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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Lemon juice can be used in place of the key lime juice. The key lime juice adds that little something that keeps them coming back for more. You can also add a little white wine, just reduce the beef broth to 1/2 cup and add 1/2 cup white wine. Ingredients:
2 (12 ounce) rib eye steaks |
4 teaspoons soy sauce |
2 -3 teaspoons vegetable oil |
4 tablespoons unsalted butter |
4 tablespoons shallots, finely minced |
1 cup beef broth |
2 -3 tablespoons dijon mustard |
2 tablespoons parsley |
2 -3 tablespoons worcestershire sauce |
1 teaspoon key lime juice |
salt and pepper |
Directions:
1. Trim steaks, removing large pieces of fat and any gristle.
2. Cut each steak into quarters. Place the steaks between plastic and pound to an even 1/2” thickness.
3. After pounding, rub each steak with soy sauce and oil.
4. Assemble ingredients for the sauce, whisk together the beef stock and mustard, set aside.
5. Heat a large sauté pan over high heat; add 2 tablespoons butter and oil swirling to coat.
6. Add steaks and sauté in batches transfer to a warm platter.
7. With the pan over high heat, prepare sauce by adding 2 tablespoons butter and shallots; sauté for 30 seconds.
8. Deglaze with the stock mixture, allow to simmer for 2-3 minutes to reduce slightly.
9. Then stir in parsley, Worcestershire, and key lime juice; season to taste.
10. Return steaks to the pan just to coat in sauce and serve immediately.
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