When it comes to cooking, I am not the most adventurous type. I stick to recipes that I have made thousands of times before. But when I am cooking steak, I tend to take it to the next level! I have come up with the perfect recipe for Classic Steak Diane. It is simple and delicious!
Steak Diane is one of the most popular dishes in the world. It is typical French cuisine, which is very different to American cuisine. American food is very oily, and has a lot of fat and sugar in it. French food is very healthy, and is very simple to prepare. You do not need to use a lot of ingredients to make it, and it is simple to follow. It has been made in France for over a hundred years, and is very famous all over the world.
One of the most popular recipes in the world, Classic Steak Diane has been around for over 100 years, and is still a favorite of many diners today. The recipe is straightforward: sirloin steak cooked in a white wine sauce, then served with a fresh green salad (not iceberg lettuce, of course).
Classics are classics for a reason sometimes. This restaurant staple is one of my favorites and a fantastic way to consume steak. You’ll want to cook this Diane’s Steakhouse again and again when a vintage dish is this good.
Diane, what is steak?
A classic steak meal from the 1950s is Steak Diane. It consists of a pan-fried steak and a sauce prepared from the meat’s fluids. It’s typically flambeed tableside to give restaurant patrons a spectacle. The sauce is typically served with onions or mushrooms. To put it another way, it’s simply wonderful.
How to cook steak in a pan
Allow your steak to come to room temperature first. When you cook a cold steak in a hot pan, the exterior will cook considerably quicker than the inside. Season the steak with salt and pepper to taste. In a cast iron pan, heat 2 tablespoons vegetable oil over high heat. Add the meat to the pan once it is heated. Cook for several minutes each side, or until desired doneness is reached. You’ll get a steak with a beautiful sear on the outside and a juicy, tender inside.
When cooking steak, I like to use cast iron since it distributes heat more evenly and the surface offers both nonstick and a beautiful sear. Stainless steel may also be used, but if there isn’t enough oil, the meat may cling. Because of the nonstick substance used on the pan, nonstick pans may not create a superb sear.
What is the best way to make a pan sauce?
It’s simple to make a pan sauce. When the steaks are done, add the mushrooms, shallots, and garlic to the pan and cook until the mushrooms are browned. Deglaze the pan with brandy, scraping off any browned pieces. Bring the wine, mustard, worcestershire, and stock to a simmer, then cook until the liquid is slightly reduced and the alcohol has evaporated.
What to pair with Diane’s Steak
Many steakhouse traditional sides may be served with Steak Diane, but here are a few of my favorites.
- Polenta with Parmesan Cream
- Roasted Brussel Sprouts with Balsamic Bacon
- Roasted Carrots with Maple Glaze
- Bacon-Roasted Brussel Sprouts
- Potatoes Mashed
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Classic Steak Diane
Michelle Boulé is a French actress.
This recipe for Staple Steak Diane is a steakhouse classic. This is a great two-person dinner that goes nicely with a variety of sides.
6.84 out of 6 votes
Recipes to Pin
Time to Prepare: 10 minutes
Time to cook: 20 minutes
30 minutes total
Knife of a Chef
Spoon Made of Wood
StandardMetric in the United States
- 2 Steaks
- 2 tbsp Extra Virgin Olive Oil
- 4 tablespoons butter
- 2 cups sliced cremini mushrooms
- 2 sliced shallots
- 4 garlic cloves, minced
- 12 oz. Brandy
- 12 CUP ROSE WINE
- 1 tablespoon mustard (Dijon)
- 1 tablespoon Worcestershire
- 12 CUP BEEF BROTH
Allow the steaks to come to room temperature. Season with salt and pepper to taste.
In a cast iron pan, heat 2 tablespoons olive oil over medium-high heat. Add the steaks to the pan and cook for 3-4 minutes on each side, or until thoroughly charred on both sides. Remove the steaks from the pan and turn the heat down to medium-low.
In a large mixing bowl, combine the butter, mushrooms, shallot, and garlic. Cook until softened and gently browned.
In a large mixing bowl, combine the brandy, red wine, mustard, Worcestershire sauce, and stock. Bring to a low simmer and cook for 5 minutes, or until the liquid has slightly reduced and the alcohol has evaporated. Season with salt and pepper to taste.
Steaks should be served with sauce and mushrooms on top. Enjoy!
Calories consumed: 1049kcal 14g carbohydrate 50 g protein 69g fat 31g Saturated Fat 199 milligrams of cholesterol 619 mg sodium 1291mg potassium 2 g fiber 5 g sugar 744 IU Vitamin A 5 milligrams of vitamin C 65 milligrams calcium 6mg iron
Diane’s Classic Steak Keyword
This is my go to recipe when it is just the two of us and I want a nice dinner. It is simple to make and you don’t have to watch your calories. The great thing is that it is versatile, you can use an expensive cut or a cheaper cut and it will still taste great. It is also a healthier alternative to the traditional steak and potatoes dish.. Read more about steak diane recipe taste and let us know what you think.
Frequently Asked Questions
Why do they call it steak Diane?
The name is a reference to the song Diane by The Smiths.
How does Gordon Ramsay make steak Diane?
Gordon Ramsay makes steak Diane by cooking a rib eye steak with butter, salt and pepper.
What is Diane sauce made of?
Diane sauce is a type of ketchup made by Heinz. It is a sweet and tangy tomato-based condiment that is used as a dipping sauce for french fries, hot dogs, hamburgers, and other foods.
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