Steak Diane is one of the most velvety, rich steak dishes you can prepare. It uses quality ingredients and is ready in under 5 minutes.
5 from 1 vote

By Christie Vanover | Published August 22, 2022 | Last Updated August 22, 2022

Disclosure: BBQGuys.com hired me to develop this recipe. The post includes affiliate links to products I used that available on their website. Opinions are my own.

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close up of steak diane bite.

What is Steak Diane

Steak Diane is a simple, yet exquisite recipe that involves quickly searing a flattened filet mignon steak in a butter sauce with fresh herbs.

The dish started gaining notoriety in the 1940s when food writers touted it as a favorite celebrity dish at restaurants from Australia to London and New York to Miami.

What made it unique was the decadent, yet simple ingredients combined with experiential tableside preparation. The whole recipe could be prepared by top chefs in under five minutes, allowing diners to get a meal and a show.

And as the recipe evolved, chefs introduced flaming brandy to the presentation, making the show even more entertaining.

Steak Diane Ingredients

There are numerous variations of this classic recipe, and as you make the dish, you’ll probably develop your own twists.

Steak Diane ingredients: herbs, brandy, worcestershire sauce, butter, pepper flakes, salt, pepper, filet mignon.
  • Filet Mignon: The original recipe used high-quality filet mignon, flattened very thinly. While filet is ideal because it is so tender, in the 1950s, cooks started using sirloin steak as an alternative, which is a more affordable cut.
  • Butter: Use a good quality European butter for the best flavor.
  • Worcestershire Sauce: This will enhance the beefiness and add a touch of umami.
  • Fresh Herbs: The classic recipe is made with fresh parsley and/or chives, but you’re welcome to experiment here.
  • Brandy: A splash of alcohol helps with the fun presentation and adds a hit of acid.

Substitutions: Master the recipe and then add your own ingredients. Try adding mustard, mushrooms and shallots to the sauce. Now, some restaurants even incorporate red wine and cream.

bottles of BBQ rubs on black background

Steak Diane Equipment

This dish can be prepared indoors on a stovetop, but it’s even more entertaining to cook it over a grill or outdoor burner in front of your friends.

collection of BBQ equipment.
  • Cutting board, chef’s knife, filet knife: For chopping, slicing and trimming ingredients.
  • Meat Mallet: The mallet will be used to pound the steaks thin.
  • 10-inch Cast Iron Skillet
  • Tongs
  • Grill or Burner: You can place the skillet on a gas grill or place it over a burner.
  • Long-Handled Lighter
  • Heat Gloves: These will protect your hands from the hot cast iron.

How to Make Steak Diane

Start by trimming the steak to remove any excess fat or silverskin. Then, pound the steak very thin, using a meat mallet. You want it to be between 1/4 and 1/8-inch.

filet mignon pounded flat.

Rub both sides with a touch of olive oil and season with kosher salt and coarse-ground black pepper. The coarse salt and pepper will help provide flavorful texture.

Melt half of the butter in one cast iron skillet over high and add the Worcestershire sauce. I also like to add red pepper flakes at this point for a little kick of heat.

You want the pan to be hot enough to quickly sear the steak, but not so hot it browns the butter. Add the flattened filet and sear for 1-2 minutes. Flip the steak over and add the fresh herbs.

When working with cast iron, especially on an open grill, the pan will be very hot. So, be sure to wear heat gloves [link] before grabbing the handle.

steak flambeing in skillet.

For the big show, add a splash of brandy to the side of the steak and light it with a long-handled lighter. Allow the flame to subside as the steak finishes cooking. It will only take another 30 seconds or so.

Be sure to use extra caution when cooking with alcohol near an open flame. Make sure everyone is at a safe distance and have a fire extinguisher nearby.

Plate the steak and pour the rich butter sauce right on top. See the recipe notes for a quick suggestion to plate alongside the steak Diane.

If you’re making the recipe in batches, wipe the pan clean and repeat the process for the second steak. You can also prepare it using two skillets.

