Sauced-Up Sirloin Steaks
ANY COOKS WILL tell you that the key to a truly magnificent pan sauce is the fond: those browned, caramelized bits that stick to the skillet floor. But I prefer flavorful browning that stays on the meat rather than adheres to the pan. So I reach for a nonstick skillet to achieve a nice seared crust on my beef with minimal fond. Then I rely on super-flavorful ingredients to
