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Whats the best way to make a pan sauce when cooking a steak?

post #1 of 15
Thread Starter 

Whats the best way to make a pan sauce when cooking a steak?

post #2 of 15

No doubt many variations and thoughts on "best way" here.   The way I do it is when the steak is done I take it out of the skillet, put it on a plate and cover with foil.  Then into the pan go the finely chopped shallots and a bit more oil if there isn't that much fat left in the skillet. Get those shallots starting to soften, in goes sliced mushrooms.  Give them a good stir, let them start to brown and at this point add the broth, wine, vermouth, whatever you desire to deglaze.  If I am wanting a thicker, more gravy like sauce I'll whisk some flour into the liguid before adding it.  Stir frequently, let reduce and thicken, adding more seasoning to taste.  Off the heat, maybe swirl in a pat or two of butter.

 

That's one way to do it.  Best way?  Who knows?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 15

Except I use heavy cream if available rather than flour. Other than that, and maybe

variations on the veggies, pretty close to how I do it.

post #4 of 15

my way is to do the vegs as described.

the steak will be in the oven after searing, so it will be done and HOT when the sauce is ready, meanwhile.

when vegs are done, take out of pan, cover to keep warm.

deglaze pan with whatever fluid you are using, reduce the fluid and then add cubes of cold butter to bind the sauce.

or instead of the butter monte, add some cream and reduce further, then add the vegs and flavor with salt, pepper, fresh herbs eventually.

post #5 of 15

What are you personal preferences for the deglazing fluid for steak? If wine, what type? 

post #6 of 15

I am known to use wine mostly.

what type? hmmm usually I pick something I like to drink too. 

no need to go expensive but it should be nice.

for white meat/ fish I use a white wine and usually make cream sauces then.  a sauvignon blanc

for red meats / game I use whatever red I have on hand, ranges from cabernet sauvignon, rioja, shiraz.

hope this helps a bit for direction.

post #7 of 15

For the red meats I prefer to deglaze with good Brandy or Cognac if I have it.

For white proteins I like dry vermouth for the initial day-glaze' then follow up

with something fairly dry, medium quality chardonnay or the like. I like dry

wets cuz I can control the flavor balances better.

post #8 of 15

ahhh you're the decadent type huh, meezenplaz, are you not??? ;) :P

post #9 of 15
Haha you have NO idea Soesje. (Suddenly remembers new years resolution to start using gym again.)
post #10 of 15

Does anyone use simply water to deglaze? When I was a kid, I saw it done nearly every single day.

Of course, wine and C° will improve the taste but there are other methods, simple and tasty;

 

- Fry the meat, remove from the pan and let rest

- if too much fat in the pan, remove it first

- deglaze the pan with a few tbsp. of cold water and scrape all the suc  from frying the meat from the pan surface

- add a small dash of Worcestershire sauce or a tsp of soy sauce or a small half tsp of Dijon mustard or a small half tsp of ketchup and whisk. Don't reduce or it will get too salty

- add a small nugget of cold butter and swirl the pan -away from the heat- until all butter is dissolved

post #11 of 15
Thread Starter 

Wine and celcius?

post #12 of 15
Quote:
Originally Posted by ChrisBelgium View Post
 

Does anyone use simply water to deglaze? 

I do on a daily basis! http://www.cheftalk.com/t/70156/making-a-simple-jus-for-your-steak-chops

post #13 of 15

haha sure Ive used water a lot too, when I had to or was going for a certain flavour.

I just thought it too boring or obvious for this group of such talented chefs.:chef:

post #14 of 15
Quote:
Originally Posted by abefroman View Post
 

Wine and celcius?

I meant to write "wine & company", Abe, meaning all kinds of alcoholic fluids.

post #15 of 15
I find that using just water to deglaze often makes the sauce gravy like. A sauce should have more depth imo. 
 
I do deglaze with water/broth when not making a sauce. Last night I made some delicious creme style white beans on the fly. After browning my sausage and onions I deglazed with a splash of water and some chicken stock. I then added some canned cream style white beans (blue runner brand) to the liquid and cooked to my desired consistency. It was a 30minute after work meal and very tasty. 
 
I can see deglazing a steak pan with a splash of water and serving it over potatoes. In fact, I think I may try this next time. You really don't need sauce on a ribeye, but at the same time you don't want to waste that beautiful fond.
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