Juicy rib-eye steak is served with an irresistible dijon cream sauce in this recipe for steak diane. What makes this dish really special is some magic flambé action, which has made this dish a restaurant-favorite.
While steak diane is often thought of as a classic French bistro dish, it’s actually never served in France. Instead, it’s more of a distant cousin to steak au povire.
It’s believed that the dish was originally created in New York City, inspired by French techniques for flambé and cream sauces. The real French favorite when it comes to steak, steak au poivre, is often served with a similar cream sauce (minus the flambé), and that’s why I call steak diane a distant cousin.
Nevertheless, steak diane is a recipe that does have French flair and it’s one that I love creating in my French kitchen. I hope you won’t hold it’s lack of classical quality against it.
You’d be missing out for sure.
Steak diane comes together in about 10 to 15 minutes. The steak itself is minimally seasoned. A generous grind of sea salt followed by a quick grind of pepper is all the steak needs.
The steak is then seared and cooked to your desired doneness. I prefer my steak medium-rare, but I know to the French, even this is slightly shameful. (FYI, the French think the more you cook steak, the more you’re just butchering the whole dish)
The steak is then set aside temporarily to make room in the pan for the sauce. The sauce simply consists of butter, onion, garlic, cognac, dijon, worcestershire sauce, and heavy cream.
But the cognac. Oh, the cognac. This is where the good stuff happens.
Once the cognac is added to the pan, it’s immediately set on fire with a lighter stick (like BIC Multi-Purpose Lighter Combo Pack). The sauce will erupt into a large flame, which is what creates those rich, caramel notes in the sauce.
It’s absolutely divine.
Once the flame subsides, the Maille Orig Dijon Mustard, 7.5 oz, Lea & Perrins The Original Worcestershire Sauce, 5 oz and heavy cream are all added and stirred together until the sauce is thick. This delectable dijon cream sauce is then poured over the steak to create what we know and love as steak diane.
I’m telling you guys, this recipe for steak diane is the stuff dreams are made of.
Juicy rib-eye steak seared and topped with a dijon cream sauce and a little flambé action.
- 2 rib-eye steaks (however many oz. you prefer)
- olive oil
- sea salt
- freshly ground pepper
- 2 tbsp unsalted butter
- 1/2 onion diced
- 2 garlic cloves minced
- 3 tbsp cognac (or brandy)
- 1/2 tbsp worcestershire sauce
- 1/2 tbsp dijon mustard
- 3 tbsp heavy cream
- fresh parsley chopped, to garnish
Season both sides of the steaks with a generous grind of sea salt and lesser grind of freshly ground pepper.
Heat almost a tablespoon of olive oil in a large pan over high heat. Reduce the temperature to medium-high once the pan is really hot, and place the steaks in the pan. Cook each side for about 2.5 to 3 minutes, for a medium-rare steak.
Temporarily remove the steak from the pan and let it rest on a cutting board. Discard any oil in the pan, then crumple up a sheet of paper towel and use kitchen tongs to grip the paper towel and wipe the inside of the pan.
Place the pan over medium heat and add the unsalted butter. Once the butter has almost melted, add in the onion and garlic. Sauté for about 1 minute.
With your matchstick in hand, pour the cognac into the pan, then immediately light the alcohol in the pan on fire, being careful to keep a safe distance from the pan. Allow the flame to slowly subside before proceeding.
Add in the worcestershire sauce and dijon, along with the heavy cream. Stir everything to combine and cook for another minute, just until the sauce is thick and bubbly.
Pour the sauce over the steak and garnish with fresh parsley before serving.
Calories estimate is based on each serving containing 6 oz. of steak.