What is the definition of "deglaze" for the steak recipe I am cooking?!

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Hi , Remove the meat to let it rest,deglasse the pan over a hot heat either using a little of the wine called for and whisk in a little cold butter (optional to make a sauce) or just stock or even water can be used. the steak can then be put back in or if still warm - and it should be - then plate up your meal and add a touch of the pan juices with a little seasoning if neaded over or around your steak. I hope this helps,all the best. Rab

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All deglazing is about is sauce-making.

How deglazing is done....
1) Cook your meat as directed first, then remove from the pan and set aside. It will need to rest while you're deglazing.
2) Remove as much fat as possible.
3) Pour the wine into the pan. Use a wooden spoon to loosen the brown bits off the bottom of the pan.
4) The wine will reduce and give you a nice sauce.

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You set the meat aside on a plate, as it needs to rest anyway. then you make your sauce then you add any accumulated juices back to the pan and slice the meat.

Yes, remove the meat then add some wine and scrape the pan over medium heat. You can use other liquids also such as a vegetable broth, apple juice or?

You take the steak out of the pan first, it should already be cooked.
Now you are making the sauce or gravy to serve with the steak.