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Steak Diane
Recipes
Steak Diane
4 servings
30 minutes total

Ingredients

  • 1 ½ lb boneless grilling steaks (such as sirloin, New York strip, or ribeye)
  • ½ teaspoon seasoned salt
  • 3 tablespoons salted butter
  • 8 oz sliced fresh white mushrooms
  • ¼ cup sliced fresh green onions
  • ½ cup brown gravy
  • ¼ cup sour cream
  • 2 tablespoons steak sauce
  • ¼ cup dry red wine

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with seasoned salt (wash hands). Place butter in pan, then add steaks; cook 6–8 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from pan and cover to keep warm.
    2. Add mushrooms and onions to pan, scraping up any browned bits left on pan bottom; cook and stir 2–3 minutes until softened. Combine gravy, sour cream, and steak sauce.
    3. Stir wine into pan, then gravy mixture; cook and stir 1–2 minutes until sauce is simmering and slightly thickened. Return steaks to pan; reduce heat to low. Cook 1–2 minutes to blend flavors. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 680, Total Fat 47g, Sat Fat 20g, Trans Fat 0g, Chol 195mg, Sodium 700mg, Total Carb 7g, Fiber 1g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 50g, Vitamin D 6%, Calc 4%, Iron 40%, Potassium 20%