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window.ATGalleries[53385] = {“id”:53385,”type”:”Cooking Lesson”,”images”:[{“image_id”:”e15466a856091afffafe62ebd468cb2d9248ecfd”,”caption”:”\u003cb\u003eDrain the fat, but don’t clean the pan\u003c/b\u003e: While your steaks are resting, pour off the fat from cooking and any aromatics that were cooked with the steak, but do not wipe the pan clean. “,”image”:{“id”:”e15466a856091afffafe62ebd468cb2d9248ecfd”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:58:58.422-05:00″,”updated_at”:”2017-01-24T18:58:58.422-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34143.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”11253e18f2ece9a52b50141fb59ed3fe2eea42d9″,”caption”:”\u003cb\u003eCook the shallot and thyme\u003c/b\u003e: Return the pan to medium heat and add the shallot and thyme and cook until fragrant and the shallot has softened. “,”image”:{“id”:”11253e18f2ece9a52b50141fb59ed3fe2eea42d9″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:59:15.804-05:00″,”updated_at”:”2017-01-24T18:59:15.804-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34167.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d70fe04c01737610ff797d7f10a7e0d1250eab15″,”caption”:”\u003cb\u003eDeglaze the pan\u003c/b\u003e: Add the wine or broth and scrape the browned bits off the bottom of the pan with a wooden spoon or whisk. Cook until the liquid reduces slightly, about 1 minute.”,”image”:{“id”:”d70fe04c01737610ff797d7f10a7e0d1250eab15″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:59:05.279-05:00″,”updated_at”:”2017-01-24T18:59:05.279-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34170.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”76ce5540ae2eec5d4d1908d9ad7d952743784251″,”caption”:”\u003cb\u003eAdd the mustard and butter\u003c/b\u003e: Whisk in the mustard and remove the pan from the heat. Vigorously whisk in the cold butter until thickened. “,”image”:{“id”:”76ce5540ae2eec5d4d1908d9ad7d952743784251″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:59:21.789-05:00″,”updated_at”:”2017-01-24T18:59:21.789-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34177.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”b23aadcd791cc6b3a70d6ef9d48784ac99400844″,”caption”:”\u003cb\u003eServe\u003c/b\u003e: Slice the steak and serve with the pan sauce. “,”image”:{“id”:”b23aadcd791cc6b3a70d6ef9d48784ac99400844″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-25T12:00:40.427-05:00″,”updated_at”:”2017-01-25T12:00:40.427-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34188RT.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ef4a55e549a0b323cc4ed112edd68df6f10384a1″,”caption”:””,”image”:{“id”:”ef4a55e549a0b323cc4ed112edd68df6f10384a1″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T19:08:43.108-05:00″,”updated_at”:”2017-01-24T19:08:43.108-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34209.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Your perfectly cooked steak is waiting to be carved and you glance at the now-empty pan from cooking your steak. Luxe browned bits of steak drippings cling to the pan. Perhaps there’s a little bit of butter and some fragrant herbs left in the pan, too. It seems like a true tragedy to waste any of the wonderful mess.
Fear not, because you can turn that pan of drippings into a tasty sauce for your steaks with a little broth or wine, a few aromatics, mustard, and a pat of cold butter.
from WordPress https://jonathanwilhoite.wordpress.com/2017/02/06/how-to-make-a-pan-sauce-from-steak-drippings-cooking-lessons-from-the-kitchn/
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