by Diana Rattray
Steak Diane is a pan-seared steak that typically contains butter, shallots, mustard, and Worcestershire sauce. The steaks are served with a sauce made from the pan juices. Lots of butter and some lemon pepper add flavor to the steaks. I add mushrooms to this version, but that’s a matter of preference.
PrintSteak Diane
Tender steak Diane with flavorful pan juices. Experience pan-seared steak with butter, mustard, shallots, and Worcestershire sauce for an unforgettable dinner. Try it with mushrooms for extra flavor!
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Category: Steak
- Method: Skillet
Ingredients
Scale
- 2 sirloin strip steaks, 6 to 8 ounces each
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons butter (divided use)
- 4 ounces sliced crimini mushrooms
- 3 tablespoons finely chopped shallots
- 1 teaspoon minced garlic
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon lemon pepper
- 3 tablespoons dry white wine or dry sherry
- 1 teaspoon Worcestershire sauce
Instructions
- Sprinkle the steaks with kosher salt and freshly ground black pepper.
- In a large, heavy skillet over medium heat, heat the olive oil. Sea the steaks on both sides, about 2 to 4 minutes on each side. The length of time depends on the thickness of the steaks and your preference. Remove the steaks to a warm platter and keep warm.
- Heat 2 tablespoons of butter in the same skillet and add the sliced mushrooms. Cook until they’re tender and the liquids have evaporated.
- Add the remaining 1 tablespoon of butter to the skillet along with the the shallots; cook for 2 minutes, until translucent. Add the garlic and cook for 1 minute longer.
- Add the mustard, lemon pepper, wine, and Worcestershire sauce to the pan. Cook for 1 to 2 minutes to reduce slightly.
- Pour the sauce over the steaks.
Notes
- Rare – 120 F to 125 F
- Medium-Rare – 130 F to 135 F
- Medium – 140 F to 145 F
- Medium-Well – 150 F to 155 F
- Well Done – 160 F and above
Note: The USDA recommends beef steaks and roasts be cooked to a minimum temperature of 145 F (ground beef, 160 F).
