The natural caramelization of the meat makes this cut of beef
6 T. butter, softened
2 T. Dijon mustard
1/2 tsp. black pepper, coarsely ground
1/4 C. Worcestershire sauce
1/4 C. olive oil
4 tsp. garlic, minced
4 tsp. paprika
2 tsp. light brown sugar
2 tsp. salt
2 tsp. pepper
Mix first 3 ingredients and store in refrigerator until ready to use.
Make a paste with the remaining ingredients.
Rub paste onto the steaks, wrap in plastic wrap and refrigerate
for 4-8 hours.
Allow steaks to warm to room temp.
Grill to desired doneness.
Top with butter and serve.