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straycat | 6 months ago (raw) | root | parent | reply | flag +1 
 I usually make enough for a few days. Pan sauce the day I make it, but then the next few days just take it out of the fridge, heat it up a little, maybe add some salt but nothing more. Soooooo good 🥩 😋
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Volker | 6 months ago (raw) | root | parent | reply | flag +1 
 Add créme fraiche and red wine, maybe even soy sauce, then reduce for maximum taste. I never have time for that because I like to eat my steak HOT and fresh off the grill. Time to get a big chunk of cheap meat just to make the gravy I guess.