Steak Diane Recipe
Steak Diane Recipe photo by Taste of Home
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Publisher Photo
When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory sauce poured over the steaks. —Pheobe Carre, Mullica Hill, New Jersey
Featured In: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 beef ribeye steaks (1/2 inch thick and 8 ounces each)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 tablespoons butter, divided
  • 1 green onion, finely chopped
  • 1/2 teaspoon ground mustard
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives

Directions

Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium 160°; well-done 170°).
Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks. Yield: 4 servings.
Originally published as Steak Diane in Taste of Home December/January 1999, p39

Nutritional Facts

1 serving: 231 calories, 21g fat (11g saturated fat), 64mg cholesterol, 237mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 10g protein.

  • 4 beef ribeye steaks (1/2 inch thick and 8 ounces each)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 tablespoons butter, divided
  • 1 green onion, finely chopped
  • 1/2 teaspoon ground mustard
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  1. Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium 160°; well-done 170°).
  2. Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks. Yield: 4 servings.
Originally published as Steak Diane in Taste of Home December/January 1999, p39

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Reviews forSteak Diane

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Wildfiremustang User ID: 1330024 263524
Reviewed Mar. 16, 2017

"A little tangy, just not my style"

MY REVIEW
lillybow User ID: 1141272 243413
Reviewed Feb. 7, 2016

"Super easy. I made one steak only and didn't cut down the rest of the ingredients so I could have some extra sauce over rice. Very tasty."

MY REVIEW
mglahti User ID: 5556768 84451
Reviewed Oct. 6, 2013

"quick , easy & delicous"

MY REVIEW
PatWTS User ID: 117277 24843
Reviewed Nov. 30, 2011

"This is absolutely delicious!! I usually grill or broil my steaks but I think that has now changed. The steak was tender and tasty! Deffinetely a keeper!!"

MY REVIEW
dawnpryor User ID: 1271698 24438
Reviewed Oct. 22, 2011

"Wonderful! This is the first time I've made a Steak Diane recipe and it turned it out so well! I used top sirloin steaks and it worked just a well. Definite keeper!"

MY REVIEW
Bethshiels User ID: 4930056 202911
Reviewed Oct. 14, 2011

"This didn't turn out well for me. It turned out dry and chewy- but maybe that was me."

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