I'm sorry but you're both wrong. What's in stock that isn't in fond? Rien. Nada. Nothing. With stock you brown bones/bits of meat at a high temp, the collagen/amino acids form a fond in the pan, you deglaze it with water, combine everything in a stockpot and simmer for 12 or more hours. With fond, you pan fry the steak, collagen and amino acids are released, and you deglaze the bits that stick on. The only difference is simmering. Simmering actually gives you a greater depth of flavor due to the maillard reactions occurring during the prolonged exposure to heat. Simmering will also extract more collagen, providing a more unctuous mouthfeel than deglazing. Neither the greater depth of flavor nor the increased collagen output differentiates stock from deglazing, though. They are both the same animals. Pan drippings + water = reduced stock Collagen, amino acids and maillard reactions. All of the building blocks that make up wonderful sauces. Maggie, if you read my initial post, I never recommended re-heating meat. As far as BBQing differing from pan frying... with both you've got intense, quick-cooking heat, resulting in browning and the formation of a crust. I'm not talking about mesquite chips here. I'm referring to two ways that provide a lot of heat to a steak in a short amount of time. Other than the obvious grill marks, the two methods are not that different. Toni, shallots vs. onions is a subjective thing. Shallots are traditional. I just happen to love caramelized onions with beef. If you like shallots, saute those in the beef fat. I don't think I'd do both, though. Cream is fine added ahead. If you're going to grill, make sure you have a full tank of propane. If you run out in the middle of grilling, you're up a creek. Believe me, I know If you have the steaks already, remove them from the packaging so they dry out a bit. Tomorrow morning, flip them so the other side dries out a bit. If you had another day, that would have helped as well. This is kind of a DIY semi-dry aging. It does amazing things for the crust. The drier the exterior, the better the crust. For people that like their steaks rare, go straight from the fridge to a blazingly hot pre-heated grill. That will give you good exterior color with a red middle. For those that like medium, remove the steaks from the fridge about an hour or two before cooking and let them come to room temp. Done like this, the rare and the medium steaks finish in about the same time. Btw, the quality of the sauce is almost directly proportional to the quantity of stock you add. Are you sure you have plenty of frozen stock? You want a LOT of stock, which you then reduce the crap out of. It's not a thick as a demi-glace, but you still want a concentrated, full flavored end product. ← No, no, you weren't the post that mentioned re-heating the meat I understand your points regarding stock vs deglazing. However, I thought the point of the question was could this rationally be done for a large number of people. I deglaze the pan, making a balsamic reduction, which is quick and easy, and very, very different from a sauce you'd make with stock. I'm not sure what sauce you guys are talking about, didn't ever see the recipe, but just thought this a good solution for the time and ease factor. Although pan frying and grilling are very similar, I still maintain that grilled meat tastes a lot different. I don't always use wood chips, but I always grill over charcoal, never gas, and there is no way charcoal grilling tastes the same As I said, I had success with steak au poivre for 6. I like to use thin, boneless rib-eyes. Not only are they wonderfully tender and juicy, but they cook up quickly in the pan, can be kept warm with out overcooking while you deglaze the pan and make the reduction. And I agree - I would not bother with this recipe for any more guests. A roast or stew or grilled steak makes much more sense.