extreme flavors

From the kitchen of Kevin Taylor, the BBQ Guru

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

6 tablespoons butter, softened
2 tablespoons Dijon mustard
1/2 teaspoon black pepper, coarsely ground
1/4 cup Worcestershire sauce
1/4 cup olive oil
4 teaspoons garlic, minced
4 teaspoons paprika
2 teaspoons light brown sugar
2 teaspoons salt
2 teaspoons pepper
4 steaks

Make Mustard Butter by mixing first 3 ingredients and storing 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 Mustard Butter and serve.