Grilled Steak Diane

🥩 Steak Night: Our Favorite Ritual for Joy, and a Dog Named Jack

Grilled Steak Diane is one of our all-time favorite keto dinners — a blend of rich flavor and simple elegance. Because sometimes dinner deserves to feel a little fancy — without losing that perfectly grilled charm.

Why You’ll Love This Recipe

This Grilled Steak Diane recipe captures everything we love about classic comfort food — indulgent, flavorful, and surprisingly easy to make keto-friendly. Forget the old-school Steak Diane prepared in a skillet with flambé drama. Around here, we’re firing up the grill. The star? Scott’s perfectly charred steaks — juicy, medium inside, with edges kissed by flame. Then we drown them (lovingly) in our velvety Keto Diane Sauce loaded with mushrooms, Dijon, Worcestershire, and a buttery finish.

Oh, and in case you’re wondering — yes, Jack gets his steak bites too (hold the sauce). 🐾 He would never forgive us otherwise.

This is restaurant elegance with backyard charm.

The Secret Is in the Simplicity

We love that Grilled Steak Diane lets the sauce do the talking — buttery, mushroom-rich, and layered with flavor. We keep the steak itself simple — just a generous sprinkle of salt. No marinades, no rubs, no fuss. The grill does the rest. By not over-seasoning, you let the sauce take center stage, while the char brings all the drama.

Scott handles the grilling. I just wait, fork in hand, while the smoky aroma fills the yard. A quick rest, a perfect medium interior, and those crispy edges? Pure magic.

Then — the sauce. Creamy, mushroom-packed, keto-friendly, and so good you’ll want to eat it with a spoon. (Not that I did that or anything… okay, maybe I did.)

A Sauce Close to My Heart ❤️

This sauce isn’t just another recipe for me — it’s one of my longtime favorites. I have such fond memories of making indulgent sauces like this after a special cooking class I took years ago. A dear friend invited me to her lake house, where she had a chef come in to teach us how to elevate simple dishes into something unforgettable.

We whisked, we tasted, we learned how to build layers of flavor — and I remember thinking: this is the kind of food that feels like a treat and a memory all at once. That day planted the seed for my love of restaurant-style sauces at home, and Steak Diane has been in my heart ever since.

That was many years ago, and over time, sauces like that kind of vanished from my regular kitchen experience. But later, I discovered something surprising — when I added more fat into my meals, my weight loss actually improved. That led me to experimenting with dipping my steak in hot butter sauce.

Then I took it further: a brown butter sauce. (Needless to say, when the butter turned nutty and golden, Scott was all in! 🥩🧈)

From there, we tried our hand at a classic beurre blanc sauce, and wow — it elevated our steak nights even more. Then one day, I remembered Diane sauce and said: “Why isn’t this popular anymore like it used to be?” So we brought it back into our kitchen.

And let me tell you — wow, what a sauce. Creamy, rich, mushroom-packed — the kind of thing that makes a good steak unforgettable. We love mushrooms, though we know they bring a few carbs, so we save this sauce for special occasions. When we want to splurge a little and impress — either ourselves or guests — this is the sauce.

A great steak, taken to its peak.

A Little Retro Glam: The Story Behind Steak Diane

Before it became a keto favorite in our backyard, Steak Diane was the definition of retro glamour.

Back in the 1950s and ‘60s, it was the showstopper of cosmopolitan fine dining — think white tablecloths, martinis, and the thrill of a tableside flambé. Waiters would ignite the brandy right beside your table, flames dancing as the rich, creamy sauce coated tender cuts of steak.

The dish takes its name from Diana, the Greco-Roman goddess of the hunt, and originally, “à la Diane” sauces were served with venison — a nod to her connection with deer. Over time, the sauce was adapted for beef, and Steak Diane became a symbol of sophistication and theater in dining.

The magic of this sauce lies in its contrast: a tangy, creamy blend of Dijon mustard, Worcestershire, mushrooms, and a splash of brandy or cognac. When done right, it’s rich, balanced, and just dramatic enough to make you feel like you’re dining somewhere special.

