How to do a steak up right - deglaze the fond, bitch!

**Tap** · 10-05-2005, 08:09 AM

You need:

steak
cast iron skillet
butter
shallots
red wine
chicken broth
bleu cheese
whole grain mustard

1) cook that sucka in a cast-iron pan to your liking

2) take out and put an aluminum foil tent over it to keep it warm - too tight and it will steam the steak

3) add some butter and carmelize finely cut shallots in same pan

4) deglaze the pan with broth and red wine (be sure to scrape off the fond, which is the carmelized meat stuck to the bottom of the pan)

5) pour any juice from the steak plate back into the sauce

6) put in more butter, add some blue cheese and whole grain mustard....mix and reduce over heat to thicken

7) add a lil' more butter, mix and thicken to taste

pour over the carne and uughghhgghhhh

YUM

13 · 10-05-2005, 08:23 AM

You never heard of a grill?

**altachic** · 10-05-2005, 08:26 AM

cast iron skillet is the way to go...

I used to think it was all about the BBQ, not anymore.

The crust you get on the outside of a steak is amazing in that thing..MMMMM!

**uglymoney** · 10-05-2005, 08:26 AM

Soak steak in favorite Tequilla overnight, flames, plate.

nate

**Arty50** · 10-05-2005, 08:28 AM

Originally Posted by Tap

1) cook that sucka in a cast-iron pan to your liking

You just made baby jesus cry.

**Tap** · 10-05-2005, 08:34 AM

13 and Arty are invited to my house for dinner anytime

then we'll have

2X

hell, that goes for all of you!

**lemon boy** · 10-05-2005, 08:51 AM

yeah sorry you guys but cooking a steak well is not only accomplished via a grill. Pan fried is a really wonderful way to accomplish things. Cast iron is not necessary though, a simple pan will work well enough as long as it is heavy and doesn't have a nonstick coating. I personally suggest folks use a very hot oven for doneness greater than rare. Fact is, the better the restaurant the more likely they are to pan fry.

I also prefer to put some lightly cracked pepper and coarse salt on the steak pre-cooking.

Tap- try making some blue-cheese-butter to slap on top of it when finished (also use feta sometimes)

**Arty50** · 10-05-2005, 09:06 AM

Pan frying is for French people and we don't like French people aroun' har'.

**PNWbrit** · 10-05-2005, 09:23 AM

Take Lomo cook it on Asado add Chimichurri and drink Malbec

**fridge** · 10-05-2005, 09:29 AM

I'm sure that I'd probably enjoy Tap's recipe, but whenever I think of my mom cooking me a hamburger, steak, or even certain types of pork chops in the frying pan I start to gag.

**bagtagley** · 10-05-2005, 09:35 AM

Originally Posted by fridge

I'm sure that I'd probably enjoy Tap's recipe, but whenever I think of my mom cooking me a hamburger, steak, or even certain types of pork chops in the frying pan I start to gag.

Tap is your mom?

**altachic** · 10-05-2005, 09:46 AM

i don't think ya'll understand that a cast iron skillet is NOT your typical frying pan, cause it's not.

if you haven't cooked a steak in one, you should.

**Spats** · 10-05-2005, 10:19 AM

Originally Posted by lemon boy

Fact is, the better the restaurant the more likely they are to pan fry.

Like, for instance, Outback Steakhouse.

Frying can be tasty if you're making a sauce. I like my steaks blue rare, though, and I think blue rare tastes better when you grill.

That being said, I'd still eat one of Tap's steaks. Whisky-peppercorn sauce is another good candidate.

**Steven S. Dallas** · 10-05-2005, 10:25 AM

Do you scrape off the fond before putting the wine and broth in the pan? That would make sense, but just checking. I hate it when I get into a recipe and get to a step where you have to do things in some order but it doesn't really say which one is the right one. And since I just got a new cast iron skillet...

Which brings me to my next question: how do I season this bitch? Just rinse it with water, no soap, after use?

edit: and when you say "thicken," do you just mean by cooking it down or adding something (flour, corn starch, etc)? I assume you just mean "reduce."

**Pinner** · 10-05-2005, 10:30 AM

Originally Posted by altachic

i don't think ya'll understand that a leather garter is NOT your typical negligee, cause it's not.

if you haven't cooked a steak in one, you should.

**Tap** · 10-05-2005, 10:35 AM

Originally Posted by Steven S. Dallas

Do you scrape off the fond before putting the wine and broth in the pan? That would make sense, but just checking. I hate it when I get into a recipe and get to a step where you have to do things in some order but it doesn't really say which one is the right one. And since I just got a new cast iron skillet...

Which brings me to my next question: how do I season this bitch? Just rinse it with water, no soap, after use?

edit: and when you say "thicken," do you just mean by cooking it down or adding something (flour, corn starch, etc)? I assume you just mean "reduce."

