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What's the best way to cook a steak and have a lof of gravy?

post #1 of 4
Thread Starter 

What's the best way to cook a steak and have a lof of gravy?

 

TIA

post #2 of 4

Blast it in the pan, finish in the oven, build a reduction sauce while it rests. Boar_D_Laze has written on this a couple of times as I recall, see post #4 below.

 

Finishing a steak in oven?
started on 03/19/08 last post 08/06/14 at 10:57am 39 replies 242889 views

 

 

If you want to cheat a little bit, pick up some demi base. More Than Gourmet should have their tubs available in your area. Quality is OK, but they're pricey though. http://www.morethangourmet.com/pantry-stock-sauces-gourmet-soups/meat-based-sauces-a-stocks/french-demi-glace

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 4

This is what I do, a reduction sauce; in a sauce pan, reduce 100 red wine or 100 port wine or a mixture of 50/50 port wine/red wine up to almost less than half of the volume (in fact up until it almost turns into a light syrup. Then add 100 veal stock and reduce again until the desired consistency and taste. Season with s&p, many times a drop of Worcestershire or simply dark soy. Add a few chunks of ice cold butter while swirling the pan away from the fire until the butter is dissolved.

 

When your pan with cooked steaks come out of the oven, remove them and let rest on your cutting board under alu foil. Deglaze your frying pan with the reduction you made. Sieve (a must) and serve.

post #4 of 4

And dump the jus that seeps out onto your plate back into the gravy.  ;)

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