Steak Diane is an elegant, rich, and decadent steak dinner that features perfectly seared beef and a creamy sauce! It's an impressive dish that is all made in just one skillet. Plus, it's on the table and ready to enjoy in under 30 minutes, so it is easy enough for any night of the week!
Classic Steak Diane Recipe
There's something super special about steak Diane. It's a perfect special occasion steak that is also so easy and simple to make that you can eat it as often as you like!
The flavor itself is incredibly rich in all of the best ways. It's loaded with intense meat flavor as well as the taste of the mushrooms with a hint of smokiness.
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🥘 Steak Diane Ingredients
This decadent steak is worth the grocery trip. It features a lot of items that you may already have, as well as some steak and a few veggies.
- New York Strip Steaks - 2 NY strip steaks that are about 8 ounces each. This is my preferred cut of steak, but you can use whatever kind you like!
- Beef Broth - ½ cup of beef broth.
- Worcestershire Sauce - 2 teaspoons of Worcestershire sauce.
- Dijon Mustard - 2 teaspoons of Dijon mustard.
- Tomato Paste - 2 teaspoons of tomato paste.
- Hot Sauce (optional) - A splash of hot sauce, if desired.
- Butter - 2 tablespoons of butter.
- Olive Oil - ½ tablespoon of extra virgin olive oil.
- Salt - 1 teaspoon of salt, to taste.
- Shallots - ½ cup of finely minced shallots.
- Garlic - 1 teaspoon of minced garlic.
- Cognac - ¼ cup of cognac or brandy.
- Mushrooms - 4 ounces of cremini or button mushrooms, sliced.
- Heavy Cream - ⅓ cup of heavy cream.
- Parsley - 2 tablespoons of finely chopped parsley, plus more for garnish.
- Ground Black Pepper - ¼ teaspoon of freshly ground black pepper, to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Steak Diane
Ready to go in under 30 minutes, this steak Diane recipe is totally beginner-friendly. You'll need your cast-iron skillet, a meat thermometer, a small bowl, a whisk, and a wooden spoon.
You'll have 4 servings of tasty steak, however, it could easily be enjoyed by 2 people if you are super hungry!
Prepare the Steaks & Sauce
- Bring to room temperature. Bring your 2 6-ounce steaks out of the fridge and allow them to sit on the counter for 20-30 minutes to take the chill off.
- Whisk together the sauce. In a small bowl, whisk together ½ cup of beef broth, 2 teaspoons each of Worcestershire sauce, Dijon mustard, and tomato paste, as well as a splash of hot sauce (if using), and then set it aside.
- Melt butter. In a cast-iron skillet (or another heavy-bottomed skillet), add 2 tablespoons of butter and ½ tablespoon of olive oil and place the skillet over medium-high heat.
- Sear the steaks. Pat your steaks dry using some paper towels and season all sides with a teaspoon of salt. Once the butter has melted, increase the heat to high and then sear your steaks for 1-4 minutes per side (depending on how thick the steak is). Once done, transfer the steaks to a platter or cutting board and loosely tent them with foil.
Cook the Sauce
- Saute. Meanwhile, in the same skillet, lower the heat to medium-high and add ½ cup of finely minced shallots. Cook for a minute and then add 1 teaspoon of minced garlic. Cook for an additional 30 seconds, only stirring occasionally.
- Deglaze and flambe. To deglaze the pan, pour in ¼ cup of cognac (or brandy) and use your wooden spoon to scrape all of the browned bits off of the bottom of the pan. Use your gas burner (or a long match) to ignite the cognac and burn it off. *Alternatively, you can raise the heat again and cook until the alcohol has mostly evaporated.
- Thicken. Stir in the sauce mixture and bring it up to a boil. Add in 4 ounces of sliced mushrooms and cook until the sauce has thickened, about 2-3 minutes. Next, pour in ⅓ cup of heavy cream, add 2 tablespoons of chopped parsley, and then cook for an additional 2 minutes.
- Warm. Return the steaks to the pan with the sauce and allow them to warm back up.
- Serve. Garnish with ¼ teaspoon of ground black pepper and more parsley, then serve immediately.
Steak Diane can easily be served with a wide variety of side dishes! Try it out with some mushroom risotto, creamed spinach, or Instant Pot au gratin potatoes. Enjoy!
💭 Angela's Pro Tips & Notes
- Traditionally, steak Diane is made of thinly pounded steaks (typically beef tenderloin). However, you can swap this out for your preferred variety of steaks such as NY strip (which is what I used), filet mignon, sirloin, ribeye, flank, skirt, or hanger.
- Depending on the size of your skillet and the size of your steaks, you may need to sear the meat in batches. You don't want to overcrowd the pan, as it will cause the meat to steam rather than sear.
- Allowing the steak to come to room temperature before cooking helps to ensure that it cooks evenly (and quickly).
- Season your steaks immediately before putting them into the hot pan. The salt draws out the moisture, so if you let your meat sit while seasoned for more than 3 minutes, you could wind up with dry beef. You would have to wait 45 minutes before cooking in order to allow the juices to return to the fibers.
- If you want a little bit of heat, add in a splash of your favorite kind of hot sauce!
