Wrong yet again! This operation is all about the SAUCE. You start where you want to end up, which is having surface area to flash off the cognac and get the sauce DONE because the steaks are already halfway through their rest period by the time you get the shallots moving.
Also, the photos don't show it well, but the bottom of that
sauteuse is fully 8-1/2 inches across.
Now, enough with your petty assaults on my time-honored technique. If you persist I will repeal my self-imposed ban on pointing out the error of your ways on every political thread that you insist on wasting your time on.
