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It’s thought that the dish was originally made with venison, but in the 1950s, the Steak Diane beef recipe we know and love became popular in America.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 sliced and on a white plate ready to enjoy

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!

Sauteed Mushrooms In Cast Iron Skillet for steak diane

Cheesesteak Factory 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 Sauce Recipes 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 FAQs

Which kind of steak is used in Steak Diane?

Flat iron, strip, or beef tenderloin steaks make the best cuts of beef for this dish.

What can I use instead of cognac?

Instead of using cognac in your Steak Diane sauce, you can use brandy, Madeira wine, or dry white wine.

How do you reheat Steak Diane?

Place the beef and Steak Diane sauce in a skillet and heat over low to medium heat until warmed through.

How long does Steak Diane last in the refrigerator?

Our steak with Diane sauce will last for up to 5 days in an airtight container in the refrigerator.

Can I freeze Steak Diane sauce?

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.

Steak Diane Beef and Sauce In Cast Iron Skillet #SundaySupper

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