Fire up those grills… summer’s coming! It’s crazy to think summer is just a little over a month away. What happened to spring in the midwest?! But thankfully we’re getting some warm and sunny weather here in Chicago and that means steaks will soon be making it on the grills. Because it hasn’t been so warm and grilling all year round isn’t always an option for me, using a skillet on the stovetop or oven is a nice alternative. Good steak is possible without a grill! In fact, this Steak Diane is a simply prepared steak in a sizzling hot skillet, dressed with lemon juice, Worcestershire sauce, and a touch of butter for added richness…
The Baron likes his steak on the rare side so this didn’t take long to prepare at all. We both agree that a really good steak requires nothing more than salt and pepper but this simple sauce was a nice change of pace. After the steaks are cooked on the stovetop to your preference, the sauce comes together rather quickly in the same skillet to pick up the fond left behind from the steak.
recipe adapted from Food
4 ribeye or strip steaks
1/4 teaspoon pepper
1/4 teaspoon salt
4 tablespoons butter (divided)
1 teaspoon prepared mustard
1 teaspoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon parsley, minced
- Season steaks with salt and pepper.
- In a skillet over medium high heat, add 2 tablespoons butter.
- Add steaks to skillet and cook for 3 minutes on each side. Remove to serving platter and keep warm.
- To the skillet, add lemon juice, Worcestershire sauce, and remaining 2 tablespoons butter. Cook for 2 minutes then add parsley. Pour over steaks just before serving.