Mustard-Crusted Steaks with Herb Butter

Spread coarse-grain mustard on top of thick steaks before broiling to spice up your meat. A drizzle of thyme- and rosemary-infused butter adds richness and flavor.

2 12-oz. boneless beef sirloin steaks, cut about 3/4-inch thick
1/4 cup butter (half a stick)
2 Tbsp. coarse-grain mustard
1 Tbsp. snipped fresh thyme
1 tsp. snipped fresh rosemary

1. Preheat broiler. Cut each steak in half. Lightly sprinkle both sides of steaks with salt and pepper.
2. In a 12-inch skillet, heat 1 tablespoon of the butter over medium-high heat. Add steaks; brown on both sides cooking until steaks are near desired doneness, about 3 to 4 minutes per side. Transfer to broiler pan; spread top of steaks with mustard.
3. Broil 3 to 4 inches from heat for 2 to 3 minutes or until steaks have reached desired doneness.
4. Meanwhile, for herb butter, add remaining butter to skillet; cook over medium heat until butter begins to bubble and turn golden. Add half the herbs; remove from heat.
5. Transfer steaks to plates; pour herb butter over steaks. Sprinkle with remaining herbs. Makes 4 servings.

Better Homes & Garden
July 2011