GCG Pro Pitmaster Tips

  • Use the highest quality ingredients that fit your budget
  • Have all of your ingredients nearby and ready; this dish only takes 3 minutes to cook
  • Heat the pan and butter to the point its boiling and just starting to brown
  • Wear heat gloves and use caution when cooking with cast iron, alcohol and fire
close up of steak diane bite.

Frequently Asked Questions

What cut of beef is used in steak Diane?

The original recipe used high-quality filet mignon, flattened very thinly. While filet is ideal because it is so tender, in the 1950s, cooks started using sirloin steak as an alternative, which is a more affordable cut.

What ingredients are used to make the sauce?

The sauce is made with butter, Worcestershire sauce, fresh herbs and a splash of brandy. The alcohol in the brandy will cook off once you ignite it.

Who is Diane?

Unfortunately, I did a ton of research on this, including reading several newspaper articles from the 1940s, but I wasn’t able to find a solid answer.

What to Serve with Steak Diane

I love serving my finished meals on Barebones Living enamel plates with their flatware. I’ve included a quick side of sautéed asparagus and cherry tomatoes in the recipe notes, but here are a few other dishes that go well with steak Diane.

Want even more great grilling recipes? Subscribe to my newsletter and follow me on Facebook, Instagram and TikTok for my latest grilling adventures. If you make this recipe, I’d love for your to leave a comment and rating below. Thanks.

steak diane on plate with asparagus.

Steak Diane

Steak Diane is one of the most velvety, rich steak dishes you can prepare. It uses quality ingredients and is ready in under 5 minutes.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2

Ingredients
 

  • 2 filet mignon steaks
  • 2 tsp olive oil
  • 1 tsp kosher salt
  • 1 tsp coarse-ground black pepper
  • 6 tbsp butter
  • 1 tbsp Worcestershire sauce
  • pinch red pepper flakes optional
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 2 tbsp brandy liqueur
  • pinch sea salt

Instructions
 

  • Prep Steak: Trim the steaks to remove any large pieces off at or silverskin. Using a meat mallet, pound the steak, until it is 1/4 to 1/8-inch thick. Repeat with the second steak.
  • Season Steak: Rub each flattened steak with olive oil and sprinkle with salt and pepper.
  • Heat Cast Iron: Place the cast iron skillet on a grill or outdoor burner over high heat. Add 3 tablespoons butter. Once the butter is melted, stir in 2 teaspoons Worcestershire sauce and a pinch of red pepper flakes.
  • Cook Steak: Add one steak to the pan and cook for 1 minute. Flip the steak over; add 1 tablespoon fresh parsley and 2 teaspoons fresh chives. Cook for about 30 seconds.
  • Flambe: Add 1 tablespoon brandy. Using a long-handled lighter, carefully ignite the brandy.  Cook for 30-60 more seconds, until the flame subsides.
  • Serve: Place the steak on a plate and pour on the butter sauce. Garnish with a pinch of sea salt. Wipe out the pan and prepare the second steak using the remaining ingredients.

Video

Notes

Preferred Doneness: If you like your steak rare to medium rare, cook it one minute per side. If you prefer it a little more well, add 30-60 seconds per side.
Substitutions: Although not as indulgent, this dish can also be prepared with more affordable cuts like sirloin or ribeye.
Quick Side: You can add several stalks of thin, fresh asparagus and a few halved cherry tomatoes to the pan after you remove the steak. Sauté for a few minutes in the butter, until tender. Serve alongside the steak, and pour the butter on top.
Make It Your Own: Once you master the main recipe, try adding other ingredients like shallots, mushrooms, cream or red wine. 

Nutrition

Calories: 503kcalCarbohydrates: 3gProtein: 11gFat: 51gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 130mgSodium: 1574mgPotassium: 291mgFiber: 0.4gSugar: 1gVitamin A: 1464IUVitamin C: 7mgCalcium: 35mgIron: 2mg
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