Worked at a fine restaurant in Central Illinois as a college student in ‘70s. We made Diane tableside. It was so fun to hear the reaction to the flambé . This looks like what we made. All set up for us, we just made the sauce and plated. Thanks for a great memory. Steak Diane is rarely seen today.
I love that you understand what a special event it is to have Steak Diane served tableside. I really miss it. Same with Caesar Salad fixed right next to the table. Crepes, Roast Beef carved. It was something special. Miss those days.
Same here. It sure was a popular dish back in the 70s. Lots of restaurants in Hong Kong, would make it table side n flambe it with brandy. its quite similar, to a french pan sauce for steaks with stock, shallots, garlic, cream. n wine.
A few of people know about this cut of meat. It is as tender as tenderloin but its flavor is superior. Thanks for you recipe. I am going to buy some flat iron steaks for christmas. Happy holidays.
I've done many of those. We used to use tenderloins pounded out. Personally, my favourite way is with veal and portabella slices, with basil at the end.
This was an excellent recipe. I have done it twice. If you intend to use boneless beef ribs instead, simmer them in the whole confection with the sauce at the low heat for 30 min. Follow the same exact instructions for searing the beef. Since it's a thicker cut of beef, you'll need to simmer it in the sauce for longer.
Outstanding! Could I use something like a dry white or Marsala fortified wine instead of the brandy to not make the big brandy flame up in my track home kitchen? I don’t want to roast the microwave and I want the smoke alarms to stay quiet and happy.
I have a smaller stove, it’s electric, to work with - I’m scared to try the flambé for fear of a fire. Is the flame usually get super high? Whenever I make steak Diane it comes out tasty but I feel like I won’t ever get the full effect of flavor due to me not flambéing the sauce. Any tips that doesn’t involved me spending money on a new stove lol
I will do pretty much this same recipe when I want to elevate a Salisbury steak. When I have some nice ground beef and out of buns but still want some beef. Good with bourbon too instead of brandy.
I thought the teres major was the second most tender cut, also found in the shoulder. Maybe I'm not remembering correctly but I thought our meat inspector told me that years ago when we started using them in wholesale for restaurants. Maybe it just depends on who you ask. Meat is like that sometimes. Flat irons are amazing though, one of my favorites next to the chuck eye.
Exactly @@remcohorstman3525 . I always look for Flat Iron when I cruise by the meat counter at our local grocers. Currently can get it for about $5.80/lb. I was at a bar and grill a few weeks ago and noticed they had Flat Iron on their entree menu for $33 😳! That's a huge mark up even with sides included.
Steak Diane has always been my favorite last meal to have on the planet. Table side service of this dish back in the '60's, 70's early '80's, so nostalgic and was always a spectacular meal...especially at an uptown NYC restaurant...wunderbar! Thank you for bringing this to us. Young people need to make this, who have never eaten this dish. The preparation looked fairly straight forward, delicious and an easier version that you presented. Demi glace was always used in the sauce, in the olden days and store bought demi glace is not the same. I must disagree with the substitution of a flat iron steak from filet is NOT genius...only because this cut is not easy to find and has not ever been in my butcher's case in Albertson's, Kroger or Walmart, unless it has another name. Boo. I guess I'll give it a go with filet. -- Ft. Worth, TX
@@CertifiedAngusBeefTestKitchen I know!!! What the hell, no easily available flat iron cut, and, we're in Texas!!! I'm used to this dish being made with filet mignon...I'll spend the money for this, and the texture of filet is divine. It's only the two of us, since were old and retired. I'd probably go with NY strip if I was feeding a couple of teenage boys though. I will look for a flat iron cut though, and definitely try it with this cut, if it comes my way. Drooling thinking of this.
