WATCH: The cooking technique that takes steak from basic to brilliant

When there’s a steak dinner on the cards at your place, don’t sell that prime piece of meat short with a lacklustre sauce. Don’t feel like the effort of making one from scratch? Be smart about it: deglaze the pan.

You know all those bronzed bits stuck to the griddle pan after you’ve seared your steak? That’s gold, right there.

All you need to do is tip in half a glass of red wine while the pan is still hot, swish it around so that the alcohol melts all those meaty morsels and reduces at the same time. Ta-da! Deglazing done!