Steak Diane

A classic show-stopping pan-fried beef steak with an irresistible flambéed spiced rum cream sauce. This restaurant-quality steak dish is ready in just 15 minutes from start to finish!

Course dinner, Lunch, Main

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 497kcal

Author Imma

Ingredients

3 boneless top loin strip steaks, ¾-1 inch thick (8-10 ounces each)
½ teaspoon (1g) freshly ground black pepper
2 tablespoons (28g) unsalted butter
3-4 tablespoons (30-40g) minced shallots
1 clove garlic, minced
¼ cup (60ml) spiced rum
¼ cup (60ml) heavy cream
½ tablespoon (8ml) Worcestershire sauce
½ teaspoon (5g) Dijon mustard
1 teaspoon (5g) tomato paste
1 tablespoon (4g) fresh parsley to garnish

Instructions

Season the steaks with salt and pepper.
Melt the butter in a large skillet (preferably cast iron) over medium heat.
Add the steaks and sear for 2 minutes or more, depending on the size of the steaks and preferred doneness, then flip and sear for 1-2 minutes more.
Remove the steaks from the skillet and place on a plate.
Add the shallots and garlic to the skillet and saute.
Remove the skillet from the heat and add the spiced rum. There might be an initial spark, so don’t be alarmed.
Saute for 60 seconds until the alcohol burns off.
Mix the heavy cream, Worcestershire sauce, mustard, and tomato paste briefly before adding to the skillet, or add the ingredients to the skillet and stir them. Stir for a minute so the sauce heats through.
Return the steaks to the skillet and flip them to coat in sauce or spoon it over them.
Plate your steaks, spoon more sauce over the top, and top with parsley to garnish.

Notes

Steak cooks more evenly when they've come to room temperature before cooking. Let them sit on the counter for approximately 20 minutes.
A meat thermometer is a great way to test for doneness. Insert it in the thickest part of the meat. It will read 125-130 (50-55℃) for rare, 135-140℉ (58-60℃) for medium-rare, 140-150℉ (60-65℃) for medium, 150-160℉ (65-70℃) for medium-well, and 160℉+ (70℃+) for well done.
A cast iron skillet is ideal for this recipe! Cast iron pans are thick and sturdy, so they distribute the heat evenly and prevent burning.
To ensure uniform cooking, look for steaks with similar thickness. They should be about an inch thick.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition