Steak Diane with lemony asparagus

[@daniel-wood]

Are we going to get a whole "retro foods" arc? If so, I look forward to your 50s-style mayonnaise and jello salad recipe

[@Thewesmen67]

Shut up

[@YouTube_can_ESAD]

I was going through my mom’s old cook books from that era and the food styling is epic AF. I can’t wait to do some recreations! 🤣

[@treksez]

I'm looking forward to the aspic episode

[@vantablack6288]

we aunt myrna's party cheese salad up in this

[@sarahwatts7152]

The only jello salad I like has cranberry jello, crushed pineapple, and walnuts. (no cool whip)

[@nacholibre4516]

I would say having it made tableside is the out of fashion part. Steak and mushroomsaus is timeless.

[@slavicprincess]

Ah yes _mushroomsaus_

[@Sam-gw5pl]

@@slavicprincess looooool

[@nanashi7779]

saus

[@shaggorama]

mushroom sus

[@sitikini4508]

I mushroomSUS so much man

[@webbergj]

I did a Steak Diane a couple years ago using venison backstrap steaks. The rich sauce was the perfect compliment to the lean deer meat and the flavor of the sauce over game was way better than it is over beef IMO.

[@davidmckean955]

Good call, I normally do a mushroom and red wine sauce over venison backstrap steaks.

[@billywillaims293]

I'm not used to people calling parts of the deer steaks (My family mostly made it into sausage, and similar things) what part is that?

[@claytonhollowell4488]

@@billywillaims293 Backstraps are what would be the tenderloins on a beef.

[@angrylittlespider4593]

A rich mushroom sauce is KILLER with a very lean cut, especially venison. Thanks for bringing that webbergj ++

[@webbergj]

@@billywillaims293 The backstrap would be equivalent to a loin on pork or beef.

[@ShadowDrakken]

If you have the time and don't mind the wait, instead of trying to rapidly brown the mushrooms, add a 1/4-1/2 cup of water and boil them down, then let them brown. They'll brown beautifully AND sauce themselves. Just used that trick last night for beef tips :)

[@id10t98]

I learned to start to cook mushrooms in a hot dry pan. No salt, no oil. This browns them without releasing a lot of the water to avoid the 'soupiness'. Then I'll add the salt, pepper, butter, etc.

[@ShadowDrakken]

@@id10t98 there's no soupiness

[@OmniversalInsect]

For me when mushrooms are browned very quickly the way you do with meat they taste burned

[@Danielle_1234]

@@OmniversalInsect If they taste burnt they are burned. Try cooking them at a lower temperature.

[@OmniversalInsect]

@@Danielle_1234 Well yeah, that's what I do, I think they taste best when they're cooked slow and very lightly browned

[@pratikpramanik7782]

I love that we know that Adam’s better half is out of town because a mushroom recipe comes out.

[@frankiewinters1255]

Made this today, swear on my life, was one of the best meals I've ever eaten! Get into your kitchen and just make this NOW is my advice to anyone .

[@adamhale6672]

I love it when Adam tells us not to put a lot of something in. He always does the exact opposite. "Pinch of salt" = handful "Little bit of worcestershire sauce, its very salty so go easy, you can always add more." = glug x 18 = ~3 Tbsp

[@100GTAGUY]

He does usually say you can cook to taste most of the time

[@SuperMrgentleman]

Plot twist - all of Adam's recorded dishes taste awful and he just warns us what he learned not to do

[@bellenesatan]

i am assuming he is using a coarser salt that has less salinity by volume, requiring more to match table salt, which is powdered. Also, cameras augment proportions from reality.

[@anope9053]

2 shots of vodka-

[@trickster80]

he knows we’re weak

[@exinon5092]

I am laughing way more than I should at your sons reaction to cutting the mushroom.

[@zaxtonhong3958]

*slices mushroom “OHHHH”

[@Orinslayer]

@@zaxtonhong3958 that classic 'if that was my finger' reaction

[@chefduke3719]

"I'M LAUGHING WAY MORE THAN I SHOULD AT..." 🙁🤓

[@Sleeper_6875]

@@chefduke3719 dude just let people be happy and have fun

[@bellenesatan]

@@chefduke3719 Lighten up, a silly little comment won't kill you.

