I love a good classic. Classic movie, classic car, classic dish. Steak Diane is a classic. If you have never made it – you should. It is an immensely flavorful way to serve steak and is special occasion worthy. But, sometimes it is fun to take a good ol’ classic and give it a fun twist. That is what this is, a classic recipe with a Texas twist. And it is so flavorful.
If you aren’t into mushrooms feel free to leave them out. Don’t want to hassle with gravy? At least try coffee rubbed steaks, because even if you aren’t a die-hard coffee fan you will love the bold flavor it gives your steaks.
So without further ado, I bring you Steak Diane how it would have been if Diane were a Cowgirl. 😉
COWGIRL STEAK DIANE
- 2 hearty steaks, dried thoroughly
- salt and pepper, to taste
- ground coffee, to taste – I used about 1 Tbsp per steak
- 1 Tablespoon olive oil
- 1 Tablespoon butter
DIRECTIONS: Pat steaks dry with a paper towel (or TIP** leave steaks in fridge overnight uncovered on a plate – the cold circulating air will dry the steaks and give you better caramelization when cooking.) Season steaks with salt & pepper, then rub with ground coffee. Heat a skillet over medium-high heat, and add the butter and olive oil; once it is very hot add steaks for 3-4 minutes per side (time will vary depending on thickness of steaks.) Let rest on a plate covered with foil for 5-10 mins before serving.
While the steaks are resting, make the sauce:
- 1 (15 ounce) can of beef stock
- 2 tbsp. unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 cups mushrooms, cleaned and sliced
- ¼ cup bourbon (or cognac)
- ¼ cup heavy cream
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- ¼ tsp. hot sauce, such as Tabasco
- 2 Tablespoons green peppercorns, (without brine)
- salt & pepper, to taste
RETURN skillet to high heat, and add stock; cook until reduced until to ½ cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add bourbon, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, hot sauce, and green peppercorns (drained of brine from jar.) Return steaks to skillet to warm through and allow sauce to continue thickening, about 4 minutes. Transfer steak to serving plates, spoon on desired amount of sauce, and SERVE.
This hearty, rib sticking version of Steak Diane is booming with even more flavor from the bourbon, coffee-seared steaks, and the briney-peppery goodness of green peppercorns.
I hope you enjoy this cheeky twist and I’d love to hear about fun ways you like the twist recipes in your kitchen!
Happy Tuesday Y’all,