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Steak Diane

When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory sauce poured over the steaks. —Pheobe Carre, Mullica Hill, New Jersey
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 4 beef ribeye steaks (1/2 inch thick and 8 ounces each)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 tablespoons butter, divided
  • 1 green onion, finely chopped
  • 1/2 teaspoon ground mustard
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives


  • Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°).
  • Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks.
Nutrition Facts
1 serving: 231 calories, 21g fat (11g saturated fat), 64mg cholesterol, 237mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 10g protein.

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Average Rating:
  • Amy
    Jan 24, 2021

    Steak Diane usually calls for Dijon mustard not stone ground. And Kate, sorry, there has never been tarragon in Steak Diane, the only herb it calls for is parsley.

  • Kate
    Feb 9, 2020

    To me, what makes Steak Diane, Steak Diane is the tarragon. There is no tarragon in this recipe.

  • ryanswife
    Dec 5, 2019

    We liked it but the sauce that goes on it didn't turn out right. Maybe it will be right the next time.

  • gnmcewen
    Oct 18, 2019

    Not even close. James Beard must be turning over in his grave (although he didn’t invent it, he had an excellent recipe for it). Everything off, but MOST important, where is the brandy?

  • Michelle
    Apr 22, 2018

    Where do the calorie counts come from? An 8 oz ribeye is right at 400 calories/50 grams fat plus a TBL butter is another 100 calories and 11 grams fat ... that means at least 500 calories and 61 fat grams in case anyone is watching their calories/fat - not 230 calories/21 grams fat. It is delicious but disappointed when I checked calories.

  • cinderbe
    Feb 9, 2018

    We don't like ground mustard. What can I use instead of it?

  • judywilliamson1427
    Jan 30, 2018

    Have made this steak many times. Tender and full flavored.

  • Wildfiremustang
    Mar 16, 2017

    A little tangy, just not my style

  • lillybow
    Feb 7, 2016

    Super easy. I made one steak only and didn't cut down the rest of the ingredients so I could have some extra sauce over rice. Very tasty.

  • mglahti
    Oct 6, 2013

    Quick , easy & delicous