REC: Pan-fried rib eye steak with mustard, pepper, and yogurt sauce

Emeril did something like this today.

You'll need a thick-cut rib eye steak, Dijon mustard, crushed pepper corns,
olive oil, butter, a bit of shallot and one clove of garlic finely chopped,
red wine, thick ("Greek") yogurt, and chopped flat-leaf parsley.

Slather one side of the steak with the mustard and sprinkle liberally with
the crushed pepper corns. Do the same to the other side. Heat the olive oil
and butter in a frying pan until the foam begins to subside. Fry the steak
over gentle heat on one side for two minutes. Flip and fry the other side
for two minutes. Repeat until you've reached the level of doneness you like.
The heat must be *gentle*. When the meat is done to your liking, remove to a
plate and let it rest while you prepare the sauce. In the pan drippings fry
the shallot and garlic until just tender. Deglaze with a very little red
wine and boil down until you've got a syrup. Away from the heat, fold in a
tablespoon or two of the yogurt and the parsley. Pour the sauce over the
meat and enjoy.

Emeril cooked the steak over high heat in smoking olive oil, which should
have produced a "blue" (and to my taste inedible) result. He also used cream
instead of yogurt. If you haven't got shallot, a bit of red onion will do.
You only need a tablespoon or so.

--
Bob
http://www.kanyak.com