Quote:
Originally Posted by vailpass
You are way out of my league...
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sounds more complicated than it is.
basically, 'de-glazing' a pan is a fancy way to say using liquid to remove all the goodies from when the steak was cooking. You've probably 'de-glazed' pans without knowing it when cleaning up / cleaning a skillet etc with water.
the cast iron in this case was still hot; so the butter and blue cheese crumbles melt; and the brandy/bourbon/cognac etc acts in the same way water does when you're cleaning stuff. brings up all the grease/flavor/ etc that the steak left behind.
spoon out all that goodness into a little ramaken; dip your meat ( no homo) as preferred and enjoy.