Home >Recipes >Bistecca Diana

Serves: 2

• 2 8-oz New York strip steaks, fat trimmed
• 2 tbsp extra virgin olive oil
• pinch gray salt and black pepper
• 2 tsp mustard powder
• 3 tbsp cognac or brandy
• 3/4 cup heavy cream
• 1 tbsp lemon juice, freshly squeezed
• 2 tsp Worcestershire sauce
• 2 tbsp chives cut into half-inch lengths

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Carefully tenderize the steaks using a meat mallet until they are almost doubled in size and are just less than a quarter-inch thick. Heat the olive oil in a large skillet on medium high heat until it begins to smoke.

While the oil is heating, season the steaks with salt, pepper and the mustard powder. Carefully lay the steaks in the hot oil and cook until well caramelized on one side, about three or four minutes. Turn the steaks over for only another minute or so then transfer to warm plates. Pour the remaining fat from the pan and away from the heat, add the cognac. Swirl the cognac (or brandy) in the pan to deglaze and reduce to about half. This will happen quickly in the hot pan. Return the pan to the heat then add the cream. When the cream comes to a boil, adjust the heat to a steady simmer. Stir in the lemon juice and the Worcestershire sauce. Adjust seasoning to taste with salt and pepper. Add the chives. Spoon the sauce over the reserved steaks. Serve immediately.