3 Steps to the Perfect Pan Sauce

Tuesday, June 14, 2016

Searing a juicy piece of meat serves dual purposes. First, of course, is to cook your protein. But the second is perhaps one of the greatest cooking techniques you can have in your tool belt - the pan sauce. Those brown bits (called “fond”) and juices left at the bottom of the pan are the beginning of a perfect sauce.

With just 3 steps you can take that seared meat from regular to sensational:

Step 1: Sear

Heat 1 Tbsp oil in a pan. Once hot, add the meat & cook to your desired doneness, making sure to flip it just once. Each flips lets the natural juices escape, and you want to lock those flavors in.

Step 2: Flavor

Remove the meat, keeping the pan over medium heat. Add your favorite aromatics, like ginger, onion, garlic or herbs. A little butter or extra oil is good if you don’t have enough fat left in the pan.

Step 3: Deglaze

This is just a fancy word for adding some liquid to help get those yummy brown bits up from the pan. Generally acids, like wine or vinegar, work best, but you can also use stock. A little bit goes a long way - remember, you’re not making soup. About 1/4 cup should be enough to get those flavors flowing. Simply cook until the liquid is reduced by about half.

Finish it off with a swirl of butter and voila! Try it for yourself in this week’s Bistro Steak!

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