Cantrell Sauce (steak Marinade and Grilling Sauce)

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“My dad inspired this sauce, and I have experimented with it for 30 years. It is delicious on charcoal-grilled steak, chicken, hamburgers, and pork chops. My kids put it on their baked potato also. Some people really get into this sauce and pour large amounts over their food. You may need to double the recipe next time you make it. Marinate any leftovers in the remaining sauce for a great flavorful sliced steak sandwich the next day.”

Ingredients Nutrition


  1. Melt butter or oil, or a combination of each, over medium-low heat in a skillet.
  2. Add garlic and let simmer a few minutes.
  3. Turn off the heat.
  4. Add soy sauce and Worcestershire sauce.
  5. Add the juice of one lemon.
  6. Marinate the meat in the sauce while the grill is heating, or longer for a stronger flavor.
  7. Grill meat, turning and basting with sauce about every four minutes until done.
  8. Return marinade to saucepan and bring to a boil for 60 seconds to make safe for dipping as sauce. If this makes the sauce too dry, add water, broth or wine.
  9. Reserve boiled sauce for dipping.

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