Recipe(tried): Easy Gravy Tip

I use my baster.

After the meat is done, I remove from pan, I tip the pan on a corner (you can place couple of towels under the pan for stability) and let the drippings come to the corner. Let sit for few minutes, then I place a small strainer over a smaller pan.
By now, all the fat is floating on top and all the drippings are at the bottom.
Suck the drippings with the baster and then trabsfer the drippings to the stainer.

The fat will always be on top and when there is no more liquid it is easy to see the fat in the baster, at this point stop.

I hope this help, much cleaner and faster.