I wasnt bad at making the meal, but one element always eluded me: the freaking pan sauce.
The steak wasnt the problem.
I could cook a steak.
I could also bake a potato.
I even made little baby chocolate lava cakes for dessert.
Suffice to say, my early-days sauces were somehow acridandsyrupy, and rarely made it onto the actual steak.
The funny thing is, pan sauces are actually quite easy to make.
I have since made those tweaks, and can barely remember those days of terrible pan sauces.
(Just kidding, those burnt syrups are seared into my tongue for all eternity.)
Meat:Steaks, pork chops, and chicken parts are all obviously good choices.
Aromatics:Minced shallot is a must, as is a clove or two of garlic.
1/2 cup of some sort of deglazing liquid:I like something with a bit of an ABV.
1/2-3/4 cup of stock:The more flavorful your stock, the more flavorful your sauce.
you could also cheat and use my BFF,Better Than Bouillon.
Start with a couple of tablespoons and go from there.
I use whipping cream because I dont believe the rules apply to me.
Half & half works too.
Use skim milk if you just want to watch the world burn.
(If you want to avoid cream, use butter.)
Stir, stir, stir and watch the magic happen.
That should be everything you need.
Heres what you have to do.
Set those bad boys aside in a little bowl.
Measure out your alcohol and your stock.
Grab an empty bowl for pouring off pan grease.
Decide which thickener you want to use and either mix your slurry or knead your little butter ball.
Group everyone together within easy reach so you dont have to search for anything, then start cooking.
Get Searing
Pre-heat your oven to 200F.
Sear your protein of choice on all sides and cook to your desired done-ness.
Move your meat to a plate, and pop it in the oven to keep warm.
Lower your heat to medium and pour off excess grease into a little bowl.
Do not wipe the pan off; youll want a bit of oil in there for the next step.
Add your shallots, garlic, and any spices to the pan.
Cook until the shallots are soft and the spices are fragrant (about four minutes).
Let it reduce by about half.
Honestly, I have a hard time visually estimating volume, but we dont need to be exact.
Pour in 1/2 a cup of stock.
Let everything cook for a few minutes, until you reach your desired consistency.
(If it gets too thick, just add a little more stock.)
Give everything one more whisking, transfer to a serving container, and pour all over your sexy meat.
I encourage this wholeheartedly and cant wait to talk modifications, but thats another article for another time.
