Steak Diane meets Southern hospitality

Emily Monaco

Contributing Writer

Steak Diane is a classic, slightly retro dish made by coating perfectly cooked steak in a cream sauce. The special touch? The steak is flambéed – usually tableside. In the recipe below, the flames stay safely in the kitchen – and the dish takes on a decidedly Southern flair.

To make this recipe, you'll first cook steaks in a tasty combo of butter and olive oil. A pan sauce is made by adding reduced beef stock, mustard, and cream. A hint of heat from Tabasco and cayenne and a glug of southern whiskey make this dish sing. Serve with mashed potatoes or crusty bread to mop up all that delicious sauce.

Cooktop Cove

Southern steak Diane

20 minutes

40 minutes

1 cup low-sodium beef stock

2 tablespoons butter

1 tablespoon olive oil

4 (6-ounce) steaks, pounded to about 1 inch thickness

2 scallions, minced

2 cloves garlic, minced

½ cup whiskey

¼ teaspoon cayenne pepper

1 tablespoon Dijon mustard

½ cup heavy cream

Tabasco, to taste

salt and pepper

Place the beef stock in a saucepan. Cook over high heat, stirring regularly, until reduced by half. Set aside and keep warm.

In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper on both sides, and cook until browned, about 2 to 3 minutes per side. Transfer to a plate and tent with foil.

Reduce the heat to medium. Add the scallion and garlic to the skillet, and cook, stirring, until fragrant, about 1 minute. Remove from the heat, add the whiskey, and carefully ignite with a long match to flambé.

When the flames have died down, return the pan to a low heat. Add the cayenne, mustard, and reduced stock, and cook until syrupy, about 1 to 2 minutes. Stir in the hot sauce, and season the sauce to taste with salt, pepper, and cayenne.

Add the steak back to the pan, and coat with the sauce. Cook until just heated through, about 1 minute. Transfer to plates and serve.

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