I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.


  • 4 x 225g (8oz) dry aged rib-eye steaks
  • 100 ml olive oil
  • 2 garlic cloves (crushed)
  • 1 tsp chopped fresh thyme
  • for the sauce:
  • 2 tblsp olive oil
  • 25 g butter
  • 1 shallot (finely chopped)
  • 150 g button mushrooms (trimmed and sliced)
  • 120 ml brandy
  • 150 ml white wine
  • 150 ml beef stock
  • 1 tblsp worcestershire sauce
  • good pinch sugar
  • 150 ml double cream
  • 1 tblsp chopped fresh flat-leaf parsley
  • squeeze of fresh lemon juice
  • salt and freshly ground black pepper
  • lightly dressed mixed green salad, to serve


  • Trim the rib-eye steaks of any excess fat and place in a non-metallic dish and add the olive oil, garlic and thyme, tossing to coat. Cover with clingfilm and leave in fridge to marinate overnight.
  • To make the sauce, heat a pan and add one of the tablespoons of the oil and the butter, then swirl until the butter has melted and is foaming.
  • Tip in the shallot and mushrooms and sauté for 2-3 minutes until tender.
  • Pour over the brandy, then use a match or tilt up the pan to catch the flame. It will flare up for about 5-10 seconds and then subside when the alcohol flame burns off.
  • Add white wine and simmer until reduced by half.
  • Stir the stock into the pan with the Worcestershire sauce, sugar and cream.
  • Bring to the boil, then reduce the heat and simmer for 20-25 minutes or until thickened and reduced to a sauce consistency which will coat the back of a wooden spoon, stirring occasionally.
  • Stir in the parsley and lemon juice.
  • Season to taste and use immediately or allow to cool down completely and store in a bowl covered with clingfilm in the fridge for up to 2 days.
  • Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste.
  • Grill, barbecue or pan-fry the steaks over a fierce heat for 6-7 minutes for medium rare, or to your liking.
  • Allow to rest for 5 minutes on warm plates.
  • Reheat the sauce Diane gently in a pan when needed.
  • Place the grilled steaks on warmed plates and spoon over the sauce and add some mixed salad to each plate to serve.

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