Low-Carb Gluten-Free Steak Diane Recipe
Low-Carb Steak Diane was probably first served in the 1910s. It was a common item on the menus of popular restaurants inside the biggest and best hotels in the biggest and best cities – New York, Chicago, London, Paris. The extremely tasty and juicy steak is either cut very thin or pounded thin so that it will cook rapidly. It is always seasoned with sautéed butter and a simple sauce prepared from the pan juices.
- Yield: 4 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Scale
- 4 rib eye steaks (or another cut of your choosing), thawed
- 2 teaspoons lemon pepper
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped green onions
Instructions
- Turn on the broiler or grill to preheat. If you are using a broiler, cover a broiling pan with heavy-duty aluminum foil to make cleanup easier.
- Rub ½ teaspoon of the lemon pepper into each steak, making certain to get some on both sides.
- Melt the butter in a large, heavy skillet or frying pan. Brown the steaks briefly on both sides. Remove the steaks to the grill or broiling pan and cook until they reach the desired doneness. Between 3 and 5 minutes on each side should be plenty unless the steaks are extremely thick. (And who can afford those?)
- Add the lemon juice, Worcestershire sauce, and Dijon mustard to the skillet. Cook and stir the sauce, making sure you scrape up any tasty little bits of steak let in the pan, until the sauce is heated through. Set the sauce aside until the steaks are done.
- Pour the sauce over the steaks and sprinkle the chopped green onions over all.
