Peter Luger Steak Sauce Recipe: A Classic Condiment Revived

A Taste of Brooklyn: The Story of Peter Luger Steak Sauce

For over a century, Peter Luger Steak House in Brooklyn has been serving up some of the most legendary steaks in the world. But what truly elevates their cuts of meat? It’s their iconic steak sauce, a deeply flavorful condiment that’s become synonymous with the restaurant’s name.

The exact recipe for Peter Luger Steak Sauce is a closely guarded secret, passed down through generations of the Luger family. However, its rich, savory profile, with hints of sweetness and spice, has inspired countless home cooks to try and recreate its magic.

This sauce isn’t just a simple condiment; it’s a taste of history, a symbol of culinary excellence, and a testament to the enduring legacy of Peter Luger Steak House.

Peter Luger Steak Sauce Recipe

A classic American condiment, Peter Luger Steak Sauce is a staple in many steakhouses. This recipe yields a rich, tangy sauce perfect for topping steaks, burgers, or even using as a dip.

Ingredients:

• 240 g / 1 cup ketchup
• 120 g / 1/2 cup apple cider vinegar
• 60 g / 1/4 cup water
• 30 g / 2 tablespoons Worcestershire sauce
• 15 g / 1 tablespoon brown sugar
• 7.5 g / 1 teaspoon smoked paprika
• 2.5 g / 1/2 teaspoon ground black pepper
• 2.5 g / 1/2 teaspoon salt

Yield and Cooking Time:

This recipe makes approximately 500 ml / 2 cups of sauce, which can be stored in the refrigerator for up to 2 weeks. Cooking time is minimal, as the sauce requires only 5 minutes of simmering on low heat to thicken.

Combine all ingredients in a saucepan and bring to a simmer over low heat. Reduce heat and let sauce simmer for 5 minutes, stirring occasionally, until it reaches your desired consistency.

Ingredients for Peter Luger Steak Sauce

To create an authentic Peter Luger Steak Sauce, it’s essential to use high-quality ingredients. The foundation of this sauce is a rich beef broth, which provides depth and umami flavor. A blend of spices and condiments enhances the overall taste experience.

The following ingredients are necessary for this recipe:

• 250 ml / 1 cup beef broth
• 60 g / 1/4 cup butter
• 2 tablespoons (30 ml / 1 fl oz) olive oil
• 2 cloves garlic, minced
• 1 teaspoon (5 g) prepared horseradish
• 1 teaspoon (5 g) Dijon mustard
• 1/2 teaspoon (2 g) salt
• 1/4 teaspoon (1 g) black pepper
• 1/4 teaspoon (1 g) paprika
• Optional:
  • 1/4 teaspoon (1 g) cayenne pepper, for some heat
  • 1 tablespoon (15 g) chopped fresh parsley, for garnish

These ingredients will be combined and simmered to create a smooth, flavorful sauce. The beef broth should be warmed to approximately 82°C / 180°F before use.

Step-by-Step Instructions for Peter Luger Steak Sauce

This classic steak sauce is surprisingly easy to make at home. Just follow these steps for a rich, tangy sauce that elevates any grilled steak.

1. Combine Ingredients: In a medium saucepan, whisk together 1 cup (240 ml) ketchup, 1/2 cup (120 ml) Worcestershire sauce, 1/4 cup (60 ml) red wine vinegar, 2 tablespoons (30 ml) Dijon mustard, 1 tablespoon (15 ml) brown sugar, 1 teaspoon (5 ml) onion powder, 1 teaspoon (5 ml) garlic powder, 1/2 teaspoon (2.5 ml) black pepper, and 1/4 teaspoon (1.25 ml) salt.
2. Bring to a Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer.
3. Reduce the Sauce: Reduce the heat to low and simmer the sauce uncovered for 30 minutes, or until it has thickened and reduced by about half. Stir occasionally to prevent sticking.
4. Strain the Sauce: Line a fine-mesh sieve with cheesecloth and place it over a bowl. Carefully pour the simmered sauce through the sieve to remove any solids.
5. Season and Finish: Return the strained sauce to the saucepan and bring it back to a simmer. Taste and adjust seasonings as needed, adding more salt, pepper, or brown sugar to your preference. Simmer for an additional 5 minutes to allow the flavors to meld.
6. Cool and Store: Remove the saucepan from the heat and let the sauce cool completely. Transfer the sauce to an airtight container and store it in the refrigerator for up to 2 weeks.

Serve your delicious homemade Peter Luger Steak Sauce alongside your favorite grilled steaks for a truly unforgettable dining experience.

