"brooklyn1" > wrote in message
...
> Really nice NY Strip, custom trimmed by moi (crows love the fat), in
> EVOO w/s n'p:
> http://i39.tinypic.com/23sdf76.jpg
>
> Almost:
> http://i41.tinypic.com/b63by8.jpg
>
> One for the guys, one for me... perfection:
> http://i44.tinypic.com/24nqkjd.jpg
>
>
>
Did you deglaze the pan and make your sauce Bercy? In our house that's
mandatory with stovetop steak. Brown some finely minced shallots in the pan
fat, deglaze the pan with wine, reduce to 2TB, add soft butter, and whip to
desired consistency.

Kent

On Sat, 20 Mar 2010 02:04:30 -0700, "Kent" > wrote:

>
>"brooklyn1" > wrote in message
.. .
>> Really nice NY Strip, custom trimmed by moi (crows love the fat), in
>> EVOO w/s n'p:
>> http://i39.tinypic.com/23sdf76.jpg
>>
>> Almost:
>> http://i41.tinypic.com/b63by8.jpg
>>
>> One for the guys, one for me... perfection:
>> http://i44.tinypic.com/24nqkjd.jpg
>>
>>
>>
>Did you deglaze the pan and make your sauce Bercy? In our house that's
>mandatory with stovetop steak. Brown some finely minced shallots in the pan
>fat, deglaze the pan with wine, reduce to 2TB, add soft butter, and whip to
>desired consistency.

Could have but I prefer to not consume all that fat, that's why I
trim the exterior fat before cooking, and still there was a good two
ounces of fat in the pan. I could have discarded that fat and
deglazed just the fond but for just me and my cats I don't bother...
I'm not really big on sauces anyway. What I do however is leave the
pan tilted on the stove until it cools and then sop up the fat with a
couple slices cheap bread that I feed to the birds. Then I leave the
pan on the kitchen floor, by morning it's licked perfectly clean. LOL