Excellent Steak Diane
Submitted by mbreit
Steak Diane: thinly pounded sirloin steaks pan-seared in butter and topped with a warm Worcestershire-shallot sauce. Classic 1950s tableside dinner, ready in under 10 minutes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
30 minSteak Diane is one of those old-school continental dishes that reached peak fame in the tableside-flambé era of 1950s restaurants, then quietly disappeared from menus but never stopped being a great dinner. Pounded thin sirloin steaks get seared quickly in brown butter and draped with a sauce of shallots, Worcestershire, and more butter.
The whole dish comes together in about 10 minutes, which is the entire point, it’s quick, rich, and elegant without being fussy.
Pounding the steaks to a third of an inch is the key technical move. Thin steaks cook in about five minutes total, and the thin profile means every bite gets coverage from the sauce. Don’t skip this step. Thick steaks won’t absorb the sauce and turn this into just another steak-with-a-drizzle.
The shallots should turn lightly brown, not burnt, before the Worcestershire goes in. That brief caramelization adds sweetness that balances the sharp salty punch of the sauce.
Brown butter for the sear is non-skippable (not that I’m calling it non-negotiable). Brown butter gives you nutty flavor under the steak that melted butter alone won’t.
Pro Tips
- Use quality sirloin, this fast-cooking preparation shines a spotlight on the meat, lesser cuts will read tough and chewy
- Bring steaks to room temperature 20 minutes before cooking for even doneness
- Keep the shallot sauce warm but not boiling while the steaks cook, reducing further will concentrate the saltiness too much
- Have everything ready before you start, this recipe moves fast and doesn’t wait for you
Variations
- Add 2 tablespoons of brandy or cognac to the sauce and flambé for drama and depth
- Stir in a tablespoon of Dijon mustard to the finished sauce for extra bite
- Finish the sauce with a splash of heavy cream for a silkier, richer version
Ingredients
Directions
Put 4 sirloin steaks, each about 6 ounces, between pieces of waxed paper and pound to a ⅓ inch thickness.
Heat in small saucepan: 2 tablespoons butter.
Add 4 tablespoons finely chopped shallots and cook until shallots are lightly browned.
Add 2 tablespoons Worcestershire sauce and heat to bubbling.
Keep the sauce hot.
Heat in 12 inch skillet or chafing dish: 6 tablespoons butter.
When it begins to brown, add steaks and cook for 3 minutes.
Turn and cook for 2 to 3 minutes longer or until done to taste.
Transfer to a serving dish and sprinkle with salt and a generous amount of freshly ground pepper.
Presentation: Spread the shallot sauce over the steaks and sprinkle with chopped parsley.
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