Pan-Seared Steak with Mustard Seeds, Black Pepper, and Rosemary

We give meat an acidic finish to lighten and brighten flavors by finishing pan-fried steaks with a quick pan sauce made with whole-grain mustard, plus a little shallot and butter. The flavor combination was inspired by the late Floyd Cardoz’s “Flavorwalla.” Be sure the pan is off the burner when the butter is whisked into the sauce at the end so the butter doesn’t “break” and become watery.