Chef John’s Steak Diane
In the past, Steak Diane was a mainstay on the menus of upscale restaurants. It was impressive to see everything prepared at the table while the server lit the cognac. But in this case, it’s not necessary.
Season steaks generously on both sides with salt.
Allow steaks to come to room temperature while you make the sauce.
Stir together demi-glace (see Cook’s Note) mustard Worcestershire sauce tomato paste and cayenne pepper in a bowl.
Heat oil in a skillet over very high heat swirling carefully to evenly cover surface.
When oil reaches a smoking point transfer steaks to oil; add a few chunks of butter.
Sear meat on high heat until brown on each side 2 to 3 minutes per side; keep them on the rare side.
An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).
Transfer steaks to a warm plate.