This version of Steak Diane Sauce is the one popular in outback pubs across Australia, not the similar flambe steak Diane that can be found across America.
Steak with Rub
A steak can be enhanced using a simple rub. With the standard foundation of salt and pepper along with a few aromatics can make a big difference.
Unlike a more common smoking rub, a hot and fast rub doesn’t have any sugar which would ultimately burn and give the steak a bitter taste.
When traveling or camping, rubs also travel well unlike fresh herbs or similar that are more difficult to carry.
2 teaspoons kosher salt
1 teaspoon coarse black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
2 steaks of personal preference
oil as required, high smoke point such as peanut oil
Combine all the steak rub ingredients and combine well
Gently sprinkle a layer of rub on the steak, then either cook immediately or leave for a minimum of 45 minutes.
Tip: if using an aged steak or one that has a dry surface rub down with a little oil to create a tacky surface for the rub to stick to.
Preheat the grill grates to a medium hot. Add the steak and cook to get grill marks of your liking. Check the temperature of the steak, if not cooked to you desired temperature, move to a cooler part of the grill and let slowly come up to your desired temperature.
Rest for 5 minutes before serving.