Steak Diane | Nik Snacks

Steak Diane is a classic American dish that made its rounds in the steakhouse in the 1960s as a tableside preparation that ended with a flambeéd Cognac show. Nowadays the pomp, circumstance and memory of the dish are not as prevalent. But I don't care. This dish is impressively simple yet significant.

I've never met a Diane or a Diana I didn't like. Princess Diana. Diana Ross. Diane Keaton. Diane Sawyer. Even my best friend's mother's name is Diane.


Diane is a good woman. She's fierce. She's a goddess. And she makes a killer steak.

Steak Diane is less about the steak and more about the rich sauce that's poured over it. When you look at the recipe, the steak is cooked first and set aside while mushrooms, cream and brandy do a funky little twist that ends with setting the world on fire and leaving everything in its wake in awe.


The cut of steak shown in my pics was thinly sliced sirloin. Classically, the cut should be filet mignon or other tender cut of beef. I say find whatever cut you like or whatever is on sale. Once you cover it with the sauce, no one will care.

I used red onion in place of the shallots (because I didn't have any); I also used oyster mushrooms because that's what I had. Any mushroom will do. Don't have demiglace hanging out in your fridge? Use Worcestershire sauce, but use less of it.