Steak Diane Recipe

My amazing steak Diane recipe is a classic show-stopping pan-fried beef steak with an irresistible flambéed spiced rum cream sauce. This restaurant-quality steak dish is ready in just 15 minutes from start to finish!

For this blog to better serve you guys, I usually run a survey through social media posts on what you guys want me to post on this blog. And in our recent survey, the topmost request is—yep—you guessed right…STEAK.

Although I already have several steak recipes, I still love discovering new ones for keepers. Today’s Steak Diane perfectly fits the bill! A classic steak dinner in a rich cream sauce with a French flair?!?! Oh, YES, please!

What Is Steak Diane?

Despite the French influence, Steak Diane is a retro British steakhouse meal. And my recipe has an American twist. Lightly seasoned pan-fried beefsteak smothered in a delectable sauce from seasoned pan juices, garlic, shallots, cream, mustard, and liquor is incredible.

The magic is in the sauce. You flambee the sauce (it’s as fun as it is delicious) for additional caramel notes, just like its distant French cousin, Steak au Poivre. However, the latter uses cognac instead of rum and doesn’t have mustard.

Recipe Ingredients

1. Steak – NY strip steak seasoned with salt and pepper provides a winning combination of robust flavor and melt-in-your-mouth tenderness. Flank steak, beef tenderloin, and ribeye also work well for steak Diane.
2. Butter – It’s amazing how butter fat enhances steak. In fact, most restaurants use this trick to make awesome steaks.
3. Aromatics – Shallots are milder than onions, so they don’t overpower the sauce. And garlic adds a nutty sweetness when cooked.
4. Spiced Rum – While some recipes add cognac, rum is my choice. The delicious warm notes of caramel and vanilla in the sauce are outstanding. And it makes a gorgeous fire.😍
5. Sauce – Heavy cream, Worcestershire sauce, Dijon mustard, and tomato paste make a truly decadent sauce.

How to Make Steak Diane

Follow along with my simple instructions to see how to make steak Diane in your own kitchen.

Sear Steaks

• Prep – Season the steaks with salt and pepper.
• Steak – Melt the butter in a large skillet (preferably cast iron) over medium or medium-high heat. Sear the beef on one side for 2 minutes or more. Then flip and sauté for another 1 minute or more (cook steak according to desired doneness). Remove the steaks from the skillet and place them on a plate. (Photos 1-2 above)

Diane Sauce

• Aromatics – Sauté the shallots and garlic. (Photos 3-4 above)
• Flambee – Remove the skillet from the heat and add the spiced rum. There may be an initial spark, but don’t be alarmed. Sauté for 60 seconds until the alcohol burns away.
• Sauce – Mix the heavy cream, Worcestershire sauce, Dijon mustard, and tomato paste briefly before adding to the skillet. Or add all the ingredients to the pan. (Photos 5-8 below)
• Serve – Stir for about a minute. Return the meat to the skillet, turning the steaks to coat in sauce. Plate the fillets, drizzle more sauce on top, and garnish with fresh parsley.

Serve and enjoy!

Recipe Variations

1. Rum Swap – If you don’t have spiced rum, then cognac, brandy, red wine, and sherry work.
2. Omit the Rum – The alcohol burns off, so it’s alcohol-free. But feel free to leave the rum out and skip the flambeeing.
3. Add Mushrooms – Sauté a cup of white button mushrooms with the garlic and shallots for extra flavor and nutrients. Or feel free to go fancier with shiitake, cremini, oyster mushrooms, or a mix of several types.
4. Thicker Sauce – Make a slurry by mixing two tablespoons of cold water with a tablespoon of cornstarch. Pour the slurry into the sauce, stirring constantly, simmering until it reaches the desired thickness.

Tips and Tricks

1. Steak cooks more evenly when they’ve come to room temperature before cooking. Let them sit on the counter for approximately 20 minutes.
2. A meat thermometer is a great way to test for doneness. Insert it in the thickest part of the meat. It will read 125-130 (50-55℃) for rare, 135-140℉ (58-60℃) for medium-rare, 140-150℉ (60-65℃) for medium, 150-160℉ (65-70℃) for medium-well, and 160℉+ (70℃+) for well done.
3. A cast iron skillet is ideal for this recipe! Cast iron pans are thick and sturdy so they distribute the heat evenly and prevent burning.
4. To ensure uniform cooking, look for steaks with similar thickness. They should be about an inch thick.

Make-Ahead Instructions

Steak Diane comes together in a flash. However, you can save some time by preparing the ingredients ahead. Clean and cut the shallots and garlic and bring the meat to room temperature. If you opt for mushrooms, you can clean and cut them ahead of time, as well.

Double the Diane sauce recipe and freeze half for a quick elegant meal. It will freeze just fine for 2-3 months if you want to make the sauce ahead and sear the steaks fresh.

Serving and Storage Instructions

Treat guests to this elegant dish hot off the stove over creamy mashed potatoes or basmati rice.

Leftover steak Diane will stay good in an airtight container in the fridge for up to four days. Reheat in a medium-sized pan on the stovetop over low until heated through.

You can also freeze the leftovers tightly sealed for up to two months. Thaw overnight in the fridge before reheating.

What to Serve With Steak Diane

Steak Diane is perfect for special occasions or date nights at home. Garlic mashed potatoes and bacon-wrapped green beans or easy grilled peppers deliver an elegant, intimate dinner. Add a simple wedge salad for bold flavor and crunch.

Wine pairing: A robust Cabernet Sauvignon, Merlot, or Malbec pairs well with steak Diane.

More Mouthwatering Steak Recipes to Try

1. Smothered Steak
2. Steak Tips
3. Chicken Fried Steak
4. Pepper Steak
5. Pellet Grill Steak

Watch How to Make It

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This blog post was originally published in October 2019 and has been updated with additional tips, new photos, and a video