I was watching this Marcus Wareing video where he cooks steak diane by batting steak so it cooks faster...
At 50 seconds:
I was wondering if this is considered a good practice in American style of cooking? or if its even considered a good practice for expensive steaks?
I do like this style of cooking meat and sauce in the same pan as i like some amalgamation of my food but wondering if it will ruin the steaks structure and juiciness?