Ingredients Condiments Meat Sauces House Steak Sauce Be the first to rate & review! “We like to elevate the familiar,” says chef Michael Voltaggio. At his restaurant Voltaggio Brothers Steak House outside Washington, D.C., Michael and his brother, Bryan, wanted to re-create their favorite store-bought sauce. “It tastes very similar, but we spice ours with gochujang and a little fresh orange juice for sweetness.” By Bryan Voltaggio Bryan Voltaggio Instagram Bryan Voltaggio is an American chef and restaurateur. An alum of the Top Chef television series, he is a James Beard Award semifinalist and the brother of celebrity chef Michael Voltaggio. Known for his Mid-Atlantic cuisine at Thacher & Rye, he resides in Frederick, Maryland. Food & Wine's Editorial Guidelines and Michael Voltaggio Michael Voltaggio 2013 Best New Chef at ink., Los Angeles. His modernist cuisine pushes boundaries — he’ll serve octopus over buttered-popcorn puree — and it is delicious. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 1 1/2 cups Ingredients 3 tablespoons extra-virgin olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 2 tablespoons raisins 1 tablespoon gochujang (Korean red pepper paste) 3/4 teaspoon smoked paprika 1/2 teaspoon black peppercorns 1/8 teaspoon celery seeds 2 tablespoons fresh orange juice 1/3 cup balsamic vinegar 1/4 cup Worcestershire 3 tablespoons ketchup 2 tablespoons Dijon mustard 2 tablespoons soy sauce 1 tablespoon light brown sugar Kosher salt Directions In a medium saucepan, heat the olive oil. Add the onion, garlic and raisins and cook over moderate heat, stirring occasionally, until the onion is softened, 6 to 8 minutes. Add the gochujang, paprika, peppercorns and celery seeds and cook, stirring, until the gochujang deepens in color, about 1 minute. Add the orange juice and scrape up any browned bits from the bottom of the pan. Add all of the remaining ingredients, except the salt, along with 3/4 cup of waterand simmer over moderate heat, stirring occasionally, until thickened slightly, about 30 minutes. Season with salt and scrape the sauce into a blender; let cool slightly. Wipe out the saucepan. Puree the steak sauce until very smooth, about 2 minutes. Pass it through a mesh sieve set over the saucepan, pressing on the solids. Simmer the steak sauce over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Let cool to room temperature before serving. Make Ahead The steak sauce can be refrigerated for up to 1 week. Rate it Print