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Rich and decadent, this amazing Steak Diane recipe is an irresistible meal of tender steak with a creamy mushroom brandy sauce! Ready in just 35 minutes and made all in one skillet.
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Steak Diane Recipe
I love a tender and juicy grilled steak as much as the next person, but my Steak Diane Recipe proves that pan-fried steak is just as worthy! This meal is sure to impress and easy enough to serve as a weeknight dinner.
For a fraction of the price, you can enjoy a restaurant-quality steak dinner with minimal effort. This is truly one of those steak dinners that will never go out of style.
What is Steak Diane?
It is a timeless classic steak dinner recipe. To make it, you quickly pan-fry your steak and top it with a sauce made with juices from the pan. A classic Steak Diane recipe like this one typically uses a steak sauce including Cognac.
It’s thought that the dish was originally made with venison, but in the 1950s, the Steak Diane beef recipe we know and love became popular in America.
Steak Diane at Cheesecake Factory
If you’ve ever tried the Steak Diane Cheesecake Factory makes, you will love this dish! I wanted to recreate the Cheesecake Factory Steak Diane recipe, and it is so good. Maybe even a little bit better than the dish served at the famous restaurant.
This dish totally fits the bill of a perfect steak dinner! My recipe features New York strip steak and a creamy mushroom brandy sauce that uses Cognac, savory Dijon mustard, and earthy mushrooms. The only thing that can possibly make this steak dish even better is pairing it with shrimp scampi!
Steak Diane Ingredients
- butter
- cremini or white button mushrooms cleaned and sliced
- garlic
- shallots minced
- Cognac or brandy
- Dijon mustard
- Worcestershire sauce
- beef broth
- heavy whipping cream
- chives or parsley for garnish optional
Recipe for Steak Diane
- Steaks should be 1-inch thick or less. If steaks are too thick place a piece of plastic wrap over the top and pound with a meat mallet.
- Season both sides of the steak with ⅛ teaspoon of kosher salt and black pepper. Allow sitting at room temperature for 15 minutes.
- Mince garlic and small onion (or shallots).
- Wipe mushrooms clean and cut them into slices.
- Heat a large cast-iron skillet to medium-high with vegetable oil.
- Once hot, add both steaks to the pan and sear for 4-8 minutes on the first side to form a brown crust. Flip and sear for another 4-8 minutes on the opposite side.
- The internal temperature of the steak should read at least 145°F.
- Remove the steaks, place them on a plate, cover them with foil, and allow them to rest.
Diane Sauce
- Reduce the heat to medium and add butter to the pan.
- Once the butter is melted add the sliced mushrooms and a pinch of salt and pepper. Saute for 1-2 minutes, stirring often.
- Add the garlic and onions or shallots to the skillet and saute for another 2-3 minutes, stirring often.
- Remove the skillet from heat, add Cognac or brandy to the pan, and return to the heat. Be careful as alcohol may cause a flame.
- Saute for 1-2 minutes and allow the alcohol to cook down.
- Add Dijon mustard, Worcestershire sauce, and beef broth. Stir to incorporate.
- Add heavy whipping cream to the skillet. Stir and allow to cook for 5 minutes or so. The sauce should thicken a bit as it cooks.
- Return the steak along with their juices to the pan and cook for another 2 minutes.
- Remove steaks from the pan and cut them into slices.
- Serve with a generous portion of the mushroom sauce and chopped chives or parsley for garnish (optional). Enjoy!
Steak Diane Recipe Tips
- The best steaks to pan-fry are beef cuts that are already tender. You do not want any steak that requires marinating. These steaks cook quickly.
- Let the pan get hot first! The steaks should sizzle as they hit the pan.
- You want your cuts of steak to be 1 inch thick or less. This will ensure they are easy to cook and do not take a long time to pan-fry. If your cuts of beef are too thick, you can place a piece of plastic wrap over them and pound them with a meat mallet until they reach the right thickness.
- Stir when adding the heavy whipping cream, and add it slowly!
