Steak Diane

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.

Steak Diane

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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!

• Author: Diana
• Prep Time: 8 minutes
• Cook Time: 10 minutes
• Total Time: 18 minutes
• Yield: 2 servings 1x
• Category: Steak
• Method: Skillet

Ingredients

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• 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

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Instructions

1. Sprinkle the steaks with kosher salt and freshly ground black pepper.
2. 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.
3. Heat 2 tablespoons of butter in the same skillet and add the sliced mushrooms. Cook until they’re tender and the liquids have evaporated.
4. 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.
5. Add the mustard, lemon pepper, wine, and Worcestershire sauce to the pan. Cook for 1 to 2 minutes to reduce slightly.
6. 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).

Nutrition

• Serving Size:
• Calories: 394
• Sugar: 2.6 g
• Sodium: 229 mg
• Fat: 28.1 g
• Carbohydrates: 6.6 g
• Fiber: 1.4 g
• Protein: 25.4 g