Tomahawk Steak Smokin’ Diane Style
Diane is old enough to be your great-grandmother
Steak Diane is a classic recipe that was incredibly popular in American high end restaurants around 1940. Waiters would prepare a thin steak covered in butter tableside, and flambée it in a pan with brandy.
Diane is old enough to be your great-grandmother, so it’s high time for a ‘smokey make-over’. We’re skipping the blowtorch and the gueridon. We leave off the brandy and instead get to work with a pipin’ hot grill and a generous splash of bourbon. This’ll turn Diane into the smokin’ hot lady she used to be.
The ingredients:
(serves 4)
Side salad
- 28 oz (800 g) eryngii (king trumpet/king oyster) mushrooms, halved lengthwise
- 6 shallots, peeled and halved lengthwise
- 5 tbsp olive oil
- salt and freshly ground black pepper to taste
- 3½ oz (100 g) rocket/arugula
- 1½ oz (40 g) coarsely grated gruyère
- 1 handful of croutons
Tomahawk steak
- 2 tomahawk steaks
- coarse sea salt and freshly ground black pepper
- 2 tbsp granulated garlic
Diane-sauce
- 2 ⅔ oz (75 g) boter
- 1 shallot, finely diced
- 3 cloves of garlic, finely diced
- 2 tbsp Bulleit Bourbon Whiskey
- 1 tbsp worcester sauce
- 1 tbsp Dijon musterd
- 5 tbsp cream
- 2 tbsp Smokey’s finest BBQ-sauce (see recipe)
- salt and freshly ground black pepper
Flaming part
- 4 tbsp Bulleit Bourbon Whiskey for flambéeing
Gear:
- BBQ, braai, or grill for direct grilling
- Cast iron grill grate
- Core thermometer
How to make:
Duration: prep 1½ hours
Cooking about: 1½ hours
Coat the mushrooms and shallots with olive oil and season with salt and freshly ground black pepper. Prepare a BBQ, braai, or large grill for direct grillin and heat until the temperature just above your grill grate reads 200 °C (392 °F). Grill the mushrooms and shallots until nicely browned on all sides. Mix them in with the arugula, grated gruyère, and croutons and set aside.
Dust the tomahawk steaks on both sides with coarse sea salt, freshly ground black pepper, and granulated garlic. Grill them for 6-10 minutes per side (depending on thickness), until the core temperature reads a maximum of 52 °C (126 °F) for a perfect rare steak, 60 °C (140 °F) for a slightly overcooked medium or 70 °C (158 °F) for the straight-into-the-bin experience that is known as well done.
Meanwhile, make the Diane sauce by melting the butter in a small saucepan and cook the shallots and garlic until glassy (not too hot!). Deglaze with the Bulleit Bourbon Whiskey and worcester sauce. Add the mustard and give it a good stir. Finally, stir in the cream and finish with the BBQ sauce, salt, and freshly ground black pepper.
Place the cooked tomahawks on a large platter and serve with the side salad and Diane sauce. For extra style points you can heat a good measure of Bulleit Bourbon Whiskey in the pan, light it and pour the flames over the steak and sauce right at the table. Your grandmother won’t know what hit her.
Dennis
Hi Jord en team,
Wat is ongeveer het gewicht van de Tomahawks die gebruikt zijn in dit gerecht? Het gerecht staat ook in mijn boek maar ook hier staat geen gewicht bij. Gezien ze maar 6-10 minuten gegrild moeten worden ben ik hier benieuwd naar.
Alvast bedankt!