Most steaks are perfect just the way they are. There’s no need for gravy, , or any spices that cover up the beefy flavors you love, save for a little and to enhance the bite. However, a is something you may not want to cast off as just another thing to ruin a good .
Making is super easy, just about anyone can handle creating one from scratch in the kitchen. Grab your stainless steel pan and get ready to make a that elevates the of just about any .
What’s a Pan Sauce?
is a thin that’s made from the your cooked in, also known as fond. usually leaves behind delicious, brown, crisp fond that’s super flavorful, making it the perfect base for a that you can drizzle over your once you’re ready to eat.
Unlike gravy, the consistency of is juice-like, which helps keep tender and juicy rather than covering it in a thick (although, that can be delicious too!).
How to Make a Simple Pan Sauce
To make a pan sauce for steak, grab the following ingredients, so they’re ready to go:
- 1 tbsp. unsalted butter
- Beef or vegetable broth, or your favorite cooking wine
- 1 garlic clove, minced
- 1 rosemary
- 1 basil
You’ll also need a whisk or spatula and your stainless-steel or cast iron skillet (whatever you used to cook the steaks).
Once your steaks cook to your desired temperature, remove them from the pan and set them aside. Then:
- Drain the leftover fat from the pan but leave the bottom greased and don’t get rid of the fond. You want all that left in there for your . Keep the pan set on medium heat.
- Add , rosemary, and to the pan. Cook for about 1-2 minutes, or until you start to smell the aromatic mixture.
- Pour in the or wine until the liquid coats the bottom of the pan. You don’t want too much, or your will be too liquidy. Allow to simmer for about 3 minutes, consistently scraping the fond off the bottom of the pan with your whisk or spatula to mix it in with the liquid.
- Now, add a little more of the same liquid, about ½ a cup. Simmer the mixture until it begins to thicken slightly.
- Add the and stir into the until fully melted. This helps thicken up the mixture to the perfect consistency and adds a buttery to complement your .
Once it’s done, you can turn off the heat, but try to keep the sauce warm until you’re ready to serve your steak dinner. Then, pour it over freshly sliced steak and enjoy!
Sprucing Up Your Steak Pan Sauce
Once you’ve made the , you can taste it and add in some and , if necessary. There are other ways to spice up your , too, like adding a little zest with fresh lemon juice, sprinkling in some fresh, chopped herbs, or even amping it up with a little seasoning. If you love mushroom-topped , you might want to try sautéing mushrooms in a separate pan and mixing them into the finished .
Conclusion: Making Pan Sauce for Steak
There you have it: The perfect steak pan sauce. Try it with filet mignon, which is one of the most accepting cuts for gravy and sauce because it sometimes needs a little extra flavor. However, if you want to do something a bit different to your ribeye steak or T-bone, the pan sauce can be just the thing to switch things up. Check out our selection of best-selling steaks and order online conveniently and quickly for your next steak dinner experiment.
You can make a steak dripping sauce using the pan you cooked your steak in. First, drain the fat from the pan. Add butter and your choice of herbs and seasonings, like garlic and thyme. Once butter melts, add enough beef broth or cooking wine until the liquid coats the bottom of the pan, gently scraping the leftover cooking bits into the mixture. Simmer for 5-10 minutes, adding small amounts of liquid as it evaporates.
Use beef drippings to make a steak dripping sauce. Melt butter in the same pan you cooked your steak in, combining it with the leftover steak bits, also known as fond. Add some beef broth or cooking wine and your favorite herbs and spices to finish off the sauce.
Learning how to make gravy from steak drippings is as simple as learning how to make a roux, which is equal parts butter and flour. Melt two tablespoons of butter in a skillet. Then, add two tablespoons of flour. Whisk them together until well blended. Then, add the steak drippings to the pan with the roux. Continue whisking until the mixture becomes bubbly and thicker. Then, turn heat to low and simmer for a few more minutes, occasionally whisking until thickened.
To make a cream sauce for steak using the pan drippings, start by making a regular dripping sauce. Then, create a roux with equal parts of flour and butter. Add the pan sauce to the roux. Bring to a gentle boil as you stir, then simmer for 5-10 minutes to thicken.