Here at Love Gratitude Joy, we’ve brought this classic into the modern kitchen — no flambé required, just grill marks, good butter, and a touch of nostalgia.

The Secret Is in the Simplicity

We keep the steak itself simple — just a generous sprinkle of salt. No marinades, no rubs, no fuss. The grill does the rest. By not over-seasoning, you let the sauce take center stage while the char brings all the flavor and texture.

Scott handles the grilling like a pro — that’s his happy place. He gets those edges perfectly charred and the inside a flawless medium every single time on our regular grill. Meanwhile, I’m inside whisking away, finishing our creamy mushroom Diane sauce — rich, buttery, and absolutely drinkable.

A quick rest for the steak, a final swirl of butter in the sauce, and then it all comes together. The combination of that perfectly grilled steak and the glossy, velvety sauce? Pure magic.

(And yes, the sauce is so good you’ll want to eat it straight from the spoon. Not that I did that or anything… okay, maybe I did.)

Why Butter Beats Everything:

When we serve Grilled Steak Diane at home, it always feels like restaurant night — but better, because it’s made with clean ingredients and love. Butter is the unsung hero of Steak Night — and of keto life.

• 🧈 It’s clean fat your body loves.
• 💪 It supports keto and metabolic balance.
• 💰 It makes even a budget steak taste like a five-star filet.
• 💕 And it’s just downright delicious.

We melt butter the same way you would for lobster — glossy, golden, and ready for dipping. Most nights, we go for brown butter, our signature favorite for that deep, nutty flavor. When we’re feeling a little fancy, we make beurre blanc, our new obsession — rich, silky, and restaurant-level indulgent.

Each bite gets a dip — like fondue night for carnivores. We pour the butter into small ramekins for dipping and sometimes infuse it with a touch of garlic and lemon for extra brightness. Pure, golden butter bliss.

🐶 Meet Jack: The Steak Connoisseur

If you think you love steak, wait until you meet Jack.

He has a sixth sense for when the grill fires up. The moment he hears that sizzle, he trots in, sits perfectly still (as if auditioning for a Michelin star), and gives us that look — the “I’m part of this family tradition” stare.

And yes, I once went out of town for a week and left Jack home alone with Daddy… let’s just say when I came back, the “no eating when we eat” rule had vanished. 😂 Now when we have steak, Jack has steak — there’s simply no going back.

Jack’s Unofficial Rules for Steak Night:

Only the meat. Never butter, never seasoning — Jack keeps it clean.

No barking. Just vibes.

Sit like a gentleman.

Wait patiently for your piece — and side-eye Mom until it happens. Then turn and side-eye Dad, then back to Mom again… he’s got it all figured out.

🔥 The Steak Setup: Simple, Sexy, and Satisfying

Want to recreate our steak night vibe? You don’t need a fancy setup — just good steak, good butter, and a little patience.

🥩 Ingredients:

• 2 filets, ribeyes, New York strips, or sirloins — whatever fits your vibe (or your budget)
• Salt (generously)
• Butter — melted, not optional
• Optional: a dash of garlic powder or pepper if we’re feeling wild
• Scott likes to sprinkle Kinder’s Prime Steak Seasoning on his after cooking, while I stick with my trusty Redmond’s Salt — classic and clean.

💬 Our Steak Story:

We used to buy filets — always our special-occasion go-to. Then came Jack. Once he started getting steak every time we did, we started experimenting with other cuts. We tried ribeyes (my favorite, though Scott only loves them when my brother grills — he has the magic touch with the ribeyes), then strips, and now sirloins, which have become our everyday choice.

When cooked right, a sirloin is tender, flavorful, and so good you’d never guess it’s not a filet. Plus, it’s a little easier on the budget — which matters when your dog now has a standing steak order. 🐾

🧑‍🍳 Method:

1. Pat steaks dry and salt generously.
2. Grill or sear in a hot cast iron pan — about 3–4 minutes per side for medium.
3. Rest under foil for 10 minutes.
4. Pour melted butter into ramekins for dipping.
5. Serve with love. (Optional: roasted turnips or a crisp herb salad.)

