Community Pick
Steak Diane
"This one's a truly memorable dinner without a lot of time spent in the kitchen."
photo by Jonathan Melendez
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 rib eye steaks (1/2 in)
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon salt
- 4 tablespoons butter (divided)
- 3 teaspoons green onions, chopped
- 1 teaspoon prepared mustard
- 1 teaspoon lemon juice
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 teaspoon parsley
- 1 teaspoon 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.
Questions & Replies
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Reviews
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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!
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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) -
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! -
Wonderful flavor. I usually don't like strip steaks but this fixed them up just right. -
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...
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Tweaks
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Used two boneless thin-cut ribeye steaks for this and cooked it as directed. It was perfect! -
I'm addicted to this recipe and I make it constantly. I'm a beginner cook and it's extremely easy (and cheap) to make. I like to make it with really thin lean steaks and cook them for only up to 2 minutes on each side. They turn out really tender. I also use slightly less lemon juice, margarine instead of butter, and I add the green onions at the end. -
I made this for a weeknight company dinner. It turned out perfectly done (I used tri tip steaks as that was what I could find). I will admit that I sort of eyeballed the sauce ingredients so I know that my measurements were off - the sauce was fabulous! I also subbed shallots for the green onions, dijon for the mustard. I served this with honey roasted sweet potatoes #145115 and simple sauteed spinach. I received rave reviews - in part thanks to you. I
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I was really wondering if such simple ingrediants could make a good steak, but i'm so glad i tried this recipe! I actually mixed everything and marinaded my steaks for about 8 hours, then popped them on the grill. I did substitute 2 tbs butter flavored grapeseed oil for the butter and left out the chives. I added minced onion to the marinade instead. I'm sure i'll be making this many times over.
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This was lovely! The sauce really complimented the steak without overpowering the flavor of the steak itself. I used NY strip steaks and shallots instead of chives, and dijon mustard since that is what I had on hand. Make sure you use cold butter so you have a nice velvety, shiny sauce since softened butter will just separate and be greasy when added to the pan. I did not add the green onion and mustard until after I had pan roasted my steaks. This was a great recipe that we will definitely be making again! Thanks for sharing.
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
