1 tbsp. butter
1 tbsp. salad oil
4 boneless top sirloin or New York strip steaks (about 2 lbs. total) cut 1 to 1 1/2 inches thick
1 tbsp. Dijon mustard
3 tbsp. dry vermouth or dry white wine

Heat butter and oil in a wide frying pan over medium-high heat. Add steaks and cook, turning once, until browned outside and still pink in center when cut (10 to 14 minutes total). Transfer to warm plates and set aside. Add mustard and vermouth to pan drippings and stir briskly until hot. Spoon sauce over steaks. Makes 4 servings.