Ribeye Steak Diane.
Why is it called this? Steak Diane. Who is Diane? Do you ever wonder where certain dishes get their names?
I've always wondered about Sloppy Joe. Can you imagine the person whom this was named after...assuming it was an actual person? I keep picturing this burly lumberjack...handsome, but "messy-hungry", with his flannel pockets stuffed with ground beef. That's just my insanely silly imagination though.
This steak was the first real steak I've ever made, and it was pretty simple. It was also tender, juicy, flavorful, and super fast. Dinner was done in about 30 minutes! I usually don't eat steak more than once, maybe twice a month, but have made this twice in the same week already. Soooo good!
Here is the recipe: (adapted from Recipezaar, by MizzNezz)
2 tablespoons cold butter (divided)
4 green onions (chopped, but leave the whitish-green ends (about 2 in.) whole)
1 teaspoon yellow mustard
1 teaspoon fresh lemon juice
1 1/2 teaspoon Worcestershire sauce
1 teaspoon parsley (minced)
1 teaspoon chives (minced)
• Pat steaks dry with paper towel
• Season with salt and pepper
• Heat 1 tablespoon of butter in a skillet (over med-high heat)
• Once the melted butter begins to sizzle, add the mustard and onion ends
• Stir well to incorporate mustard
• Add steaks
• Cook for 5-6 minutes per side (for well done)
• Remove steaks from skillet & tent with foil
• Lower heat & remove the browned onion ends
• To skillet, carefully, add lemon juice, Worcestershire sauce, and then the remaining tablespoon of cold butter
• Stir well (scraping up & incorporating those tasty browned bits left from the steak)
• Cook 1 minute
• Add chopped green onions
• Cook about another 30 seconds to 1 minute
• Remove from heat
• Add parsley and chives
• Stir and spoon over steaks
• If you prefer your steak cooked more on the medium side, I believe the original recipe said to cook 3 minutes on each side.
• Be careful when flipping the steaks and adding in the Worcestershire sauce & lemon juice, the oil in the pan will be popping hot.