Steak Sauce

Dark steak sauce with a slow heat from Berlin

The steak sauce from Sossen Eckart is a handmade, dark barbecue sauce from Berlin that is rich and savory. Orange and tomato meet sugar beet syrup and soy sauce, with a heat that unfolds slowly and lingers. Vegan, robust, and sophisticated—just as a good steak deserves.

Steak Sauce carries the "No. 1" label at Sossen Eckart and is the most robust of their gourmet sauces. Thomas Eckart crafts it from orange juice, tomato purée, sugar beet syrup, and soy sauce, with onions, garlic, and chili. It is a sauce that lets the meat take center stage while adding a satisfying depth.

Dark, savory, with a slow burn

In the bottle, the sauce is deep brown and thick, almost syrupy. First comes a dark sweetness from the sugar beet syrup, then the savory depth of the soy sauce, brightened by a splash of orange. The heat from the chilies arrives late, slowly and steadily, and lingers on the palate. If you taste closely, you will notice a hint of roasted aromas, almost as if they came straight from the grill.

The sauce tastes full-bodied and savory, with a sweetness that isn't sticky and a heat that doesn't overwhelm. Umami meets fruit, dark meets light, resulting in a sauce with character that never masks the meat. This exact balance is what makes it the sauce you find yourself reaching for again by your second steak.

For steak, pan-seared meats, and burgers

Classically, this steak sauce belongs with robustly seared beef: rump steak, entrecôte, or fillet, seared hot and fast. However, it is just as perfect with lamb, grilled vegetables, in a burger, or anything fresh off the hot grill. A spoonful lifts even a simple sausage to a new level, and cold on roast beef or a steak sandwich the next day, it tastes almost better than it did on the first evening.

Its place is next to a rare rump steak, where its dark spiciness complements the meat. If you prefer something smokier, reach for the Whiskey BBQ Sauce; if you are looking for more fire, try the Spicy Grill Sauce from the same producer.

Hand-stirred in Berlin since 2009

Behind the No. 1 are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces in Berlin since 2009 without any artificial additives. The recipe has remained the same from the very first pots to today. Their initial ideas have grown into ten varieties, ranging from mild to fiery, and the steak sauce has been there from the start.

"Heat and class on the table," says Thomas about his steak sauce, and you can tell he means it. Every bottle is stirred, seasoned, and filled by hand, with the colorful labels designed by Sabine herself, a trained designer.

You can find the entire world of Sossen Eckart sauces with us, along with many other BBQ sauces for the summer at the grill.

The sauce for the finish, not before

Sear your steak over high heat (above 250°C), let it rest briefly, and add the sauce at the end, not before. This keeps the crust crispy and the sauce fresh. Served at room temperature around 20°C, it is perfectly smooth. Once opened, the 250 ml bottle will keep well in the refrigerator for several weeks—if it lasts that long.