.

C0d44d0c62dcf60e8a80ae21411ddeb9

(370)

on July 15, 2012
at 08:54 PM

that's right folks! real sugar! not corn syrup, not chemicals, just puuuuure delicious sugar. it also contains onions! which contain sugar! and tomatoes! they might have sugar too! you only need one whole bottle per day to get 30g carbs! what? you only like to use about a tablespoon? well, you might need to look somewhere else for your sugar quota. 1 gram probably won't meet your needs.

41dfb1a4fecb38d24075ff52f13ccb28

on July 15, 2012
at 08:52 PM

@Alvaro: While that sounds delicious, that looks a little more BBQ sauce than steak sauce.

Medium avatar

(3213)

on July 15, 2012
at 08:20 PM

It contains sugar

Medium avatar

(3213)

on July 15, 2012
at 08:14 PM

https://www.facebook.com/photo.php?fbid=312123712203225&set=a.239752306107033.57213.239747249440872&type=3&theater

Medium avatar

(2923)

on July 15, 2012
at 08:01 PM

http://paleohacks.com/questions/90073/does-anyone-have-a-delicious-paleo-steak-sauce-recipe/

Medium avatar

(3213)

on July 15, 2012
at 07:54 PM

There's no reason to avoid vinegar

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on July 15, 2012
at 07:45 PM

Cordain doesn't like vinegar (so I hear), but I've seen no one else take that position.

41dfb1a4fecb38d24075ff52f13ccb28

on July 15, 2012
at 07:28 PM

Thanks! I love creating stuff like this. The next time I go to the store I'll buy stuff to play around with this. Might take a couple of weeks to get it just right, but I'll let you know.

239bcbf6d0013fd74890f5c7305daf64

(664)

on July 15, 2012
at 07:23 PM

+1 I would give you more points if I could. If you hit on something, please share. I totally love this idea. I am using a rub right now, instead of steak sauce, but I would love to try this out.

41dfb1a4fecb38d24075ff52f13ccb28

on July 15, 2012
at 07:19 PM

Ah, fair enough. I think many people here like to use raw ACV with the mother.

239bcbf6d0013fd74890f5c7305daf64

(664)

on July 15, 2012
at 07:15 PM

I read that it was to be avoided. If the general concensus is that it is alright then we have part of the problem licked. The next task would be to recreate the spices.

41dfb1a4fecb38d24075ff52f13ccb28

on July 15, 2012
at 07:10 PM

Why would you need to substitute vinegar? Plenty of people here use ACV, even if they don't use others.

239bcbf6d0013fd74890f5c7305daf64

(664)

on July 15, 2012
at 07:07 PM

I think the hard part is going to be to find the substitute for the vinegar.

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19 Answers

6
901d843c6a01089575ef1751a9e6e9fd

on July 15, 2012
at 08:04 PM

Use the A1 and enjoy it. A dollop of steak sauce ain't gonna kill ya.

239bcbf6d0013fd74890f5c7305daf64

(664)

on July 15, 2012
at 11:14 PM

See that is what I was thinking when the thread was first started, but I am really freaking curious if I could reproduce it in my kitchen without the corn syrup.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on July 15, 2012
at 09:00 PM

Indeed. I don't worry about all my condiments being Paleo.

5
C45d7e96acd83d3a6f58193dbc140e86

on July 16, 2012
at 01:01 AM

Get a better quality steak, cook it right, and you won't need that garbage anyway.

0382fa263de4c83328dc34a56e25437f

(4238)

on July 16, 2012
at 03:50 AM

Yep, this. The deeper in I go, the less I think about sauces on anything.

5
C0d44d0c62dcf60e8a80ae21411ddeb9

(370)

on July 15, 2012
at 08:15 PM

Pickapeppa will rock yr sox.

C0d44d0c62dcf60e8a80ae21411ddeb9

(370)

on July 15, 2012
at 08:54 PM

that's right folks! real sugar! not corn syrup, not chemicals, just puuuuure delicious sugar. it also contains onions! which contain sugar! and tomatoes! they might have sugar too! you only need one whole bottle per day to get 30g carbs! what? you only like to use about a tablespoon? well, you might need to look somewhere else for your sugar quota. 1 gram probably won't meet your needs.

