Once the cooking begins, steak Diane really moves fast, so assemble the ingredients for the sauce before cooking the steak. Combine the broth and mustard, chop the shallots and parsley, and have the lemon juice squeezed and on hand.
- 2 ribeye steaks (12 oz. each)
- 1 tsp. soy sauce
- Vegetable oil
- 1 ⁄2 cup beef broth
- 1 Tbsp. Dijon mustard
- 4 Tbsp. unsalted butter, divided
- 2 tsp. vegetable oil
- 2 Tbsp. finely minced shallots
- 1 Tbsp. chopped fresh parsley
- 1 tsp. Worcestershire sauce
- 1 ⁄2 tsp. fresh lemon juice
- Salt and black pepper
Adapted from cuisineathome.com
Trim steaks of fat and any gristle, then cut each into quarters. Using the flat side of a meat mallet, pound steak pieces to ¼-inch thick. Rub each piece with soy sauce and oil.
Whisk together broth and Dijon.
Heat a large sauté pan over high; add 2 Tbsp. butter and 2 tsp. oil, swirling to coat. Add four steak pieces and sauté over high heat, 1 minute; flip and sauté 40–50 seconds more. Transfer steaks to a warm platter. Repeat cooking with remaining four steak pieces.
Add 2 Tbsp. butter and shallots to pan and cook over high, 30 seconds. Deglaze pan with broth mixture, scraping up any browned bits. Stir in parsley, Worcestershire, and lemon juice; season with salt and pepper. Return steaks to pan just to coat with sauce. Serve steaks immediately with remaining sauce.