Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Jul 31, 2007 06:21 AM

Peter Luger's steak sauce (moved from Manhattan)

I've never had the opportunity to eat at Peter Luger's, but I noticed my local grocery now carries their steak sauce in the meat department. Although I can't buy a steak of equal quality, is the sauce any good? I typically never put a sauce on my steak, but eat it with a little salt and pepper, or perhaps a compound butter. Any thoughts?

  1. Click to Upload a photo (10 MB limit)
  1. I think you're going to get a lot of replies saying that Peter Luger's intends you to put the sauce on slices of beefsteak tomato, and not on their beef.

    3 Replies
    1. re: PSZaas

      I concur. The sauce is great even straight from the bottle, but it does muck up the flavor of their incredible aged steaks, and their marvelous tomatoes, which they get even in the dead of winter, no one knows how.

      Does anyone know how to make the stuff at home?

      1. re: PSZaas

        I don't have a bottle in front of me, but I'm 99.6% sure it doesn't actually say "steak sauce" in fact, just "Peter Luger's sauce." Even on tomatoes the stuff is a little on the sickly sweet side even if tasty; on steak, it's more weird than bad.

        PS: They get the tomatoes from Florida during the Winter, like most other luxury restaurants. ;)

        As to how to make the sauce, who knows? Take a very sweet shrimp cocktail sauce recipe and thin it out/screw around with it to taste - that's the general idea, even if Luger's sauce is too sweet to use that way itself (IMO.)

        1. re: MikeG

          Just checked the fridge

          Peter Luger
          Steak House
          Old Fashioned

      2. jfood likes the sauce on both steak and tomatoes, with the former getting a little dip just to wake up the taste buds for the flavor of the beef to arrive. The tomato topping is also great and it really kicks up the flavor.

        In addition, jfood likes the sauce on pork and chicken.

        If your grocer also carries Ben Benson steak sauce (in the fridge section or ask the butcher) give it a try as well.

        1. Don't ruin your steak by putting the sauce on it. The sauce is for the tomato and onion salad and the onion rolls. I love Luger's but the sauce is glorified cocktail sauce.

          2 Replies
          1. re: ESNY

            I really like it but I have to agree that it's an unusually sweet, tomato-based sauce that probably isn't the best choice for beef.

            1. re: ESNY

              Ah ha! Glad I walked away and didn't let me curiosity get to me. I didn't think some sauce was what everyone talks about when they eat at Lugers. Thanks!

            2. Clearly, you know how to eat a good steak, Bad steaks need some sort of a disguise.
              My fave for a good club steak is to make cuts in the fat surrounding the meat, and massage it well by hand with crushed garlic, olive oil and soy sauce. The steak rests at room temperature for half an hour, gets a few grinds of pepper, and goes on the oiled grill. I always remove the meat before it reaches my degree of doneness--rare to med rare, because meat continues to cook, even after it leaves the heat, same as a car rolls after you take your foot off the gas.

              Allowing it to rest for a few minutes on a warm plate is essential.

              3 Replies
              1. re: mymymichl

                Even good filet mignon generally requires sauce- it's a pretty flavorless cut of meat.

                1. re: jpschust

                  I disagree. There are certainly more flavorful cuts, but if you're filet is flavorless, you need to find a new place to buy your steak.

                  1. re: Decker

                    That's basically the definition of filet- very very tender very little flavor compared to other pieces of meat.

              2. Can't say this is the exact recipe, but I had googled it for a friend who couldn't afford to buy the stuff. Looks like there's even more "recipes" since I looked back then. online
                Sorry but it's by Rachel Ray.