Strip Steak Diane
A steak with pedigree and history, but this sophisticated dish is very easy to make.
Serving Size: 2
I have been thinking about steak recipes with pedigree and history, such Steak au Poivre, Steak with Sauce Bordelaise, Steak Florentine, and the words Steak Diane popped into my brain, and I had no idea what it even was. So I looked it up, finding a bunch of versions in my ever-growing collection of classic old cookbooks.
There was nothing about the recipe that seemed like it wouldn’t appeal today, even though it’s fallen off the popular-steak radar. The sauce contains one or more types of wine and/or booze (I saw everything from Madeira to Marsala to sherry to cognac and brandy to regular red wine), and some spices. Most contained Worcestershire sauce as well, which I am rediscovering as one of my go-to ingredients as the weather gets cooler. Also some member of the onion family (I picked shallots, which I often do), and some herbs, usually simple greens like parsley or chives.
The origin of the name is unclear (other than possibly being linked to Diane, the Roman Goddess of the Hunt). Traditionally the cut of beef used for Steak Diane is very thin (often pounded to be so). I’ll try that some time, but I wanted to see how to pull these flavors onto a big fat juicy steak, and I picked a couple of nice 1-inch thick strip steaks as my canvas.
Also, during the height of its popularity, when served at fancy restaurants it was often flambéed tableside. I love to wow my family, but I think we all agree that me flambéing anything tableside is probably not a great idea.
Serve with roasted potatoes, mashed potatoes, or maybe potato gratin if you want to go all in, or all out, as the case may be. Hey, if there is ever a moment to go all-somewhere it’s when you’re serving up some serious steak. Creamed spinach? Or maybe just sautéed green bean with a bit of garlic – we can show a tiny bit of restraint.
Double this recipe as you wish.
Strip Steak Diane
- 2 6-ounce 1-inch thick strip steaks
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon canola or vegetable oil
- 2 tablespoons unsalted butter
- ½ cup chopped shallots
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine
- 2 tablespoons brandy or cognac
- 1 or 2 tablespoons minced fresh parsley
1. Season the steaks generously with salt and pepper. Heat a large, heavy skillet (such as cast iron) over medium-high heat and add the oil. When the oil is hot, add the steaks, and sear for about 4 minutes on each side, until nicely browned on the outside and cooked to your liking, about 125°F internal temperature for rare, 135°F for medium-rare. Transfer them to a cutting board, and tent them with foil. Pour off any remaining fat from the skillet, but do not clean the skillet.
2. Melt the butter in the same skillet over medium-low heat. Sauté the shallots for 4 minutes, until golden brown and tender. Add the mustard, Worcestershire sauce, red wine and cognac (be careful, the liquor can ignite) and stir, scraping up any little browned bits from the bottom of the pan. Allow the sauce to reduce a bit, just one minute, then taste and season as needed. Stir in the parsley.
3. Slice the steaks and transfer them to a serving plate, or serve each steak on an individual plate with the desired side dishes. Drizzle the sauce over the steak and serve.