1. Melt the butter

Start by melting ½ cup of unsalted butter. I like to do this in 30-second increments in the microwave, stirring in between so it doesn’t scorch. You can also melt it slowly on the stovetop if you prefer a more hands-on approach.

2. Add garlic and shallot

Finely mince your garlic cloves and shallot—take your time with this step; the finer the mince, the more evenly they’ll distribute in the sauce. Stir them into the warm melted butter. Adding these first infuses the butter with their flavors, creating a fragrant base.

3. Whisk in the tangy components

Next, add 1 ½ tablespoons of Dijon mustard, 1 tablespoon of Worcestershire sauce, and the juice from a whole lemon. Whisk everything together until it’s smooth. The mustard will give the sauce a creamy, slightly thickened texture.

4. Add the fresh herbs and spices

Finely chop 2 tablespoons of parsley, 2 teaspoons of thyme, and 1 tablespoon of chives. Stir them into the butter mixture, followed by ¼ teaspoon each of smoked paprika and red pepper flakes. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Give the sauce a good whisk until all the ingredients are well combined.

5. Serve and enjoy!

Pour the sauce into small ramekins for dipping or drizzle it directly over your steak. Either way, you’re in for a treat!