We have a carbon steel pan that we love and use a lot. We get boxes from Hello Fresh lately and we seem to have the same problem over and over: We will get a recipe that calls for pan roasting a piece of chicken or beef or whatnot and they expect you to make a pan sauce with the fond.
In our case, however, by the time the meat is cooked acceptably (and for beef that's medium rare and for white meat chicken that's 155+ in my book) the fond in the pan is invariably charcoal, and totally unusable for a pan sauce. We wind up either cleaning the pan and reducing the sauce "nude" from the remainder of the ingredients or accepting a muddy black colored pan sauce that isn't very appetizing.
What are we doing wrong?