How to make my favorite pan sauce

Рет қаралды 182,971

Dan Seif | Cooking

2 жыл бұрын

Пікірлер: 30

@danjseif 2 жыл бұрын

Watch the full video here 🥩: kzfaq.info/get/bejne/oK6kf82SlbvbpWw.html

@gracedalingay5016 3 ай бұрын

@Oskywosky27 9 ай бұрын

Add Dijon mustard and change your life.

@bobchin5662 14 күн бұрын

for the worse

@Kanu03 4 күн бұрын

easy enough in practice but the way i don't ever have those ingredients on hand 😭

@danjseif 4 күн бұрын

I always have a running grocery list 😂

@CasksnQue 7 ай бұрын

Looks delicious! A pan seared steak, coupled with a rich cream pan sauce 👏

@danjseif 7 ай бұрын

Thank you!

@jasoncollier214 Жыл бұрын

You lost me at get rid of the oil.

@JacobMireles 8 ай бұрын

I know right!

@julianboyd8719 7 ай бұрын

It will break the sauce if you keep it in

@Director-M 6 ай бұрын

Can't you emulsify them together by adding the heavy cream in smaller amounts? I mean, if you can make a smooth hollandaise or a lemon-butter sauce, then you can make this pan sauce with at least some of the natural oils from the beef fat.

@julianboyd8719 6 ай бұрын

@@Director-M that is actually a great point and I'll tell you why this is different. The reason why a correctly done hollandaise doesn't break is because it's emulsified at a really low temperature. Anything above 150 and it will break. Pan sauces are cooked way above that but with a much smaller amount of oil. You can introduce more oil but the heat will need to be brought down to allow for proper emulsification.

@formalsweatpants 2 жыл бұрын

This pan sauce is LIFE CHANGING🥲🥲🥲

@ralph3638 6 ай бұрын

This was my first steak sauce. Holy shit it slapped hard! Cheers brother 🤙🏼

@danjseif 6 ай бұрын

Awesome! I’m glad it turned out well!

@kytastrophe- 3 ай бұрын

thought this was Daniel Tosh lol

@MackerelCat 6 ай бұрын

Add english mustard instead of turmeric

@danjseif 6 ай бұрын

Thanks for the suggestion, I’ll give it a shot!

@sochxrri16 10 ай бұрын

Can u use half and half?

@danjseif 10 ай бұрын

Absolutely! Just keep in mind that it will be a little more watery than heavy cream, so you may need to cook it down a little bit longer in order to get a thicker consistency. Good luck, and let me know how it turns out! 😁

@adamo36532 7 ай бұрын

Would be ideal cuz I dont usually keep cream in the fridge but do half and half for coffee

@damotaur132 Жыл бұрын

Get rid of the oil??

@danjseif Жыл бұрын

I didn’t want the sauce to have a base of avocado oil, so I ended up getting rid of it. These days I’ve been searing my steaks in clarified butter, so I don’t have that issue anymore 😁

@monsterslayer4317 9 ай бұрын

He meant cabernet...

@pkstpr78 9 ай бұрын

To each their own but he lost me at sauce with a steak. I’m a simple salt and pepper guy. Inch and a half thick ribeye, high heat sear and crust on the outside and rare middle at no more than 120 degrees; I want to experience the salty, peppery crispness of the charred crust contrasted by the soft, slippery rare, slightly irony taste of the hemoglobin in the rare inside and that well marbled fat come to temperature and coat the inside of my mouth with every bit. Damn I want a steak now.