Your steak cuts are very generous :D, but Steak Diane is usually about half as thick as those. They are in tradition about as thick as your little finger and nigh flash fried, but still as medium rare. Really quite thin steaks, and sometimes pounded down to that thinness if not quite the best cut of meat. Often when pounded especially, though as thin as your little finger, they are also as wide as your thumb to little finger. Sauce recipe however is on point. Perhaps a bit more Dijon mustard, but tastes vary.
@@ernieandrea I kind of agree with Sebastian, my flat irons usually have uneven thickness, those pieces he used are the thicker parts. They are usually not very thick. If I want medium rare, I can't do more than 1.5mins per side
I Hate ‼️ When a chef tells people how to eat a steak 🥩 I like my meat medium well,☑️ And what ever a person likes... bloody or well done 👍 is what it should be and not what someone else says it should be... And that's okay 👍😊🔥
I hear you Gloria! Cook it to your desired doneness. I was only trying to convey that the flat iron is unique and takes on an iron-like or liver flavor when cooked past medium. That's for watching and commenting!
you put the shallots and garlic together ? good one , just like good joke .and you did nothing for those mushrooms ,they are full with water ,with extra burned butter on the sides .
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Worked at a fine restaurant in Central Illinois as a college student in ‘70s. We made Diane tableside. It was so fun to hear the reaction to the flambé . This looks like what we made. All set up for us, we just made the sauce and plated. Thanks for a great memory. Steak Diane is rarely seen today.
I love that you understand what a special event it is to have Steak Diane served tableside. I really miss it. Same with Caesar Salad fixed right next to the table. Crepes, Roast Beef carved. It was something special. Miss those days.
Same here. It sure was a popular dish back in the 70s. Lots of restaurants in Hong Kong, would make it table side n flambe it with brandy. its quite similar, to a french pan sauce for steaks with stock, shallots, garlic, cream. n wine.
Come to Born and Raised in San Diego. We make the steak Diane tableside 😁
I like how they get to the point. No BS, they just hammer it out.
I feel that I'm literally about to make this tonight
Look at my guy Michael cooking these absolutely gorgeous Flat Irons.
Oh, I really liked the picture of the doneness of the steak and internal temperatures next to it on the video. Very handy.
Brilliant!! As soon as I heard those guitar chords, I knew what was coming! That song played in my head everytime I eat this.
Thanks so much! We had fun with that.
This is by far the best Diane recipe video on RUclips (even better then Gordon's)
Made this last night. It’s amazing. I will definitely make this dish again x
It calms me down just by looking at how well the steak is cooked.😀
It's actually medium rare, not well
@@Fathlete he meant well as in how good the steak was cooked
A few of people know about this cut of meat. It is as tender as tenderloin but its flavor is superior. Thanks for you recipe. I am going to buy some flat iron steaks for christmas. Happy holidays.
I've done many of those. We used to use tenderloins pounded out. Personally, my favourite way is with veal and portabella slices, with basil at the end.
This is the way! Filet pounded out. So tender it melts!!🎉
I love a good flat iron. Even past medium rare mine have been tender. I always aim for medium but life happens and having a forgiving cut is so nice.
This was an excellent recipe. I have done it twice. If you intend to use boneless beef ribs instead, simmer them in the whole confection with the sauce at the low heat for 30 min. Follow the same exact instructions for searing the beef. Since it's a thicker cut of beef, you'll need to simmer it in the sauce for longer.
Εξαιρετικό πιάτο. Σας ευχαριστούμε.
Good Stuff, Great Tips😃👍🏿
I know its about beef ..But dad use to make a wicked Moose steak like this And a white pepper corn sauce with mushrooms This looks just as good
Stake Diane?! But I like Diane! She’s a vampire now?! 😮 … Pardon me. Great recipe! I think I’ll try this soon.
Lol
Good foodie. Steakylucious is mighty licious. 😋 Kana mada kana tale foodie. 😋 😋 😋 😋 😋 😋
A must in my bucket list
Looking wonderful, A must have to try. Please advise what is alternative to brandy, as this is not allowed in our country?
