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Steak Diane

Ingredients:

  • 4rib eye steaks (1/2 in)
  • 1⁄4teaspoon pepper
  • 1⁄4teaspoon salt
  • 4tablespoons butter (divided)
  • 3teaspoons green onions, chopped
  • 1teaspoon prepared mustard
  • 1teaspoon lemon juice
  • 1 1⁄2teaspoons Worcestershire sauce
  • 1teaspoon parsley
  • 1teaspoon fresh chives, minced

Directions:

  • Sprinkle steaks with salt and pepper.
  • Heat 2 T butter in skillet,stir in onions and mustard.
  • Add steaks.
  • Cook for 3 minutes on each side.
  • Remove to serving platter and keep warm.
  • To skillet, add lemon juice, worcestershire sauce, and remaining 2 T butter.
  • Cook for 2 minutes.
  • Add parsley and chives.
  • Pour over steaks.

Reviews:

  • Tom Collins

    I’m eatin’ this stuff right now…With a baked Idaho… Didn’t have any green onions or chives handy…I used dried flaked onions… All I had was a cheap chuck steak…Doctored it up with some Adolph’s seasoned tenderizer and turned it into an excellent meal… Thanks for the recipe…

  • Finnswife

    This recipe was quick, easy and delicious. I served my dish with some garlic mash potatoes (homemade)and some corn on the cob; an old fashion “steak and potatoes” meal never fails!

  • Pegger1

    What an excellent steak! My 11 year old son never finishes his steak and he asked for another. Next time I would cut the butter down but I give this recipe na A+++. Its in my book for sure! Thanks

  • Michele7

    Wonderful flavor. I usually don’t like strip steaks but this fixed them up just right.

  • Terri F.

    This was truly delicious! I used tenderloins for the steak, cut a little thicker, so I browned them first before starting the sauce process. The only thing I would do differently next time is to double the amount of sauce, my husband liked it so much he was dipping his bread in it to get every last drop! :o) Thanks for a great recipe, Inez. This one will get lots of use!

  • diamonds4heather

    This is EXCELLENT and might be my favorite zaar recipe yet! The flavor is so incredible and the meat comes out very tender. We LOVED this recipe! I didn’t make a single change to the recipe because there is no way you could make this better. I served it with some garlic mashed potatoes and a nice green salad. I urge everyone to try this, you will not be disappointed. Thanks so much for posting Inez!

  • RUTH CARRAWAY

    OMG! I couldn’t be more pleased with the results. 1-1/2″ Juicy Sirloin Steak pan fried to medium-rare perfection with the full-flavored sauce, and I didn’t miss the garlic I usually use! In addition, our meal consisted of another new 5-star recipe for Basil Oven Fried Potatoes #30118 posted by Inez Willenborg and glazed carrots. Lip-smacking good…gotta go to the kitchen to see if there’s any left…

  • pam13

    This was great. My family used to eat at this bistro called the Alibi in Virginia. They closed a while ago, but it is very close. We eat this a lot. I used sirloin tips. Make extra sauce!!

  • Graybert

    This was really good. I did need to cook my steak more then three minutes – about 6 on each side (I like my steak well done). I also left the drippings from the steak in the frying pan for the sauce and it gave it such a great flavour! The steak was very tender and juicy. Will make this again! (maybe even with chicken)

  • Claire de Luna

    Very, very good. My steaks were a little too thick, so I seared them and finished them in the oven. I served this with oven fries and a green salad. Delicious!

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