Steak Diane: I Cook a Retro Steak Dish Using a Modern Method!
Immersion cooking a retro dish was fun!
On a recent cruise vacation, I tried a retro classic for the first time ever; Steak Diane. I instantly fell in love with this flavorful steak dish and all of its unhealthiness! I decided that I was going to have to try preparing it myself, and soon. After getting home from vacation, I wasted no time, and onto the menu it went.
Steak Diane from my recent cruise vacation.
Steak Diane was a popular dish, primarily in the 1950s and 1960s, that was most notable for it's table-side preparation in which the sauce was flambèed in a big show of flame to burn off the alcohol commonly used in its preparation. On the cruise ship, we understandably didn't get this big table-side show. I can't imagine all of the ways this could go wrong!
I decided I wanted to further learn how to use the sous vide method of cooking steak, and incorporated this into preparing Steak Diane. I started with two nicely sized, choice grade, New York Strip steaks and gently massaged them out slightly flatter using my fist. After seasoning them with garlic salt and fresh ground pepper, I vacuum sealed them with pats of butter for immersion cooking for one hour at 129°F.
New York Strip steaks pressed out flat and seasoned with garlic salt and fresh ground pepper.
Both New York Strip steaks vacuum sealed with pats of butter.
After an hour, I removed the steaks from the sous vide, freed them their vacuum sealed prison (saving the meat juices from the bag), and transferred them to a hot pan with butter for a quick searing. After a quick couple of seconds, I flipped the steaks and hit them with a gas torch to ensure they got a very good sear. This is very a fun and neat looking way to prepare steak!
The New York Strips after one hour in the sous vide.
The steaks went into a hot pan with butter for a quick searing...
...that was finished with a torch!
At this point they smelled really damn good! It was hard not to just dig right in!
After the steaks were seared, I removed them to a plate and added sliced shallots, mushrooms, and garlic to the pan to cook until softened. Then a mixture of beef broth, Worcestershire sauce, Dijon mustard, and the left over juices from the sous vide bag were introduced and allowed to reduce. After this it was time for the fun part; cognac was added to the sauce and flambèed to cook off the alcohol. Once the flames had subsided, heavy cream and fresh ground pepper were added to the sauce and it was allowed to simmer for a couple of minutes so it could reduce down again, just a little, before plating.
Shallots, mushrooms, and garlic are softened before beef broth, Worcestershire sauce, Dijon mustard, and meat drippings are introduced.
Cognac is then added and the sauce is flambèed to cook off the alcohol!
After the flames subside, heavy cream and fresh ground pepper are added and the sauce is allowed to reduce.
The Steak Diane was plated with mashed potatoes prepared by my wife and asparagus I had tossed in olive oil, garlic salt, fresh ground pepper, and then sprinkled with Parmesan cheese before baking for 13 minutes. After a quick garnish of green onion was added, it was time to dig in. This meal came out VERY good, and I can't wait to prepare it again! I totally cleaned my plate, as the sauce went perfectly not only with the New York Strip, but with the mashed potatoes as well. This is one retro dish I would love to see make a mainstream comeback!
I can't wait to eat this again!