I shall have 2, please !!!!!!!!!!!!!!!!!!!
I’m making this for my son tonight, thanks
Outstanding! Could I use something like a dry white or Marsala fortified wine instead of the brandy to not make the big brandy flame up in my track home kitchen? I don’t want to roast the microwave and I want the smoke alarms to stay quiet and happy.
Like how they play Jack and Diane at the end. Lol. Doing the best they can ...
holy moly - wish i could smell this!
This looks amazing! 😉
ماشاء الله باين شيف ممتاز والطبخ ممتاز
Nice, thanks for sharing!
Excellently explained!
P.S. I love this Post the recipe looks delicious and easy to make 💯
Damn,i couldnt imagine a better dish. Looks delicious !
Can taste it from here . . . stunning
The same in France with any chef ! :-D EXCELLENT video, thank's & best regards !
great video love steak diane. well done looks yummy
I have a smaller stove, it’s electric, to work with - I’m scared to try the flambé for fear of a fire. Is the flame usually get super high? Whenever I make steak Diane it comes out tasty but I feel like I won’t ever get the full effect of flavor due to me not flambéing the sauce. Any tips that doesn’t involved me spending money on a new stove lol
I will do pretty much this same recipe when I want to elevate a Salisbury steak. When I have some nice ground beef and out of buns but still want some beef. Good with bourbon too instead of brandy.
Thank you for that tidbit. I have bourbon on hand and didn't want to spend anymore than I needed to to re-create this. Much appreciated!
Hi, I cannot have brandy due to religious reasons could you please tell me what I can substitute it with
looks good
I thought the teres major was the second most tender cut, also found in the shoulder. Maybe I'm not remembering correctly but I thought our meat inspector told me that years ago when we started using them in wholesale for restaurants. Maybe it just depends on who you ask. Meat is like that sometimes. Flat irons are amazing though, one of my favorites next to the chuck eye.
Alex and Steve’s favorite steak
I love it 😀
Did you wash the mushrooms before cooking them? Or just dogradin?
Beef stock or beef broth? On the video you mentioned beef stock and on description it says beef broth. Which one is the right one?
Is there a substitute for heavy cream?
Such a very good and tasty super beef steak from south Africa
is cast iron pan better for steak????
Can I skip brandy?
so what makes it an diane?
Thanks for that chef , just subscribed .
Just love it!
Man that looks soooo good 👍especially that mushroom sauce
Nice looks good!!
Thank you for sharing!
I was with you until you broke into song! lol Keep that day job please. 😂Just kidding - thanks for posting, can't wait to try this! 😋
Made this with venison backstrap over rice. Delicious.
A masterpiece.
This seems to be closest to my favorite stake and mushroom sauce. I will give a try tomorrow. 😅
Nice
I never heard of a flat iron beef steak…. Interesting and Yummy 🤤 👍🏻
The Flat Iron and Cowboy steaks are some cheaper meats but with a cool name, its allright but don’t pay ribeye prices for it tho
Exactly @@remcohorstman3525 . I always look for Flat Iron when I cruise by the meat counter at our local grocers. Currently can get it for about $5.80/lb. I was at a bar and grill a few weeks ago and noticed they had Flat Iron on their entree menu for $33 😳! That's a huge mark up even with sides included.
Instantly subscribing lol
this looks very ez to make
Absolutely awesome and perfect recipe with mouthwatering taste! keep going ❤️stay connected😍😍Thanks for sharing ❤.
Wanderfullthank you for sharing like your video so nice❤❤🌹❤🤲👌🌹👌🌹❤👌❤😃
Great video really enjoyed and made me hungry 👌👌👌
What's the difference in the sauce between diana & beef stroganoff??? Taste the same to me 😮
Steak Diane has always been my favorite last meal to have on the planet. Table side service of this dish back in the '60's, 70's early '80's, so nostalgic and was always a spectacular meal...especially at an uptown NYC restaurant...wunderbar! Thank you for bringing this to us. Young people need to make this, who have never eaten this dish.
