Herb and Mustard Sirloin

  • 1 ½ pounds sirloin steak
  • 2 tablespoons Morton & Bassett ground yellow mustard
  • 2 tablespoons Morton & Bassett herbs from Provence
  • 5 tablespoons unsalted butter
  • 2 tablespoons Morton & Bassett chives

Fork both sides of the steaks. Mix together the herbs from Provence and the mustard in a bowl and rub over the steaks.

Heat a large cast iron skillet to medium high. Add 2 tablespoons of the butter, and when melted, add steaks. Let brown on one side for 6 minutes. Turn over and brown the other side for 4 minutes for a medium-rare steak.

Transfer to cutting board, season with pepper and top with the remaining butter. Thinly slice steak and serve.