Steak Diane

Steak Diane was born back when you really dressed up to go out to dinner and the "best" restaurants served “continental food” (i.e. European food, particularly French, Italian, and Spanish).

Why Do They Call It Steak Diane?

A flashy way of preparing steak that was all the rage in the 50s and 60s, the dish was named not for a Hollywood starlet but instead may have been a reference to Diana, the Roman goddess of the hunt. Steak Diane was originally made with tender game meat such as venison or elk, but the provenance is murky at best.

Steak Diane was dinner and a show as the preparation involved a suited waiter rolling a trolley up to your table and sauteing your steak right in front of you with a flourish of flaming Cognac. Everyone in the room would stop and look at the leaping flames (and admire your dress), and the incredible aroma of seared beef, shallots, and garlic would spread through the dining room. 

What’s the difference Between Steak Diane and Steak au Poivre?

“Au poivre” is French for pepper and indicates a pan sauce for steak that uses shallots, liquor (Cognac or dry sherry), cream, and copious amounts of coarsely cracked pepper in the sauce. Steak Diane often contains mushrooms and lots less pepper. 

The Keys To Making Perfect Steak Diane

The dish itself isn’t solely entertainment, it’s also an easy but impressive way to serve tender steaks, no waiters’ trolley required. The keys to success are a hell-hot pan, a good instant-read thermometer, and patience when reducing the sauce. 

Choose a tender steak such as tenderloin or New York strip steaks. Once the steaks are seared in a very hot pan until rare or medium rare, they are set aside to rest which helps them to redistribute their juices, leading to a more succulent steak. 

Cast Iron Steak

What Is a Diane Sauce Made Of?

The same pan is then used to brown shallots and mushrooms (I prefer flavorful shiitakes over bland button mushrooms). This will help build up a fond (base) to build the flavor of the sauce. Cognac or brandy is then added to help release the browned bits on the bottom of the pan. You don’t need to light the brandy on fire as they once did. It’s sufficient to simmer off the alcohol in a less dramatic (and safer) fashion. 

Next, add beef broth, something tomato-y (I use ketchup for the vinegary sweetness but tomato paste is more common), Worcestershire sauce, and Dijon mustard. It’s key to let this mixture simmer and steam to evaporate so the flavors intensify and meld. 

Only then can you add a generous splash of cream, and again, reduce it down until the sauce is thick and luxurious. Finally, taste the sauce and season to taste. The sauce should taste quite intense. Each person gets just 1/4 cup, so go big here. 

What To Serve With Steak Diane

Steak Diane is all about celebrating a pricey cut of beef, so it’s best to keep it simple when it comes to side dishes. Spinach sauteed in butter, steamed buttered broccoli, or asparagus with lemon are good accompaniments. You may also want to serve warm Parker House rolls or baguette at the table to mop up every last drop of the sauce. 

Tips for Making Restaurant-Worthy Steak Diane

• Thick, tender steaks are best—Buy tender steaks, like tenderloin, that are at least 1 1/2 inches thick.
• Room temperature steak cooks more evenly—Let them stand at room temperature for at least 20 minutes and up to 1 hour so the steaks cook more evenly.
• Use good-quality beef broth—Homemade is preferable, but you can substitute canned if needed. Opt for a lower sodium broth, if available. 
• Cast-iron works best—Use a large pan, preferably a cast-iron skillet, because it holds heat well.
• Flame the Cognac if you dare—If you would like to recreate some of the original spectacle of steak Diane, after adding the Cognac use a long match or lighter to set the Cognac aflame. Once the flames subside, stir in the broth and seasonings to extinguish the flames completely and proceed with the recipe.

What You'll Need To Make Steak Diane

A Great Cast Iron Pan

Really Good Steaks

A Trusty Thermometer