A little bit does the trick.

Use just 1 tablespoon of sauce per pound of meat.

Add it to your steak in the bag.

Cook your steak sous vide.

Enjoy the flavor of dry aging.

Traditionally aged meat.

When a steak is allowed to dry-age, the moisture from the outside of the meat slowly evaporates, concentrating the sugars and other flavor molecules left behind. Simultaneously, enzymes in the meat break down bland protein molecules into smaller, flavorful amino acids. This process produces an array of complex, nutty flavors that intensify the natural meatiness of steak.

This gorgeous, traditionally dry-aged steak comes from our friends at Flannery Beef . Photo credit: Katie Flannery

Steak Aging Sauce.

The Sansaire Steak Aging Sauce is made from ingredients that mimic these flavors. Fish sauce and soy sauce contribute depth and complexity as a result of the long fermentation process by which they’re made. Molasses adds dark, nutty sugars to replicate the concentration of the meat’s natural sugars, and the glutamic acid in MSG fills in the flavor of the complex amino acids created in the aging process.

SCIENTIFICALLY SPEAKING

The glutamic acid molecule – shown above – is responsible for the umami flavor in aged meat and was first discovered in 1866 by German scientist Karl Heinrich Ritthausan

Steak sauce FAQs.

How does Steak Aging Sauce work?
The Sansaire Steak Aging Sauce replicates the flavors created by traditional dry aging. When a steak is allowed to dry-age, the moisture from the outside of the meat slowly evaporates, concentrating the sugars and other flavor molecules left behind. Simultaneously, enzymes in the meat break down bland protein molecules into smaller, flavorful amino acids. This process produces an array of complex, nutty flavors that intensify the natural meatiness of steak.
The Steak Aging Sauce is made from ingredients that mimic these flavors. Fish sauce and soy sauce contribute depth and complexity as a result of the long fermentation process by which they're made. Molasses adds dark, nutty sugars to replicate the concentration of the meat's natural sugars, and the glutamic acid in MSG fills in the flavor of the complex amino acids created in the aging process.

What does Steak Aging Sauce taste like?
Steak Aging Sauce makes steak taste more like steak, but it doesn't contribute a flavor of its own. If you didn't know it was there, you'd just think you were eating a really delicious dry-aged steak!

How did you create the Sansaire Steak Aging Sauce?
The idea for Steak Aging Sauce was originally inspired by a short passage in Modernist Cuisine at Home that described adding fish sauce to steak to simulate the flavor of dry aging. We took the idea even further, adding other fermented flavors, sugars, and glutamates. We tested dozens of variations and additional ingredients, and finally chose the formulation that produced the best-tasting steak we had ever cooked. Our sauce is made in small batches and bottled locally.

How do I use Steak Aging Sauce?
Add one tablespoon of Steak Aging Sauce per pound of meat just before cooking it sous vide. Toss the meat and sauce together in a zip-top or vacuum seal bag to coat all sides, then cook the steak sous vide until it's done. Pat your steak dry before searing, and notice how the sugars in the Steak Aging Sauce help you achieve a delicious, dark crust.

Do I need to marinate my steaks in Steak Aging Sauce ahead of time?
It's not necessary to marinate your steaks in the sauce before cooking. The sous vide cooking time will be long enough for the Steak Aging Sauce to flavor your meat. You can marinate your meats ahead of time, but due to the strength of the sauce, we don't recommend marinating for longer than 24 hours.

Can I use it like other steak sauces?
We don't recommend using Sansaire Steak Aging Sauce the way you'd use A.1. or barbecue sauce. It's not designed to be delicious on its own. But if you like it straight from the bottle, we won't stop you!

MSG is listed as an ingredient. What if I'm allergic?
It is a misconception that MSG is an allergen. In fact, no double-blind study has identified health effects from consuming normal quantities – even among studies conducted on participants who self-identified as “MSG sensitive.” This is great news, since MSG is delicious. Glutamic acid (the G in MSG) occurs naturally and gives foods like mushrooms, Parmesan cheese, and tomatoes their umami flavor. MSG got a bad reputation from a 1968 article inaccurately describing “Chinese restaurant syndrome,” but in truth, those symptoms are much more likely to be associated with consuming large quantities of fried, salty, fatty foods. The best science available conclusively says MSG is perfectly safe.

Can I use Steak Aging Sauce on foods other than steak?
Yes! The sauce does its same magic on poultry and other meats, too. Try it on vegetables, or mix it in whenever you want to give your food a complex, umami boost!

I have dietary restrictions. What do I need to know?
The Sansaire Steak Aging Sauce contains wheat, soy, and anchovy, which are known allergens for some individuals. The sauce is bottled in a facility that also processes nuts. For more information, download the Nutritional Information.