Steak Diane

We used to go to a favorite Greek restaurant in Des Moines…this was often an expensive but delicious special on their dinner menu that we treated ourselves to on our anniversary.  
Steak Diane was a favorite during the ‘50’s and most recipes vary quite a bit.  I grow parsley and chives, so we had to try this version at home.  It was just as good and a lot less expensive!  Cooking the dry mustard and butter with the onions for a minute before browning your steaks gives the meat a fabulous flavor.  I used our electric frying pan set at 350°.                     
Steak Diane
  4         (6-8 Ounce)  Beef Rib Eye Steaks
     1/4  Teaspoon  Pepper
     1/8  Teaspoon  Salt
  2         Tablespoons  Green Onions -- finely chopped
     1/2  Teaspoon  Ground Mustard
  4         Tablespoons  Butter -- divided
  1         Tablespoon  Lemon Juice
  1 1/2  Teaspoons  Worcestershire Sauce
  1         Tablespoon  Parsley -- minced
  1         Tablespoon  Chives -- minced
Sprinkle steaks on both sides with pepper and salt; set aside.  In a large skillet, cook onion and mustard in 2 tablespoons butter for 1 minute.
Add steaks; cook for 2-5 minutes on each side or until meat reaches desired doneness.
Remove steaks to a serving platter and keep warm. In the same skillet, add the lemon juice, Worcestershire sauce and remaining butter; cook and stir for 2 minutes or until thickened.  Add parsley and chives, serve with steaks.
4 Servings
  "Taste of Home Casseroles and One Dish Meals”


  1. Looks wonderful.. I had forgotten about this great old recipe even though it is something I used to make too. Thanks for the reminder! dkc

  2. This sounds really good!


Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.