French🥩 Meat

Steak Diane Ribeye

Name: Steak Diane Ribeye
Total time: 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 ribeye steaks; ~1 tsp salt; ~2 tbsp high smoke point oil (avocado oil or clarified butter); ~2 shallots; 8 oz mushrooms, sliced; ~½ tsp black pepper; ~2 sprigs fresh thyme; ~2 tbsp fresh parsley; ~1 tbsp Worcestershire sauce; ~¼ cups Madeira wine or Port wine; ~2 tbsp cognac; ~½ cup beef stock; ~1 tsp cornstarch; ~3 tbsp butter; ~2 portions Pommes Anna (prepared potatoes); ~8 oz broccolini; ~2 tbsp garlic olive oil

⏱ 40 min🍽 Serves 2

An elegant French classic from the 1970s and '80s that celebrates fine dining. Beautifully seared ribeye steak topped with a savory mushroom and cognac sauce, served alongside golden Pommes Anna potatoes and tender broccolini. Perfect for special occasions or an impressive weekend dinner.

High-protein

Adapted from a video by Chef Jean-Pierre

Steak Diane Ribeye Recipe | Chef Jean-Pierre

Watch on YouTube

Ingredients

ribeye steaks2
salt~1 tspest.
high smoke point oil (avocado oil or clarified butter)~2 tbspest.
shallotscan substitute with onions if unavailable~2est.
mushrooms, sliced8 oz
black pepper~½ tspest.
fresh thyme~2 sprigsest.
fresh parsley~2 tbspest.
Worcestershire sauce~1 tbspest.

Steps

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1
Salt both sides of the ribeye steaks at least the night before. Place them on a tray uncovered in the refrigerator overnight. If short on time, a couple of hours will help. The salt penetrates the meat and helps create a beautiful crust.
2
Heat the high smoke point oil to 365°F in a frying pan. You'll know it's ready when it begins to shimmer.
3
Begin sautéing the shallots for the sauce. If shallots are unavailable, onions work well as a substitute.
4
Add the sliced mushrooms on top of the shallots. Do not stir immediately; let them sit to develop a good sear.
5
Place the salted steaks in the hot oil. Let them sear without moving them initially to build a nice crust.
6
Flip the steaks once a crust forms. Transfer the pan to a 450°F preheated oven to finish cooking.
8
Season the mushrooms and shallots with salt and pepper. Let the mushrooms release their moisture completely.
9
Cook the broccolini in boiling water until tender. Shock it in ice water to stop cooking. Briefly sauté with garlic olive oil, adding garlic at the very end to prevent burning.
10
Remove the steaks from the oven and let them rest on a cutting board for a few minutes to allow the juices to redistribute.
11
Deglaze the hot pan with a splash of cognac, scraping up all the flavorful browned bits from the bottom.
12
Add Madeira or Port wine to the sauce, followed by Worcestershire sauce and a bit of beef stock. Let the sauce reduce slightly.
13
If needed, slightly thicken the sauce with cornstarch dissolved in cold water. Add only when the sauce is boiling and stir gently to reach desired consistency.
14
Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in fresh parsley.
15
Turn off the heat. Whisk in butter until melted and fully incorporated. This enriches the sauce and is essential for a quality finish.
16
Spoon some sauce into the bottom of a plate. Place a portion of Pommes Anna in the center. Slice the rested steak and arrange the slices next to the potatoes. Add the broccolini and drizzle additional sauce over everything.

Steak Diane Ribeye

Ingredients

Steps

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