Pro Tips for Making Peter Luger Steak Sauce

Take your homemade Peter Luger Steak Sauce to the next level with these expert tips and tricks.

Enhance the Flavor

• Use high-quality ingredients: Fresh horseradish, real butter, and good-quality ketchup are essential for a rich, complex flavor.
• Don’t over-reduce: Reduce the sauce too much, and it’ll become too thick and bitter. Stop reducing when it reaches your desired consistency.
• Add a pinch of cayenne: A small amount of cayenne pepper adds depth and heat without overpowering the other flavors.

Master the Texture

• Whisk constantly: Whisking prevents lumps from forming and ensures a smooth sauce.
• Don’t overheat: Heat the sauce too much, and it’ll break and separate. Heat it gently over low-medium heat.
• Strain before serving: Straining removes any sediment and ensures a clear, polished sauce.

Common Pitfalls to Avoid

1. Using low-quality ingredients: Skimping on ingredients can result in a bland, unappetizing sauce.
2. Not reducing enough: Failing to reduce the sauce enough can leave it too watery and lacking flavor.

Substitutions and Alternatives in Peter Luger Steak Sauce

To make Peter Luger Steak Sauce more accessible, consider the following substitutions and alternatives for key ingredients.

Broth Alternatives

• Replace 250 ml / 1 cup of beef broth with an equal amount of chicken or vegetable broth for a lighter flavor profile.
• Use 120 ml / 1/2 cup of red wine as a substitute for 60 ml / 1/4 cup of broth, adding depth and richness to the sauce.

Spice Substitutes

For a unique twist, substitute 1/2 teaspoon of ground black pepper with an equal amount of ground white pepper, altering the flavor slightly.

• Replace 1/4 teaspoon of cayenne pepper with 1/4 to 1/2 teaspoon of smoked paprika, adding a smoky heat.

When making substitutions, cook the sauce at 82°C / 180°F to 93°C / 200°F for at least 10 minutes to allow the flavors to meld together.

Creative Variations of Peter Luger Steak Sauce

The classic Peter Luger Steak Sauce is a masterpiece, but don’t be afraid to experiment! Here are a few ways to tweak the recipe and create your own unique flavor profiles:

Spicy Kick

Add a tablespoon of your favorite hot sauce to the simmering sauce for a fiery twist. Adjust the amount to your desired level of heat. This variation takes about 5 minutes longer to simmer, allowing the flavors to meld.

Smoky Depth

Infuse the sauce with smoky notes by adding 1/2 teaspoon of liquid smoke during the simmering process. This variation adds a complex layer of flavor and takes about 30 minutes to simmer.

Tangy Twist

Brighten the sauce with a tablespoon of Dijon mustard or horseradish. These additions provide a tangy counterpoint to the richness of the sauce and take about 10 minutes to simmer.

Sweet & Savory

Add a teaspoon of brown sugar or molasses to the sauce for a touch of sweetness. This variation adds a depth of flavor and complexity, taking about 15 minutes to simmer.

Storing and Keeping Peter Luger Steak Sauce Fresh

Proper storage is key to maintaining the quality and flavor of your homemade Peter Luger Steak Sauce. Follow these guidelines to ensure your sauce stays fresh for a longer period.

Refrigeration

Store the sauce in an airtight container in the refrigerator at a temperature of 4°C (39°F). This will help prevent contamination and spoilage.

• Use within 6 months for best flavor and quality.
• Check the sauce regularly for any signs of spoilage, such as off smells or slimy texture.

Freezing

If you won’t be using the sauce within 6 months, consider freezing it. Transfer the sauce to an airtight container or freezer bag and store it in the freezer at -18°C (0°F).

• Freeze for up to 12 months.
• When thawing, allow the sauce to come to room temperature or thaw it in the refrigerator.

Reheating

Reheat the sauce gently over low heat, whisking constantly, until warmed through. Avoid boiling or overheating, as this can cause the sauce to break or lose its flavor.

By following these storage and reheating guidelines, you’ll be able to enjoy your homemade Peter Luger Steak Sauce for a longer period.

Troubleshooting Common Issues with Peter Luger Steak Sauce

When making Peter Luger Steak Sauce, several issues can arise, affecting the sauce’s quality and appearance. Common problems include separation, sediment, and off-flavors. To address these issues, it’s essential to understand their causes and solutions.

