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Steak Diane with Lobster Sauce

Nathan Michael & Julia Flowers

Servings

2 to 3

Prep Time

15 minutes

Cook Time

45 minutes

Calories

1140

Cuisine

French

Category

Dinner

Classic meets indulgent in this elevated Steak Diane, featuring an SRF Porterhouse Steak reverse-seared to perfection and finished with a silky cognac cream sauce, generously folded with butter-poached SRF Lobster Tail. The porterhouse, known for its combination of tenderloin and strip, brings both flavor and texture to the plate. Paired with rich lobster and a refined sauce, it’s a surf-and-turf that feels luxurious yet unfussy—ideal for when you want a restaurant-worthy meal at home.

Steak Diane with Lobster Sauce

Ingredients

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    • 1 American Wagyu Porterhouse

    • kosher Salt

    • freshly cracked black pepper

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    • 1 tablespoon butter

    • 3 tablespoons shallots, minced

    • ¾ cup beef broth

    • 3 teaspoons Worcestershire sauce

    • 2 teaspoons Dijon mustard

    • ⅓ cup cognac

    • ⅓ cup heavy cream

    • kosher salt & black pepper to taste

    • 1 tablespoon minced chives

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    • 2 SRF Lobster Tails, shells removed

    • 1 stick unsalted butter, cut into 2-inch pats

    • 2 tablespoons water

    Directions

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      1. One hour before cooking, generously season the SRF Porterhouse with salt and pepper. Place on a wire rack over a baking sheet and let it come to room temperature.

      2. Preheat your oven to 250°F.

      3. Roast the steak in the oven for 30 to 45 minutes, or until it reaches an internal temperature of 120°F for medium-rare.

      4. Remove from the oven and let rest while you heat a cast iron pan over high heat. Once the pan is hot, sear the porterhouse for 1 minute per side, including the edges, to create a golden crust. Rest again while you prepare the sauce.

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      1. In a small saucepan over medium-low heat, warm the 2 tablespoons of water.

      2. Whisk in the butter, one pat at a time, allowing each to melt before adding the next. Keep the temperature around 180°F.

      3. Add the lobster tails and poach for 2 minutes per side, flipping until the total cook time is 6 minutes. Remove and set aside to cool.

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      1. In the same pan used to sear the steak, melt 1 tablespoon butter over medium-low heat.

      2. Add the shallots and cook for 2 to 3 minutes until translucent.

      3. Raise the heat to medium, then carefully pour in the cognac. Let it simmer until it nearly evaporates.

      4. Whisk in the beef broth, Worcestershire, and Dijon, bringing to a boil for 2 to 3 minutes.

      5. Stir in the cream and continue cooking for another 2 minutes until slightly thickened.

      6. Chop the cooled lobster meat into bite-sized pieces and stir into the sauce.

      7. Season with salt and pepper, then finish with minced chives.

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      1. Slice the rested porterhouse and spoon the warm lobster Diane sauce over top. Serve alongside asparagus, roasted potatoes, or whatever feels right for the occasion.