Reviewed: May 14, 2012

What a great recipe! It has a lot of ingredients and takes a little while to make, but it is so worth it! I think next time I will use less ground pepper, but the recipe as is is just incredible. I won't be buying any more bottled steak sauce in the stores from now on. Thanks for this recipe!!!

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Reviewer:

traceyposner

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Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: Mar. 24, 2012

After I made this and tasted it, I went back and read the recipe again. It doesn't say "...coarsely crushed peppercorns," and I picked up on the word "crushed" and added "crushed red pepper flakes." We eat a lot of pepper, but this steak sauce was just a little too spicy using the flakes. The next time I make this, I'll again use the crushed red pepper flakes, but just cut the qty in half. The nice thing about this is except for the grapefruit juice, this uses pantry ingredients that most of us have on hand. Thanks, Judy for sharing your recipe.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Nov. 12, 2011

I just found out I have celiac sprue diseease which means my body thinks gluten is bad for it so it fights to get read of it) and there is no gluten free steak sauce out there which brought me to this recipe I had to ajust some items to gluten free but still This is the best steak/ marinate sauce there is I love it. It does take time so I do make a heck of a lot at one time but use is to marinate tri tip over night then put in a rotisare great, in meatloaf and even soups thankl you so much for giving us this great recipe

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Reviewer:

shelly hughes

Reviewed: Sep. 30, 2011

AWESOME!! I was really impressed with the outcome. I was wondering how the grapefruit juice would pan out and it blended perfectly with everything!! My boyfriend was especially ecstatic about it! I'm going to bottle it up and keep in the fridge! :D

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3 users found this review helpful

Reviewer:

Paigem

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Aug. 20, 2011

I had to substitute lemon juice for grapefruit and red wine vinegar for balsamic and it was still really good. It has a little kick to it.

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Reviewer:

bkpeterson

Reviewed: Jan. 12, 2011

This is the best sauce I have ever had.

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Reviewer:

tracy7972

Home Town: Michigan City, Indiana, USA

Living In: Durham, North Carolina, USA

Reviewed: Apr. 3, 2010

Love this homemade sauce. Anyone know how long it will keep in the fridge? Ps I doubles the reciepe since I also use to marinate ribeyes overnight before I sear and then broil them.

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Reviewer:

Rick

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Jan. 13, 2010

The best! This is a definite keeper! I did make one substitution - didn't have red grapefruit, so used 2 T lime juice and 2T water. Had my daughter taste-test it, and she liked it better than the best-selling commercial brand! The homemade was slightly less sweet and a tad spicier. and not quite as smooth as the brand name one. I probably didn't blend it long enough. I'll do it longer next time. and use the red grapefruit juice, as well. My grandson and his friends use steak sauce for all kinds of meats and chicken, and they go through it fast! Now I can make it up as needed. Thank you!

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Reviewer:

hazel

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Ypsilanti, Michigan, USA

Reviewed: Jun. 21, 2009

My husband is a big A1 fan. Now he asks me to make this instead. It's delicious!

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Reviewer:

daltongirl

Reviewed: May 7, 2008

My boyfriend found this and decided to try it after buying steaks one night...great because it was mostly staple items in the kitchen. Put in a bit of lemon and satsuma orange juice instead of grapefruit (none around) and some beefy onion soup for the broth...very thick while cooking so added more of all of the liquids and still found the spice flavours fine. Would suggest that the servings might be off (or we just put way more on the steaks and potatoes than was expected) because we'd cut the servings to 5 and just barely had enough. Great recipe - will def make again, thanks!

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