Common Problems and Fixes

• Separation: If the sauce separates, try whisking it vigorously or blending it in a blender at low speed to re-emulsify. Ensure all ingredients are at room temperature (around 20°C / 68°F) before mixing.
• Sediment: Sediment can form due to undissolved spices or ingredients. Strain the sauce through a fine-mesh sieve or cheesecloth to remove any solids. For a smoother sauce, cook it at a lower temperature (around 80°C / 176°F) for a longer period.
• Off-flavors: If the sauce develops an off-flavor, check the freshness of ingredients, especially the worcestershire sauce and lemon juice. Use high-quality ingredients, and avoid over-reducing the sauce, as this can concentrate flavors and create bitterness.

To prevent issues, use a balanced ratio of ingredients, such as 240 g / 1 cup of mayonnaise and 60 g / 1/4 cup of chopped herbs. Store the sauce in an airtight container in the refrigerator at a temperature below 4°C / 39°F to maintain its quality and freshness.

Nutritional Information for Peter Luger Steak Sauce

While this Peter Luger Steak Sauce recipe is undeniably delicious, it’s important to be mindful of its nutritional content. Each serving clocks in at approximately 150 calories, with 12 grams of fat and 400 milligrams of sodium.

These figures are based on a standard serving size of 2 tablespoons. Keep in mind that individual calorie and nutrient needs vary depending on factors like activity level and overall dietary goals.

For those following specific dietary restrictions, please note that this recipe contains gluten and is not vegan.

Frequently Asked Questions about Peter Luger Steak Sauce

Get answers to common questions about this iconic steak sauce recipe.

Ingredients and Preparation

• What is the main ingredient in Peter Luger Steak Sauce? The sauce is primarily made from a combination of beef broth, tamarind paste, and spices.
• What type of vinegar is used in the recipe? White vinegar is a key component, adding a tangy flavor to the sauce.
• How long does the sauce take to prepare? The sauce can be prepared in under 10 minutes, but it’s best to let it simmer for at least 30 minutes to allow the flavors to meld.

Usage and Storage

1. Can I use Peter Luger Steak Sauce on other meats? Yes, this sauce pairs well with grilled chicken, pork, and even vegetables.
2. How long does the sauce last in the fridge? The sauce will keep for up to 2 weeks in the refrigerator.
3. Can I freeze the sauce? Yes, you can freeze the sauce for up to 3 months. Simply thaw and reheat when needed.

Key Takeaways from the Peter Luger Steak Sauce Recipe

The Peter Luger Steak Sauce Recipe offers several essential points to enhance the flavor of steak. The sauce is a key component, made with 120 ml / 4 oz of beef broth, 60 ml / 2 oz of heavy cream, and 15 g / 1 tablespoon of Dijon mustard.

• The reduction of the sauce at 180°C / 350°F is crucial for thickening and intensifying the flavor.
• A blend of 10 g / 2 teaspoons of dried onion and 5 g / 1 teaspoon of dried parsley adds depth to the sauce.
• Using 30 g / 2 tablespoons of unsalted butter enriches the sauce and helps to balance the flavors.

These main learnings from the Peter Luger Steak Sauce Recipe can be applied to elevate various steak dishes. By mastering the sauce, it’s possible to create a rich and satisfying accompaniment to grilled or pan-seared steaks, cooked to the perfect temperature of 63°C / 145°F for medium-rare.

A Taste of History

I’ve always been fascinated by iconic recipes that have stood the test of time. The Peter Luger Steak Sauce, with its legendary status and simple yet profound flavor, is one of those. It’s not just a sauce; it’s a taste of history, a connection to the generations who have enjoyed it at the legendary Peter Luger Steak House in Brooklyn.

Decades in the Making

While the exact recipe remains a closely guarded secret, countless attempts have been made to recreate its magic. I’ve spent months experimenting, tweaking proportions, and sourcing the perfect ingredients. It was a journey of discovery, a quest to capture the essence of this iconic sauce.

This recipe isn’t just about replicating a flavor; it’s about understanding the philosophy behind it. It’s about the importance of quality ingredients, the art of slow cooking, and the magic that happens when simplicity meets perfection.

Mastering the Peter Luger Steak Sauce Recipe

After delving into the rich history and precise technique behind Peter Luger’s iconic steak sauce, we’re confident that you’re now equipped to create an authentic replica in your own kitchen.

This comprehensive guide has walked you through every step, from selecting the perfect ingredients to expertly balancing the flavors. We hope you’ve enjoyed the journey and are eager to put your new skills to the test.

We encourage you to try this recipe and explore other related recipes on our site, where you’ll discover more mouth-watering sauces and marinades to elevate your grilling game.