Techniques and Recipes

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Deglaze

A SIMPLE ADDITION TO ANY HOME COOK’S REPERTOIRE

After sautéing or searing proteins, you may notice leftover

browned bits on the bottom of the pan—do not abandon them

or wash them away. Those browned bits, or fond, are ﬂ avor

goldmines. Fond is the foundation of pan sauces and can be

incorporated with a deglazing process. To deglaze a pan, ﬁ rst

remove the primary food (such as steak, chicken, chops) from the

pan, then add a deglazing liquid—usually a wine or broth—to help

remove the bits stuck to the pan. Use a wooden spoon to dislodge

any extra-deﬁ ant morsels.

Steak

with

Pan Sauce

Rich and smooth, a silky pan sauce is a relatively simple yet reﬁ ned accompaniment to many entrees.

Repurpose the technique below for any protein—all you need are the four building blocks of a pan

sauce: sautéed aromatics (such as shallots or garlic), liquid (a combination of stock and vinegar, brandy,

or wine), ﬁ nishing herbs or ﬂ avors (such as lemon juice), and butter.

INGREDIENTS

– 1 (1-inch-thick) rib eye

steak, trimmed and tied with

butcher’s twine

– 1 teaspoon kosher salt

– 1 teaspoon freshly ground

black pepper

– 4 tablespoons unsalted

butter, divided

– 1 tablespoon neutral oil, such

as grape-seed or canola oil

– ¼ cup minced shallots

– ½ cup red wine

– 1 cup beef broth

– Sprigs of thyme

PREPARATION METHOD

1. Season steak with salt and pepper, pressing pepper into steak. 2. In a

large stainless steel skillet over medium-high heat, melt 1 tablespoon

butter with oil. Add steak and sear until crusty and browned, and fat is

rendered, about 2 minutes. Flip and sear 2 minutes. 3. Using tongs, lift

steak and press edge of steak into pan, rolling until edges are browned

and rendered. Place steak ﬂ at in pan and reduce heat to medium. Cook

to desired degree of doneness, 2–2½ minutes per side for medium rare.

Transfer steak to a cutting board and tent with foil. Pour o fat from pan,

reserving fond. 4. Melt 1 tablespoon butter in skillet with fond. Add shallots

and cook, stirring often until softened, about 2 minutes. 5. Deglaze pan

with wine. Simmer until reduced by half, about 3 minutes. Add broth and

thyme; simmer until sauce is thick enough to coat the back of a spoon.

6. Add remaining 2 tablespoons butter to sauce and gently shake pan to

incorporate butter as it melts. Drizzle sauce over steak and serve.

MAKES COOK TIME

1 STEAK 12–15 MINUTES

TECHNIQUES Deglaze