Home made sauce or gravey for steak?!
Home made sauce or gravey for steak?
After you have cooked your steak how do you make the sauce or gravey from the juices, also same question for pot roast?
Answers:
If you want to make a thick gravy, just sprinkle a tablespoon of so of flour into the pan and stir it while it browns. Then very slowly, add a bit of liquid to the it. Stir until smooth, then add a bit more and so on. You can make a gravy with this method no matter what the meat is.
If you want to make a "au juice", (thin gravy) , just add a bit of wine or liquid to the pan and stir until all the pan residue is disolved.
I eat the steak by itself in it's own juices. Pot roast I like to cook in a stew.
One of the best "pan sauces" I do is really very simple.
I'll cook my steak (say, a Ribeye) in a castiron pan to the desired doneness. Turn the heat to low. Remove the steak, and deglaze the pan with a little bit of red wine and worcestershire sauce. Scrape all the fonde (the bits stuck on the pan) off with a wooden spoon or whisk. Once you get everything loosened up, give it a couple of shots of A1 sauce. Stir that in, and let it reduce until there's only few tablespoons of sauce left. Kill the heat, and whisk in one or two tablespoons of cold, unsalted butter. But, be sure you only do a tablespoon or so at a time. Go too fast, and the emulsion won't form, and you'll just have an oil slick on top of the sauce.
Just be sure to take your time making the sauce. It's easy to mess it up (read: have it break) if you rush it, or keep it at too high a heat. Besides, if you take your time, by the time you're done, the steak will have rested long enough for you to just dig right in.
My favourite steak sauce is green peppercorn sauce.
I cook the steaks in a pan and then cover them in foil to rest.
in the pan i cook the steaks i put a small can of green peppercorn a tablespoon of mustard, a little white wine, garlic, cook these for a bit and mush up some of the peppercorns while you are cooking. I then add a bit of cream and cook till it thickens slightly - this all should take about five minutes. This is the perfect amount of time to rest the steaks, pour the juices that have come out of the steaks into the sauce and stir then serve.
A normal gravy i make using the juices in the pan - remove the meat - put one tablespoon of flour in the pan and stir using the flour to mop up all the juices - this should form a thick paste. To this slowly add hot water or stock stirring after each bit of liquid you add so that the paste gets thinner. Stop once you have the desired consistensy. You can use gravox instead of flour if your pan juices arent flavoursome enough.