Not taking advantage of pan drippings

You have one more chance to add flavor while your steak is resting. Use those mouthwatering pan drippings to make the ideal sauce rather than scrubbing the pan. You can pull up all of that crispy, caramelized fond and transform it into a fantastic sauce to spread over your properly seasoned and cooked steak by adding liquid to deglaze your skillet.

Serious Eats claims that pan sauces can be as simple or as sophisticated as the cook desires. Simply add beef stock or water to the pan and simmer the liquid over low heat for a quick remedy. The result is pan sauce after emulsifying in a knob of butter. You might also start with a base of aromatics, such as shallot, onion, or garlic, which will cook in the leftover fat and provide even more flavor if you're prepared to allow things to get even a little bit more complicated. A combination of liquids, starting with wine (ideal for deglazing) or cognac (ideally flambéed to boil out the excess alcohol), and finishing with cream, will produce a delectable, creamy sauce that is difficult to resist.