While your steak rests, turn the browned juices in the pan into a sauce. Bò adds body as it reduces; a little marrow fat finishes it.
About 10 minutes · Servings: 2
Ingredients
150 ml Bò broth
Browned pan juices from 2 cooked steaks
1 teaspoon cooking marrow fat, optional
A little water, if needed
Method
Set the cooked steaks aside on a warm plate. Pour off excess fat from the pan, keeping the brown cooking juices. If the residue is black and burnt, use a clean pan instead.
Add the broth and bring to a gentle simmer. Loosen the brown bits with a wooden spoon, then simmer for about 5–8 minutes, until the sauce lightly coats the back of the spoon.
Take the pan off the heat. Stir in the marrow fat, if using, and any juices from the resting steaks. If the sauce is too thick, loosen it with a splash of water. Taste before seasoning, then spoon over the meat.
