The natural caramelization of the meat makes this cut of beef
very tasty!


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
4 steaks

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.

B-man :wink: