Steak Diane

A nice, simple and tasty dinner, but it helps to do some prep work to make things go smoothly when preparing this dish – combine stock and mustard, chop shallot, measure out lemon juice and Worcestershire sauce. I served this with mashed potatoes and steamed asparagus tossed with melted butter and lemon juice.

Steak Diane

  • Servings: 4
  • Difficulty: medium
  • Print


2 ribeye steaks-12 oz. each, trimmed of large pieces of fat and gristle
1 t low sodium soy sauce
1-2 T Canola oil
2 T unsalted butter
2 T shallots, finely minced
1/2 cup beef stock
1 T Dijon mustard
1 T chopped fresh Italian parsley
1 t Worcestershire sauce
1/2 t fresh lemon juice
Salt and pepper to taste


Preheat over to 200 degrees F.

Cut each steak into quarters. Place each piece between two layers of plastic wrap or waxed paper and pound with a meat mallet to an even thickness of about 1/4″. Rub each piece with soy sauce and oil.

Whisk together the beef stock and mustard and set aside.

Heat a large sauté pan over high heat and add butter and oil, swirling pan to coat. Add steaks and sauté in batches if needed. (Do not overcrowd steaks in the pan or they will steam cook and not be as tasty.) Sauté four steaks at a time over high heat for 1 minute. Turn each over and sauté other side for 1 minute more. Remove steaks to oven proof plate, cover with aluminum foil and place in oven to keep warm. Repeat with other four steaks.

With the pan still over high heat, add butter and oil and sauté for 30 seconds. Deglaze the pan by pouring in the stock and mustard mixture and scraping up any browned bits. Stir in parsley, Worcestershire sauce and lemon juice. Remove steaks from oven and return to pan and coat in sauce. Season with salt and pepper to taste. Serve immediately.


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