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1
To make the sauce, whisk together the mustards, molasses, horseradish, honey, and ketchup and season with salt and pepper.
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2
Cover and let sit at room temperature for at least 30 minutes before serving, or cover and refrigerate for up to 2 days and then bring back to room temperature.
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3
Remove the steaks from the refrigerator 20 minutes before cooking.
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4
Put an oven rack in the upper center of the oven.
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5
Preheat the broiler.
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6
Pat both sides of the steaks dry with paper towels.
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7
Brush both sides of the steaks with the butter and season with salt and pepper.
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8
Season one side of each steak with some of the rub mixture.
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9
Place the steaks on a wire rack set over a rimmed baking sheet or on a broiler pan, rub side up.
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10
Broil the top side of the steaks until golden brown and slightly charred, about 4 minutes.
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11
Turn the steaks over and continue broiling until golden brown and cooked to medium-rare, 4 to 5 minutes.
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12
Remove from the oven and let rest for 5 minutes before serving.
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13
Serve the steaks with the sauce on top or on the side and garnish with parsley oil if desired.
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14
Mix together the paprika, ground ancho, cumin, coriander, mustard, oregano, salt, and pepper in a small bowl.
