The Best Steak Diane Cheesecake Factory Recipe

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Steak Diane is a New York City restaurant famous for serving steak, chicken, and pasta dishes. It specializes in decadent French cuisine. It was created by the famous chef, Tony Schwartz, in 1967 after he returned from a culinary tour of Europe. His cookbook, published in 1969, was entitled “Steak Diane”.

I am a big fan of steak Diane. Steak has always been my favorite food since I was a small child. I remember when I first tried it on my school lunch tray. I was so happy to discover that it was a real steak restaurant. I have been looking for a recipe that is just as delicious as one that is also easy to make. This recipe is not only easy to make, but it uses a really unique ingredient which is steak Diane itself.

You will love this dish if you’ve ever tried Diane’s Steak Diane from the Cheesecake Factory. It is so good that I recreated the Cheesecake Factory Steak Diane recipe. You could even make a dish that is comparable to the famous restaurant’s dish.

How to Make Steak Diane Cheesecake Factory

Making Steak Diane Cheesecake Factory at home may seem intimidating, but it isn’t that hard. Perfectly roasted beef medallions are served at Diane’s, which are topped with a peppery mushroom wine sauce. It is called Diane sauce here because of its rich and creamy texture. It contains mustard, Worcestershire, cream, and cognac. Steak Diane from the Cheesecake Factory is usually served with Chicken Madeira as a classic combo.

Ingredients

For the homemade teriyaki sauce:

soy sauce, ½ cup
granulated sugar, ½ cup
Water, ¼ cup
Mirin, 2 tablespoon
Fresh ginger (finely grated), 2 tsp
Clove garlic (finely minced), 1
Red pepper flakes, 1/8 teaspoon
Corn starch, 2 teaspoons
Honey, 1 tablespoon

For the hibachi steak:

Hanger steak or flank steak, 2 ½ pounds
Salt
Black pepper (Freshly ground)
Scallions sliced (for serving)
Toasted sesame seeds (for serving)

For the grilled wasabi potatoes:

Baby potatoes (finely scrubbed), 2 pounds
Sesame oil, 1 tablespoon
Wasabi paste, 2 tablespoon
Salt, 1 tsp of
Metal or bamboo skewers

Instructions

To Make the Teriyaki Sauce:

Step 1

In a small saucepan, combine soy sauce, granulated sugar, water, and marine, red pepper flakes, and ginger. Reduce the heat to a simmer and bring them to a boil.

Step 2

Add 2 tbsp of sauce to a small bowl, then mix in cornstarch. Continue to simmer the liquid mixture for 10 minutes until it becomes thick.

Step 3

Take off the heat, stirring in 1 tsp of honey when done. Set aside for cooling.’

To Make the Hibachi Steak and Wasabi Potatoes:

Step 1

Bring a large pot of water and 3 teaspoons of salt to a boil in order to cook steak Diane cheesecake factory. Boil the 2 pounds of potatoes for 5 minutes. Once cooled, chop them finely.

Step 2

Mix the potatoes in a medium mixing bowl with 1 tsp sesame oil, 2 tsp wasabi paste, and a pinch of salt. After coating the potatoes finely, thread the skewers horizontally with the potatoes.

Step 3

Heat a gas grill to 375 degrees F. Sprinkle the steaks with salt and black pepper before grilling. Place the seasoned steak on the grill rack, then cook until well browned. Grease the grill rack.

Step 4

Make sure the steak has an internal temperature of 165 degrees F with an instant-read meat thermometer. Place the steaks on a platter, covering them with aluminum foil when they are finished.

Step 5

Grill the potatoes over medium heat until they are fragrant and finely browned, approximately 10 minutes. The potatoes will be completely cooked, brown, and fragrant when removed from the heat.

Step 6

Slice the steak against the grain by placing it on a cutting board. Garnish with grilled potatoes and teriyaki sauce.

Steak Diane Cheesecake Factory Recipe

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Prep Time 15

Cook Time 40

Course dinner, Main Dish

Cuisine American

Servings

Ingredients

For the homemade teriyaki sauce:

½ cup soy sauce
½ cup granulated sugar
¼ cup Water
2 tbsp Mirin
2 tsp Fresh ginger finely grated
1 Clove garlic finely minced
1/8 tsp Red pepper flakes
2 tsp Corn starch
1 tbsp Honey

For the hibachi steak:

2 1/2 lbs Hanger steak or flank steak
Salt
Black pepper Freshly ground
Scallions sliced for serving
Toasted sesame seeds for serving

For the grilled wasabi potatoes:

2 lbs Baby potatoes finely scrubbed
1 tbsp Sesame oil
2 tbsp Wasabi paste
1 tsp Salt
Metal or bamboo skewers

Instructions

To Make the Teriyaki Sauce:

In a small saucepan, combine soy sauce, granulated sugar, water, and marine, red pepper flakes, and ginger. Reduce the heat to a simmer and bring them to a boil.
Add 2 tbsp of sauce to a small bowl, then mix in cornstarch. Continue to simmer the liquid mixture for 10 minutes until it becomes thick.
Take off the heat, stirring in 1 tsp of honey when done. Set aside for cooling.’

To Make the Hibachi Steak and Wasabi Potatoes:

Bring a large pot of water and 3 teaspoons of salt to a boil in order to cook steak Diane cheesecake factory. Boil the 2 pounds of potatoes for 5 minutes. Once cooled, chop them finely.
Mix the potatoes in a medium mixing bowl with 1 tsp sesame oil, 2 tsp wasabi paste, and a pinch of salt. After coating the potatoes finely, thread the skewers horizontally with the potatoes.
Heat a gas grill to 375 degrees F. Sprinkle the steaks with salt and black pepper before grilling. Place the seasoned steak on the grill rack, then cook until well browned. Grease the grill rack.
Make sure the steak has an internal temperature of 165 degrees F with an instant-read meat thermometer. Place the steaks on a platter, covering them with aluminum foil when they are finished.
Grill the potatoes over medium heat until they are fragrant and finely browned, approximately 10 minutes. The potatoes will be completely cooked, brown, and fragrant when removed from the heat.
Slice the steak against the grain by placing it on a cutting board. Garnish with grilled potatoes and teriyaki sauce.