Recipe by weekend cooker
an adopted recipe with a couple of adjustments. I have tried and made this IT IS GOOD !!
Top Review by breezermom
This is a great recipe! That being said, I had a 1 inch ribeye, so it needed to cook longer. My green onions turned into little black pebbles! So next time, I'll cook the steak in the butter, and not add anything until I'm ready to make the sauce. This is the first year I have started cooking steaks in a skillet....I'm a charcoal grill fanatic, so if I liked this recipe, it has to be good!
- 4 (8 ounce) rib eye steaks (1/2 inch thick)
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon salt
- 2 tablespoons finely chopped green onions
- 1⁄2 teaspoon ground mustard
- 4 tablespoons butter, divided
- 1 tablespoon lemon juice
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1 tablespoon soy sauce
Directions See How It's Made
- Sprinkle steaks on both sides with pepper, and salt.
- In a large skillet, cook onion and mustard in 2 tablespoons butter for 1 minute, and add steaks.
- Cook for 2-4 minutes on each side or until the meat reaches desired doneness (medium rare meat thermometer reading of 145 degrees), (medium 160 degrees), and well done (170 degrees.).
- Remove steaks to a serving platter and keep warm.
- In the same skillet, add the lemon juice, worcestershire sauce, soy sauce, and the remaining butter.
- Cook and stir for 2 minutes or until thickened.
- Add parsley and chives.
- Serve with steaks.