2 rib eye steaks (6 oz. each) no more than 1/2 inch thick
2 tbsp. butter
1/4 c. dry vermouth
1/4 c. chopped chives - may use green onions
2 tbsp. finely chopped parsley
1/2 tsp. each Dijon mustard, Worcestershire, salt and pepper
2 tbsp. brandy

In large skillet, melt butter; add vermouth, stir and bring to a bubble. Add chives, parsley, mustard and Worcestershire. Simmer for 3 minutes, stirring occasionally. Add steaks - cook over high heat 2-3 minutes each side.

Season with salt and pepper. Heat brandy in a ladle, add to skillet, flame. Serve on warmed plates, spooning sauce over steaks. May be doubled.