Diamond steak with red wine sauce

Meat Festive Quick French Beef

Diamond steak is tucked away on the rib section of the beef and many butchers rarely pare it out separately. A shame, because this cut is tender, full of flavour and cooked through in under five minutes. The only thing you need to bone it out properly is a sharp, flexible boning knife that follows the contours of the bone precisely. Combine that with a good meat knife to portion the meat cleanly across the grain at the table. The result is a plate that looks seriously impressive, without needing a professional chef’s training.

x_ckl_recipe_markerDiamond steak with red wine sauce Diamond steak is a tender, flavorful piece of beef hidden on the rib section. With a sharp boning knife you can remove it flawlessly yourself and sear it to pink in just a few minutes. How to make diamond steak with red wine sauce? Main course French 2 people 15 min 5 min 55 min

Take the meat out of the refrigerator 30 minutes before cooking. Cold meat cooks unevenly because the outside is already warm while the centre remains raw. At room temperature it cooks much more evenly.
Place the piece of rib meat on a sturdy cutting board. Use a boning knife with a narrow, flexible blade to cut the meat tightly along the bone. Work with small, controlled pulling strokes toward the bone and let the blade do the work, not your wrist strength. That leaves as little meat as possible on the bone.
Remove any loose silver skin or tendons with the tip of the boning knife. Pull the membrane taut with your fingers while you cut so you can release it in one motion without wasting meat. Silver skin shrinks during cooking and will make the meat curl, so removing it is worth the effort.
Pat the diamond steaks dry with kitchen paper and season them all over with 1 tsp coarse sea salt and 1 tsp freshly ground black pepper. Dry meat gives a nicer, more even crust than damp meat.
Heat a cast-iron pan over high heat until it is really hot, this takes at least 2 minutes. Add 1 tbsp sunflower oil. Sear the diamond steaks for 2 minutes per side for a pink centre. Don’t press on the meat and don’t move it: leave it undisturbed so a proper crust can form.
Remove the meat from the pan and place it on a warm cutting board. Let it rest for 5 minutes under a sheet of aluminum foil. Resting is not a luxury: the muscle fibres relax and the juices redistribute so they stay in the meat when you slice it instead of running onto the board.
Leave the cooking fat in the pan and turn the heat to medium-high. Add the 2 finely chopped shallots and 2 garlic cloves and sweat them for 2 minutes. Deglaze with 150 ml red wine and scrape the browned bits off the bottom with a wooden spoon. Those bits are pure concentrated flavour.
Add 200 ml beef stock and 3 sprigs fresh thyme. Let the sauce reduce over medium-high heat until it’s reduced by half, about 8 minutes. You’ll see the sauce thicken and move more slowly in the pan. Then whisk in 30 g cold butter in cubes for gloss and a rounded body. Taste and season with salt and pepper.
Slice the rested diamond steaks with a sharp carving knife across the grain into slices of about 1 cm. Cutting across the grain shortens the muscle fibres, making every bite feel more tender in the mouth.
Arrange the slices on warm plates and spoon the red wine sauce over them. Serve immediately, because this meat is at its best right after slicing.

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Recipe

Diamond steak with red wine sauce

Diamond steak is a tender, flavorful piece of beef hidden on the rib section. With a sharp boning knife you can remove it flawlessly yourself and sear it to pink in just a few minutes.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	15 min
Stiffen up min.	5 min
Total	55 min

Equipment

Boning knife
Meat knife
Cutting board
Cast-iron pan
Wooden spoon
Aluminum foil
Kitchen paper

Ingredients

600 g diamond steak on the bone
1 tsp coarse sea salt
1 tsp freshly ground black pepper
1 tbsp sunflower oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
150 ml dry red wine
200 ml beef stock
3 sprigs fresh thyme
30 g cold butter, in cubes

How to make diamond steak with red wine sauce?

Take the meat out of the refrigerator 30 minutes before cooking. Cold meat cooks unevenly because the outside is already warm while the centre remains raw. At room temperature it cooks much more evenly.
Place the piece of rib meat on a sturdy cutting board. Use a boning knife with a narrow, flexible blade to cut the meat tightly along the bone. Work with small, controlled pulling strokes toward the bone and let the blade do the work, not your wrist strength. That leaves as little meat as possible on the bone.
Remove any loose silver skin or tendons with the tip of the boning knife. Pull the membrane taut with your fingers while you cut so you can release it in one motion without wasting meat. Silver skin shrinks during cooking and will make the meat curl, so removing it is worth the effort.
Pat the diamond steaks dry with kitchen paper and season them all over with 1 tsp coarse sea salt and 1 tsp freshly ground black pepper. Dry meat gives a nicer, more even crust than damp meat.
Heat a cast-iron pan over high heat until it is really hot, this takes at least 2 minutes. Add 1 tbsp sunflower oil. Sear the diamond steaks for 2 minutes per side for a pink centre. Don’t press on the meat and don’t move it: leave it undisturbed so a proper crust can form.
Remove the meat from the pan and place it on a warm cutting board. Let it rest for 5 minutes under a sheet of aluminum foil. Resting is not a luxury: the muscle fibres relax and the juices redistribute so they stay in the meat when you slice it instead of running onto the board.
Leave the cooking fat in the pan and turn the heat to medium-high. Add the 2 finely chopped shallots and 2 garlic cloves and sweat them for 2 minutes. Deglaze with 150 ml red wine and scrape the browned bits off the bottom with a wooden spoon. Those bits are pure concentrated flavour.
Add 200 ml beef stock and 3 sprigs fresh thyme. Let the sauce reduce over medium-high heat until it’s reduced by half, about 8 minutes. You’ll see the sauce thicken and move more slowly in the pan. Then whisk in 30 g cold butter in cubes for gloss and a rounded body. Taste and season with salt and pepper.
Slice the rested diamond steaks with a sharp carving knife across the grain into slices of about 1 cm. Cutting across the grain shortens the muscle fibres, making every bite feel more tender in the mouth.
Arrange the slices on warm plates and spoon the red wine sauce over them. Serve immediately, because this meat is at its best right after slicing.

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Boning out diamond steak is much easier if your blade is really sharp. A blunt knife pushes rather than cuts, which leaves more meat on the bone than necessary. Always work with the blade toward the bone, never away from it. That way you keep control. After cooking, resting is just as important as the cooking itself: the muscle fibres relax and the juices redistribute through the meat. Don’t skip those five minutes, even if you’re in a hurry. It makes a visible difference in how much juice stays on the plate.

Can’t find diamond steak at your butcher? Ask for it specifically, because many butchers cut this piece away as part of a larger joint. As an alternative, onglet works similarly in this recipe. For the sauce you can replace the red wine with 150 ml dark beer for a slightly earthier, more robust result. If you’re making this for four people, double the quantities and cook the meat in two batches so the pan stays hot and you avoid a steaming effect.