Pro Tip: Dip every bite. It’s not science — it’s better.

🧈 Our Keto Twist: Grilled Steak Diane

After years of steak nights, we took things up a notch by adding back an old favorite — the classic Diane sauce, reinvented for keto.

This creamy mushroom sauce pairs perfectly with Scott’s grilled steaks and fits beautifully into a low-carb lifestyle. It’s a touch indulgent, yes, but special occasions deserve it.

Why we love it:

• Balanced macros (fat-forward, low carb)
• Rich, nostalgic flavor
• Perfect for using leftovers on omelets and eggs

🥩 The History Meets Keto: Why Steak Fits the Lifestyle

Steak has always been the centerpiece of low-carb living — and for good reason.

Why Steak Is Excellent for Keto:

• High in Fat and Protein: The perfect macro combo for ketosis.
• Zero Carbs: Steak contains virtually no carbohydrates, keeping you right where you want to be.
• Nutrient-Dense: Packed with B vitamins, zinc, iron, and selenium to support energy and recovery.
• Satiety Superstar: Fat + protein keeps you full and satisfied longer.

Pro Tip: Choose fattier cuts like ribeye, New York strip, or chuck-eye for that ideal keto ratio.

🧠 What About Red Meat and Inflammation?

You’ve probably heard the old myth: “Don’t eat red meat — it causes inflammation.”
But according to Dr. Ken Berry, that couldn’t be further from the truth.

In one of his short YouTube talks, Dr. Berry explains that while people are often told red meat will inflame their gut, skin, or joints, the reality is the opposite. Most people who switch to a low-carb or carnivore-leaning diet see their inflammatory markers drop — sometimes back to completely normal levels.

👉 Watch Dr. Ken Berry’s video on inflammation and red meat here:
“Does Red Meat Really Cause Inflammation?” – Dr. Ken Berry MD (YouTube)

Dr. Ken Berry explains why red meat doesn’t cause inflammation — and how eating real, nutrient-dense foods like steak can actually help improve inflammatory markers.

It’s a great reminder that what we’ve been taught to fear is often what our bodies were designed to thrive on — real, nutrient-dense food like steak, eggs, and seafood.

💡 Kristy’s Note: Sauce Math + Leftover Magic

This sauce recipe makes enough for 4 steaks, but at our house we usually grill just 2. Scott and I split one, and the other goes to Jack (our furry steak lover 🐾), which lasts him a couple of days in tiny, clean bites.

That means we always end up with extra sauce — and honestly, we love it that way!

🍳 Ways to Use Leftover Diane Sauce

Turn leftovers into pure gold:

• Scrambled Eggs: Add a spoonful for a creamy, savory breakfast.
• Omelets: Fold it inside with cheese for a decadent brunch.
• Burger Upgrade: Swap ketchup for Diane sauce for bistro-level burgers.
• Roasted Veggies: Drizzle over asparagus or cauliflower.
• Chicken or Pork: Use it to dress up simple grilled cuts.
• Shirataki Noodles or Cauliflower Rice: Toss through for a creamy keto pasta vibe.

💡 Keeps up to 3 days in the fridge or 3 months in the freezer. Reheat gently and whisk in a pat of butter to restore that silky shine.

Tips for Success

✨ Keep the steak simple — salt only. The sauce does all the heavy lifting.
✨ Resting is non-negotiable — let those juices redistribute.
✨ Double the mushrooms if you’re a fellow umami lover.
✨ Freeze extra sauce for busy nights — it reheats beautifully.

🍷 Dinner Party Perfection: Impress Without the Stress

There’s something timeless about serving steak for friends — it feels special, smells incredible, and instantly turns an ordinary night into an experience.

Grilled Steak Diane is one of those dishes that wows people without wearing you out. The prep is minimal, the ingredients are simple, and yet when that glossy sauce hits the plate, everyone thinks you’ve been in the kitchen for hours.