[@mother55]

Chef Johns Steak Diane is probably the recipe that got me into home cooking. Love this dish and your additions!

[@nicoskefalas]

This was one of the first frozen meals I tried in the UK. I regretted not making it myself 😂

[@devinmiller6598]

Hey Adam I love your videos, I noticed you said something about you need to cook mushrooms in oil at high heat for them to brown, this is something I thought for a long time but recently I've been trying this method where you dry roast them in a stainless steel pan with no oil or water at very high heat, they tend to stick to the bottom but you can use that to make a delicious fond, and I actually noticed that some mushrooms like oysters if they don't have enough water content you might have to add a teaspoon of water just to even out the cooking and browning. Just something that I think would make an interesting video in the future.

[@ddd8828]

Wouldn’t that burn the fond?

[@nichcool4651]

Pretty sure the oil-less method has been roiched on in his video on tagliatelle with mushroom sauce. It's just not really an option when using a pan with fond in it because that will totally burn on you if you don't add more oil.

[@mgkleym]

The new school method of cooking mushrooms is to add them to the skillet with a little water and cover them to steam. Once the mushrooms have cooked enough to release their water you uncover and brown them with a little oil.

[@cmleoj]

So much unbridled anger and condescension toward the NY Strip. That’s a good cut! To paraphrase Woody Allen, I’ve had hundreds of New York Strip steaks, and I gotta tell you, everyone was spot on! 😊

[@razinrosli8849]

Adam: Cooking with mushrooms Me: Ahh...so Lauren's outta town

[@Triniwn]

She actually said she enjoyed this dinner on the last podcast

[@abeetpaul]

your videos feel like a hug from a family member when you get to see them after a long time

[@stianaslaksen5799]

When I'm craving steak and mushrooms, steak diane is usually my go to way. I couldn't care less if it was a hit in the 80's. It's always delicious, quick and easy.

[@adamplace1414]

Perfect timing for a recipe that includes the wonder that is broiled asparagus, as they're only a few weeks from reappearing in my garden.

[@kcapkcans]

Never thought I'd get to use my fainting couch but Adam put seasoning directly on a steak and here we are.

[@Cursedone12]

He also was trying to get a good crust in a stainless steel pan which don't retain the heat as well

[@kcapkcans]

@@Cursedone12 I think he said the crust doesn't really matter for this dish. But yeah

[@nahnope8581]

@@Cursedone12 crust doesn't really matter as much when you're drowning it in a sauce

[@alexanderscherer4537]

Please don't stop making this style of video. I LOVE making your food recipes

[@RothAnim]

Dad used to get big boxes of frozen chicken breasts from a friend, and used them to make "Chicken Diane". He did it so often what we renamed it "Chicken Daddy".

[@JudyCZ]

I love bringing back retro meals! In the 90s there was a dish of chicken steak with ham and compote peaches. It was apparently very popular in the Czech Republic. Probably not possible to make that cool again.

[@sawyerstudio]

I literally just made this for the first time off Chef John's recipe and loved it so much I was planning on doing it again asap, and now I'll try yours and compare. This recipe is so delicious 🤤

[@slayerpianoman]

Fantastic, super pumped to try this one. Late bloomer mushroom lover so love adding them whenever I can! Good advice about browning them fast, the water that pours out tends to moosh them so that's a good tip to crank the heat.

[@apokalypsecow9756]

I've been doing a sauce like this for several years now after looking up "french steak dinner" during the start of the pandemic for Valentine's Day dinner, didn't realize it actually American in origin. A nice addition I've found is a few pinches of thyme and/or sage, just to get some herby goodness in with it. Also, while I do use cream, I also like to mount it with butter right at the end, though I'm typically using a big coin of homemade compound butter, either a black garlic and bonito flake butter or one filled to the brim with dehydrated chantrelle mushrooms that have turned into tiny chunks by a food processor.

[@BigHenFor]

News Flash: Steak Diane is a dish from French cuisine. It's that close relationship between France and the Americans carrying over into the cuisine of North America. Bon Appetit!

