Zest and juice ½ lemon; have 1 tbsp minced garlic, 1 tbsp finely chopped chives, and 2 tbsp coarsely chopped parsley ready.

Place 6 tbsp butter and the 1 tbsp minced garlic in a small skillet over medium-low heat. Whisk until the butter is fully melted and the garlic is fragrant but not browned (about 1–2 minutes).

Reduce heat to low and add 1 tbsp Dijon mustard, the lemon zest and juice, 1 tbsp chives, 2 tbsp parsley, 1 tsp red pepper flake, 1 tsp dried ground thyme, 1 tsp paprika, and ½ tsp cayenne pepper. Stir continuously until everything is evenly combined and warmed through (about 30–60 seconds).

Remove from heat, taste, and season with salt and black pepper to taste. Serve warm with steak.