Herb and Mustard Steak

- 1 ribeye

- 2 russet potatoes

- 2 T. spicy mustard

- 2 t. herbs de provence

- 5 T. butter

- salt and pepper

- green onions, chopped

Pierce potatoes with a fork and microwave for 15 minutes. Mix together mustard and seasoning. Pierce the steak and rub with mustard mixture. In a skillet, melt 1 tablespoon of butter on high. Place the steak in the skillet and cook for 7 minutes, then flip and do an additional 4 minutes on the other side. Remove steak and let rest for 5 minutes with a tablespoon of butter on top. Mix 3 tablespoons butter with 2 tablespoons of green onions. Add potatoes to the skillet and fry in the beef juices for 3 minutes. Cut the steak on a biased and served potatoes with green onion butter.