1. Prepare the Steaks
- Season the Steaks: Pat the steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat. Add the butter and allow it to melt and bubble.
- Cook the Steaks: Add the steaks to the hot skillet. Cook for about 3-4 minutes per side for medium-rare, or longer if you prefer your steak cooked to a different doneness. Adjust the cooking time according to the thickness of the steaks and your desired level of doneness.
- Rest the Steaks: Remove the steaks from the skillet and transfer them to a plate. Tent with aluminum foil and let them rest while you prepare the sauce.
2. Make the Diane Sauce
- Sauté Shallots and Garlic: In the same skillet used to cook the steaks, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallot and minced garlic. Sauté for 1-2 minutes until softened and fragrant, but not browned.
- Deglaze the Pan: Carefully add the brandy to the skillet. Be cautious of any flare-ups. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add Flavorings: Stir in the Dijon mustard and Worcestershire sauce. Cook for 1-2 minutes, allowing the flavors to meld together.
- Incorporate Broth and Cream: Add the beef broth to the skillet and bring to a simmer. Cook for 3-4 minutes to reduce slightly. Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens and becomes creamy.
- Finish the Sauce: If using, stir in the capers and lemon juice. Adjust the seasoning with salt and pepper to taste. Remove the skillet from heat.
3. Serve
- Plate the Steaks: Slice the steaks against the grain and place them on serving plates.
- Top with Sauce: Spoon the Diane sauce over the steaks, ensuring they are well covered.
- Garnish: Sprinkle with chopped fresh parsley for a touch of color and freshness.
Tips for Success
- Use Room Temperature Steaks: Allow the steaks to come to room temperature before cooking to ensure even cooking.
- Don’t Overcrowd the Pan: Cook the steaks in batches if necessary to avoid overcrowding, which can cause them to steam rather than sear.
- Careful with Alcohol: If you prefer not to use alcohol, you can substitute the brandy with additional beef broth or dry white wine.
- Thicken Sauce: For a thicker sauce, simmer it a bit longer or whisk in a slurry made of cornstarch and water.
Conclusion
Classic Steak Diane is a sophisticated and flavorful dish that showcases the richness of beef and the complexity of a well-made sauce. With its tender steaks and creamy, tangy sauce, it’s a perfect choice for a special dinner or an elegant meal at home. Follow these steps to create a timeless steakhouse classic that’s sure to impress. Enjoy your meal! 🥩🍷✨