[@nahnope8581]

@@BigHenFor first off don't say "news flash" lmfao secondly no, its not from french cuisine lol, it obviously has french influence in its preparation and style but it's not french

[@AliceObscura]

I just made this this past weekend based on your recipe. It was fantastic!!! Yes, definitely use a cheap cut of meat with it. The sauce is where it's at and I would not eat an expensive cut with the sauce given how potent it is. I used a London Broil since it was on sale.

[@saboo480]

Hey Adam, I have a tip for browning mushrooms that I learned from America's test kitchen. Based on your process for this recipe, I don't think it'd work (since you'd probably need to bust out a different pan), but I thought you'd find it interesting! Basically, they were saying that sauteing mushrooms in a little water (and then pouring/boiling off any excess), before pan frying in a little oil, collapses the hyphae network present throughout the mushroom. This network is what would normally suck up a bunch of oil when you're trying to brown them. The result is that you can get mushrooms deliciously brown with less oil and with better browning. I hope you can try it out some time or maybe even do a little comparison :)

[@caleb2097]

Love the reaction of your son when you cut the mushrooms, so cute!

[@alext6933]

I much prefer stock concentrate and a little water to a normal carton of stock, and the little cartons are even less cost efficient. Thanks for the video!

[@SarafinaSummers]

I have no idea why Adam recommends such expensive techniques and methods for those on a budget. Seriously.

[@MtnBadger]

My father was the Maitre 'D at the Royal York in Toronto back in the 60s and tought me this, as well as a number of table side dishes, including a proper Ceasar salad and deserts... One thing that reeeeaally helps to tenderize your sirloin/NY strip is to use a piercing meat tenderize that has a bunch of small, sharp blades or "points" that you grip, compress and puncture the steak, cutting through the fibers and any connective tissue and does an effective job. That's also helpful if you're going to marinate steaks as it allows for much easier penetration, as well as actively tenderizing the meat. 😀 Not only did flambé "look cool," it was a much faster way of cooking off the alcohol for prompt service as opposed to silently, boringly standing there, waiting for the alcohol to slowly evaporate. And some, arguably, say it lands another layer to the flavor. Personally, I think it's an efficient and demonstrative use of valuable time and perception for entertainment. That said, chefs and chef instructors will still use flambé in their kitchens, audience or not. Must be a reason! 😊

[@julianzacconievas]

I'd say half the reason is kitchen tradition/culture and the other half is.... well, fun!

[@alexmentes1348]

That tenderizer is called a Jaccard. Very useful

[@MtnBadger]

@@alexmentes1348 Yes, thanks. I didn't think of it at the moment, was trying to convey the mechanical context so people got the meaning and I use mine on just about everything but ribs. 😆

[@williamkelley1971]

Chefs flambé things in their kitchens because they were taught to do so, and future chefs will flambé things in their kitchens because they will be taught to do so. It really isn’t all that much faster, it genuinely does nothing for flavor (you can do your own blind taste tests, just take my word for it), and alcohol you add to food tends to be such a minuscule amount that if you get any out of it it’s fine to serve. A wide pan of a small amount of cognac can be completely evaporated in like 5 minutes. Keep in mind that chefs cook on much higher heat than most home cooks ever will. And even then, I wouldn’t recommend anyone flambés in their home kitchens because it’s fire! It’s dangerous! If you don’t have to, don’t do it.

[@diannt9583]

The difficulty if you like your steak medium rare (or rare) is that you push bacteria into the meat before you cook it. So - NO.

[@feverishcully1529]

This is the first time I've actually made a Yt recipe. Coincidentally it may be the best best thing I've ever made that weren't sausage rolls. Awesome video

[@cookiedawg6977]

Hi Adam, wondering if you’ve ever tried Dan’s method for cooking mushrooms from the What’s Eating Dan series on Americas Test Kitchen (obviously, his video on mushrooms). He sort of parboils the mushrooms in a bit of water first so they release all their moisture, after which they tighten up and don’t get all oily and soft when you sauté them. I do this all the time now and I find it gives mushrooms a much nicer meatier texture

[@id10t98]

Personally I like the NY Strip any way it's cooked. I'll buy the thin cut 'breakfast steaks' of NY Strip & Ribeye and with a baked potato, salad and maybe some other side dish, it's plenty for a meal. Also love the asparagus, steamed, broiled or bacon wrapped too!

