Friday, January 21, 2011

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 rib eye steaks (1/2 in. thick)
Sea salt
Black pepper
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
Devour! 


Please note:
• I didn't spoon all of the sauce over the steaks, so the two tablespoons of butter almost felt like too much. Next time, I will probably cut it down to one tablespoon to avoid the waste. Either that or serve the remaining sauce over mashed potatoes.
Mise en place. The first time I made this, I burned the fond:( So, I highly recommend having all ingredients chopped, measured, and waiting close by before starting this recipe. It goes together pretty fast and there's not much time to spend hand-plucking or cutting away parsley leaves from their sprigs (Is there a faster method to doing this?) once the steaks hit the skillet.
• 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.

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8 Comments:

At January 21, 2011 at 12:33 PM , Blogger socialitedreams said...

omg, this looks absolutely AMAZING! how did you know that i was craving steak? lol

 
At January 21, 2011 at 1:04 PM , Blogger Marie said...

LOL, Thanks Socialite:)

 
At January 21, 2011 at 7:10 PM , Blogger LaNeshe said...

For some reason I imagine "Sloppy Joe" in a flannel as well lol

 
At January 21, 2011 at 9:35 PM , Blogger Marie said...

LOL...Niice LaNeshe:)

 
At January 22, 2011 at 12:47 PM , Blogger Carla said...

I bake pork chops similar to this method but I usually make a sauce/gravy with vinaigrette dressing and other spices. Plus, if I'm pressed for time, I usually use the Guidry's quick cuts. Basically it's precut veggies/seasoning that is sold out here in Louisiana.

Nevertheless, this dish looks delicious!

 
At January 22, 2011 at 5:18 PM , Blogger Marie said...

Carla, thanks:) I've baked chops before, but haven't tried them with a sauce. The vinaigrette sounds niice!

 
At January 25, 2011 at 9:26 AM , Anonymous miggy said...

mannnn you are making me SO HUNGRY right now!!!


love miggy.xx

http://miggylikestheinternet.com

 
At January 27, 2011 at 2:29 AM , Blogger Marie said...

LOL. Thanks for stopping by Miggy:)

 

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