Gordon Ramsay Steak Diane Recipe is one of those dramatic, flaming, sauce-sizzling dishes that makes you feel like you’re cooking tableside at a classic steakhouse — even if you’re barefoot in your own kitchen.
The first time I made Steak Diane, I nearly set off the smoke alarm trying to flambé the sauce with brandy (spoiler: you don’t have to light it on fire). What surprised me most was how quick it actually is — pan-seared steak, rich mushroom cream sauce, splash of booze, done in 20 minutes. But like most things Gordon touches, it’s the details that elevate it.
Why Gordon Ramsay Steak Diane Recipe Works & Where Most Go Wrong
- It’s all about timing. The steak rests while you build the sauce — no flavor is wasted.
- The mushrooms soak up everything. Don’t rush the browning, it’s flavor gold.
- Too much cream ruins it. I did this once and ended up with stew, not sauce.
- Gordon adds mustard and Worcestershire. Tangy depth that cuts through the richness.
- Overcooked steak kills the whole vibe. Medium-rare is the goal here.
What Gordon Ramsay Says About Steak Diane
Gordon keeps Steak Diane bold and fast. He insists on searing the steak hard and fast, and building the sauce in the same pan — using all those crispy brown bits as the flavor base. His version skips the heavy sauce overload in favor of something silky, punchy, and rich without being cloying.
How I Make Gordon Ramsay Steak Diane My Way
I stick to Gordon’s high-heat, fast-cook method, but I like to add a bit of shallot for an extra flavor layer. I also finish the sauce with a pat of cold butter, off the heat — it makes the sauce glossy and smooth.
And I’ll say it: I don’t always flambé. It’s fun, yes. But if I’m making this on a weeknight? I just let the brandy reduce the classic way — no matches needed.
If this saucy steak vibe speaks to you, check out my Gordon Ramsay Mushroom Chicken Recipe for a similar creamy magic, but with poultry.
Ingredients For Gordon Ramsay Steak Diane Recipe (with my notes)
For the steak:
- 2 beef tenderloin steaks (6–8 oz each), room temp
- Salt and freshly cracked black pepper
- 1 tbsp olive oil
- 1 tbsp butter
For the Diane sauce:
- 1 tbsp unsalted butter
- 1 small shallot, finely diced (my twist)
- 1 clove garlic, minced
- 1 cup cremini or button mushrooms, thinly sliced
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ cup brandy or cognac
- ½ cup heavy cream
- 1 tbsp parsley, chopped
- 1 tbsp cold butter (to finish)
- Salt and pepper, to taste
How To Make Gordon Ramsay Steak Diane Step By Step
- Prep the steaks:
Season both sides generously with salt and black pepper. Let them sit at room temp for 20–30 minutes. - Sear the steaks:
Heat olive oil and butter in a skillet over high heat. Add steaks and sear 2–3 minutes per side for medium-rare. Remove and set aside to rest. - Build the sauce base:
Lower heat slightly. Add more butter, then sauté shallot and garlic until soft. Toss in mushrooms and let them brown — don’t rush it. - Deglaze with brandy:
Optional flambé moment here (be careful!). Otherwise, just pour it in and let it reduce by half, scraping up any browned bits. - Flavor it up:
Stir in mustard and Worcestershire. Pour in cream, stir, and let the sauce simmer gently until it thickens. - Finish with butter & parsley:
Off the heat, swirl in cold butter to make it glossy. Add parsley. Taste and adjust seasoning. - Bring it together:
Add steaks back into the pan to coat with the sauce or spoon the sauce over to serve.
What I Got Wrong (And How I Fixed It)
Mistake #1: I used cold steaks straight from the fridge — result: grey edges and uneven cooking. Always let your steak rest at room temp before cooking.
Mistake #2: I once used too much mustard thinking more = better. Nope. It overwhelmed the sauce. One tablespoon is plenty.
Fixes:
- I warm my pan until it’s just shy of smoking before searing. That crust is non-negotiable.
- I reduce the brandy until it’s almost syrupy before adding cream — helps the sauce stay rich but not runny.
Pro Tips That Change The Game For Gordon Ramsay Steak Diane
- Pat your steak dry before searing — it’s the secret to that golden crust.
- Use brandy or cognac if you can — it adds that steakhouse depth.
- Add cold butter at the end to make your sauce glossy and rich.
- Don’t skip the resting time — your steak will stay juicy and flavorful.
- Thin sauce? Simmer a little longer or reduce cream slightly next time.
Variations That Actually Hold Up For Gordon Ramsay Steak Diane
- Chicken Diane: Same sauce, swap in boneless chicken breast.
- Creamy mushroom pasta: Use the sauce over pasta (amazing with tagliatelle).
- Dairy-free version: Sub coconut cream and plant-based butter.
- Spicy Diane: Add a pinch of cayenne or a few chili flakes for a little kick.
How To Store & Use Leftover Gordon Ramsay Steak Diane
To Store:
Refrigerate leftovers in an airtight container up to 3 days.
To Reheat:
Warm gently in a skillet over low heat. Avoid the microwave — it toughens the steak.
To Repurpose:
Slice steak thin and use in a sandwich with leftover sauce, or spoon over mashed potatoes for a next-day comfort bowl.
Gordon Ramsay Steak Diane Recipe
Rate this RecipeIngredients
Equipment
Method
- Season steaks with salt and pepper. Let rest at room temp 20–30 mins.
- Heat oil and butter in skillet. Sear steaks 2–3 minutes per side. Remove and rest.
- Sauté shallot and garlic in butter. Add mushrooms and brown.
- Deglaze with brandy. Reduce by half. Stir in mustard and Worcestershire.
- Add cream. Simmer until thick. Finish with cold butter and parsley.
- Return steaks to pan, coat with sauce, and serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About Gordon Ramsay Steak Diane
What cut of steak is best for Steak Diane?
Sirloin or filet mignon are ideal — they’re tender and cook quickly.
Can I flambé without alcohol?
Technically no, flambé requires alcohol to ignite. But you can skip the fire and just reduce the brandy on the stove.
Is Steak Diane French or British?
It’s got French vibes (hello, cream and brandy), but it’s considered a retro British-American steakhouse classic.
Why is my Diane sauce too thin?
Let it simmer a bit longer to reduce. Or finish with a cold butter cube to help it thicken and shine.
Can I make this ahead?
You can make the sauce ahead and reheat gently. But cook the steak fresh for best texture.
From My Kitchen To Yours
This one’s a showstopper, and honestly? It takes less time than most pastas I make on a weeknight. Steakhouse vibes, no reservations required.
