Steak Diane

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Steak Diane to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Steak Diane, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 (1/2 pound) strip steaks, cut 1/2
• inch thick
• salt to taste
• freshly ground black pepper to
• taste
• 1 teaspoon dry mustard, divided
• 1/4 cup margarine
• 3 tablespoons lemon juice
• 2 teaspoons minced fresh chives
• 1 teaspoon Worcestershire sauce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat

Step 2: Technique & Execution

Melt margarine in a large skillet over medium-high heat

Step 3: Technique & Execution

Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate

Step 4: Technique & Execution

Repeat with remaining 2 steaks

Step 5: Technique & Execution

Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil

Step 6: Technique & Execution

Return the steaks to the pan to heat through, and coat with sauce.