Oh, darlin’, welcome to Grandma’s kitchen! Today, we’re making a classic: Steak Diane. Now, if you’ve never heard of it, think of it as a fancy steak with a sauce that’s so good you’ll want to put it on everything. Grab your apron and let’s get cookin’!
Ingredients:
- 2 boneless rib-eye steaks (about 8 oz each)
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely chopped (or half an onion, if that’s what you’ve got)
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac (Grandpa’s secret stash)
- 1/4 cup beef stock
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon Worcestershire sauce (say that five times fast!)
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Directions:
- Prep the Steaks: Pat those beautiful steaks dry with a paper towel. Season ‘em generously with salt and pepper on both sides. Now, don’t be shy with the seasoning—these babies deserve to shine!
- Sear the Steaks: In a large skillet, melt the butter with the olive oil over medium-high heat. When it’s good and hot (but not smoking), add the steaks. Cook ‘em for about 3-4 minutes per side for medium-rare. Remember, we’re not making shoe leather here. Grandma says, “You can always cook it more, but you can’t cook it less!” Once done, transfer the steaks to a warm plate and cover with foil.
- Sauté the Shallot and Garlic: In the same skillet, add the chopped shallot. Sauté until it’s soft and golden, about 2 minutes. Toss in the garlic and cook for another 30 seconds. Don’t let it burn, or you’ll have a bitter sauce and a sad face.
- Flambé Fun: Here comes the fun part! Pour in the brandy (or cognac) and light it with a long match or lighter. Stand back and watch the flames dance—just like Grandpa does when he hears his favorite tune! Let it burn off the alcohol, which should take about 30 seconds.
- Make the Sauce: Add the beef stock, Dijon mustard, heavy cream, Worcestershire sauce, and lemon juice. Stir it all together, scraping up those delicious browned bits from the bottom of the pan. Let the sauce simmer for a few minutes until it thickens a bit. If it’s too thick, add a splash more stock. If it’s too thin, let it cook a bit longer.
- Finishing Touches: Stir in the chopped parsley. Taste the sauce—add more salt, pepper, or lemon juice if needed. We want it perfect, just like your Grandma’s hugs.
- Serve: Pour that glorious sauce over the steaks. Serve immediately with a smile and maybe a side of mashed potatoes or a fresh green salad.
Now, there you have it! Steak Diane, straight from Grandma’s kitchen to yours. Don’t forget to share the love (and the recipe) with friends and family. And remember, the secret ingredient is always a pinch of love and a dash of humor.
Bon appétit, darlin’!