Broiled Market Steak with Savory Butter

Beat butter in a medium bowl until fluffy; gradually beat in lemon juice until well combined, then blend in dry mustard.

Mix in chives and parsley, distributing evenly.

Shape butter mixture into a roll about 1 inch in diameter; enclose in plastic wrap and refrigerate until firm, about 1 hour.

Preheat broiler; place steak on rack of broiler pan about 4 inches from the heat.

Broil, turning once, for 6 to 8 minutes on each side for rare.

Increase time for medium or well-done.

When you turn the steak to broil second side, dot with about 1 tablespoon of the butter mixture. Place broiled steak on a carving board.

With a short pointed knife, cut the steak across the grain into several slices.

Serve slices on warm dinner plate.

Accompany with slices of herb butter.

Makes 2 to 3 servings.