Smith and Wollensky Steak Sauce

Smith & Wollensky doesn’t say much about their sauce. But if you’ve had it, you know. Dark, sharp, and not too thick; just enough bite to wake up a steak. 

But here’s the thing: you can make a version at home. No fancy tools. Just a few basics, a saucepan, and 25 minutes from your clock. 

Ready? Let’s do it.

What Is Smith and Wollensky Steak Sauce?

This isn’t a thick, syrupy sauce that tries to cover up your steak. It’s a flavor enhancer made to complement great meat. The original store-bought version has a rich tomato base, a hint of wine, and savory depth from Worcestershire and vinegar. It’s tangy but smooth, bold but balanced.

You can taste the sweetness from the caramelized shallots. You get umami from beef stock and tomato paste. And there’s a silky finish that comes from butter swirled in right at the end.

Ingredients You’ll Need

This recipe is made with ingredients you probably have if you cook steak at home already.

Tomato Paste

You’ll need 3 tablespoons. It brings depth, natural umami, and that signature dark red color once it reduces.

Shallots

2 small to medium shallots, finely minced. These are sweeter than regular onions and soften quickly.

Garlic

2 cloves, minced. Adds warmth and background flavor. You can roast them first for a mellow version.

Red Wine

½ cup of dry red wine like Cabernet or Merlot. This builds that rich, classic steakhouse profile.

Beef Stock or Broth

½ cup. This stretches the sauce and reinforces the meatiness. Use bone broth if you want extra richness.

Worcestershire Sauce

2 tablespoons. This adds umami, tang, and salt all in one shot. 

Balsamic Vinegar

1 tablespoon. It sweetens and brightens the sauce without overpowering it. 

Dijon Mustard

1 teaspoon. This gives it a little tang and helps everything emulsify together.

Brown Sugar or Coconut Sugar

1 tablespoon to balance the vinegar and tomato. You can cut it in half or omit it if you prefer.

Butter

1 tablespoon of cold butter, added at the end. This is the trick for that glossy, restaurant-style finish.

Salt and Cracked Black Pepper

Season to taste. Don’t forget  Worcestershire and stock already bring some salt.

Optional Extras

• A pinch of smoked paprika for warmth
• A splash of hot sauce for heat
• Fresh rosemary or thyme for herbal depth
• A few drops of soy sauce for deeper umami

How to Make Smith & Wollensky-Style Steak Sauce (5 Easy Steps)

Step 1: Sauté the Shallots and Garlic

Heat a little olive oil over medium heat. Add the finely chopped shallots and cook them for 4–5 minutes until soft and just golden. Stir in the garlic and let it go for 30 seconds more.

Step 2: Toast the Tomato Paste

Add the tomato paste right into the pan. Stir and mash it into the shallots. Let it cook for 2–3 minutes until it darkens slightly and starts sticking to the pan.

Step 3: Deglaze with Wine

Pour in the red wine and stir to scrape up all the good stuff from the bottom of the pan. Let it simmer for 2–3 minutes so the alcohol cooks off and the liquid reduces slightly.

Step 4: Build the Sauce

Add in the beef stock, Worcestershire, balsamic vinegar, Dijon mustard, and sugar. Give it a good stir. Bring it to a gentle simmer and let it cook for about 10–12 minutes, uncovered.

Step 5: Finish and Serve

Once it’s thickened a bit (you want it pourable, not gloopy), turn off the heat. Stir in the cold butter until it melts and makes the sauce shiny.

Add salt, pepper, or more vinegar if you want extra brightness.

Serving Suggestions

Here are some ways to use it and maybe even impress yourself a little.

Grilled or Pan-Seared Steaks

Spoon it over a sliced ribeye or filet mignon. It brings balance to fatty cuts and gives lean steaks a boost.

Steak Sandwiches

Slice up leftover steak, add caramelized onions, and pile it all onto crusty bread. Use this sauce as both a drizzle and a spread.

Smash Burgers

Skip ketchup and mustard. A spoonful of this on a burger with crispy onions and sharp cheddar changes the game.

Roasted Mushrooms or Cauliflower

You don’t need meat to enjoy it. This sauce adds depth to earthy veggies. Try it on roasted portobellos or even grilled eggplant.

Glaze for Short Ribs or Meatballs

Warm it slightly and brush it on slow-cooked ribs or meatballs right before serving.

Pro Tips

• Let the wine reduce before adding stock. It softens the acidity and deepens the flavor.
• Use bone broth instead of stock for extra richness.
• Stir in the butter off the heat for a silky finish. This makes a huge difference.
• Make extra and freeze it in an ice cube tray. You’ll always have a portion ready.
• Want to turn it into a cream sauce? Stir in a splash of heavy cream at the end and reduce for 2 more minutes.

Conclusion

This homemade Smith and Wollensky-style steak sauce takes your steak nights from decent to memorable. It’s bold, smooth, slightly tangy, and feels like something from a high-end restaurant.

But the best part is you made it yourself in your own kitchen with ingredients you probably had on hand.

It’s the kind of sauce that makes people pause mid-bite. The kind that gets poured onto second helpings. And the kind that, once you try it, makes bottled steak sauce feel like a step down.

Try it once, and you’ll always want a jar in your fridge.

FAQs

What Does Smith and Wollensky Steak Sauce Taste Like?

It’s rich, tangy, slightly sweet, and deeply savory. You get notes of tomato, garlic, red wine, and Worcestershire. Everything is balanced by a buttery finish.

How Does It Compare to A1 or Other Gourmet Sauces?

A1 is sharper and more acidic. Smith and Wollensky’s version is thicker, silkier, and less vinegary. It’s made to elevate the flavor of premium cuts, not overpower them.

Can You Buy Smith and Wollensky Sauce Online?

It’s not widely available, but sometimes you can find bottled versions from specialty retailers or gift boxes. 

Is This a Gourmet Steak Sauce?

Absolutely. It’s layered, made from real ingredients, and balanced like something you’d get at a fine-dining steakhouse.