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Personally I'd use thicker steaks on this one...cook them longer if you, too, choose to do so.

Servings: 4

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 steaks.

Submitted to rec. food. recipes by Luckytrim