4 club steaks, 6 oz. each and 11/2 inches thick, all visible fat removed
1 large lemon, halved
1 tsp. garlic salt
1 tsp. freshly ground black pepper
1/3 cup dijon-style mustard
4 tsp. unprocessed wheat bran
1 cup finely chopped parsley

Preheat the oven to 500°F. Place the steaks in a flat baking pan and rub both sides with lemon. Sprinkle garlic salt and pepper on both sides of each steak. Combine the mustard, bran, and parsley in a bowl and mix well. Top each steak with the mustard mixture and press it down firmly, using the palm of your hand. Place the steaks in the preheated oven for 4 minutes (5 minutes for well done) and then turn the oven off. Do not open the oven door for 30 minutes. At the end of the 30 minutes, the steaks will be cooked medium-rare.

Yield: 4 servings
Serving Size: 6oz. Steak

Calories: 302
Fat: 17g
Fiber: 0g

Notes: club steak: The short loin is the most tender cut of beef because of its location. It lies in the center of the back, between the sirloin and the rib where the muscles do little to toughen it. The tenderloin and top loin are the two main muscles in the short loin. The top loin with the bone attached is called a club steak. When separated from the bone, the same cut of meat is called a New York or Kansas City strip steak or a Delmonico steak. When portions of both the tenderloin and top loin are left on the bone, the resulting short loin steaks are called porterhouse and T-bone.