Steak Diane
Pan seared ribeye steak covered in a savory sauce of mustard, Worcestershire and cream.
Equipment
- medium cast-iron skillet
- several ramekins
- oven mitts
- steak fork
- cutting board
- carving knife
- spatula
- gravy ladle
Ingredients
For Seasoning the Steak
- 16 ounce bone-in ribeye steak
- 1 tsp olive oil
- 1 tbsp kosher salt
- 1 tbsp cracked black pepper
For the Diane Sauce
- 1 tbsp butter
- 1 small shallot - minced
- ¼ cup cognac or brandy
- ½ cup beef stock
- ⅓ cup heavy cream
- 1 tbsp fresh parsley - minced
- 1 tbsp fresh chives - minced
- 1 tsp Dijon mustard
- 2 dashes Worcestershire sauce
- 1 pinch kosher salt
- 1 pinch black pepper - finely ground
Instructions
Seasoning the Steak
- Place the steak into a shallow dish. Rub the steak with olive oil, then generously cover with kosher salt and cracked black pepper on all sides. Allow the steak to come up to room temperature.16 ounce bone-in ribeye steak, 1 tsp olive oil, 1 tbsp kosher salt, 1 tbsp cracked black pepper
- Gather and prepare all ingredients.
Cooking the Steak
- Place a medium skillet onto the center rack of the oven, and set the temperature to 500℉. Allow the oven to heat up with the skillet in the oven. Using oven mitts remove the hot skillet, then set over high heat on the stove top. Let the dry skillet continue to heat for another five minutes. The skillet should be smoking white hot.
- Place the steak in the center of the hot skillet. Press it down to make sure the meat has good contact with the hot iron. Allow the steak to sear for 1 full minute without moving before turning it over.
- Turn the steak over, and sear for 1 full minute more without moving.
- Carefully return the hot skillet and steak to the oven. Cook for 3 ½ minutes.
- Flip the steak over, and cook for 3 ½ minutes more.
- Remove the steak from the oven. It should be nicely seared, and cooked to medium-rare doneness.
- Remove the steak from the skillet, resting it covered in foil while you make the sauce.
Making the Sauce
- Reduce the heat to medium. Add the butter to the still hot skillet, and allow it to melt.1 tbsp butter
- Add the minced shallot to the melted butter.1 small shallot
- Sauté the shallot in the melted butter until soft.
- Add the cognac to the center of the pan.1/4 cup cognac or brandy
- Use your spatula to scrape up the pan drippings (fond) from the pan while the cognac reduces.
- Allow the cognac to reduce by half.
- Add the beef stock, and incorporate it into the sauce. Allow the sauce to reduce by half again.1/2 cup beef stock
- Add the heavy cream to the sauce, and stir it in until fully incorporated.1/3 cup heavy cream
- Add the minced parsley and chives to the sauce.1 tbsp fresh parsley, 1 tbsp fresh chives
- Add the Dijon mustard and Worcestershire to the sauce.1 tsp Dijon mustard, 2 dashes Worcestershire sauce
- Allow the sauce to reduce to a thick consistency. Add the salt and pepper to taste.1 pinch kosher salt, 1 pinch black pepper
- Carve the steak across the grain into ½ inch slices. Serve with a ladle of sauce poured over the top of the steak.
Nutrition
Calories: 772kcal | Carbohydrates: 6g | Protein: 49g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 3844mg | Potassium: 869mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 5mg
