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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: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving 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.