Tender seared steak topped with a creamy, mushroom-brandy sauce that tastes straight out of a fancy restaurant but comes ...

If there’s one dish that screams old-school elegance and retro charm, it’s Steak Diane. This restaurant favorite from the mid-20th century is known for its quick-cooking, pan-seared steak smothered in ...

Step back in time to a steakhouse in the 1960s and two dishes would have been all the rage: steak Diane and steak au poivre. Though these have fallen out of favor with diners and might be considered ...

1. Pat the steak dry with paper towels and season both sides generously with salt and pepper. 2. Heat olive oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per ...

Flambé is a dish-finishing technique where a chef ignites high-proof alcohol to add a final flash of heat to a dish. A good rule of thumb is don’t light the dish over an open flame. Move the dish to ...

Traditional Steak Diane is prepared tableside in a flourish with butter, tenderloin, cream, brandy and a burst of fire. Quick by nature, it is easy to adapt to the Desperation Dinner table even during ...

Few things feel as unapologetically indulgent as a steak slathered in a rich, boozy sauce, and Tom Sellers’ take on the classic steak frites with sauce Diane delivers just that. The Restaurant Story ...

Steak is a beloved protein for its rich flavor, juicy texture, and unmatched versatility. From lean cuts like flank steak or top round to marbled alternatives like rib-eye or strip steak, there is a ...