Hey /ck/ I just popped a couple of steaks in the oven to reverse-sear

>>9386941
>pan sauce
Throw some onions and mushrooms into the pan after the steak is out and cook down until well caramelized, deglaze with brandy, add beef stock, thyme, and rosemary, reduce. Mount with butter.

If you have the choice of any sauce at all though, go for bordelaise or foyot.

>>9386971
Swap out those onions for shallots and you're in business there manchego.

based off what i had kicking around i went with

cab sav to deglaze
chicken stock
mustard
cream
tomato paste
see .jpg
rosemary

kind of like a poor man's steak daine (wine instead of brandy)

turned out pretty good

the reverse sear didn't give me wildly better results than the normal pan sear but next time i'll take it out of the oven sooner and i predict i'll get better results

Jesus I automatically read it in his voice

>>9387273
>no onion or garlic
Terrible

File: admiraljohn.jpg (101KB, 600x697px) Image search: [Google]

101KB, 600x697px

>>9387310
"based off what i had kicking around"

I'm in my parents place dog sitting and they cook like flyovers, but believe me I wish I had those things, thanks for the feedback though