Personally I'd use thicker steaks on this one...cook them
longer if you, too, choose to do so.
4 (1/2-inch thick) beef rib eye steaks
Salt and freshly ground pepper to taste
4 tablespoon butter, divided
2 tablespoons finely chopped green onions
1/2 teaspoon ground mustard
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon minced fresh flat-leaf parsley
Sprinkle steaks with salt and pepper. In a large skillet,
melt 2 tablespoons butter; stir in onions and mustard; cook for 1 minute.
Add steaks; cook for 2 to 3 minutes on each side or until the meat reaches
desired doneness. Remove to a serving platter and keep warm.
Add lemon juice, Worcestershire sauce and remaining butter to skillet;
cook for 2 minutes. Remove from heat and add parsley. Pour sauce over
Submitted to rec. food. recipes by Luckytrim