Steak Diane With Crispy Potatoes & Orange, Red Onion and Black Olive Salad: Spilled Milk #267

Transform your kitchen into a retro supper club with this delicious classic.

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According to legend, Steak Diane was created in London in the 1930s and ostensibly named after Diana, the Roman goddess of the hunt. But the dish’s origin story is way less interesting than its meteoric rise once it hit American shores.

Was it the most popular dish of the supper club era in the '50s and '60s? It sure was.

Typically flambéed tableside, Sinatra and the Rat Pack made it their dish of choice at Melvyn’s in Palm Springs, where the servers still cook Steak Diane to order with thin slices of aged beef tenderloin. (Sinatra was even married at that restaurant in 1976.)

What’s incredible now is that despite Steak Diane being the IT dish for 20+ years in the restaurant world, and despite it being so so so easy to replicate with almost any cut of tender beef, very few cooks make this at home.

Let’s stop that trend dead in its tracks. Try my version of this supper club classic for an easy weeknight beef dinner or gussy it up with a fancier set of sides for an impressive way to entertain guests in your home when you want to place an edible piece of history down on your table.

BONUS: In this video you will see a nifty salad and a cool way to cook potatoes that you may want to add to your arsenal.

Recipe: Steak Diane With Crispy Potatoes & Orange, Red Onion and Black Olive Salad