- Use a meat thermometer to check your meat for doneness. You'll want it to read 135°F (57°C) for medium-rare or 145°F (62°C) for medium. Learn more about beef internal temperatures here.
🥡 Storing & Reheating
Keep any leftovers in a sealed container in the fridge for up to 5 days.
Reheating Steak Diane
Reheat your leftovers on the stovetop over medium-low heat. Check out the best ways to reheat steak here.
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❓ Recipe FAQs
These two dishes are extremely similar. Steak Diane uses mustard while steak au poivre does not. In fact, you could consider steak au poivre to be the classic French version while steak Diane is the Americanized version.
Traditionally, steak Diane is prepared table-side with an amazing show of lighting the alcohol on fire to cook it off. However, it is not completely necessary (though it does look really cool). If you don't want to flambe the dish, you can just allow the alcohol to cook off using the heat of the pan.
Yes, you can. However, it won't taste the same. The cognac or brandy is used as a flavor enhancer, and the alcohol itself is cooked off. If you really don't want to use any alcohol at all, you could swap in some fruit juice using a 1:1 ratio, although the flavor won't be the same.
🥩 More Juicy Steak Recipes
- Baked New York Strip Steak - This hearty steak is seared and then finished off in the oven!
- Blue Steak - Blue steak is perfect for anyone who enjoys their meat extra rare!
- Grilled Tomahawk Ribeye - An impressively large and meaty ribeye that is perfect for the grill!
- Pan Seared Picanha Steaks - These juicy steaks are seared to perfection on the stovetop!
- Grilled Ribeye - A classic steak recipe for any occasion!
- Air Fryer Steak - If you're looking for an extra easy steak recipe, this one is prepared in the air fryer!
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📖 Recipe Card
Steak Diane
Ingredients
- 2 New York strip steaks (8 ounces each)
- ½ cup beef broth
- 2 teaspoon Worcestershire sauce
- 2 teaspoon Dijon mustard
- 2 teaspoon tomato paste
- 1 splash hot sauce (optional)
- 2 tablespoon butter
- ½ tablespoon olive oil (extra virgin)
- 1 teaspoon salt (to taste)
- ½ cup shallots (finely minced)
- 1 teaspoon garlic (minced)
- ¼ cup cognac (or brandy)
- 4 oz mushrooms (cremini or button, sliced)
- ⅓ cup heavy cream
- 2 tablespoon parsley (finely chopped, plus more for garnish)
- ¼ teaspoon ground black pepper (to taste)
Instructions
- Bring your steaks out of the fridge and allow them to sit on the counter for 20-30 minutes to take the chill off.
- In a small bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, and a splash of hot sauce (if using), and then set it aside.
- In a cast-iron skillet (or another heavy-bottomed skillet), add the butter and olive oil and place the skillet over medium-high heat.
- Pat your steaks dry using some paper towels and season all sides with a teaspoon of salt. Once the butter has melted, increase the heat to high and then sear your steaks for 1-4 minutes per side (depending on how thick the steak is). Once done, transfer the steaks to a platter or cutting board and loosely tent them with foil.
- Meanwhile, in the same skillet, lower the heat to medium-high and add the finely minced shallots. Cook for a minute and then add in the garlic. Cook for an additional 30 seconds, only stirring occasionally.
- To deglaze the pan, pour in the cognac (or brandy) and use your wooden spoon to scrape all of the browned bits off of the bottom of the pan. Use your gas burner (or a long match) to ignite the cognac and burn it off. *Alternatively, you can increase the heat again and cook until the alcohol has mostly evaporated.
- Stir in the sauce mixture and bring it up to a boil. Add in the sliced mushrooms and cook until the sauce has thickened, about 2-3 minutes. Next, pour in the heavy cream and chopped parsley, and then cook for an additional 2 minutes.
- Return the steaks to the pan with the sauce and allow them to warm back up.
- Garnish with ground black pepper and more parsley, then serve immediately.
Notes
- Traditionally, steak Diane is made of thinly pounded steaks (typically beef tenderloin). However, you can swap this out for your preferred variety of steaks such as NY strip (which is what I used), filet mignon, sirloin, ribeye, flank, skirt, or hanger.
- Depending on the size of your skillet and the size of your steaks, you may need to sear the meat in batches. You don't want to overcrowd the pan, as it will cause the meat to steam rather than sear.
- Allowing the steak to come to room temperature before cooking helps to ensure that it cooks evenly (and quickly).
- Season your steaks immediately before putting them into the hot pan. The salt draws out the moisture, so if you let your meat sit while seasoned for more than 3 minutes, you could wind up with dry beef. You would have to wait 45 minutes before cooking in order to allow the juices to return to the fibers.
- If you want a little bit of heat, add in a splash of your favorite kind of hot sauce!
- Use a meat thermometer to check your meat for doneness. You'll want it to read 135°F (57°C) for medium-rare or 145°F (62°C) for medium. Learn more about beef internal temperatures here.
- To store: Keep any leftovers in a sealed container in the fridge for up to 5 days.
- To reheat: Reheat your leftovers on the stovetop over medium-low heat.
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