Steak Diane

2 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Steak Diane is a classic steakhouse dinner made with heavy cream, shallots, mustard and cognac is perfect for a special occasion but done in 30 minutes.

We love steak recipes on the site, our most popular being our Perfect, Easy Ribeye Steak and this recipe will take your next special occasion meal to the next level.

Steak Diane, the classic steakhouse entree made with cream, shallots, mustard and cognac is perfect for your special occasion meals.

Steak Diane

Steak Diane may be considered a classic, but don’t let its age fool you, this is one delicious recipe with a creamy sauce you will want to make for every meal you eat.

Having a dinner party? Maybe it’s Valentine’s Day? Tell your guests you made steaks with Cognac cream sauce? Served with an amazing starchy side like a Cheesy Scalloped Potatoes and some Garlic Green Beans, you have a winning meal.

How do I make steak Diane sauce?

Some people also add mushrooms to the sauce, but the base sauce includes shallots, cognac, dijon mustard, beef base and heavy cream. Steak Diane sauce is basically the almost twin brother to Steak Au Poivre which doesn’t generally include the dijon mustard.

  • Season Well: Make sure you season the steaks well.
  • Buy the right cut: We use NY Strip Steaks but a great ribeye would be equally delicious and marbled well.
  • Sear: Sear your steaks well in butter, you’re looking for a deep brown crust.
  • Cook your aromatics: shallots are highly preferred but red onions can be substituted in a pinch.
  • Cognac: Add your cognac and carefully ignite it for a few seconds.
  • Do not Substitute: The sauce is where this recipe shines, so try not to substitute lower fat options for the heavy cream or regular mustard for the dijon mustard. The beef base adds a ton of depth, so if you’re making this recipe go for it as written first.
  • Serve immediately: The flavors in the steak and sauce are perfect when served immediately. If you need time between cooking and serving this isn’t the recipe for your event.

Steak Diane with creamy brandy sauce with peppercorns.

Frequently Asked Questions

  • How do you cook steak Diane? Steak Diane is pan fried in a skillet (we use Cast Iron for a great sear) and topped with a Cognac cream sauce.
  • What kind of steak is used for steak Diane? We use ribeye or boneless NY strip steaks. Then with a rolling pin, flatten out the steaks. Some people also use filet cuts, but remember fat is flavor in steaks!
  • What is a chicken Diane? Replace the steak with chicken and the beef base for chicken base, you’ll find chicken works fantastically in this recipe. Chicken Diane also generally includes some herbs such as chives.
  • Can I use brandy in the Steak Diane? Cognac is actually a brandy, but not all brandy is cognac. Cognac is made with a specific grapes from a region in France according to Wine Enthusiast. On top of all that, using alcohol in this dish is totally optional, though delicious!
  • What is your recommendation for the brand of Cognac? For Cognac, I used Hennessy VS (which is very reasonably priced at less than $20, but if you prefer brandy, St. Remy is a perfectly acceptable brand which is also very reasonably priced (and they sell in small bottles perfectly sized for the recipe!)

How to Store:

  • Serve: This dish is best served immediately, but cooked steak can be kept at room temperature for up to 2 hours.
  • Store: Store leftovers in a refrigerator for up to three days in a sealed airtight container. Keep the sauce separate from the steak.
  • Freeze: Allow to cool completely and freeze in air-tight container for up to 3 months.

Steak Diane in just 20 minutes with a delicious Brandy Cream Sauce.

Tools Used in the making of this Steak Diane:
Food Flipper: I use this to flip the chuck roast easily. I use this tool EVERY time I cook something that requires flipping, it is amazing.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.

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Steak Diane

Steak Diane, the classic steakhouse entree made with cream, shallots, mustard and cognac is perfect for your special occasion meals.
Yield 2 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 2 NY Strip steaks , 1 inch thick
  • 1 teaspoon Kosher salt
  • ½ teaspoon coarse black pepper
  • 3 tablespoons unsalted butter
  • 1 medium shallot , grated
  • 2 tablespoons cognac
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons beef base
  • ½ cup heavy cream


  • Season the steaks with salt and pepper on all sides.
  • Heat the butter in a heavy skillet or cast iron pan over medium high heat.
  • Add the steaks into the pan and cook for 3-4 minutes on each side.
  • Remove the steak and reduce to medium heat and add in the shallot.
  • Cook for 30-45 seconds, then add the cognac.
  • Let cook for 10-15 seconds (careful it can ignite if near fire), then add in the mustard, Worcestershire sauce, beef base and heavy cream.
  • Add in the steaks, cook for 45-60 seconds or until meat is cooked to medium rare.
  • Serve steak with sauce spooned over and chives or parsley as garnish.


Serving: 1g | Calories: 880kcal | Carbohydrates: 5g | Protein: 48g | Fat: 71g | Saturated Fat: 39g | Cholesterol: 265mg | Sodium: 1440mg | Potassium: 740mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1435IU | Vitamin C: 1.8mg | Calcium: 66mg | Iron: 4.4mg
Steak Diane, the classic steakhouse entree made with cream, shallots, mustard and cognac is perfect for your special occasion meals.
Steak Diane in just 20 minutes with a delicious Brandy Cream Sauce.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I do question why you don’t suggest letting the steak rest. I have never heard of anyone not letting any meat rest.

    1. The meat is resting as you make the Diane sauce. When you are done making the sauce, that is when you serve immediately.

  2. Is the sauce sweet? I think I’ve had Steak Diane before and the sauce that was on it was sweet. I don’t care for a sweet sauce on beef.

  3. It was perfect. 6 minutes on one side, flip then 5 minutes got me a beautiful medium steak. Let the steaks rest while I made the sauce to spoon over. Didn’t change anything else.

    1. You want an internal temperature of 150 degrees f for medium well. When you turn the steaks over, cook for an additional 8-10 minutes.

  4. This steak is absolutely wonderful! It is so easy and tastes so good! The only change I made was to use half-and-half instead of heavy cream. Yummy!

    1. Not really. The base really deepens the flavor and there’s not really a good substitute that would do the same.

    1. No, a cream sauce wouldn’t necessarily have mustard or Worcestershire sauce. While I personally love the cognac in this recipe, I have to be cognizant that some people avoid alcohol or are just too scared to cook with it over a flame. It would still be delicious without the cognac, but it is certainly better with! 😉

  5. I don’t like the taste of cognac (to drink) but I love the smell of it and I love it in sauces. Go figure! This looks amazing…definitely a must try!

  6. I have always loved Steak Diane. I have thought to use chicken in the dish! Can’t wait to try it!

  7. Looks absolutely divine. I really enjoy your website – lots of information for each recipe. Keep ’em coming…

  8. This looks amazing!  I’m definitely going to have to make this soon.  My husband’s birthday is coming up and this might just be his birthday dinner!  I always wondered what Steak Diane was, now I know!