Ingredients
4 beef ribeye steaks (1/2 inch thick and 8 ounces each)1/4 teaspoon pepper1/8 teaspoon salt4 tablespoons butter, divided1 green onion, finely chopped1/2 teaspoon ground mustard1 tablespoon lemon juice1-1/2 teaspoons Worcestershire sauce1 tablespoon minced fresh parsley1 tablespoon minced chives
Preparation
Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°).
Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks.
