Name: Julia Child's Steak Diane
Cuisine: French
Ingredients: 2 boneless rib-eye steaks, well-trimmed and pounded to 1/4” thickness; 2 teaspoons soy sauce; 1/2 teaspoon lemon juice; 2 teaspoons olive oil; 4 tablespoons clarified butter; 1-2 tablespoon shallots, finely chopped; 2 teaspoons minced garlic; 1 tablespoon dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 to 1/3 cup beef stock; 2 tablespoons fresh parsley, finely chopped; Garnish:; a few drops of Port or Madeira at the end; Optional: 8 ounces of mushrooms sliced added with shallots, 1/2 cup of heavy cream and 1 tablespoon of capers

Julia Child's recipes never go out of style and this old classic for Steak Diane from the 50s-60s, is one of the easiest French restaurant foods that she made super easy for us homemakers to try in our own kitchens.

The pan-fried ribeye is pounded thin the smothered in rich dijon mustard, shallot, and clarified buttery superb sauce.

Of course, some of the local restaurants add mushrooms and cream but this simple basic recipe from her cookbook is her own version and perfect.

I also like to use a cast-iron skillet that's a bit gridded to have a nice little char on my ribeye.

Back then if money was tight sirloin could be used but the tenderness of a ribeye or filet mignon is a better choice and I would definitely save up for a better cut of meat before making this recipe.

This is a delicious classic not to be missed trying.

If you love steak this will one to keep in your recipe collection and if you're a huge fan of Julia Child you may also like to try her Julia Child’s Beef Bourguignon or her famous 1950s Coquilles Saint Jacques recipe which is another classic favorite.

We also love other stovetop steaks from the 50s mom-made, Italian Sauce Steak, Steak Marsala, and Salisbury Steak all favorites as a kid and now.

Scroll down to my easy instructions for this printable recipe.

this is a seared steak topped with garlic cloves and chianti butter

Julia's Cookbook

The recipe is from Julia Child and Company and I did add a few extra ingredients to my recipe and adapted it ever so slightly with the addition of minced garlic.

I even will give you a chart to follow to cook the steak from rare to well done below.

Just pick a steak you like and if you haven't invested in a grided grill pan that's cast iron, it's a must-have for this steak.

Serve some warm bread with this meal using some delicious flavored butter do check out the many kinds I make.

Ingredients Need for Steak Diane

boneless rib-eye steaks, well-trimmed and pounded to 1/4” thickness
soy sauce
lemon juice
olive oil
clarified butter
shallots, finely chopped
dijon mustard
Worcestershire sauce
beef stock
fresh parsley, finely chopped

this is a raw sirloin steak getting ready to be grilled

Tips:

Meat can be marinated the day before with seasoning but add 2 tablespoons of lemon juice to it and store in a plastic locked bag
Sear each side on high heat first to seal in the juices for at least 5 minutes on each side don not overcook
Use tongs to flip the meat
salt and pepper to taste
Let meat rest 3 minutes before serving

Temperature Chart:

More Recipes We Love

Julia's Adapted Steak Diane

Julia's Adapted Coquilles Saint Jacques

Our Best Soup Roundup

Julia Child's Adapted Ham Steak Madiera

Julia Child's(Adapted Boeuf a la Bourguignonne)

Pin for later

Gourmet Classic Flavors

This dish is great served with Chantilly Potatoes and Garlic Roasted or Air Fried Asparagus.

Again, adapt the recipe to the current restaurant styles if you wish to make the modern version you will need to add some cream, mushrooms, and some capers, we stick to this old-fashioned delicious version and still it the same way after all these years.