[@kate7827]

Pork tenderloin Diane is one of my favorite foods! It was always what I requested for my birthday dinner as a kid. That sauce is great.

[@superwash7431]

This turned out incredible. Have always been afraid to make these sorts of sauces, but the video was easy to follow. The close up sauce consistency shots were very helpful. I also made red mashed potatoes with rosemary that were wonderful with the extra sauce. Funny enough I also over cooked the asparagus.

[@sarahj.5840]

I love your new mini sheet pans! I hate to say it, but they look like they'd fit perfectlly in my over-hyped table-top convection oven that I love so much. Oh & it looks like KZbin forgot to inform me you released a new podcast episode 3 days ago. Happy days, more Adam Ragusea to catch up on!🍾🍗👉

[@JordanSugarman]

The sauce is very close to what I make when I make Stroganoff. Substitute dry sherry for the cognac and finish with sour cream. I don't usually add mustard but it's not a bad idea. Otherwise, the ingredients and technique are pretty much identical.

[@hotmailcompany52]

idk if it would fit with your stroganoff recipe but I like to serve mine with sour cream and chopped gherkins

[@603xxg]

Man, now that I’ve seen those Adam Ragusa breathing parodies I can’t unhear it every time.

[@1jugglethis]

During my apprenticeship, I was told by several chefs that the best way to Brown mushrooms was to "make them sing to you twice" before adding any oil or butter...meaning, start in a dry hot pan, and stir occasionally until they "squeak" when moved...then, as they release liquid, wait until the liquid evaporates and they "squeak" again...then, add your fat and seasonings. I have done it this way for decades, and it results in rich, meaty, deeply browned mushrooms.

[@leonarddaneman810]

Thanks. I've tried a few recipes as it is kind of a simple, fancy dish . . . beats eating out of a bag over a sink anyway. I look forward to doing it your way . . . but, pretty much similar except for the mustard and brown liquor. I used a sauce wine like Sherry or Madeira.

[@bazoo513]

I never understood why good dishes go "out of style". I guess that celebrity chefs and "gastro-journalists" are to blame. Thank you for sharing this. BTW this is one recipe where the traditional way of "sear first" it the right way, because of that brief cooking in sauce. Otherwise, I prefer the way I learned from J. Kenji López-Alt in his Food Lab days - sous vide (or oven) first, brown at the end.

[@prismaticc_abyss]

This heavily reminds me of Jägerschnitzel, very similar to this, from the mushroom cream sauce, to the fried meat, though that is usually Pork, which is much more ubiquitous in German cuisine

[@martinw.8572]

I also immediately thought about that! Considering the name "Diane" being close to the roman goddess of hunting, Diana, I think the Jägerschnitzel may habe been an inspiration to this dish.

[@erzsebetkovacs2527]

And then there's a version of this dish, meat in mushroom-based cream sauce in Hungarian kitchen and named after a Hungarian mountain (Bakony), likely also because of the hunting that went on there.

[@prismaticc_abyss]

@@erzsebetkovacs2527 central european cuisine (German, Czech, Polish, Austrian, Hungarian, Slovak etc.) tends to be very similar to each other, of course they're also different in many things, but many dishes are shared between them with only a different name to distinguish them.

[@NidorinaFlower]

I think I can actually make this one, it looks extremely simple compared to your other steak recipes. Thanks!

[@mikeyaustin7526]

More retro food!! I love how in many of your other videos you will take inspiration, or flat out make, an old timey or otherwise qitchy dish. Like when you made dutchess potatoes or the wedding roast (was that the same video?) It's always been a unique thing I like about your channel. I am of the much newer generations so I have legitimately never eaten, or even sometimes heard of these dishes- so for me it's a really unique learning experience.

[@morganburt2565]

dunno why we abandoned this dish, looks great!

