A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting
The whole “buy one, get one free” thing is a good deal. You pay for one thing and get something else for no additional cost. That’s why you should know how to make pan a sauce: It follows the same principle. It might not be 100% free, butA seared piece of meat sounds kind of boring. But when it's drizzled with a silky reduction? Always exciting. These are the keys to pulling off a pro-grade pan sauce. Our best pro tip: Skip the nonstick pan and opt for stainless steel or cast iron instead.
. You don’t need to add much; about ½ cup will do for a sauce to serve 4. While you’re at it, throw in a few sprigs of thyme or rosemary, maybe a little lemon zest if you’ve got lemons lying around. Then simmer, using a wooden spoon to scrape up anything stuck to the pan , until the liquid is thickened and reduced by about half, 5 or so minutes.
. This makes the sauce smooth, creamy, and restaurant-worthy. Season it with salt and pepper, and, if you’d like, a squeeze of lemon juice. Slice the meat and drizzle the pan sauce over or serve it alongside.
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