4 steaks
2 tbsp. each oil and butter
1/2 to 1 tsp. Dijon-style mustard
1 clove garlic
1/2 tsp. seasoned salt
1/4 tsp. cracked black pepper
4 tsp. lemon juice or white wine
2 tsp. Worcestershire sauce
Hot pepper sauce, optional
1/4 c. chopped parsley

Trim off excess fat from steaks. Slash edges to prevent curling. Wipe dry with paper toweling. Set aside.

In large skillet, combine the oil, butter, mustard, garlic, salt and black pepper. Heat until bubbly. Saute steaks in the seasoned butter for 4 to 5 minutes. Turn steaks. Cook 4 to 5 minutes longer or to desired doneness. Remove steaks. Keep warm.

Into saucepan, stir lemon juice, Worcestershire sauce and hot pepper sauce, if used. Pour over steaks. Sprinkle with parsley. Serve immediately.