Steak Diane
Want to serve up a world-class dish without breaking the bank? This steak Diane recipe is 1,000 percent for you.
Servings: 4 people
Ingredients
Steak:
- 4 Omaha Steak Top Sirloin Filets 10oz each, thawed
- 1 tablespoons Kosher salt
- 1/2 tablespoons Black pepper
- 1/2 tablespoons Garlic powder
- Canola Oil as needed
- Parsley for garnish
Fries:
- 3 Russet Potatoes
- 1 quart Beef Tallow
- Kosher Salt as needed
Diane Sauce:
- ¾ cup Beef Stock
- ½ cup Heavy cream
- ½ cup Mushroom of choice
- 2 tablespoons Unsalted butter
- 1 tablespoons Dijon mustard
- 1 tablespoons Shallots finely chopped
- 1 teaspoon Chives chopped
- 1 teaspoon Neutral Oil like canola or avocado
Instructions
Fries:
- Slice potatoes into fry-sized pieces and place them in a bowl of ice water to soak until you are ready to start cooking.
- Add beef tallow to a Dutch oven or skillet and heat until the tallow is 350 degrees Fahrenheit. Remove fries from water, dry, and add them to the beef tallow, cooking in batches to avoid overcrowding.
- Cook batches for about 3-4 minutes, then remove and cool for 2-3 minutes.
- Add the cooled fries back in and fry again for about 4-5 minutes until they are golden brown. Once done, place fries on a paper towel-lined plate to absorb the excess oil.
- Add the fries to a medium-sized bowl, salt them to taste, and toss to evenly coat. Keep warm until ready to serve.
Sauce:
- Add oil to a large skillet over medium heat, then add shallots and allow them to soften for 2-3 minutes.
- Add mushrooms to the skillet and cook for 4-5 minutes until golden brown.
- Deglaze with a splash of beef stock and scrape the bottom of the skillet.
- Add the rest of the beef stock and bring to a simmer, then reduce by half.
- Lower the heat and add the rest of the ingredients, stirring continuously until thickened.
Steak:
- Bring thawed Top Sirloin Filets to room temperature and season generously with salt, pepper, and garlic.
- Preheat your grill to medium-high and add steaks.
- Grill until steaks have reached an internal temperature of 120 degrees Fahrenheit, as per a meat thermometer, cooking for about 3-4 minutes per side, then flipping to build a good crust. Keep flipping every 3-4 minutes until done, then allow them to rest for 10 minutes while juices redistribute.Note: I cooked my steaks in a cast iron skillet so that I could baste them with butter as they cooked.
- Finally, slice your steak, plate it with the fries, top with the sauce, and garnish everything with parsley and salt. Serve and enjoy!
Notes
The Diane Namesake
Obvious question here: why is it called steak Diane? Who IS Diane? My history sleuthing tells me it’s likely named after Diana, the Greco-Roman goddess of the hunt, because this type of creamy sauce was often served with game meats (like venison) in the 19th century. By the time the dish became popular in 1930s London and a mainstay of the 1960s in New York City, it had evolved into beef since it was more plentiful. Check out this Food Republic story if you want a deeper dive!
Nutrition
Serving: 1serving | Calories: 2631kcal | Carbohydrates: 32g | Protein: 56g | Fat: 262g | Saturated Fat: 206g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 2019mg | Potassium: 1661mg | Fiber: 3g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 5mg