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4 beef sirloin steaks (10 to 12 ounces each), cut 1 inch thick
1/4 cup dry mustard, such as Colman's
1/4 cup worcestershire sauce
Juice of 1 large, juicy lime
Salt, coarse (kosher or sea), and freshly ground white pepper to taste


1. Place the steaks on a platter and sprinkle with half the dry mustard. Pat the steaks with the flat part of a fork to spread the mustard evenly over and into the meat. Sprinkle the steaks with half the Worcestershire sauce, then squeeze half of the lime over them. Pat with the fork. Season the steaks generously with salt and pepper. Turn the steaks over and spread with the remaining mustard, Worcestershire, and lime juice, and more salt and pepper, patting with the fork. Let the steaks marinate for 15 to 20 minutes while you preheat the grill.

2. Preheat the grill to high.

3. When ready to cook, oil the grill grate. Place the steaks on the hot grate and grill, turning with tongs, until cooked to taste, 4 to 6 minutes per side for medium-rare. Do not rotate steaks here; if you do, you’ll jar off the mustard mixture. (Stet serves them Pittsburgh rare-black on the outside, bloody inside.) Transfer the steaks to a platter and let stand for 3 minutes.

4. Thinly slice the steaks on the diagonal, as you would London broil. Let the slices marinate in the meat juices for a minute or two, then serve immediately.