From now on....pan sauce with every steak!

[Matt300ZXT]

I dont think I've ever made a pan sauce before. I don't know why, I just haven't. I had another ribeye today and butter basted it with fresh thyme and crushed garlic and then added the broth to a simmer and the cream and reduced it. Since I'm doing ketovore, the cream in the pan sauce is a GREAT way to get more fat in, since I have trouble meeting fat macros unless I just drink cream. I think I'll look up a butter sauce I can make for when I cook chicken and see how that goes.

 

[BeZo]

After I do a steak (butter with thyme and garlic in the pan), I always make a pan sauce. I mince a shallot, then minced garlic, deglaze with apple cider vinegar, dash of Werschestershure sauce, black pepper, and heavy cream. Reduce that until it's thick, and it's glorious.

I do something similar with pork, only I use brown mustard instead of Warshyerchestsir sauce. Sometimes I'll still put a splash of worchestershire sauce in there anyways. All depends.

 

[Matt300ZXT]

After I do a steak (butter with thyme and garlic in the pan), I always make a pan sauce. I mince a shallot, then minced garlic, deglaze with apple cider vinegar, dash of Werschestershure sauce, black pepper, and heavy cream. Reduce that until it's thick, and it's glorious.

I do something similar with pork, only I use brown mustard instead of Warshyerchestsir sauce. Sometimes I'll still put a splash of worchestershire sauce in there anyways. All depends.

Ooooh I bet that acv will add a nice hint of tang after the cream lessens its bite. I may try that one day. I have a ribeye thawing now and just bought an 8oz pack of mushrooms and some more beef stock.

 

[japetus]

Ooooh I bet that acv will add a nice hint of tang after the cream lessens its bite. I may try that one day. I have a ribeye thawing now and just bought an 8oz pack of mushrooms and some more beef stock.

You got my mouth watering over here!!!!