91 Reviews of Steak Diane

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!

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)

From: RUTH CARRAWAY

On Jul 7, 2002

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...

From: tara portee

On Mar 20, 2005

This just melted in your mouth. I would double the sauce next time.

From: Sharron

On Dec 20, 2003

FANTASTIC!!! The entire family loved it. I used 1 1/2" Sirloin Steaks and didn't have chives. Thickened the sauce with a little flour at the end b/fore pouring over steaks. The Worcestershire and fresh lemon juice give a flavor that is undescribable.

From: Nimita Patel

On Nov 21, 2004

I also needed to cook the steak much longer, but it came out great! One major piece of advice- use a splatter guard or be careful when flipping the steak- I ended up with horrible grease burns on my arm.

From: diamonds4heather

On Apr 22, 2002

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!

From: shimmerchk

On Jan 6, 2008

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.

From: jomama714

On Oct 14, 2006

This is the best steak I've ever had. Very easy to make and just amazing flavor. Used 1" ribeyes, so I had to cut them smaller and cook them a bit longer. Everyone raved over them and they disappeared like magic. We are going to have this quite often. Thank you so much for this fantastic recipe!

From: happyday49

On Nov 7, 2006

I haven't made this for years, and lost this recipe long ago. I'm so happy to find it again. We make it every year for New Year's Eve. At the very end, put the steaks back in, pour on 1/4 c. warm brandy, and ignite. Make tableside for a really memorable meal!