Steak Diane Classic American Continental Cuisine

Steak Diane is a great dinner that cooks super fast and has a very impressive taste.  Pair this steak with roasted garlic potatoes, some caramelized baby carrots and your family or company will think you hired a private chef for the evening.  Steak Diane is a Classic American Continental Cuisine that was popular in restaurants in the 1950s and 1960s.  Typically served flambéd style table side.  The recipe has been adapted and tweaked, but to stay true to it’s roots a thin cut steak, rather than a thick cut is preferred. The steak is cooked in butter and green onions and the meat is seasoned  with salt and black pepper.  Once the steak is cooked it is removed from the pan and the remaining juices, butter and fond are cooked with more butter, lemon juice, worcestershire sauce with more green onion and parsley.  Sliced mushroom is optional.

This steak cooks so quickly, it’s mandatory to have the prep and side dishes ready before cooking the steak.  There is not need for measurement when making this, but I will put the list below with some measurements as a guide.

Ingredients

• Thin Cut Rib Eye Steak Boneless
• 84 grams butter
• 1 teaspoon Ground Mustard
• Sea Salt & Black Pepper
• 2 Green Onions Sliced
• Chopped Italian Parsley
• Juice from 1/2 a lemon
• 2 teaspoons Worcestershire Sauce

Notes:

• Heat the pan hot, not hot enough to burn the butter, but hot.   Melt half the butter, mix in the ground mustard and add half the green onions.
• Season the steaks with the Sea Salt and Pepper before putting them in the pan.
• Place the Steaks on the butter, mustard and onion mixture.
• As the steaks cook they will curl like bacon as the fat trim will shrink.  Take a sharp paring knife and cut the fat ribbon in a few places around the edges of the steak and the steak will relax and flatten out.  The steak cooks quickly and all you have to do is eyeball it and turn it with tongs when it’s ready.

• 

  Once the steak is cooked through on both sides re
  move it from the pan and turn down the heat.  Add the remaining butter, lemon 
  juice and worcestershire sauce and gently reduce the sauce.

• Add remaining green onions and Italian parsley.
• Plate the steaks and spoon sauce from pan over steaks.
• This dish was traditionally flambéd with Cognac which can be added to this at the end.
• Thinly slice mushrooms can be added to the sauce.