[@richardpointer]

Such a winning dish. Prepared table-side it is a delight.

[@mbarrett99]

There's something delightfully retro about any dish that has been in existence for more than 20 years. Is this now the "retro foods" channel?

[@supejc]

Amazing. Simple and effective. More of this please!

[@oblivionsought7809]

I recently bought one of those Made In stainless pans. Absolutely love it.

[@Zagardal]

Great video as always, it actually reminded me of something similar I used to eat often as a kid. On a separate note, that fork technique by the end kinda shocked me haha

[@Nikki0417]

There's something satisfying about hearing you refer to "bone broth" as stock. Bone broths ads are a pet peeve of mine because it's literally just stock.

[@Craxin01]

That looks just amazingly good. I'd cook the steak a bit more, I don't like it terribly rare, but the sauce and mushrooms looks delicious!

[@hotrodmercury3941]

Your son is going to remember these moments forever man

[@dedmor1]

Hey Adam, you really need to check out cold searing! I learned about it from Lan Lam over at ATK, and it flies in the face of so much of the steak-dogma. Non-stick skillet, low-heat, no oil, constant flipping, etc. I know you said you're not a fan of reverse-searing, which cold-searing seeks to emulate, but the method is incredibly conducive to perfect steaks at home.

[@julianvickers]

The fact that it requires a non-stick pan makes it a no-go for me personally.

[@CheeseTooth]

I am so thankful for this channel

[@paul_domici]

Bring Diane back : ) That looks delicious!!!

[@CastielA3G]

Made me feel like I was watching one of those Marco Knorr videos with explanation for everything being done in detail, awesome video.

[@williamegler8771]

My mother's family has owned a supper club in Wisconsin since 1934. Steak Diane prepared table side was and remains one of the most popular dishes on the menu. L

[@erinhowett3630]

Steak Diane is also fabulous with venison!

[@wuphat]

I think you're underselling the quality of a NY Strip.

[@philurbaniak1811]

👍👍I'm Diane to try this one at home!

[@mudababy7896]

*angry upvote*

[@imjustamemerbro1506]

The transition between the video and raguse-Ads are so seemless you wont even noticed its the sponsor of the video 😅 it shows how much Adam loves video editing

[@MarieDomander]

I've been making this for years with my steaks, didn't know about it's history or name. I just like the flavours. Cool cool!

[@Ghhyuttgg]

Ohhh I got those mini sheet pans. Brilliant purchase

[@zmaster86]

Which ones are they?

[@vitormelomedeiros]

As a Brazilian, to me that's ALSO beef stroganoff. Any dish that involves a meat part, a broth part and a cream part we call stroganoff. And mushrooms are so traditional in stroganoff sauce here in Brazil that the end result just looked like sunday lunch to me.

[@indiegoo]

The form the creams makes when you poured it at first looks like FRANCE !!

[@TheMajorStranger]

It's a steak with sauce, mushroom and asparagus. Sound like a pretty decent Saturday night dinner.

[@tommyvule1071]

Adam: go easy with the Worcestershire sauce It's Salty The worcestershire sauce bottle in the video: 🌊🌊🌊🌊

[@Nazmulhasan-ly6jl]

this man makes videos that people watch till the very last second and don't even notice.

[@99zanne]

I can’t help myself - Wooster is my favorite condiment! If a recipe calls for a teaspoon I’m adding a tablespoon … I wish it was as tasty straight as it is in things - I wouldn’t need coffee …

[@AlternateKek]

I didn't know Steak Diane and not cutting your steak was retro, this is stuff I eat all the time.

[@erinhowett3630]

I still love tableside service! Then again, I now live in New Orleans and can get Bananas Foster whenever I want. Too bad I hate bananas.

[@logancalvaresi3447]

SLAYER IS THE BEST THRASH BAND

[@harinarain09]

More of a panterra fan myself

[@jocaingles8464]

Good recipe. I will never make it, but it gives me some ideas

[@RobertHeadley]

If you are doing Steak Diane, you should definitely do Salisbury steak, both legit and Hamburger gravy versions. :P

[@bdavre1]

That fork holding technique @ 6:46

[@susanhopkinswarneke2335]

Made it tonight, husband rated it 9/10. My steaks were extra thick and could have used a couple more minutes in the pan. Delicious though….leftovers will make yummy quesadillas tomorrow. ❤

[@shmubob]

No way! I was in Skegness, UK last weekend and saw this on the menu everywhere. Real sign of a seaside resort that time forgot.