SSD -

Carmelize the shallots, then deglaze w/ liquid and scrape last. Keeping the pan dry while you do the shallots will help carmelize them. A wet pan will not get the carmelization. Then add liquid and dislodge the fond.

Seasoning a new cast iron skillet is easy....you can google how to do it, but basically you coat it with olive oil and cook it in the oven so it gets a hard-coated surface. Then when you cook with it in the future you just rinse it out and dry it on the stovetop w/ flame. Sometimes i scrape a bit of the old food off the bottom, but really i try to leave most of the stuff on there.

For thickening, just cook it down. No need in this recipie to add thickening agents.

go for it!

**Steven S. Dallas** · 10-05-2005, 10:43 AM

Thanks. It's my roommate's night to cook, 'cause I have class until late, but shit is gonna get done this weekend. Although it's tough not to fire up the grill while the weather is still good... But fuggit. Now that I finally have a. a class and work schedule that gives me enough time to cook, and b. a real kitchen, with counterspace and a dishwasher and everything, I've been cooking every chance I have. There's nothing more rewarding.

**Tap** · 10-05-2005, 10:46 AM

I agree, SSD. Be sure you mince those shallots up small so they can melt into lovliness.

**Shredgar** · 10-05-2005, 10:47 AM

Good recipe Tap, I'm with you with one addition:

Originally Posted by Tap

You need:

steak
cast iron skillet
butter
shallots
red wine
chicken broth
bleu cheese
whole grain mustard

1) cook that sucka in a cast-iron pan to your liking

2) take out and put an aluminum foil tent over it to keep it warm - too tight and it will steam the steak

3) add some butter and carmelize finely cut shallots in same pan

4) deglaze the pan with broth and red wine (be sure to scrape off the fond, which is the carmelized meat stuck to the bottom of the pan)

4.5) Light it on fire when the wine (or other liquor) is bubbling - flambe' it - chicks dig this

5) pour any juice from the steak plate back into the sauce

6) put in more butter, add some blue cheese and whole grain mustard....mix and reduce over heat to thicken

7) add a lil' more butter, mix and thicken to taste

pour over the carne and uughghhgghhhh

**Dside11-11** · 10-05-2005, 10:53 AM

Originally Posted by Pinner

Originally Posted by altachic
i don't think ya'll understand that a leather garter is NOT your typical negligee, cause it's not.

if you haven't cooked a steak in one, you should.

Whoa, I didn't know you could do that...

Fuckin' funny shit, right there.

**Pinner** · 10-05-2005, 10:55 AM

salt, pepper, grill, eat

**atomicboy** · 10-05-2005, 11:30 AM

Originally Posted by Tap

SSD -

Carmelize the shallots, then deglaze w/ liquid and scrape last. Keeping the pan dry while you do the shallots will help carmelize them. A wet pan will not get the carmelization. Then add liquid and dislodge the fond.

Seasoning a new cast iron skillet is easy....you can google how to do it, but basically you coat it with olive oil and cook it in the oven so it gets a hard-coated surface. Then when you cook with it in the future you just rinse it out and dry it on the stovetop w/ flame. Sometimes i scrape a bit of the old food off the bottom, but really i try to leave most of the stuff on there.

For thickening, just cook it down. No need in this recipie to add thickening agents.

go for it!

Thanks for the recipe Tap. I have a hankering for a steak and will give it a go. How much cheese and mustard?

The one point I disagree with is the use of olive oil. When seasoning/curing a skillet the first time you should really use peanut oil. Olive oil has a very low smoke point and should not be used for curing. Peanut oil has the highest smoke point and will hold up well when you are curing the skillet at 400 degrees for an hour or so. I would also do the process twice as that bad boy will be good for the next 50 years.

Also the best way to clean the skillet is to wipe off with a towel any remaining liquid. Then pour in some Koshar salt (I kid you not, do not use regular salt as koshar salt has large crystals and no chemicals) and rub the salt into the pan with a paper towel until the salt picks up all the crap (it will turn brown/black) repeat until clean. Never clean with soap water or abrasives.

**Tap** · 10-05-2005, 11:41 AM

agreed on the peanut oil. thx for the clarification

for 2 steaks, we used 1 tsp mustard and 1 tbl of creamy bleu, to taste of course

**bagtagley** · 10-05-2005, 11:46 AM

Originally Posted by atomicboy

Also the best way to clean the skillet is to wipe off with a towel any remaining liquid. Then pour in some Koshar salt (I kid you not, do not use regular salt as koshar salt has large crystals and no chemicals) and rub the salt into the pan with a paper towel until the salt picks up all the crap (it will turn brown/black) repeat until clean. Never clean with soap water or abrasives.

The salt technique works like a charm. If the pan is really greasy and covered, I like to crank the heat for a few minutes and then put the pan under running water. That usually takes care of the big chunks. Abrasives are okay (scrub pads) as long as they don't have soap in them, and you use them sparingly. After a while a reseason is inevitable.