For a quick and easy reference, steaks are roughly done at:
Rare: 125ºF
Medium-rare: 135ºF
Medium: 145ºF
Medium-well: 155ºF
Steak Diane
Ingredients
2-4 tbsp oil high heat, such as grapeseed
2 steaks ribeye preferred, 8oz each
1 shallot finely minced
5 oz mushrooms cleaned and sliced
2 tbsp butter
4 cloves garlic crushed
1/2 cup cognac
1/4 cup Worcestershire sauce
2 tbsp dijon mustard
1/2 cup beef stock
1 cup heavy cream
4 sprigs fresh thyme plus more for garnish
Special Equipment
cast iron skillet
Instructions
Preheat your oven to 425ºF and set aside a baking sheet with a rack. Season steak on both sides and allow it to temper on your countertop while you prep the other ingredients.
Once you have everything prepared, add 2 tbsp oil to a large cast iron skillet over high heat. Once your pan is smoking hot, sear steaks 2 minutes on each side.
Take the skillet off the heat and transfer the steaks to your prepared baking sheet and warm in oven – about 5 mins for rare, 8 min medium rare – then remove and rest.Immediately after the skillet stops smoking, sauté shallots and mushrooms for about 1 minute using the residual heat (see note) of the pan, keeping the shallots moving to prevent burning. Add butter, garlic, and thyme, continuing to keep everything moving until the butter is completely melted, about 1 minute.Bump the heat up to medium, add cognac and reduce, about 1 minute. Flambé if you like.Add Worcestershire, Dijon, beef stock, and cream. Reduce to your preference, roughly 2 minutes.Taste and season, then serve with rested steak, topping with extra thyme.