✨ Why It’s Perfect for Entertaining:

• You can grill the steaks outside while chatting — no stovetop chaos.
• The sauce can be made ahead and reheated gently before serving.
• It pairs beautifully with easy sides like roasted asparagus, mashed cauliflower, or a crisp herb salad.
• It looks elegant but tastes comforting — the best kind of combination.

Set the table with candles, pour a good red wine (or sparkling water with lemon), and let the scent of seared steak and butter fill the air. Your guests will swear they’re dining in a bistro — and you’ll be relaxed enough to enjoy every bite.

💡 Bonus tip: Make extra sauce (you’ll thank yourself later). It’s a built-in brunch upgrade the next morning when drizzled over eggs or omelets.

Grilled Steak Diane – Love Gratitude Joy

A rich and elegant keto-friendly Grilled Steak Diane topped with creamy mushroom sauce — the perfect low-carb dinner to impress.

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Resting Time 5 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 2

Calories 620 kcal

Equipment

• 1 Grill or grill pan
• 1 Skillet (for the sauce)
• 1 Tongs
• 1 Meat thermometer (optional)
• 1 Whisk
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 2 8 0z ribeye steak
• 1 tbsp (14g) butter
• 1 cup (75g) mushrooms sliced
• 2 tsp (10ml) Dijon mustard
• 1 tsp (5ml) Worcestershire sauce
• 1/4 cup (60ml heavy cream
• 1 tbsp (14g) butter cold for finishing
• Salt and pepper to taste

Notes

💖 Recipe Notes
– Use any steak or protein of your choice — see our blog post for ideas and cooking tips.
– The sauce can be doubled and stored up to 3–4 days; it’s amazing over chicken, burgers, or eggs.
– For a creamier finish, lower the heat before adding heavy cream and whisk until smooth.
– Optional: add a splash of brandy or cognac for a classic Steak Diane touch.

– Net Carbs: 3 g per serving

Nutrition info is an estimate only — it’ll vary based on your exact ingredients and brands used.

Nutrition

Serving: 80zCalories: 620kcalCarbohydrates: 4gProtein: 47gFat: 47gCholesterol: 155mgSodium: 350mgPotassium: 499mgFiber: 1g

Tried this recipe?Let us know how it was!

💭 Final Bite

The charred edges, the silky sauce, and the memories wrapped up in this Grilled Steak Diane make it more than dinner — it’s an experience. Grilled Steak Diane proves that indulgence doesn’t need to be complicated. The charred edges, the silky sauce, and the memories wrapped up in it make this more than just dinner — it’s an experience.

Every bite takes me back to that lake house cooking class, whisk in hand, learning how to make simple ingredients taste like luxury. Later, it became brown butter, then beurre blanc, and finally the revival of Diane — the sauce that makes even a backyard steak night feel like fine dining.

Now it’s our ritual: Scott on the grill, me finishing the sauce, and Jack waiting underfoot for his share. Because honestly, the best food isn’t just about macros — it’s about Love, Gratitude, and Joy. ❤️

❤️ More You’ll Love

• Keto Chicken Enchilada Soup
• Easy Keto Pizza Omelet
• Our Favorite Low-Carb Date Night Dinners

✨ Let’s Make This a Thing

Try your own steak night. Make it weekly, make it yours, make it simple and joyful. Add candles, jazz, or just Jack’s playlist of steak-sizzling ASMR (yes, that’s a thing now).

If you do it, tag us on IG, Pinterest or drop a comment on the blog. We’d love to see your butter bowls, your grill marks, and your four-legged steak fans.

And hey—if all you have is ground beef and a frying pan? Steak night is still on. It’s the intention that counts. ❤️

📌 Pin This for Later

We’ll be adding a printable version and pin-sized graphic soon. For now, bookmark it. Share it. Make it part of your week.

Because steak night isn’t just a meal.
It’s a vibe.
It’s a lifestyle.
It’s Love Gratitude Joy.

Nutrition info is an estimate only — it’ll vary based on your exact ingredients and brands used.

With love and gratitude,
 Kristy and Scott (supervised, of course, by Jack 🐾)
 Love Gratitude Joy — it’s a lifestyle.