Rich and decadent, this easy Steak Diane recipe is a flavorful meal of tender steak with a creamy mushroom brandy sauce! Steak Diane makes the perfect easy dinner for two and is one of our favorite Sunday dinner ideas.
One bite and you will see why this is one of our absolute favorite beef recipes! Not only that, but the sauce for steak is also on the top of our list of favorite mushroom recipes.
Steak is one of the best meals out there. What could be better than a perfectly cooked steak paired with a complimentary side dish? Add a decadent sauce with sauteed mushrooms and you have pure bliss on a plate.
If you’ve ever tried Steak Diane at Cheesecake Factory, you know exactly what we are talking about! In this recipe, we tried to recreate Steak Diane Cheesecake Factory Style and it is just soooo good! Maybe even a little bit better than the dish served at the famous restaurant.
Steak Diane totally fits the bill of a perfect steak dinner! Our recipe features New York strip steak and a creamy mushroom brandy sauce consisting of Cognac, savory Dijon mustard, and earthy mushrooms.
It’s a rustic recipe you can easily make in around 30 minutes using one skillet, but it looks and tastes like a steakhouse dinner. Impress your dinner date with this delicious steak dinner recipe, or serve it as a family dinner for everyone to enjoy!
What is Steak Diane?
Steak Diane 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It’s thought that this Steak Diane beef recipe was originally made with venison, but in the 1950s, a version using beef became popular in America. Now, Steak Diane is most often made with flat iron steaks, strip steaks, or beef tenderloin steaks.
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, so the best cuts of beef are ones that will remain tender when you pan fry them.
Easy Steak Diane Recipe Ingredients
This is one of the best steak dinners for a reason: it’s a simple recipe with easy-to-find ingredients, and it tastes amazing. Here are the ingredients you will need to make this pan-fried steak recipe:
- 2 8 oz. New York strip, flat iron, or beef tenderloin steaks*
- 1 Tbsp. vegetable oil
- 1/4 tsp. kosher salt and pepper
- 1 Tbsp. butter
- 8 oz. cremini (Baby Bella) or white button mushrooms
- 2 cloves garlic
- 1/3 cup white onion or 2 shallots
- 1 Tbsp. Dijon mustard
- 1/2 cup beef broth
- 1 Tbsp. Worcestershire sauce
- 1/4 cup Cognac or brandy
- 1/4 cup heavy whipping cream
*You want your cuts of steak to be 1″ thick or less. This will ensure they are easy to cook and do not take a long time to pan fry. We highly recommend you do not buy steaks thicker than 1″ for this recipe.
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. Check out our post on Cowboy Cooking and Cast Iron Care for more cast iron recommendations!
How to Cook Steak in a Pan for Steak Diane
This pan-fried steak recipe calls for a cut of steak that is 1″ thick or less. 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. If they are much thicker than 1″, it will take much longer to cook them, so we recommend not buying thicker cuts of steak for this recipe. Follow these instructions to cook the perfect steak:
How to Pan Fry Steak:
- Sprinkle 1/8 tsp. or so of kosher salt and pepper on both sides of the steak. Allow steak to sit at room temperature for 15 minutes.
- Heat a large cast-iron skillet to medium-high heat. Once the pan heats up, add 1 Tbsp. vegetable oil.
- Place both of the steaks in the skillet (they should sizzle as they hit the pan). Fry for 4-8 minutes on the first side. Once the steak forms a brown crust, flip it over and fry for another 4-8 minutes on the other side. Cooking times will vary depending on the thickness of your steak!
- Once both sides are cooked to your likeness (remember that the safe internal temperature for steak is 145 degrees – this can be checked using a meat thermometer), remove the steaks from the skillet and place on a plate. Cover with foil and allow to rest.
Traditional Steak Diane Sauce, making the Mushroom Cream Sauce:
The other major component of this steak sauce recipe is the mushroom brandy cream sauce that gets spooned over the top. The brandy sauce really is the highlight of this dish!
The great thing is that the Diane sauce recipe is prepared in the same skillet, so there is minimal clean-up!