3f0a69f164d8fac2cdee80c19526f83f

(205)

on July 15, 2012
at 09:08 PM

Thanks for the reminder about pickapeppa. I love that sauce.

Medium avatar

(3213)

on July 15, 2012
at 08:20 PM

It contains sugar

4
41dfb1a4fecb38d24075ff52f13ccb28

on July 15, 2012
at 07:18 PM

You know... this is just sort of off the top of my head (so I don't actually have a recipe)... but I'm wondering if you couldn't do something like tomato paste (or blended up tomatoes or something), a little orange zest, some onions, garlic, whatever other spices and maybe a couple of crushed grapes or cherries or something for the sweet... and then lacto-ferment it? That would sure give you the tang of steak sauce, with some added probiotics to boot.... oh, and it would get rid of some of the sugar from the grapes.

Hrm.. I may have some kitchen experimenting to do.

239bcbf6d0013fd74890f5c7305daf64

(664)

on July 15, 2012
at 07:23 PM

+1 I would give you more points if I could. If you hit on something, please share. I totally love this idea. I am using a rub right now, instead of steak sauce, but I would love to try this out.

41dfb1a4fecb38d24075ff52f13ccb28

on July 15, 2012
at 07:28 PM

Thanks! I love creating stuff like this. The next time I go to the store I'll buy stuff to play around with this. Might take a couple of weeks to get it just right, but I'll let you know.

Medium avatar

(3213)

on July 15, 2012
at 08:14 PM

https://www.facebook.com/photo.php?fbid=312123712203225&set=a.239752306107033.57213.239747249440872&type=3&theater

41dfb1a4fecb38d24075ff52f13ccb28

on July 15, 2012
at 08:52 PM

@Alvaro: While that sounds delicious, that looks a little more BBQ sauce than steak sauce.

3
Fc25b41326b954c4e5b8ce0dabb889a6

on July 15, 2012
at 07:50 PM

Blood. Blood and butter. Maybe Coconut aminos (if you're into that). If you're going for grassfed steak. Cooking it in dried mustard a little sea salt and some pepper and grassfed butter, you shouldn't need A1. A good cut of meat needs VERY LITTLE HELP. Happy eats!

2
9a5e2da94ad63ea3186dfa494e16a8d1

on July 16, 2012
at 03:37 AM

A pan sauce is quick to make and is very delicious, though with a different flavor than A1. After you saute your meat in a pan, add shallots or onions, additional fat (i.e. butter) if necessary, chicken or beef stock or broth, wine if you want, cream if you want, herbs and minced garlic if you want, boil it down to half its volume, and tell me that A1 is more delicious. A pan sauce is also very nutritious.

2
F3fc2e0a9577e7e481a387d917904d1e

(1070)

on July 15, 2012
at 08:06 PM

The only truly "offensive" ingredient there is the corn syrup, and if you're not drinking bottles of the stuff, a gram or two of sugar is pretty negligible with your steak.

1
A4216f1b1e1f5ab3815bd91700905081

on July 16, 2012
at 04:20 AM

So for those struggling for a steak sauce...

One package of Kerrygold butter, room temperature. 8 ounces of your favorite Bleu cheese (I use Gorgonzola)

Place into a stand mixer and lightly mix (no higher than 4 on a Kitchen Aid) until you can't discern between butter and cheese.

Roll into a log and store.

Cut discs for steak dinners and enjoy the NOMS.

1
A4216f1b1e1f5ab3815bd91700905081

on July 16, 2012
at 04:15 AM

As others have alluded to: steak quality. I dry age my steaks from Costco; I buy primals (tenderloin, strip, ribeye) and cut my own.

Purchase the primal of your choice. After butchering, place them on a rack with a layer of paper towels covering the top for two to fourteen days, turning every 12 hours, discarding and replacing ghe paper towels, and recovering the beef. When the dry-aging is done, cook the beef.

