Mustard Lime Steaks


Preparation info
  • Serves


    • Difficulty


Appears in
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.


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


  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