Steak Diane – classic show-stopper pan-fried beef steak with an irresistible flambéed spiced rum cream sauce. A restaurant-quality steak dish 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 top most request is…yep… you guess it right…STEAK. Although I already have a couple of them here already, I would still love to discover some new recipes that are for keeps. 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?
Although this dish certainly has some French flair in it, Steak Diane is actually a classic American steakhouse meal that has been a favorite for so many years. It’s made with lightly-seasoned pan-fried beefsteak served with a sauce made from seasoned pan juices with additions like garlic, shallots, cream, mustard, Worcestershire sauce and a liquor.
As you can see, the magic in this dish is really in the sauce. This sauce gets flambéed for that additional caramel notes just like its French distant cousin Steak au Poivre; although the latter one uses cognac instead of rum and without the addition of mustard.
What’s Steak is Best for Steak Diane?
I use boneless top-loin strip steak or, in its popular name, New York strip for this recipe. It’s my all-time favorite cut of beef as it has a great combination of flavor from rib-eye steak and the texture or tenderness of a filet mignon. Even if it gets cooked quickly on high heat, it still results to an A-M-A-Z-I-N-G beefy flavor and nice texture. Actually you don’t have to overly season this meat; salt and pepper would do fine.
How to Make Steak Diane Sauce?
Ahh, the sauce! How shall I begin to describe it? It’s rich, but not overpowering, with different layers of flavor that complement well each other. This heavenly sauce has shallots, garlic, heavy cream, Worcestershire sauce, dijon mustard, tomato paste and SPICED RUM!
What is spiced rum?
Think of it as this way – spiced rum is more like a sweet kind of rum. You see, spiced rum has added spices, usually like vanilla and caramel, and so it tends it to lean more on the sweeter side. Just imagine those caramel-y notes when it gets into flambe action!!
To make this sauce, you simply:
- Remove the skillet used in cooking the steak from the heat.
- Then add the spiced rum. YUM! This is where the MAGIC happens. So don’t be alarmed if you see an initial spark of flame.
- Saute for 60 seconds until alcohol burns away.
- In a bowl, mix the heavy cream, Worcestershire sauce, mustard, and tomato paste together briefly before adding to the skillet.
- Stir together the mixture for 1 minute.
- Lastly, return the cooked meat back to the skillet and flip the meat to coat in sauce. VOILA!
What to Serve with Steak Diane?
With this simple yet flavorful 15-MINUTE steak recipe, you can easily prepare it for a romantic dinner at home or during special occasions. You may serve this Steak Diane with any of the following below:
- green salad and sauteed potatoes (just like in the photos)
- sauteed mushrooms
- hasselback potatoes
- green beans and bacon
- mashed potatoes
- wedge salad
More Steak Recipes That You’d Love
- Steak au Poivre
- Cube Steak and Mushroom Onion Gravy
- Pan Seared Oven Roasted Steak
- Marinated Grilled Flank Steak
How To Make Steak Diane
Season the steak slices with salt and pepper. Melt the butter in a large skillet (preferably cast iron) over medium heat. Add the beef and saute for approximately 1-2 minutes then flip and saute the slices for 1-2 minutes more. Remove the slices of steak from the skillet and place on a plate. Add the shallots and garlic and saute.
Steak Diane - classic show-stopper pan-fried beef steak with an irresistible flambéd spiced rum cream sauce. A restaurant-quality steak dish ready in just 15 minutes from start to finish!
- 3 (¾ to 1-inch thick) boneless beef top-loin strip steak , ( 8 to 10 oz each)
- ½ teaspoon (1 g) freshly ground black pepper
- 2 tablespoons (28 g) unsalted butter
- 3-4 tablespoon s (30-40 g) shallot , minced
- 1 garlic clove , minced
- ¼ cup (60 ml) spiced rum
- ¼ cup (60 ml) heavy cream
- ½ tablespoon (8 g) Worcestershire sauce
- ½ teaspoon (5 g) dijon mustard
- 1 teaspoon (5 g) tomato paste
- 1 tablespoon (4 g) parsley , to garnish
Season the steak slices with salt and pepper.
Melt the butter in a large skillet (preferably cast iron) over medium heat.
Add the beef and saute for approximately 1-2 minutes then flip and saute the slices for 1-2 minutes more.
Remove the slices of steak from the skillet and place on a plate.
Add the shallots and garlic and saute.
Remove the skillet from the heat and add the spiced rum. There will be an initial spark, don’t be alarmed.
Saute for 60 seconds until alcohol burns away.
Mix the heavy cream, Worcestershire sauce, mustard, and tomato paste together briefly before adding to the skillet. Stir together for 1 minute.
Return the meat to the skillet and flip the meat to coat in sauce.
Plate the filets and top with parsley to garnish.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.