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Steak Diane

 Steak Diane
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.
4 ServingsPrep/Total Time: 15 min.


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


  • Sprinkle steaks on both sides with pepper and salt; set aside. In a
  • large skillet, cook onion and mustard in 2 tablespoons butter for 1
  • minute. Add steaks; cook for 2-5 minutes on each side or until the
  • meat reaches desired doneness (for medium-rare, a meat thermometer
  • should read 145°; medium 160°; well-done 170°).
  • Remove steaks to a serving platter and keep warm. In the same
  • skillet, add the lemon juice, Worcestershire sauce and remaining
  • butter; cook and stir for 2 minutes or until thickened. Add parsley
  • and chives. Serve with steaks. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 231 calories, 21 g fat (11 g saturated fat), 64 mg cholesterol, 237 mg sodium,

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Steak Diane (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 10 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.