Pan sauce, take one: steak

In the process of learning to cook, I’ve seen a recipe or two…or eighty-nine…for various meats cooked with pan sauce.  All along, I’ve steered clear of pan sauce.  I mean, have you seen the terminology used in relation to pan sauce?  FondDeglazeCaramelizeNape.  I don’t like words I can’t define!

Ah, but hasn’t the progress I’ve made all resulted from my learning things unfamiliar to me?  Crap.  I hate it when that thing called logic interferes with my resistance to change.

Having said that, my next Two Week Technique is—you guessed it—pan sauce!

I haven’t had a rendezvous with steak in quite some time, so for my first stab at pan sauce I chose a recipe for Steak with Pan Sauce (such a creative name, isn’t it?) that I found in my BH&G cookbook.

The first step was to heat a tablespoon of butter in a pan and cook the steaks for three minutes on each side.  The first three minutes went according to plan.

But then the stupid bleepity-bleeping steaks started to char on the outside…

At this point, they’d cooked for three minutes on one side and one and a half on the other.  Surely there was a problem.  I cut into one of them just to be sure.  Though the exterior of the steak was black and stiff, the interior was still entirely dark red and oozing blood.  [Insert frustrated cry here.]

I cooked the steaks for several more minutes before I was satisfied that they wouldn’t “moo” as I bit into the meat.  What resulted was two ugly steaks, and I hadn’t even started the “challenging” part of dinner yet!

The steps for making the pan sauce were simple:  add apple juice and broth, stir, add whipping cream, stir, add butter, stir, add more butter, stir, add more butter, stir, add evenmorefreakingbutter, stir.  But of course, I handled this all about as gracefully as a one-armed juggler.  By the time the sauce was finished, I’d worked up a decent sweat.

Thirty minutes of stress and cussing paid off when I tasted the food.  The sauce had a great flavor and texture and, despite the charcoal briquette-like appearance of the steaks, the insides were cooked to perfection.  HAHAHA, steak—IN YO FACE!

On a more serious note:  I do hope things go just a wee bit more smoothly when I make chicken with pan sauce…

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