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 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.
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.
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.
- Yield: 2 Servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Course: Main Course
- Cuisine: American
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
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.
Yield: 2 Servings, Amount per serving: 880 calories, Serving Size: 1 , Calories: 880g, Carbohydrates: 5g, Protein: 48g, Fat: 71g, Saturated Fat: 39g, Cholesterol: 265mg, Sodium: 1440mg, Potassium: 740mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1435g, Vitamin C: 1.8g, Calcium: 66g, Iron: 4.4g
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