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 steak Diane sauce. —Pheobe Carre, Mullica Hill, New Jersey
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 135°; medium 140°; medium-well, 145°).
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.
Steak Diane Tips
What is steak Diane?
Steak Diane originated as a tribute to Diana, the Roman goddess of the hunt. It was traditionally made with venison steak but has, over time, been made with beef steak as well. The beef is pounded thinly so it cooks faster and is served with a pan sauce.
What is a Diane sauce made of?
Steak Diane sauce consists of a combination of pan juices (which result from cooking the steak) with Worcestershire sauce, herbs and seasonings, mustard, cream and sometimes a liquor such as cognac.
Can you reheat steak Diane sauce?
If you have any leftover Diane sauce, it can be reheated gently in a saucepan over low heat, stirring frequently to keep the sauce from splitting.
Research contributed by Mark Neufang, Taste of Home Culinary Assistant