How To Pan Roast A Steak + Pan Reduction Sauce 

The oven is a gentler cooking method since air doesn't transfer heat as efficiently as a hot pan. Also, searing a steak on all sides can make it hard to control the internal temperature and make the steak too "crusty." With that said, as long as you're happy with the steak you're cooking, that's all that really matters. This is just one of many ways to cook a steak.

Made a sauce using this method for a dinner party today. I made a fond with beef fat and mirepoix as well. ( got the tip from you S for sauce video) I got a lot of compliments during the dinner. Thank you for sharing your knowledge! 😊

Finally! A youtube video with the correct method!

It was maybe two inches thick. Don't worry too much about the timing though, go more by the pinch method demonstrated in this video or use a probe thermometer.

Using that much salt scares me but I see all the chefs do it. They are the professionals so I will follow. Hopefully it comes out good. 😀

3:25 AM is the wrong time to watch these tutorials

Pro video. Really enjoyed the technique.

The pan I use in this video is the Update brand. Fairly inexpensive at a restaurant supply store and works great in my opinion. Full clad pans are nice, but super pricey, and usually don't make that big of a difference as long as you're using good technique.

Yeah boy! Dat's how you do dat! Resting the steak is very important.

I like to cook my steak entirely on the stove top to sear all 6 sides to maximize that great caramelization. What are pros / cons of this vs. transitioning to the oven?

We did not add sweetness here. I am seeing a lot of sauces that do not contain a sweetener. Is that okay in some sauces or will they taste like they’re missing something or could be better?

Would you still use this method today over sous vide and sear? I guess it will always technically not be bad, but I've come to absolutely love perfectly cooked sous video proteins over any other cooking method.

hello, i was wondering what kind of pan you used for this video? Also, do you have a preference between full clad pans vs disc bottom pans?

smakelijk eten een geweldige pan

Is that one stainless steel?

I do the same with a deer back strap and I deglaze with Grand Marnier !!!!!!!

Is it normal for the oil to be smoking most of the time when you're cooking in a kitchen? Doesnt the oil polymerizes and get really sticky at that heat? (also carcinogenic) is this not a concern? I've read in cookbooks to heat until the oil just starts smoking, and immediately turn fire down to medium or whatever it takes to not have it smoking all the time

Good luck cleaning that pan!

so much olive oil ..... omg