Over the year+ I’ve been doing this-here blog, I’ve learned a lot. Not only about how to run a website (blog), about software that runs stuff behind the scenes (I know, you’re likely not interested in that part, are you?), but also a lot about food. No, I don’t have a culinary degree (when I went to college I didn’t know I’d be so interested in cooking and the culinary arts as an adult), but over the years my head has filled with a whole lot of varied knowledge about food and cooking. My daughter Dana and two of my friends phone me every now and then to ask questions. Usually it’s about a cooking technique (Can I freeze raw artichokes? Answer no, only cooked ones. Can I freeze heavy cream? Answer yes, but it may separate once it defrosts and doesn’t seem to whip up very well, so basically no. Do you use raw egg yolks – like in Caesar dressing? Answer yes, I do, as long as the eggs have come from a grocery store where I know they’ve kept them refrigerated.) I don’t always know the answer. Thank goodness for the internet. It’s such an huge mass of information. The only problem is you don’t really know what’s true and what isn’t. You need to search several sites to see if you get a consensus. Or refer to some reliable sources. Even Wikipedia, a site I refer to often, isn’t always correct, so I’ve read. It’s only as reliable as the sources from which THEY got the information.
The problem is: I have a curious mind. I like to understand the “why” of things. Which is the reason I often refer to Harold McGee, On Food and Cooking. He’s more like a chemist, but he loves cooking and everything related to food. My cousin Gary gave me the book for Christmas one year, and it’s been a great source of food chemistry fact and lore. McGee debunks the lore part and gives you a lot of info (maybe more than some people want to know) about food chemistry. I’m fascinated by it. It is written for the home cook, but it’s almost like a textbook – fairly heavy reading even for someone interested in food from the get-go.
So, today we’re talking about Steak Diane. When I went online to look up about Steak Diane, I found differing information. Elise, a blogger I read regularly, had an entry awhile back about Steak Diane in which she says that the name Diane comes from Diana, the Greek goddess of the hunt. Yet, when I went to the Practically Edible website it says Steak Diane has nothing whatsoever to do with Diana (the goddess) because there are no hunted animals (like venison) involved. I don’t know who’s right, and mostly it doesn’t matter. All we really care about here is whether the sauce on the steak is GOOD. Or not. I hereby proclaim it’s good. And not hard. Your guests will be impressed, I guarantee you. Be sure to serve these steaks with some kind of comfort carb (Monterey Scalloped Potatoes, plain mashed potatoes or buttered rice or noodles) as you’ll want to slick up every morsel of this sauce. I’ve changed the recipe to serve 8, not 4, meaning each person will eat a half of a 1 1/2 inch thick New York steak.
printer-friendly PDF
Steak Diane Flambé
Recipe By: Phillis Carey
Servings: 8
COOK’S NOTES: If you’d rather not serve the thinner steaks (which was done this way – way back when – because the steaks were cooked tableside in restaurants), you can do these as a thick steak and finish in the oven. Leave steaks at 1 1/2 inches thick. Sauté in a frying pan for about 4 minutes per side, then place in a 400 F. oven for 8-10 minutes (that will be rare to medium rare). Make sauce in a separate pan.
2 1/2 pounds beef New York steaks — 1 1/2 inches thick (four steaks)
Salt and pepper — to taste
2 tablespoons unsalted butter
SAUCE:
2 tablespoons unsalted butter
6 tablespoons shallots — minced
1/4 cup brandy
1/4 cup dry white wine — or vermouth
4 teaspoons Dijon mustard
1/4 cup A-1® Steak Sauce
1 cup beef broth
1/4 cup heavy cream
2 tablespoons minced chives — garnish
1. Trim all outside fat from the steaks. Cut steaks in half horizontally (to make two thinner steaks) then pound each piece to flatten them to 1/4 inch thickness. Season liberally on both sides with salt and pepper.
2. Melt 2 T. butter in a large skilled over medium high heat. Add steaks in batches and cook one minute per side. Remove to a plate.
3. Lower heat and add remaining butter. Once butter is melted add shallots and sauté for one minute. Add brandy and ignite, shaking the pan until flames subside. Whisk in mustard and A-1 sauce and reduce to a syrup.
4. Add the beef broth and continue to boil until the sauce is thickened and reduced to 1/2 cup. Add cream and boil until thickened. Taste and adjust seasoning. Add chives and return steaks with any accumulated juices to the skillet, turning to coat steaks a couple of minutes as the sauce reduces a little more. Do not COOK the steaks – you’re just reheating them. Serve steaks with the sauce.
Per Serving: 492 Calories; 39g Fat (74.8% calories from fat); 26g Protein; 3g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 396mg Sodium.

Leave a Comment!