The solution is very simple.

1. Fry steak
2. Saute onions
3. Remove from stove, wait a minute or two
4. Melt butter, add flour
5. Season with heat insensitive stuff (e.g. salt)
6. Add stock
7. Return to stove
8. Let simmer for a couple of minutes
9. Season with heat sensitive stuff (e.g. fresh tarragon)

Assuming that you are frying your steak below the carb charring temp of ~190°C, the minutes spent away from the heat and the heat spent to warm the butter and the flour will change the mixture's temperature to something much more maneageble, below the smoking point of butter (roughly 150°C). It will still stay above 100°C, but the steam building won't be too terrible. It is normal to prepare roux at above 100°C.

As for the damage, I don't think that we know it. I asked about it once, but no answer was complete enough to accept. See How does thermal shock affect pans made of different materials? for details. Still, I don't use coated pans (PTFE or this "diamond" stuff) for deglazing. The 400° proof ceramic coated ones could be safer, but I still find steel better for this application.

The solution is very simple.

1. Fry steak
2. Saute onions
3. Remove from stove, wait a minute or two
4. Melt butter, add flour
5. Season with heat insensitive stuff (e.g. salt)
6. Add stock
7. Return to stove
8. Let simmer for a couple of minutes
9. Season with heat sensitive stuff (e.g. fresh tarragon)

Assuming that you are frying your steak below the carb charring temp of ~190°C, the minutes spent away from the heat and the heat spent to warm the butter and the flour will change the mixture's temperature to something much more maneageble, below the smoking point of butter (roughly 150°C). It will still stay above 100°C, but the steam building won't be too terrible. It is normal to prepare roux at above 100°C.

As for the damage, I don't think that we know it. I asked about it once, but no answer was complete enough to accept. See How does thermal shock affect pans made of different materials? for details. Still, I don't use coated pans (PTFE or this "diamond" stuff) for deglazing. The 400° proof ceramic coated ones could be safer, but I still find steel better for this application.

The solution is very simple.

1. Fry steak
2. Saute onions
3. Remove from stove, wait a minute or two
4. Melt butter, add flour
5. Season with heat insensitive stuff (e.g. salt)
6. Add stock
7. Return to stove
8. Let simmer for a couple of minutes
9. Season with heat sensitive stuff (e.g. fresh tarragon)

Assuming that you are frying your steak below the carb charring temp of ~190°C, the minutes spent away from the heat and the heat spent to warm the butter and the flour will change the mixture's temperature to something much more maneageble, below the smoking point of butter (roughly 150°C). It will still stay above 100°C, but the steam building won't be too terrible. It is normal to prepare roux at above 100°C.

As for the damage, I don't think that we know it. I asked about it once, but no answer was complete enough to accept. See How does thermal shock affect pans made of different materials? for details. Still, I don't use coated pans (PTFE or this "diamond" stuff) for deglassing. The 400° proof ceramic coated ones could be safer, but I still find steel better for this application.

The solution is very simple.

1. Fry steak
2. Saute onions
3. Remove from stove, wait a minute or two
4. Melt butter, add flour
5. Season with heat insensitive stuff (e.g. salt)
6. Add stock
7. Return to stove
8. Let simmer for a couple of minutes
9. Season with heat sensitive stuff (e.g. fresh tarragon)

Assuming that you are frying your steak below the carb charring temp of ~190°C, the minutes spent away from the heat and the heat spent to warm the butter and the flour will change the mixture's temperature to something much more maneageble, below the smoking point of butter (roughly 150°C). It will still stay above 100°C, but the steam building won't be too terrible. It is normal to prepare roux at above 100°C.

As for the damage, I don't think that we know it. I asked about it once, but no answer was complete enough to accept. See How does thermal shock affect pans made of different materials? for details. Still, I don't use coated pans (PTFE or this "diamond" stuff) for deglazing. The 400° proof ceramic coated ones could be safer, but I still find steel better for this application.