- The best type of pan to use for this recipe is a large cast-iron skillet. The cast iron distributes heat evenly so the steaks sear and cook evenly. Cast iron is great when cooking on high heat because they are so thick and sturdy.
- Use a meat thermometer to check the temperature of your steak. It should read 135°F for medium-rare or 145°F for medium.
- We use cremini or white button mushrooms in this recipe, but you can use any mushrooms you like, such as shiitake or oyster mushrooms if you prefer.
Steak Diane Recipes FAQs
Flat iron, strip, or beef tenderloin steaks make the best cuts of beef for this dish.
Instead of using cognac in your Steak Diane sauce, you can use brandy, Madeira wine, or dry white wine.
Place the beef and Steak Diane sauce in a skillet and heat over low to medium heat until warmed through.
Our steak with Diane sauce will last for up to 5 days in an airtight container in the refrigerator.
Yes! Allow the Steak Diane sauce to cool to room temperature, then add to a freezer bag or airtight container. Label with the freezing date, then store for up to 2 months. Thaw overnight before reheating on the stove.
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Did you enjoy this page? Save it on Pinterest for later!Easy Side Dishes for Steak
- Green Bean Almondine
- Roasted Small Potatoes
- Sauteed Spinach
- Instant Pot Green Beans
- All my favorite side dishes for steak!
📋 Recipe
Steak Diane Recipe
Equipment
Ingredients
- 2 8 ounce New York Strip, flat iron, or beef tenderloin steaks 1 inch thick or less
- 1 Tablespoon vegetable oil
- ¼ tsp. kosher salt and pepper
- 1 Tablespoon butter
- 8 ounces cremini or white button mushrooms cleaned and sliced
- 2 cloves garlic
- ½ small onion or 2 shallots minced
- ¼ cup Cognac or brandy
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Worcestershire sauce
- ½ cup beef broth
- ¼ cup heavy whipping cream
- ¼ cup chopped chives or parsley for garnish optional
Instructions
- Steaks should be 1-inch thick or less. If steaks are too thick place a piece of plastic wrap over the top and pound with a meat mallet. Season both sides of the steak with ⅛ teaspoon of kosher salt and black pepper. Allow to sit at room temperature for 15 minutes.Mince garlic and small onion (or shallots). Wipe mushrooms clean and cut into slices.Heat a large cast iron skillet to medium-high with 1 Tablespoon of vegetable oil. Once hot, add both steaks to the pan and sear for 4-8 minutes on the first side to form a brown crust. Flip and sear another 4-8 minutes on the opposite side. Internal temperature of the steak should read at least 145°F. Remove the steaks, place them on a plate, cover with foil, and allow to rest.
- Reduce the heat the medium and add 1 Tablespoon butter to the pan. Once the butter is melted add the sliced mushrooms and a pinch of salt and pepper. Saute for 1-2 minutes, stirring often.Add the garlic and onions or shallots to the skillet and saute for another 2-3 minutes, stirring often.
- Remove skillet from heat, add ¼ cup of Cognac or brandy to the pan, and return to the heat. Be careful as alcohol may cause a flame.Saute for 1-2 minutes and allow the alcohol to cook down.Add 1 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, and ½ cup of beef broth. Stir to incorporate.Add ¼ cup heavy whipping cream to the skillet. Stir and allow to cook for 5 minutes or so. The sauce should thicken a bit as it cooks.
- Return the steak along with their juices to the pan and cook for another 2 minutes or so. Remove steaks from pan and cut into slices.Serve with a generous portion of the mushroom sauce and chopped chives or parsley for garnish (optional). Enjoy!
Notes
- Use steaks that are already tender for best results, such as flat iron steaks, strip steaks, or beef tenderloin steaks.
- You want your cuts of steak to be 1 inch thick or less. This will ensure they are easy to cook and do not take a long time to pan fry.
- Cooking times will vary depending on the thickness of your steak and desired level of doneness.
Really good, really easy.
Thanks so much, Beverly!