Delish editors handpick every product we feature. We may earn commission from the links on this page. Like many classic dishes, the official cube steak dinner ideas of Steak Diane is unknown, though it certainly rose to popularity in upscale New York restaurants in the 1950s and 1960s. Cognac, and shallots, chives, or parsley.
Over the years, all kinds of delicious versions have been applied—mushrooms! While it may feel counterintuitive and distinctively 1950s to cover a piece of expensive, seared steak in brown sauce, beef tenderloin is actually the perfect candidate for this savory, saucy treatment. Though typically reserved for thicker, longer-cooking steaks, basting the filets with garlic- and thyme-infused butter adds a subtle layer of flavor crucial to building the tasty sauce. While certainly nontraditional, adding soy sauce to the mustard and Worcestershire layers a deeper umami flavor. To keep this dish from becoming a salt bomb, be sure to use no-salt-added beef stock and unsalted butter. Do I really need to flambé? Simply deglazing over high heat will evaporate the alcohol and relieve some of the pressure that comes with alcohol and open flame.
Before adding the shallots to the pan, gently warm the Cognac over low heat in a small saucepan next to the stove. After cooking the shallots and garlic, pull the pan off the heat, then add the Cognac. Return to the heat, and carefully ignite the Cognac with a long match or a grill lighter. Gently swirl the pan until the alcohol evaporates and the flame shrinks completely.
It’s a comforting classic that’s best served with lots of gravy. Imagine yourself at a fancy steakhouse without ever having to take off your sweatpants! This restaurant-quality steak is easy enough to make in your own kitchen. Now that’s a dream dinner come true. Here’s a surprising trick for cooking steak: use an air fryer! The handy kitchen appliance can do more than just fry—it’s also great for making a perfectly crusty weekday steak. Flank steak is a great option for making these flavorful tacos.
After sitting in a delicious marinade of adobo sauce, maple syrup, and spices, it cooks up quickly in just a few minutes. This simple steak recipe is so versatile—it can be served on its own with a crisp wedge salad or topped with salsa or chimichurri for even more flavor. Thinly sliced sirloin steak is perfect for quick cooking in this weeknight dinner. Give it a bit of heat by adding fresno chiles. This pizza is topped with everything you love about a steakhouse dinner—including the perfectly cooked skirt steak, spinach, and blue cheese. It’s a fun idea for pizza night.