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10 November 2016

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

How to get every last drop of flavour from that beautiful cut of meat you bought? Deglaze, baby. It’s literally one of the easiest ways to make a delicious sauce while your steak rests.

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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!

All that’s left to do is add a knob of butter, some lemon zest and juice and a rosemary sprig or two, then give the sauce a stir until glossy before serving with your main attraction.

Now that wasn’t so hard, was it?

Get your favourite cut of Woolies meat, at an everyday low price, here

 
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