- Wipe clean an 8 oz. package of cremini or white button mushrooms. Cut them into slices.
- Mince 2 cloves of garlic and 1/2 a small onion or 2 shallots.
- Reduce the heat to medium and add 1 Tbsp. of butter to the skillet. Once it melts add the mushrooms along with a pinch of salt and pepper. Saute for 1-2 minutes, stirring often.
- Add the garlic and onions/shallots to the mushrooms and saute for another 2-3 minutes, stirring often.
- Remove pan from the heat, add 1/4 cup Cognac or brandy, stir, and return the pan to the heat (be careful as this can create a flame). Saute for 1-2 minutes and allow the alcohol to cook down.
- Add 1 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, and 1/2 cup of beef broth to the skillet. Stir to incorporate.
- Add 1/4 cup of heavy whipping cream to the skillet. Saute on medium heat for 5 minutes or so until the sauce thickens a bit.
Final Steps
- Once the sauce has thickened, return the steaks to the pan along with any juices and saute for another 2 minutes.
- Remove the steaks, cut into slices, and serve them topped with a generous portion of the mushroom cream sauce.
Sides to go with Steak
- Foil pack potatoes
- Baked crispy potato wedges
- Au gratin potatoes
- Easy mushroom risotto
- Instant pot risotto
- Roasted green beans
- Green Beans Almondine
- Brussels sprouts
Feel free to garnish this dish with some fresh chives or parsley for extra color and flavor.
📌 Pin this Steak Diane recipe to save for later!
I love a tender and juicy grilled steak as much as the next person, but this 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.
Did you make this recipe? Let us know what you think by leaving a comment and rating below!
More Steak Dinner Ideas to Enjoy
Try more of our favorite steak recipes:
- Porterhouse Steak Recipe with Foil Pack Green Beans
- Best Steak Pizzaiola Recipe
- Picanha Steak Recipe
- Grilled Chuck Steak with Compound Butter
- Steak Foil Pack
We think you’ll also love our Pork Chops with Mushroom Gravy!
Steak Diane Recipe
🍳 Equipment
- Cast Iron Skillet
🥘 Ingredients
- 2 8 oz. Certified Angus Beef ® brand York Strip, flat iron, or beef tenderloin steaks 1 inch thick or less
- 1 Tbsp. vegetable oil
- 1/4 tsp. kosher salt and pepper
- 1 Tbsp. butter
- 8 oz. cremini or white button mushrooms
- 2 cloves garlic
- 1/2 small onion or 2 shallots
- 1/4 cup Cognac or brandy
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1/2 cup beef broth
- 1/4 cup heavy whipping cream
- 1/4 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.
- Sprinkle 1/8 tsp. or so of kosher salt and pepper on both sides of steaks. Allow to sit at room temperature for 15 minutes or so.
- Mince 2 cloves of garlic and 1/2 small onion or 2 shallots.
- Wipe any excess dirt from an 8 oz. package of cremini or button mushrooms. Cut into slices.
- Heat a large cast iron skillet to medium-high. Add 1 Tbsp. of vegetable oil.
- Once the pan and oil are hot add both of the steaks to the pan. Sear for 4-8 minutes on the first side (a brown crust will form on outside of steak). Flip and sear for another 4-8 minutes on the other side. Cooking times will vary depending on the thickness of your steak. [The safe internal temperature for beef is 145 degrees. This can be checked using a meat thermometer.]
- Remove the steaks, place them on a plate, cover with foil, and allow to rest.
- Reduce the heat the medium and add 1 Tbsp. of 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 1/4 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 1/2 cup of beef broth. Stir to incorporate.
- Add 1/4 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).
Notes
- It’s best to use steaks that are tender and don’t require any tenderization techniques such as marinating. The best steaks to for this recipe include flat iron steaks, strip steaks, or beef tenderloin steaks.
- You want your cuts of steak to be 1″ 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.
- We recommend using the best quality beef and love to use Certified Angus Beef ® brand.
Nutrition
This post was updated on 10/30/2019.
Let us know what you think or ask a question about the recipe!