Steak Diane

For ribeye, trim excess fat from the edges and cut the steak into 3 even portions.

Flatten the steak by putting the steak in a one-gallon ziplock bag. Use a meat tenderizer or something heavy like a rolling pin to flatten the meat to ¼ thickness.

Season steaks with salt and pepper. Let the steak season on the counter while you prep the other ingredients, about 5-10 minutes.

Sear steaks with olive oil in a cast iron pan over medium-high heat. I like to add ½ the butter towards the last ⅓ of the cooking time so the butter doesn’t burn.

When the steaks measure 130 °F with an instant-read thermometer. Transfer them onto a plate and set aside.

In the same cast iron pan, add the remaining ½ of butter and saute shallots until they’re softened but not brown because it will continue to cook with other ingredients, about 1 minute. Add the mushrooms and cook for 2 minutes or until the mushrooms are softened and not too shrunken. Add the garlic and cook for another 30 seconds until fragrant but not browned.

Deglaze with cognac and let the alcohol burn off by cooking it down for 30 seconds.

Add mustard, heavy cream, demi-glace, and Worcestershire sauce. Mix until incorporated.

Season with salt and black pepper based on your preference. Taste and adjust with seasoning if necessary.

Add the steak back into the pan to serve there, or plate the steak and cover in sauce to serve.