Deglazing! 10 steps to fantastic flavouring for your pan-fried steak!
Don’t throw out what’s left in the pan!
In this day and age we are trying to make use of anything that we would otherwise throw out. We are trying to look after our environment as best as we can. We don’t realize that what we throw out can be manifestly beneficial.
This applies to what is left in your fry pan once you remove your steak. Once your steak is removed and resting, deglaze the pan. Deglazing is all about making use of the left over sediments and cooked particles as well as juices left over from the cooking of the steak (once the steak has been removed from the pan).
Here is the 10 step-by-step process (once your steak is removed from the pan and resting:
- Make sure you have some red wine at hand.
- Makes sure you have other ingredients near you (for example shallots, freshly crushed garlic, mustard, ground dried spices).
- Make sure you have a wooden spoon and a whisk at hand.
- Place the fry pan back on moderate to high heat.
- Use the wooden spoon (or the whisk) to “lift” all the sediments that may be sticking to the bottom of the pan.
- Add any ingredients (suggestions in point 2) into the pan.
- Stir with wooden spoon or whisk for a few seconds.
- Add the wine. Be very careful because the wine can splatter and even flame so best to turn down the heat a little.
- Stir very thoroughly so that everything in the pan is thoroughly mixed. The steak will have some juices while it is resting and waiting. Carefully add those juices into the pan. Stir thoroughly.
- Gently pour over the steak.
Want to know more about cooking red meat?
Your Meat Mate
https://www.philbysfinefoods.com.au/your-meat-mate-book/
