Steak sauce is the thick, dark-brown, sharply tangy table sauce built to be spooned or poured over grilled and pan-cooked beef — a sweet-sour, fruity, spiced condiment most familiar in its British and American "A1"-style form. It is a cousin of brown sauce and Worcestershire, based on tomato and fruit (often tamarind, raisin, date or orange), soured hard with malt or other vinegar, sweetened, and layered with warm spice and a savoury, umami-rich backbone, producing a bracing, acidic condiment meant to cut the richness of red meat rather than to glaze it over fire.