How to keep meat hot/warm while making a sauce from the juices in the pan?

When a recipie calls for a sauce made from the meat juices left in the frying pan, the meat is often transferred to a plate to be 'kept warm'. There are a few recipies with sauces that need at least 15 minutes for the broth to reduce down, during which my steaks or lamb chops will cool down no matter how much foil I wrap around it or keep it under a hot light. Is there a way to keep the meat hot enough so that it tastes like it came hot off the grill? Or are those recipies assuming the meat is suppose to be a little bit cooled when served?How to keep meat hot/warm while making a sauce from the juices in the pan?
It is a good idea to cover the meat in foil, preheat the platter so it doesn't cool the meat, and place the platter of meat in the oven on a low temperature to help reduce any heat loss.How to keep meat hot/warm while making a sauce from the juices in the pan?
Do you have a oven ? or a hot box
FORE THE MEAT IS FULLY DONE DRAIN THE SKILLET %26amp; MAKE THE SAUCE IN ANOTHER PAN REDUCE THE HEAT ON THE MEAT %26amp; TIME IT TO READY @ THE SAME TIME
when sauce is finished just put meat under the grill or back in a hot pan for a minute to reheat it again





i am a pro chef thats what we do
This may sound crazy, but Alton Brown of Good Eats on the Food Network always uses a heating pad. Just put the foil covered plate of meat on top of a heating pad on medium or high.