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- 2 12 ounces boneless beef sirloin steaks, cut 3/4 inch thick
- Salt and ground black pepper
- 1/4 cup butter (half a stick)
- 2 tablespoons coarse-grain mustard
- 1 tablespoon snipped fresh thyme
- 1 teaspoon 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 steaks to a broiler pan; spread tops of steaks with mustard.
3. Broil 3 to 4 inches from the 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 of the herbs; remove from heat.
5. Transfer steaks to plates; pour herb butter over steaks. Sprinkle with remaining herbs.
- Servings Per Recipe 4,
- cal. (kcal) 452,
- Fat, total (g) 33,
- chol. (mg) 110,
- sat. fat (g) 16,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 1,
- pro. (g) 35,
- vit. A (IU) 389,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 496,
- Potassium (mg) 546,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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