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:
Trim steaks, removing large pieces of fat and any gristle.
Cut each steak into quarters. Place the steaks between plastic and pound to an even 1/2 ” thickness.
After pounding, rub each steak with soy sauce and oil.
Assemble ingredients for the sauce, whisk together the beef stock and mustard, set aside.
Heat a large saute pan over high heat; add 2 tablespoons butter and oil swirling to coat.
Add steaks and saute in batches transfer to a warm platter.
With the pan over high heat, prepare sauce by adding 2 tablespoons butter and shallots; saute for 30 seconds.
Deglaze with the stock mixture, allow to simmer for 2-3 minutes to reduce slightly.
Then stir in parsley, Worcestershire, and key lime juice; season to taste.
Return steaks to the pan just to coat in sauce and serve immediately.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.