Steak Diane always impresses
These are the top reasons why we adore this recipe:
- it's melt-in-your-mouth delicious and a dish to remember
- there's a generous amount of sauce, and it's SO GOOD
- the exterior is beautifully seared caramelized and holds those internal juices perfectly
- this recipe only takes 30 minutes to make
- perfect for date night, Valentine's Day, Christmas, and New Year's Eve
- gluten-free
Doneness and temperature
Here are the temperatures to look for to help you achieve the best cooking times and the proper doneness of the steak. Having a thermometer is essential for this step.
STEAK DIANE DONENESS
Rare: Insert the thermometer into the thickest part of the meat. Cook the beef until the thermometer reads 52 °C / 125 °F.
Medium rare - Insert the thermometer into the thickest part of the meat. Cook the beef until the thermometer reads 54 °C / 130 °F.
Medium - Insert the thermometer into the thickest part of the meat. Cook the beef until the thermometer reads 58 °C / 136 °F.
Well done. Insert the thermometer into the thickest part of the meat and cook until the thermometer reads 68 °C / 155 °F.
Measure the temperature right before taking the meat from the pan.
What to serve with Steak Diane
This gorgeous main dish deserves an excellent side dish. These are some of our favorites:
- Mashed Potatoes and Peas
- Potato Gnocchi
- Slovenian Cheese Dumplings
- Ricotta Gnocchi
- Best Mashed Potatoes
- Spaetzle
Storing and freezing
You can easily freeze and store steak, Diane, but know that the texture might change. It's always best to serve it fresh.
Any leftovers should be stored in a sealed, airtight container. They can be stored in the fridge for up to 3 days. Before serving, reheat well.
You can freeze the steak Diane too. Wait for the dish to cool, then place it in an airtight container. Seal and freeze for up to a month. Before serving, defrost and reheat well.
How to make Steak Diane at home (video)
Check this quick video to learn how to make Steak Diane at home.
Next, try these steak recipes
- Reverse Sear Ribeye Steak with Peppercorn Sauce
- Grilled Ribeye Steak
- Argentinian steak with pico de gallo
- Argentinian steak with grilled vegetables
- Grilled T-bone steak with Smashed Cucumber Salad
Made in collaboration with SEB d.o.o.
METHOD
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preparation
Tie each steak in the middle with a string. Season with salt. Place a pan over high heat and start cooking.
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sear
Add oil to a pan and sear the meat, approximately 2 - 3 minutes per side, or until the thermometer inserted in the thickest part of the steak shows 52°C / 125 °F. The meat must be caramelized on the outside. Do not overcrowd the pan. Transfer to a plate and proceed with the sauce.
TipFind all the doneness and inner temperatures in the blog post -
sauce
Add butter to the same sauce. Don't clean the pan, as there are a lot of delicious cooking juices in it. When the butter melts on medium heat, add the sliced mushrooms and thyme. Cook for 2 minutes over high heat, then add the garlic and diced shallot. Cook for 3 minutes over medium heat. Add cognac and cook for 2 minutes. Stir in the dijon mustard and Worchestershire sauce. Add the heavy cream, bring to a boil, and cook for a minute.
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Steak Diane
Reduce the heat and add the steaks to the pan. Don't forget those delicious cooking juices. Stir in the chopped parsley and cook for 2 - 3 minutes. Divide the steak with the sauce between four plates and serve with your favorite side dish.
