Steaks Diane

from food.hollyswonderland.com

Ingredients 

• 2 beef ribeye steaks (8 ounces each, approx. ½ inch thick) 
• 4 tablespoons butter, divided 
• 2 tablespoons finely chopped green onion 
• ½ teaspoon ground mustard 
• 1 tablespoon lemon juice 
• 1½ teaspoons Worcestershire sauce 
• 1 teaspoon dried parsley (or 1 tablespoon fresh) 
• 1 tablespoon minced chives (I used freeze dried & rehydrated them!)
• Salt & Pepper 

Directions 

1. Sprinkle steaks with salt and pepper on both sides, set aside. 
2. In large skillet, cook onion and mustard in 2 tablespoons butter for approximately one minute. 
3. Add the steaks and cook for 2-5 minutes on each side (I did about 4 minutes, on each). Thermometer doneness cheat sheet: medium rare=145°, medium=160°, well done=170°. 
4. Remove steaks and keep warm. 
5. In the same skillet, cooled down, add lemon juice, Worcestershire sauce, and remaining 2 tablespoons butter. Cook and stir for about 2 minutes, or until thickened. Add parsley and chives. Serve with steaks—we dipped our steak in the sauce!

Recipe originally from Taste of Home Cooking: Best Loved Recipes.