Chef John's Steak Diane

Recipe View Generously season both sides of the steaks with kosher salt and freshly ground black pepper. Allow the steaks to rest at room temperature while preparing the sauce. (Prep time: 15 minutes)

Recipe View In a mixing bowl, whisk together the demi-glace, Dijon mustard, Worcestershire sauce, tomato paste, and cayenne pepper until well combined. Set aside. (Prep time: 5 minutes)

Recipe View Heat the vegetable oil in a heavy-bottomed skillet over high heat until it reaches the smoking point. Carefully place the steaks into the hot oil, adding a few chunks of butter to the pan. Sear the steaks on high heat for 2 to 3 minutes per side, aiming for a rare to medium-rare finish. The internal temperature should read 125°F (52°C) for rare. Transfer the seared steaks to a warm plate and set aside. (Cook time: 4-6 minutes)

Recipe View Add the minced shallots to the skillet and sauté until softened and translucent, approximately 2 to 3 minutes. Remove the skillet from the heat and carefully pour in the Cognac or brandy. Using a fireplace lighter, carefully ignite the Cognac. Allow the flames to subside completely. (Cook time: 5 minutes)

Recipe View Return the skillet to high heat and bring the mixture to a boil, stirring continuously for a few minutes until it reduces slightly. Add the demi-glace mixture, heavy cream, and any accumulated juices from the resting steaks to the skillet. Continue cooking over high heat until the sauce begins to thicken, about 3 to 5 minutes. (Cook time: 3-5 minutes)

Recipe View Return the seared steaks to the skillet and reduce the heat to low. Gently simmer until the steaks are heated through and cooked to your desired level of doneness. (Cook time: 2-4 minutes)

Recipe View Transfer the steaks to warm serving plates. Spoon a generous amount of the luscious Diane sauce over each steak. Garnish with freshly sliced chives. Serve immediately and enjoy!