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Nutrition Facts
Serving Size 1 (21g) Recipe makes 4 servings The following items or measurements are not included below: 4 rib eye steaks 1/4 teaspoon pepper
Calories 105
Calories from Fat 104		(98%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 262mg		10%
Potassium 32mg		0%
Total Carbohydrate 0.9g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.3g
Protein 0.2g		0%
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Steak Diane

Recipe #19464 | 15 min | 5 min prep | add private note

⁽⁸⁶⁾ RATE IT NOW Print Recipe

By: MizzNezz
Feb 11, 2002

This one's a truly memorable dinner without a lot of time spent in the kitchen.

SERVES 4 (change servings and units)

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

1
Sprinkle steaks with salt and pepper.
2
Heat 2 T butter in skillet,stir in onions and mustard.
3
Add steaks.
4
Cook for 3 minutes on each side.
5
Remove to serving platter and keep warm.
6
To skillet, add lemon juice, worcestershire sauce, and remaining 2 T butter.
7
Cook for 2 minutes.
8
Add parsley and chives.
9
Pour over steaks.

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Featured Reviews for This Recipe

From: swingcat

On Nov 11, 2009

Sooooo much flavor! My only advice would be to add the green onions when you make the sauce instead of before since they tend to burn easily. I also tried adding about 1/2 t of brown sugar for a touch of sweetness, and it was delicious! UPDATE: If using salted butter, make sure you modify the recipe accordingly. Thank you for posting!

0 people found this review helpful

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From: Siren Chef

On Sep 27, 2009

While I haven't made the steaks themselves, I use this as a sauce for almost anything - even veggies - and can't get enough! It's a perfect base with butter, onions, etc. I've been known to add garlic, milk, and LOTS of pepper. Fantastic flavor.

1 person found this review helpful

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From: Terri F.

On Feb 24, 2002

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!

16 people found this review helpful

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From: Graybert

On Mar 10, 2002

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)

14 people found this review helpful

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