Steak Diane

"an adopted recipe with a couple of adjustments. I have tried and made this IT IS GOOD !!"
photo by breezermom photo by breezermom
photo by breezermom
photo by PalatablePastime photo by PalatablePastime
photo by KateL photo by KateL
photo by BarbryT photo by BarbryT
photo by BarbryT photo by BarbryT
Ready In:
4 steaks




  • Sprinkle steaks on both sides with pepper, and salt.
  • In a large skillet, cook onion and mustard in 2 tablespoons butter for 1 minute, and add steaks.
  • Cook for 2-4 minutes on each side or until the meat reaches desired doneness (medium rare meat thermometer reading of 145 degrees), (medium 160 degrees), and well done (170 degrees.).
  • Remove steaks to a serving platter and keep warm.
  • In the same skillet, add the lemon juice, worcestershire sauce, soy sauce, and the remaining butter.
  • Cook and stir for 2 minutes or until thickened.
  • Add parsley and chives.
  • Serve with steaks.

Questions & Replies

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  1. breezermom
    This is a great recipe! That being said, I had a 1 inch ribeye, so it needed to cook longer. My green onions turned into little black pebbles! So next time, I'll cook the steak in the butter, and not add anything until I'm ready to make the sauce. This is the first year I have started cooking steaks in a skillet....I'm a charcoal grill fanatic, so if I liked this recipe, it has to be good!
  2. tracie2
    we love the sauce so i always at least double it. I also cook the steak on our forman grill. This is my go to steak recipe
  3. gsecrease
    This recipe was so easy and so good, We loved it. I had heard of steak diane, but never had it, My steaks were a little too thick so I had to cook them a little longer. This will be my new go to recipe.Thanks for posting.
  4. Vicki in CT
    Very nice! I used rare left over prime rib and it turned out wonderfully.
  5. duonyte
    I'm sorry to say this was not all that well liked here. The sauce just seemed too tart. I ate it, but The Picky One would not until I washed off the steak. Thanks for posting, but I probably will not be making this again. Steaks turned out medium rare using these directions. I generally buy thicker steaks if I can, so nice to have these instructions for thinner cuts.


<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>
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