Alice’s Steak Diane

2-4 (1 ½” cut) Rib-eye steaks
Salt, red/black pepper, garlic powder
4-8 T. butter
½ c. cognac, warmed (optional)
1 c. sliced mushrooms
Sauce:
1 stick butter
1 bunch chopped green onions
1/4 c. chopped fresh parsley
2 T. minced garlic
¼ c. A-1 Steak Sauce
½ c. sherry
¼ c. Worcestershire sauce
1 T. fresh lemon juice

1. For sauce, in medium pot, melt butter and add rest of sauce ingredients. Simmer on low heat for about 1 minute. Turn heat off and just let it sit.
2. Season Steaks.
3. In large skillet, melt 4-8 T. butter (depends on how many steaks you are doing). Add mushrooms and cook for 2-3 minutes. Then add steaks. Want enough butter to cover bottom of skillet to cook steaks. *I like to cook 2 at a time. If you put too many in pan, it causes steam and that changes the cooking process.
4. Cook 2-4 minutes on each side for medium. Cook as long as you like to get the desired stage you like.
5. Pour some of the sauce over steaks when you flip them. You can add more or less sauce.
6. Add warmed cognac, light it and spoon mixture over the steaks. Be very careful when doing this step. You can omit it if you like.
   *I like to have the extra sauce to serve with the steaks. If you need more butter for the pan while cooking just add it. You can garnish with extra parsley and green onions. This recipe comes from my good friend, Phyllis B. Mata. I just made a few changes and additions!