Steak Diane

"This one's a truly memorable dinner without a lot of time spent in the kitchen."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by zafellagalstaun photo by zafellagalstaun
photo by KristyThe Wicked No photo by KristyThe Wicked No
Ready In:




  • 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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  1. 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!
  2. 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)
  3. 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!
  4. Wonderful flavor. I usually don't like strip steaks but this fixed them up just right.
  5. 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...


  1. Used two boneless thin-cut ribeye steaks for this and cooked it as directed. It was perfect!
  2. 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.
  3. 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
  4. 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.
  5. 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.


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!!
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