Serious Eats: Talk

Deglazing v. flambée-ing


I am planning on making steak au poivre, and while looking at a couple of recipes for approaches to the pepper sauce, I noticed many of them recommend flambée-ing, but do not explain why.

I know that deglazing (adding booze or other liquid to a hot greasy pan) and flambée-ing (lighting booze on fire in a warm greasy pan) are both ways to add boozy flavor to a gravy while getting rid of the alcohol, but what are the differences in result between the two, if any?

Thanks for your wisdom.

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