Steak Diane, one of those old school steak house dishes that were once seen as the height of elegant dining, but has since become stale. Do not get me wrong, there’s nothing to dislike about steak topped with a sauce made out of mushrooms, booze, and cream. The
lies in the same recipe being used for years on end with no refresh button being hit.
That is where this recipe comes in. I wanted to take the same foundation you would get in a 1970s steakhouse Diane recipe, but bring it into a more country territory by subbing out fiddly cognac with whiskey (which I also find enhances the flavor of the mushrooms better), and getting the best sear possible on both the steak and mushrooms by cooking the whole dish top to bottom in a cast iron skillet.
- 4 steaks, preferably ribeye or strip steak
- 8 oz cremini mushrooms, quartered
- 1 shallot, diced
- 1 cup whiskey
- 1/4 cup cream
- 2 tbsp butter
- 1 tbsp neutral oil
- salt and pepper to taste
- cayenne and sugar for seasoning
Start with the steaks all at room temperature, they brown better that way. Coat the outside of both sides with salt, pepper, cayenne, and sugar. Melt one tbsp of butter and the oil in a cast iron skillet over medium high heat. Add the steaks and cook until brown near the point of being charred, about three minutes. Reduce the heat to medium, flip the steak and repeat. Set the steaks aside under foil to keep them warm.
Add the shallot and mushrooms to the pan and saute until the mushrooms have released their juices, about three to five minutes. Add the whiskey and cook until the alcohol has burned off. Another two to three minutes. Add the cream and remaining butter, salt and pepper to taste.