As for steak sauce, a red wine reduction (shallots absolutely rock in this application) with the rendered beef fat is always a plus. Or, you could forgo the "sauce" completely and take one package of Kerrygold butter at room-temperature (I.e. soft) and blend it with 4 ounces of fantastically good Bleu cheese (I prefer Gorgonzola or Roquefort, but a good Ahmish bleu or Shropshire makes a mighty fine stand-in) and cut a disc or 37 to place on top of the well-rested steak.

Other options include a Bernaise sauce (100% paleo) or an "Au Poive" application.

2006ccb2b60f9cc5ba5e8eff8a7abc46

(1533)

on April 16, 2013
at 11:22 PM

dry aged state is amazing raw too..........:)

1
C8549e3ab0e3d77910e72c87cb5e0918

(435)

on July 16, 2012
at 12:41 AM

tomato paste, olive oil and balsamic vinegar with crushed garlic and a dash of cayenne pepper makes a divine sauce (we use it to marinade shrimp).

0
48ad11077d9c7dad112b3fd45958784a

on February 05, 2013
at 12:08 AM

With a bottle of peter lugers steak sauce because it doesnt taste like ass

0
11b7b7ba720a5cd43c74a0ef99a16adb

(3448)

on July 16, 2012
at 07:13 PM

Candy cigarettes always fail in the end.

Instead of going for an imitation, head off in the other direction--a non-sauce.

Salt, pepper, garlic, & paprika. These will enhance and work with the flavor of a good quality steak, not dominate it.

Sauces like A1, Heinz 57, etc... are popular because they excel at covering the taste of bad food. Imagine the taste of a good steak. If the taste of A1 came to mind, then you should probably quit wasting your money on steak and start buying some cheap cut of beef, because you're wasting your money on the more expensive cuts.

0
8f3730668ce0afe19faafc9da192df15

on July 16, 2012
at 06:15 PM

http://www.food.com/recipe/a1-steak-sauce-clone-copycat-homemade-substitute-12650

There's another clone recipe. I'm sure that you can get something close enough with "Paleo" ingredients.

0
319cdfcd8ec0467f34a3c5aeb2a5e045

on July 16, 2012
at 06:11 PM

Ever tried the Chipotle Tabasco sauce? It's my go-to replacement for a lot of things.

0
6d99825c84f631799783827341e57bc6

on July 16, 2012
at 01:35 PM

How about: http://saucerecipes.tv/a1-steak-sauce/

Seems to be an interesting recipe; lots of room for experimentation. Claims to be the an approximation of the "original" recipe pre-mass production. Not sure how you could replace the molasses though.

0
D13db3c36e8c981d14988bd25a889de4

on July 16, 2012
at 04:40 AM

I have never liked A1. It has a pine-sol taste to me. When we cook steaks in a pan, I deglaze with wine (usually), stock or water. I also pour in the juices from the plate the steaks are sitting on. Then I let it boil off (evaporate) a little and add a generous pat of butter. That sauce has lots of seasonings from the pan and it so satisfying.

When I first started cooking, I liked a lot of seasonings, herbs, and spices to make the food taste good. My husband is a "plain eater" and I thought it was so boring! Since I have switched to quality ingredients, the food needs less help to taste good. I can cook meat with only salt and be satisfied with the flavor. I still like herbs, etc..., but I use much less for a better effect.

0
5e816d3249fd4bceb096d4ae7183df1a

on July 16, 2012
at 01:15 AM

Here's a recipe to recreate it. Maybe replace the ketchup with tomato paste.

http://www.grouprecipes.com/46452/a1-steak-sauce.html

0
68294383ced9a0eafc16133aa80d1905

(5795)

on July 15, 2012
at 07:59 PM

I usually take spices I like, add a little water and maybe puree a vegetable or two and make my own sauce/salsa. Similar to how they make fresh salsa.

0
Medium avatar

(3213)

on July 15, 2012
at 07:52 PM

This might not be A-1 S.S. but is damn good on Beef, pork and chicken, hope you enjoy it. https://www.facebook.com/photo.php?fbid=312123712203225&set=a.239752306107033.57213.239747249440872&type=3&theater

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