Slash through fat edging of steaks at 2- to 3-inch
intervals, cutting just to the lean meat. Place
steaks on a rack in a shallow pan. Broil 3 to 4
inches below heat, turning once, until cooked to
desired doneness when cut (10 to 14 minutes total
for rare to medium-rare).
Meanwhile, in a small pan, melt butter over
medium-high heat. Blend in mustard, vermouth, and
Worcestershire. Transfer steaks to a cutting
board, remove any fatty tissue, and slice thinly.
Divide steak among plates. Pour sauce over and
around meat, swirling pieces in sauce.