Steak Diane Ribeye Recipe
This is a sumptuous dish that evokes the nostalgia of fine dining from the 1970s and 1980s. It pairs beautifully seared ribeye steak with a savory mushroom and cognac sauce. Accompanied by golden Pommes Anna and tender Broccolini.
Recipe Video
Recipe Ingredients
- 2 Ribeye Steaks, about 1 to 1 ½ inch thick
- 2 teaspoons Avocado Oil or Clarified Butter
- Salt and Black pepper to taste
- 2 Shallots, finely chopped
- 8 ounces Mushrooms, sliced
- 3 Garlic Cloves, minced
- 1 teaspoon Tarragon, freshly chopped
- 1 teaspoon Thyme, freshly chopped
- 2 tablespoons Worcestershire Sauce
- 1 ½ cup Beef Stock
- 2 tablespoons Cognac
- 2 tablespoons Corn Starch diluted in water if needed
- 4 tablespoons Unsalted Butter
- 2 servings Potato Anna
- 4 - 6 Stalks Broccolini
- Garlic Olive Oil
Recipe Instructions
- If you have some time, begin by salting the ribeye steaks and allowing them to sit uncovered in the refrigerator overnight. If you do not have time just salt them just before cooking.
Preheat Oven to 450°F (232°C)
- Heat avocado oil in a stainless steel fry pan over high heat and sear the steaks until they develop a golden crust on one side. Flip them on other side and transfer them to the oven to finish cooking to your desired temperature.
- In a reduction sauce pan, sauté shallots until they are transparent (a couple minutes) Add mushrooms and cook until they are render ALL their water.
- Add garlic, fresh herbs, Worcestershire sauce and beef stock. Fix the sauce consistency if needed and bring to boil. Turn the heat off and finish the sauce with extra butter.
- Remove the steak from the oven and let them rest on your cutting board. Deglaze the pan with the Cognac and add it to the sauce.
- Blanch the broccolini in boiling water, then sauté with garlic in olive oil until vibrant and tender.
- To serve: Arrange the Steaks with Pommes Anna and Broccolini, add a generously drizzle of the sauce.
- This elegant dish is a beautiful symphony of flavors that makes it perfect for any special occasion.
Pro-Tips
For the Potato Anna: click here
