Yesterday was the 50th anniversary of the first Mustang car and I have to say, I don’t see many folks discussing how dated or out of style the very first 1964 Mustang is. So before I start hearing about Steak Diane being so “1980’s”, let’s just take a minute to appreciate the classics! I know Steak Diane is a very old school way of preparing a steak (even my mom’s recipe for this delicious steak comes from a 1980’s bon appetit cookbook that is hardly bound together at the spine any longer). But friends, I have news for you: we’re bringing steak Diane back. And you’re just dying to know why? Because it’s a gorgeous way to prepare a steak and absolutely perfect for a special occasion or simply just because. And after all, the ingredients are pretty much red wine and brandy. Does life er, recipes, really get better than that? Now, we updated this classic a bit to create a rendition of our own (i.e. grilling the steak rather than pan sauteing it in butter). And with any luck, hopefully it will fit yours too.
Grilled New York Strip “Steak Diane”:
Serving size: 4
- Four 6 to 8 oz. new york strip steaks
- 4 tablespoons montreal steak seasoning (or your favorite seasoning)
- 1 tablespoon extra virgin olive oil
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/2 cup brandy
- 1/2 cup dry red wine
- 1/2 cup A1 steak sauce (or your favorite steak sauce)
- 1 cup beef stock
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
First, let’s preheat the grill to about 375 to 400 degrees. Then, we’re going to cut off the large chunks of fat on the strip steak, leaving the smaller bits for flavor.
Next, very liberally apply the montreal steak seasoning, or your favorite.
Set the steak aside. In a sauce pan, saute the minced shallots in olive oil.
Once the shallots are almost translucent (about 5 minutes or so), add the minced garlic.
Next, deglaze the pan with your brandy. Let simmer for 1-2 minutes and add your red wine and beef stock. Next, whisk in your A1 sauce, mustard and Worcestershire sauce.
Let simmer on low while we prepare the steaks.
By now, the grill should be nice and hot. So, add the steaks, cooking for about 6-7 minutes each side for a perfect medium rare (our steaks are about an inch and quarter thick, you can adjust as necessary for your steak size and temperature liking). Once finished, pull those bad boys off.
Now, I’m what some would call condiment obsessed. And as you may know by now, I use an inappropriate amount of sauces and condiments on just about everything. Given that that’s the case, I obviously want to thicken this puppy up so naturally, I can have as much as possible on each bite. So, if you’d like, whip up a cornstarch slurry (1 tablespoon water + 1 tablespoon cornstarch) and slowly pour into the sauce while continuously whisking.
Then, plate over the gorgeous steak and dig right in.
Now, of course I’m going to suggest a gorgeous wine to complement this gorgeous steak. Our choice is the 2010 Ghost Pines Cabernet Sauvignon. It’s a structured yet elegant wine with peppery notes and dark berry jam flavors. An absolutely perfect wine to pair our rendition of Steak Diane.
