What’s the difference between steak sauce and barbecue sauce?

Steak sauce like this Texas Roadhouse Steak Sauce is typically thicker, darker, and built with ingredients like tomato paste, Worcestershire, and vinegar. It's designed for high-heat cooking and intense flavor. Barbecue sauce, on the other hand, is often sweeter, ketchup-based, and better suited for low-and-slow cooking. Steak sauce focuses on tang and umami, while BBQ sauce emphasizes sweet and smoky profiles.

Can I make this sauce ahead of time and store it?

Absolutely. This homemade Texas Roadhouse Steak Sauce stores beautifully in the refrigerator for up to 7 days. Just place it in an airtight container like a mason jar or squeeze bottle. For best flavor, let it come to room temperature or warm slightly before serving. You can also freeze it in small portions for up to a month, although fresh is always best.

Is this steak sauce gluten-free?

The original recipe includes all-purpose flour and soy sauce, both of which may contain gluten. However, you can easily make it gluten-free by: Substituting with gluten-free flour or cornstarch (for thickening) Using gluten-free tamari or coconut aminos instead of soy sauce Be sure to check the labels of ingredients like Worcestershire and stock, as gluten can be hidden in sauces and broths.

Texas Roadhouse Steak Sauce – Best Copycat Recipe

Name: Texas Roadhouse Steak Sauce
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Cuisine: American
Ingredients: 4 tablespoons butter; 2 tablespoons all-purpose flour; 3/4 cup beef stock; 1 teaspoon minced garlic; 2 tablespoons liquid smoke; 2 tablespoons Worcestershire sauce; 2 teaspoons black pepper; 1/2 cup apple butter; 2 tablespoons soy sauce; 2 tablespoons distilled white vinegar; 1 tablespoon lime juice; 1 tablespoon tomato paste; 1/2 teaspoon corn syrup; 1 tablespoon anchovy paste

Description

This Texas Roadhouse Steak Sauce copycat recipe is a smoky, sweet, and tangy homemade sauce that delivers bold steakhouse flavor. Made in under 25 minutes with pantry staples, it’s perfect for steak, burgers, potatoes, and more.

Ingredients

Scale

4 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup beef stock
1 teaspoon minced garlic
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
2 teaspoons black pepper
1/2 cup apple butter
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1 tablespoon lime juice
1 tablespoon tomato paste
1/2 teaspoon corn syrup
1 tablespoon anchovy paste

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Instructions

Heat a saucepan over medium heat and add butter.
Once melted, whisk in the flour and cook for 3 minutes until thickened and bubbling.
In a separate bowl, combine the beef stock, garlic, liquid smoke, Worcestershire sauce, black pepper, apple butter, soy sauce, vinegar, lime juice, tomato paste, corn syrup, and anchovy paste. Whisk well.
Slowly incorporate the sauce mixture into the roux, adding about 1/4 cup at a time. Whisk continuously and bring to a low boil between each addition.
After fully incorporated, reduce the heat to a simmer and cook for 10 minutes, stirring occasionally, until thickened.
Remove from heat and allow to cool slightly before serving.

Notes

Cook the roux for at least 3 minutes to remove the raw flour taste.
Add the sauce in stages to keep the texture smooth and lump-free.
If the sauce is too thick, thin it with a splash of beef stock or water.
For a spicier kick, add hot sauce, chili flakes, or jalapeño powder.
Store in an airtight container in the fridge for up to 7 days.

Prep Time: 2 minutes
Cook Time: 20 minutes
Category: Condiment
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 107 kcal
Sugar: 8 g
Sodium: 497 mg
Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 2.3 g
Trans Fat: 0.2 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 17 mg