CHEF NAIRBY’S SWEET CHEESUS STEAK

I was looking to come up with my own custom steak seasoning and this is what happened. Total freaking awesomeness!

KITCHEN TOOLS NEEDED

Large non-stick frying pan
Spatula

INGREDIENTS

2 cuts of eye of round beef, about 1cm thick
1 Tbsp of ground cinnamon
1 Tbsp Dijon mustard
½ cup of crumbled goat cheese
20 cherry/grape tomatoes, sliced in half
1 small onion, chopped
¼ cup fresh chopped dill
2 Tbsp salted butter

DIRECTIONS

1. IMPORTANT Remove each cut of beef from cold storage and allow to get to about room temperature (leave out at least 30 minutes to do this). You want the meat to have an even temperature throughout otherwise you will overcook it on the outside and it will be undercooked on the inside.
2. Rub each cut of beef with cinnamon on both sides. Brush or coat with desired amount of Dijon mustard and set aside. (Marinade for a few hours or overnight in the fridge if you want)
3. Melt 1 Tbsp of butter on medium-high heat in a pan. Add sliced tomatoes and onions and cook for 5 minutes.
4. Add another 1 Tbsp. of butter to the pan and mix until melted. Add both cuts of beef to the pan with the tomatoes and onions. Cook beef for at least 6 minutes total, FLIPPING OVER ONCE EVERY MINUTE (This ensures that the beef will be cooked evenly and will be juicy goodness!).
5. Plate each cut of beef with even amount of tomatoes and onions. Top with desired amount of goat cheese and chopped dill. Give cheese a minute or two to soften and melt. Enjoy the awesomeness!