[@acidrat420]

I never thought I'd see the day that cutting a steak as you eat it is considered "retro."

[@theprinceofinadequatelighting]

To continue the retro theme, you can Cheers it up by making Steak Diane Sam-wiches the next day.

[@nolongeramused8135]

A mushroom sauce is a popular side at a rather expensive steakhouse I frequent, though mainly for the "cheaper" steaks.

[@andrejmucic5003]

Nice and efficient video Ragusea.

[@mystic_thing785]

Great video! Just check the asparagus before cutting it, it feels like you trimmed away wayyyy too much. The snap test doesnt work, just trim away until it feels edible (eat it raw!).

[@mcstotti8691]

That is to my people a more or less standard (we will probably use white whine for deglacing istead of liquer) mushroom cream sauce. Love it that it has some special name internationally when we would just call it Steak with cream sauce.

[@gregmuon]

Speaking of retro, does anyone remember when the standard restaurant garnish was a piece of curly parsley and a slice of orange? I haven't seen it since the 80s...

[@benmckinlay1902]

Very retro indeed. I guess steak diane is technically more of a 50s-60s dish but for whatever reason, dousing a nice steak in cream sauce and mushrooms just feels incredibly 70s to me - much the same with stroganoff

[@CampingWall]

I read it as "temporary asparagus" and thought Adam was breaking the fabric of reality for this recipe.

[@vivianho7252]

Not even a minute in but I need to take a break from how much asparagus Adam cut off 😳

[@LunarisDream]

Word. Incredibly wasteful, even if it's going into the composter, as it's perfectly edible and the most delicious part of the asparagus when peeled.

[@Deathmastertx]

It is a throwback but I love a Diane sauce. There's a fairly cheap brandy (well, cheap relative to others with Australian spirit taxes) that has a nice sultana-y flavour. I like to be especially heavy on the brandy and the shallots. I'll save some for serving with pork or chicken thigh as well.

[@mcstotti8691]

The forkholding at 6:46 is the best example for a thing that looks good on camera but no human being will ever do by themselves.

[@wolfang08]

I have never had steak in my entire life(I live in a part of india where people don't eat/sell beef) but I'm still gonna watch this video cuz it's adam

[@amymurphy721]

i love new york strips and i love mushrooms, im gonna try this recipe

[@kounaboy7011]

Ca you show us how to master frying and getting a crust on a pan with savory hard fruits elements. Like pineapple and mango. Curries and BBQ recipes call for these ingredients and I never seem to find a consistent way to prepare these without them falling apart.

[@AWDor]

He really said Worcestershire sauce flawlessly I tip my hat

[@AndyLevey]

Made this tonight with sous vide ribeye and a wild turkey deglaze, delicious!

[@TheHippie27]

This is my jam right here.

[@ashleydsouza9694]

Mushrooms are always able to be browned no matter how much water is in them. However you can add to much oil making them greasy. I would have deglazed the pan added the mushrooms with no oil and cooked them till they brown well, could take 15min but well cooked mushrooms will taste better than the steak. When I cook mushrooms is always in a seasoned dry pan and I add oil once the water is gone.

[@53ddddateme]

:Sees a lot of mushrooms in the recipe I see Lauryn is out of town again, Adam

[@Adamant4160]

Wow, I had no idea that the way I love to make my steak was actually a popular dish at one time. Mushrooms and steak, umami bomb!

[@jackg9581]

Cutting out the fat before cooking. I saw you add it, but I would leave it till after it was cooked. But you're Italian. Thanks to my Aunt, who married an Italian, I know that you're probably genetically pre programmed to be an awesome cook. Keep rocking those yums!

[@rong1924]

“If you really hate mushrooms leave them out” THANK YOU!

[@splatlandss]

take a shot whenever Adam says covered in sauce