Sometimes the classics are classics for a reason. This steakhouse classic is a favorite of mine and is a great way to eat steak. When a retro recipe is this delicious, you'll want to make this Classic Steak Diane time and time again.
What is steak diane
Steak Diane is a classic steak dish from the 1950s. It is made of a pan fried steak and a sauce made of the juices from the steak. It is usually flambeed tableside for a bit of a show to restaurant guests. It is usually served with onions or mushrooms in the sauce. In other words, it is absolutely delicious.
How to pan cook steak
First let your steak come to room temperature. Cooking a cold steak in a hot pan will cause the outside to cook much faster than the interior. Season the steak generously with salt and pepper. Heat up 2 tbsp of vegetable oil in a cast iron pan on high heat. When the pan is hot, add the steak to the pan. Cook several minutes per side to desired level of doneness. You'll have a steak with a great sear while being juicy and tender on the inside.
I choose to use a cast iron when cooking steak because it heat more evenly and the surface provides both nonstick and a great sear. Stainless steel can be used as well but the meat may stick if there's not enough oil. Nonstick pans may not produce a great sear because of the nonstick material used on the pan.
How to create a pan sauce
Making a pan sauce is an easy task. Once the steaks have finished cooking, add the mushrooms, shallots and garlic to the pan and cook until browned. Deglaze pan with brandy, making sure to scrape up any browned bits.Add wine, mustard, worcestershire and stock, then bring to a simmer and cook until slightly reduced and alcohol is cooked off.
What to serve with Steak Diane
Steak Diane can be paired with many steakhouse classic sides, but here are a few of my favorites
- Creamy Parmesan Polenta
- Balsamic Bacon Roasted Brussel Sprouts
- Maple Glazed Roasted Carrots
- Roasted Brussel Sprouts with Bacon
- Mashed Potatoes
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Classic Steak Diane
- 2 Steaks
- 2 Tbsp Olive Oil
- 4 Tbsp Butter
- 2 Cups Cremini Mushrooms Sliced
- 2 Shallots Sliced
- 4 Cloves Garlic Minced
- ½ Cup Brandy
- ½ Cup Red Wine
- 1 Tbsp Dijon Mustard
- 1 Tbsp Worcestershire
- ½ Cup Beef Stock
- Let steaks come to room temp. Season generously with salt and pepper.
- Add 2 tbsp of olive oil to a cast iron skillet at medium-high heat. Add steaks to pan and cook 3-4 minutes per side or until seared well on each side. Remove steaks from pan and reduce heat to medium.
- Add in butter, mushrooms, shallot and garlic. Cook until lightly browned and softened.
- Add in brandy, red wine, mustard, worcestershire and stock. Bring to a simmer and cook for 5 minutes or until reduced slightly and alcohol has cooked off. Season to taste with salt and pepper.
- Serve steaks with sauce and mushrooms on top. Enjoy!
Her favorite "toy" is a laundry hamper. We also call it kitty jail for when she gets a bit too crazy lol
Krissy Allori says
Such a classic dish and this one did not disappoint!
Veena Azmanov says
Flavorful and yum. I am drooling with the look of this dish.
I love this recipe, thank you for the great dinner idea!! It's like we are at a restaurant.
This classic steak sounds yummy! I would flambe the steak for sure, just to make a show and get oohing from guests!:) Bookmarking for later.
Gotta love a good classic dish like this one - it may have been invented in the 50's but it is still completely relevant (and delicious) in 2019! yum!!