Out of Steak sauce, one case

Alternatives to A1 steak sauce

5 options, ranked, with the exact amount

Use thisBest of 5 options

Use Another bottled steak sauce

Same amount as the steak sauce

The closest alternatives to A1 are another bottled steak sauce, such as Heinz 57, or a British brown sauce, such as HP, in the same amount. With neither in the house, stir 3 parts ketchup with 1 part Worcestershire sauce and a splash of vinegar, and use it measure for measure. Worcestershire on its own works in marinades and meatloaf at half the amount, but it is too thin and salty to pour over a steak.

Verdict —: Works
Best for —: on steak, chops and burgers

One casethe full steak sauce card

Every option, one card

Ranked

Steak sauce substitutes compared
#	Substitute	Instead of steak sauce	Verdict
1	Another bottled steak sauceon steak, chops and burgers	Same amountWorks	Works
2	HP sauce or brown sauceon steak, chops and sausages	Same amountWorks	Works
3	Ketchup + Worcestershire saucemeatloaf, burgers and sloppy joes	Same amount3 parts ketchup, 1 part WorcestershireTweak it	Tweak it
4	Barbecue sauceburgers and meatloaf glaze	Same amountYou'll taste it	You'll taste it
5	Worcestershire saucemarinades	½ × the amountYou'll taste it	You'll taste it

What changesWhat changes, option by option5 options

Another bottled steak sauce

the same kind of tang; Heinz 57 is sweeter and more mustardy

Store-brand steak sauces are built on the same pattern as A1: tomato, vinegar, raisin or another dried fruit, and spice. Heinz 57 is the other bottle most shelves carry, and it is sweeter, with a mustard note.

Best for: on steak, chops and burgers, meatloaf and burger mix, marinades
Where it fails: Bottles differ in salt and sugar, so taste before you season the rest of the dish.

HP sauce or brown sauce

rounder and fruitier, with malt vinegar in place of the sharper tang

British brown sauce is the same style of condiment: tomato, malt vinegar, dates and tamarind. It is a little sweeter and fruitier than A1 and less peppery.

Best for: on steak, chops and sausages, burgers and meat pies, stews and gravy
Contains: gluten
Where it fails: HP is made with barley malt vinegar and rye flour, so it is not gluten-free.

Ketchup + Worcestershire sauce

sweeter and more tomato-forward, less fruity

The cupboard version. Ketchup supplies the tomato, the sweetness and the body; Worcestershire supplies the vinegar, tamarind and savory depth that make it taste like steak sauce and not like ketchup.

Best for: meatloaf, burgers and sloppy joes, marinades, dipping
Prep: Stir 1 tbsp ketchup with 1 tsp Worcestershire and about ½ tsp vinegar, then add black pepper to taste.
Where it fails: Next to a plain grilled steak it reads as doctored ketchup. Worcestershire is usually made with anchovies, so the mix is not vegetarian.

A pinch each of garlic powder and onion powder moves it closer.

Barbecue sauce

sweeter and smoky

Thick, tomato-based and tangy like A1, but much sweeter and usually smoky.

Best for: burgers and meatloaf glaze, pork chops and chicken, dipping
Prep: Sharpen it with a splash of vinegar or Worcestershire.
Where it fails: A marinade that counts on A1's tartness comes out sweet, and the extra sugar scorches on a hot grill.

Worcestershire sauce

saltier and sharper, with no tomato

Shares A1's vinegar and spice and adds tamarind, but it is thin as water and far saltier and more concentrated, with no tomato and little sweetness.

Best for: marinades, meatloaf and burger mix, stews, gravies and pan sauces
Prep: Start with half the amount and add more to taste.
Where it fails: As a table sauce it runs off the steak and tastes harsh. Most brands contain anchovies, so it is not vegetarian.

Tips for substituting steak sauce

4 tips

At the table: reach for another steak sauce, a brown sauce or the ketchup mix. Thin sauces such as Worcestershire and soy run straight off the meat.
In meatloaf, burgers and sloppy joes: any option here works, because the sauce is one seasoning among several. With barbecue sauce, hold back other sugar in the recipe.
In a marinade: A1 is there for acid and salt as much as for flavor. Worcestershire at half the amount, or the ketchup mix with its vinegar, keeps both.
Make the ketchup mix a few minutes ahead so the flavors blend.

Questions

5 questions

What does A1 taste like, and what makes a good match?

A1 is tart first, then savory and a little sweet: tomato and vinegar, with raisin, orange and pepper behind them. A good match has tomato body, clear acidity and some dried-fruit sweetness, which is why another steak sauce or a brown sauce comes closest and plain ketchup falls short.

Can I use Worcestershire sauce instead of A1?

In cooked dishes and marinades, yes: start with half the amount, because it is thinner, saltier and more concentrated. Poured on at the table it does not work by itself. Mixed 1 part to 3 parts ketchup, it makes a fair stand-in.

Is Heinz 57 the same as A1?

No, but they are the same kind of sauce and swap measure for measure. Heinz 57 is sweeter and has a mustard note; A1 is tarter and more peppery.

What can I use instead of A1 in meatloaf?

Any steak sauce or brown sauce in the same amount, or the mix of 3 parts ketchup to 1 part Worcestershire. Barbecue sauce also works in the same amount for a sweeter, smokier loaf.

Are these alternatives vegetarian or gluten-free?

Check each bottle. Worcestershire sauce is usually made with anchovies, so it and the ketchup mix are not vegetarian unless you buy a fish-free brand. HP Sauce contains barley malt vinegar and rye flour, so it is not gluten-free.