The preparation looked fairly straight forward, delicious and an easier version that you presented. Demi glace was always used in the sauce, in the olden days and store bought demi glace is not the same.
I must disagree with the substitution of a flat iron steak from filet is NOT genius...only because this cut is not easy to find and has not ever been in my butcher's case in Albertson's, Kroger or Walmart, unless it has another name. Boo. I guess I'll give it a go with filet. --
Ft. Worth, TX
Thanks for sharing! Sorry to hear flat iron is not as widely available in your area yet. You could also try NY strip steaks as well.
@@CertifiedAngusBeefTestKitchen I know!!! What the hell, no easily available flat iron cut, and, we're in Texas!!! I'm used to this dish being made with filet mignon...I'll spend the money for this, and the texture of filet is divine. It's only the two of us, since were old and retired. I'd probably go with NY strip if I was feeding a couple of teenage boys though. I will look for a flat iron cut though, and definitely try it with this cut, if it comes my way. Drooling thinking of this.
can i assume the garlic is burnt?
Well done
nice
Your steak cuts are very generous :D, but Steak Diane is usually about half as thick as those. They are in tradition about as thick as your little finger and nigh flash fried, but still as medium rare. Really quite thin steaks, and sometimes pounded down to that thinness if not quite the best cut of meat. Often when pounded especially, though as thin as your little finger, they are also as wide as your thumb to little finger. Sauce recipe however is on point. Perhaps a bit more Dijon mustard, but tastes vary.
@@ernieandrea I kind of agree with Sebastian, my flat irons usually have uneven thickness, those pieces he used are the thicker parts. They are usually not very thick. If I want medium rare, I can't do more than 1.5mins per side
I just wondered if there is a steak recipe with mussels ?
Subed! Nice clean video.
Great
Nice👍👏😊
You should call your channel "the Beef Channel" I've seen lots of your vids and thought it was time to sub.
The company is called Certified Angus Beef
Its RAW! -Chef Gordan Ramsay
Definitely aint
I'm very jealous of this man
I’m melting at the steak
liked subscribed....
So this is basically a fancy Salisbury steak.
Wash your pan before and after everytime you cook
Good video, would rather hear you than distracted by the near foreground music.
Gutes Rezept. Besonders Pilzsauce.
how did i get here, from mxr vids to this, lol
I didn't know that the flat iron was the 2nd most tender steak
“A” clove of garlic. Gotcha 😏
Medium for me!
Feels like recorded in 2007
I’m surprise this guy isn’t fat. He knows how to cook some really good looking food
Never heard of a steak diane.
And boom! Did you burn your hand there buddy?
If the meat is bright red still bleeding and the sauce is turning red the raw meat will be 'tender'.
Well it isn’t bleeding because there is no blood in the steak but after cooking it the steak isn’t raw anymore
I Hate ‼️ When a chef tells people how to eat a steak 🥩 I like my meat medium well,☑️ And what ever a person likes... bloody or well done 👍 is what it should be and not what someone else says it should be... And that's okay 👍😊🔥
I hear you Gloria! Cook it to your desired doneness. I was only trying to convey that the flat iron is unique and takes on an iron-like or liver flavor when cooked past medium. That's for watching and commenting!
Do u have to flambé ?. Bit scary for me.
So safe that's how I clean my Armpits!
I think the part where you light the skillet with fire, like I would totally botch that. on my face.
why burn the oil and butter? certainly doesn't add to the taste nor is it healthy...
you put the shallots and garlic together ? good one , just like good joke .and you did nothing for those mushrooms ,they are full with water ,with extra burned butter on the sides .
Adds horrible
Burned butter.
parece mièrdà 😂😂😂😂
That's not the classic Diana recipe.
Adds put me off watching your vid