Steven Raichlen

Mustard Lime Steaks

U.S.A.

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Barbecue Bible
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

A few ingredients thoughtfully combined can utterly transform a commonplace dish—and this recipe is the perfect example. There are lots of steaks you could use here: sirloin, T-bone, rib eyes, New York strips, even skirt steaks.

Ingredients

  • 4 sirloin beefsteaks (10 to 12 ounces each), cut 1 inch thick
  • ¼ cup dry mustard

Method

  1. Place the steaks on a platter and sprinkle 2 tablespoons of the dry mustard over them. Pat the steaks with the flat part of a fork to spread the mustard evenly. Sprinkle the steaks with 2 tablespo