The Best Steak Flavor Booster You're Probably Throwing Away

There are many different ways to cook steak, from grilling to broiling to searing, but you get one major perk if you choose a method that involves a pan or skillet. Unfortunately, many people fail to recognize this perk and consequently toss a ton of flavor down the drain. We're talking, of course, about those delicious pan drippings that form as part of the cooking process. They aren't just a starting point for gravy — they're a fantastic flavor booster on their own that can enhance whatever cut of steak you're cooking.

The little browned bits that form on the bottom of your pan when your steak is sizzling away — collectively known as the "fond" — are caused by the Maillard reaction, which occurs when the proteins and sugars in your food react to heat by browning and caramelizing, creating way more flavor than you get when you simply steam food. This doesn't just give your steak that photo-worthy sear — it also amps up the aroma and (even more importantly) the flavor. While seasoning your steak is also important, don't waste all the liquid gold you've created in the cooking process by just cleaning out the pan while your steak rests. Instead, transform those browned bits into something that will take your steak to a whole new level, regardless of what seasoning blend you choose.

Leaving all of that deliciously flavorful, caramelized fond in the bottom of the pan is just as bad as throwing it out. In order to harness its flavor-boosting magic, you need to deglaze your pan. The process is simple: Once your steak is cooked the way you like it, remove it from the pan and, while the meat is resting, pour in a bit of liquid. Enhance the steak's flavor with beef stock or add some depth of flavor with red wine — the liquid you choose ultimately just depends on the flavor profile you want to create. Whatever liquid you select, allow it to heat up in the pan, then start scraping up the fond and melding the two together. The mess at the bottom of your pan will slowly melt into your liquid, creating a sauce that's packed with flavor.

While this step will elevate your steak on its own, to truly amp up the flavor, cook that pan sauce for an extra few minutes until it reduces and thickens. This will concentrate all of those meaty, umami flavor notes you've developed. Then, toss in a bit of butter (which, like salt, is essentially a universal food enhancer) to help everything emulsify and create a silky sauce. Unlike topping your steak with something like a Béarnaise sauce or blue cheese, this won't introduce a ton of new flavors. Instead, it'll just boost the seasonings you've already added to your steak.