Your perfectly cooked steak is waiting to be carved and you glance at the now-empty pan from cooking your steak. Luxe browned bits of steak drippings cling to the pan. Perhaps there’s a little bit of butter and some fragrant herbs left in the pan, too. It seems like a true tragedy to waste any of the wonderful mess.
Fear not, because you can turn that pan of drippings into a tasty sauce for your steaks with a little broth or wine, a few aromatics, mustard, and a pat of cold butter.