Steak Diane Sauce on the Arteflame

Making Steak Diane sauce on the Arteflame grill is a unique way to add a bold, rich, and creamy sauce to your perfectly grilled steak. Using the flat-top cook surface of the Arteflame, you can sauté ingredients directly on the grill, creating the sauce as you cook your steak. This recipe keeps everything outdoors and gives the sauce a smoky, flame-kissed flavor that’s perfect for any grilled steak.

Ingredients:

1 tbsp unsalted butter
1 tbsp olive oil
1 shallot, finely minced
2 garlic cloves, minced
1/2 cup cognac or brandy
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 cup beef broth
1/4 cup heavy cream
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Arteflame Grill

Start by firing up your Arteflame grill. Place vegetable oil-soaked napkins under the firewood and light them. Let the fire build for about 20 minutes until the center grate reaches high searing heat and the flat-top cook surface is hot and ready.

2. Sauté Shallots and Garlic on the Flat-Top

Once the grill is ready, melt the butter and olive oil directly on the flat-top surface. Add the minced shallots and garlic to the melted butter and sauté them on the flat-top until soft and fragrant, about 2-3 minutes.

3. Add Cognac and Flambé (Optional)

Carefully pour the cognac or brandy onto the sautéed shallots and garlic. If you want to flambé, tilt the pan slightly to ignite the alcohol. Let the flames burn off the alcohol, or simply let the cognac simmer on the flat-top until reduced by half, about 2-3 minutes.

4. Add Dijon Mustard and Worcestershire Sauce

Stir in the Dijon mustard and Worcestershire sauce directly into the shallot mixture on the flat-top. Use a spatula or spoon to combine everything evenly. Cook for 1-2 minutes, letting the flavors meld together.

5. Pour in Beef Broth

Add the beef broth to the mixture, letting it simmer on the flat-top for 4-5 minutes. The broth should reduce slightly, thickening the sauce and concentrating the flavors.

6. Finish with Cream and Seasoning

Reduce the heat slightly by moving the sauce to the cooler side of the flat-top. Stir in the heavy cream, allowing the sauce to simmer for another 2-3 minutes until it thickens and becomes smooth. Season the sauce with salt and freshly ground black pepper to taste.

7. Garnish with Fresh Parsley

Once the sauce has thickened, stir in the chopped parsley for freshness. The parsley will brighten the flavors of the sauce, making it the perfect accompaniment for your steak.

8. Serve Over Grilled Steak

Spoon the Diane sauce over your freshly grilled steaks right off the Arteflame. The rich, creamy sauce with the smoky undertones from the grill will complement the perfectly seared beef.

Tips for Cooking Steak Diane Sauce on the Arteflame

Watch your heat: The flat-top cook surface can get very hot, so monitor your sauce closely and move it to a cooler zone if it starts to reduce too quickly.
Flambé safely: If you flambé, be sure to keep your distance and use a long lighter to ignite the alcohol, or simply let it simmer to burn off the alcohol.
Sear the steak first: You can grill your steaks on the center grate while preparing the sauce, searing them for a perfect crust.

Conclusion

Making Steak Diane sauce on the Arteflame adds a rustic, outdoor twist to this classic dish. The sauce’s rich combination of mustard, cream, cognac, and shallots pairs beautifully with the smoky, flame-grilled steaks, making it an indulgent yet simple way to elevate your meal.

Variations

Mushroom Diane: Add sautéed mushrooms to the sauce for an earthy flavor.
Peppercorn Diane: Include crushed peppercorns for a spicier, peppery sauce.
Bourbon Diane: Substitute bourbon for cognac to add a sweeter, smoky note.
Herb Diane: Stir in extra fresh herbs like thyme or rosemary for added complexity.
Garlic-heavy Diane: Use extra garlic for a more intense, savory flavor.