- Cast-Iron Skillet: A versatile cookware piece for searing steaks due to its even heat distribution.
- Tongs: For safely handling and flipping the meat during the cooking process.
- Cast-Iron Skillet: A versatile cookware piece for searing steaks due to its even heat distribution.
- Meat Thermometer: To ensure the steak reaches the desired internal temperature, typically 130-135°F for medium-rare.
- Mixing Bowl: For preparing marinades and any additional ingredients needed in Steak Diane recipe variations.
- Spatula: Useful for serving the steak from a skillet or flipping items like Hollandaise sauce when making it at home.
- Shallow Bowl (for Sauce): To serve or drizzle the accompanying hollandaise sauce over the steak.
- Strainer: For straining any excess oil from cooked ingredients if a lighter version of Steak Diane is preferred.
- French Press (for Coffee) or Hot Water Kettle: While not directly used for the steak, having coffee might complement the meal experience. However, this item's relevance could vary based on personal preference and additional recipe components.
2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 (3/4-inch-thick) flatiron steaks (about 6 oz each)
1 (16- to 19-ounce) can black-bean soup
4 scallions, chopped (1 cup)
1/2 cup water
2 tablespoons Worcestershire sauce
2 tablespoons Madeira
1 tablespoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About