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Ribeye “Diane”

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 4-6

This is one of the first great steak dishes I remember my mother making. I think she made it out of a Julia Child or James Beard recipe. The connection to Diane is that she is the Roman goddess of the hunt and this sauce was originally paired with venison. As a kid, I honestly thought Diane was an old friend of my moms. It seemed the steak was the easy part and the sauce the true show of mastery. You can use this opulent sauce with other cuts of steak like hanger, filet or sirloin. There’s just something about a ribeye… Finishing a sauce with cream and pouring it over beef? Oh yes.

Ingredients

4 ribeye steaks, 12-14 ounces each

Kosher salt

Freshly ground black pepper

1 tablespoon unsalted butter

5 medium shallots, minced

2 tablespoons Green peppercorns, preferably in brine, lightly crushed

¼ cup Brandy

2 tablespoons Dijon mustard

Zest and juice from 1 small lemon

2 tablespoons Worcestershire sauce

½ cup enriched veal stock

6 sprigs flat-leaf parsley, coarsely chopped

1 small bunch chives, coarsely chopped

¼ cup heavy cream

Maldon salt

Yield: 4-6 servings

Instructions

  1. Cook the steak: Season the steaks on both sides with salt and pepper. Heat a cast iron skillet large enough to hold the four steaks in a single layer until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan one by one in a single layer. Turn the heat on under the skillet and brown on the first side, 6-8 minutes. Resist the temptation to turn them over or move them as they cook. Turn the steaks on the second side and brown, 5-6 minutes. Remove from the heat and place the steaks on a rack to “rest” while you make your sauce.
  2. Doneness: I get so many questions about knowing when a steak is “done”. It’s a tough call because every cut and piece of meat is different. The simplest way to check for doneness is to make a small incision in the thickest part of the steak. It should be a little less cooked than you would like to allow for “carry over” cooking. If using a meat thermometer, rare registers between 125 and 130 F. For medium rare, 130 F to 135 F and between 135-and 140 F for medium.
  3. Make the sauce and serve: Remove the excess grease from the pan where you cooked the steaks. Add the butter and shallots and cook until they are translucent, 3-5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely. Add the mustard, lemon juice and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together. Add the veal stock and reduce until decently thick, 3-5 minutes. Stir in the cream, parsley and chives. Simmer for 1 minute. Taste for seasoning. Place the steaks on four plates, top with Maldon salt and spoon the sauce over top.

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