The perfect steak Diane is pan fried steak with a creamy tangy sauce with mushrooms and onions. Eating it will transport you into the realm of luxury.

Steak is a meal that always brings a sense of occasion. When I was little my mum would cook steak for birthday meals. Steak and chips always meant a celebration. Even today we have steak for special occasions. If we eat out the meal one of us will normally choose steak. Steak is not something I prepare often. When I do I like ensure that I cook the perfect steak. It is hard to get the perfect mixture of tenderness and flavour to make a meal everyone will enjoy.

The other day I made Steak Diane. This is a rather retro dish but still very popular. The tangy mushroom and onion sauce with a hint of cream is the perfect addition to the steak. With the side dishes of sweet potato fries and coleslaw it made a great meal. The steak was meltingly tender and the whole family enjoyed it.

How to cook the perfect steak

A few simple steps will ensure that you get the perfect steak every time.

Choose the right cut

Picking the right type of steak can be difficult. There are lots of different cuts out there and the variety can be confusing. This is a quick guide to some of the different types of steak:

Sirloin steak – this is the cut most people are familiar with. This comes from the middle back of the cow and is tender and marbled with fat.
Rib eye steak – is from the rib section of the cow and is very tender with a rich flavour. Pockets of fat can be found though out which give it more flavour.
T bone steak – cut from the lower part of the cow. It contains a bone with fillet on one side and sirloin on the other. It gives you the best of both worlds but it is harder to cook as the different steaks cook at different rates.
Fillet steak – often known as the ladies steak, this is cu from just under the middle back. It is very tender but does not have as much flavour.
Flat iron steak – this steak comes from the shoulder and has a moderate beef flavour. It is great for marinading.
Rump steak – cut the rump of the animal and is full of flavour. It is usually a large cut and is lovely and tender.

Choose great quality meat

As well as getting the cut right you need to choose a good quality steak. Recently I was sent a steak selection pack from the Great British Meat Co. This is a lovely selection of different steaks. The pack includes rib eye, sirloin, flat iron and rump along with two pork loin steaks. It is a great selection of meats for a family steak night.

The Great British Meat Co. source their meat from local farms, and cattle markets in North East England. By trading directly with the farmers they get the freshest and best quality meat. By buying from the Great British Co. you are helping support British farmers. The taste of the meat reflects the quality as it is full of flavour.

Cooking the steak

When cooking steak it is best to choose a heavy duty frying pan with a non-stick coating. This will distribute the heat evenly to the steak giving them a slightly charred taste. Make sure the pan has an even spread of oil and that the oil is hot before you add the steak. The golden rule for cooking steak is to sear it over a really high heat, then cook it until it reaches your liking. Finally the steak should be let to rest for four or five minutes before serving. The meat will relax enhancing the flavour.

A rare steak will take about 2 minutes to cook on each side while a well done steak will need about four to five minutes. The time will vary depending on the thickness of the steak. You can easily test by prodding the steak with your fingers. A rare steak will feel soft, medium rare will feel bouncy whilst a well done steak will be firm. Be careful not to over cook the steak or it will become tough.

Making the Diane sauce

A tasty sauce can enhances the flavour of a good steak and Diane sauce does that. It is one of my favourite steak sauces along with peppercorn sauce. The origin of the name Diane is a mystery. We do know that in the 19th Century a creamy sauce “a la Diane” were an accompaniment to venison. The Roman poet Ovid tells the story of the young hunter Actaeon. Whilst he was hunting he accidentally came across Diana, the Greek goddess of the moon and the hunt. She was bathing naked in her secret grotto and being seen this way upset her. As punishment Diana transformed Actaeon into a stag. His hounds tore him to pieces and ate him.

Steak Diane is a twist on this venison dish. It seems to have originated in New York. It is a very tasty sauce that has stood the test of time and is a great accompaniment to steak.

Diane sauce recipe

The sauce is easy to make. Cut the onions, garlic and mushrooms into small pieces and fry on a moderate heat until soft. Add some Worcestershire sauce and Dijon mustard to the pan along with any meat juices from the steak. If you wish you can also add a little brandy at this point and turn the heat up high until it burns off. Finally, add the cream and heat the sauce until it is thick. Pour over the steak and serve with any accompaniments. I chose sweet potato fries, celeriac coleslaw, onion rings and grilled mushrooms and tomatoes.

Why not pin the recipe to make later?

What is your favourite way to serve steak? Let me know below.

I was sent a steak selection box to try out and create a recipe. I was not obliged to say anything nice and my opinions are my own.

How to Cook the Perfect Steak Diane