Steak Diane Is More Flavorful With This Cheaper Steak Cut

There's something uniquely challenging and enjoyable about making homemade steak Diane. The meaty dish utilizes a flambéed brandy-based pan sauce and mushrooms to really highlight the flavors of either sliced pieces of steak or several small medallion steaks. Many people absolutely swear by steak Diane (it was even one of Frank Sinatra's favorite dishes), but not everyone agrees on the cut of meat to use. While many default to filet mignon for the luxurious dish, strip steaks are arguably tastier and less costly than the widely-beloved cut of meat.

We spoke to Dagan Lynn — the executive chef at Beef. It's What's For Dinner. — who explains that using strip steaks for steak Diane is an underrated choice, as it can produce incredible results. "I like making steak Diane with boneless strip steaks, which is a more cost-effective cut of beef compared to filet mignon, but still brings a lot of great flavor to the dish," Lynn says. In fact, the recipe for steak Diane over on Beef. It's What's For Dinner. features strip steak rather than filet mignon.

Now, strip steaks are known for being a meaty, well-marbled, and tender cut from the cow's loin that can be incredibly flavorful when cooked correctly. So, once you've gotten your hands on a strip steak (ideally one from Aldi, which sells an incredible version of the cut), there are a few things to keep in mind to maximize your steak Diane's flavor. 

" ... My recommendation is to first season your steaks well with your desired seasonings while your large nonstick skillet heats up," Dagan Lynn says. "Strip steaks have more marbling compared to filets, so you'll want to make sure your pan is hot." You can always utilize the Ruth's Chris Steakhouse technique for pan-searing steaks at the right temperature before adding any ingredients: The pan is hot enough if you can't hold your hand a few inches above the surface for more than two seconds. Some chefs recommend mixing butter and oil to pan-fry your steak, a technique that can further improve your steak Diane's flavor.

From there, you should cook the steak to an internal temperature of 145 to 160 degrees Fahrenheit in the pan. As for the sauce, whip up the brandy-based gravy in the pan after your steak is done and removed. Once it's thickened, slice the meat into smaller pieces and either add it back into the pan to soak in all the flavors or pour the sauce over your plated steak to enjoy.