If there’s one dish that screams old-school elegance and retro charm, it’s Steak Diane. This restaurant favorite from the mid-20th century is known for its quick-cooking, pan-seared steak smothered in ...

Step back in time to a steakhouse in the 1960s and two dishes would have been all the rage: steak Diane and steak au poivre. Though these have fallen out of favor with diners and might be considered ...

Few things feel as unapologetically indulgent as a steak slathered in a rich, boozy sauce, and Tom Sellers’ take on the classic steak frites with sauce Diane delivers just that. The Restaurant Story ...

1. Pat the steak dry with paper towels and season both sides generously with salt and pepper. 2. Heat olive oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per ...

Flambé is a dish-finishing technique where a chef ignites high-proof alcohol to add a final flash of heat to a dish. A good rule of thumb is don’t light the dish over an open flame. Move the dish to ...

True menu classics are timeless. However, that doesn't stop once-popular restaurant items from disappearing. These are ...

Melt butter in a large nonstick skillet over medium heat. Add shallots and garlic, cook for 2 minutes. Stir in mushrooms; cook and stir for 3 to 4 minutes. Remove and set aside. Increase heat to ...

When was the last time you saw steak Diane on a menu, or have you even heard of it at all? This retro dish, once a blazing display of luxury, is now a relic of the past. It's made by pan-searing a ...