1 c. butter
2 tbsp. freshly squeezed lemon juice
1/4 tsp. pepper
1/3 c. chopped parsley
1 tsp. dried tarragon leaves
Dash Tabasco sauce

Put butter in a small bowl and let stand at room temperature until softened. Beat with wooden spoon until smooth and fluffy. Add lemon juice, pepper, parsley, tarragon and Tabasco; beat until thoroughly blended.

Spoon butter sauce into a serving bowl; cover and refrigerate until you are ready to serve. Makes 1 cup. Sauce can be made up to 1 day in advance. Remove from refrigerator 30 minutes before serving. Serve cold, spooned onto hot grilled steaks.

Hint: Use top loin steaks 3/4 pound each.