[nazali]

Having nailed steak my gravy skills leaves a lot to be desired, I'll try what you said.

Originally Posted by chassis

Gravy is not primarily made with fat. A small amount fat is used for seasoning, however fat is not the principal ingredient.

Jus is used for making gravy. This the liquid after roasting, with fat skimmed and separated off.

The best gravy is made using stock and jus. With or without cream. And butter. Butter is essential to finish the sauce. Roux may be used to add flavor and texture.

Gravy is not fat. It is a sauce that may, or may not, use a token amount of fat.

Coq au vin

Braised short ribs

[Murf the Surf]

I bought a Sous Vide a while back and it works like a charm. Here is a Tomahawk Steak I did a few weeks ago. The cut of meat as others have said matters. Fresh ground salt and pepper 30 min before it goes into the bath, 1 1/2 hours in 129F Sous Vide then onto a very hot BBQ grill for about 5 min on each side to put the grill marks on it.

[floridaorange]

Sear one side well on stove top (it wont smoke initially), then toss it in the oven on high broil in a cast iron skillet, the smoke will dissipate in oven and once finished just take it out, it won't be smoky. Ideally a skillet with grill lines in it.

https://www.amazon.com/Traeger-Signa...16399718&psc=1