A buttery, meaty sauce flavored by the crispy bits of meat left in the pan is one of life’s great pleasures. Pan sauce elevates a steak or pork chop from good to amazing and turns a simple homemade meal into a restaurant worthy dinner.
Contrary to what some recipes say, you don’t need a bottle of red wine and a simmering stockpot of bone broth to make killer pan sauce. Instead, there’s a quick and easy short cut that makes delicious pan sauce possible at a moment’s notice. This shortcut has been mentioned before, but it’s worth mentioning again because it reveals how easy it is to make really good pan sauce.
Here’s what you do: Sear a steak (or pork chop, or piece of chicken) in a skillet. Remove the meat, leaving behind the crispy little bits that are stuck to the skillet. Add butter and shallot. Add broth – store bought is just fine. Then whisk in 2 scoops of Primal Kitchen® Collagen Peptides. The collagen peptides add the rich collagen that store bought broth is missing. Simmer the sauce for just a few minutes, add another pat of butter if you like, and voila, delicious, collagen-rich pan sauce.
Time in the Kitchen: 30 minutes
1 13-ounce to 16-ounce strip steak (or other cut of steak), 1 to 1 ½ inches thick (370 g to 455 g)
Rub the steak all over with 1 teaspoon avocado oil. Sprinkle both sides with salt and pepper. Let the steak stand at room temperature while you chop the shallot and prepare other ingredients (ideally, set the steak out 30 minutes before cooking).
Heat a skillet over medium-high heat. When the skillet is hot, add the steak; depending on the thickness, cook about 4 to 6 minutes a side for medium-rare. Transfer steak to a cutting board.
Turn the heat down to medium. Add 1 tablespoon butter and the remaining teaspoon avocado oil to the skillet. Add shallot. Sauté 3 to 5 minutes, until soft and lightly browned.