For the rub:
For the sauce:
1. 1 tablespoon unsalted butter
2. 1 shallot, minced
3. 2 tablespoons minced fresh flat-leaf (Italian) parsley
6. 2 tablespoons tomato paste
7. 1 cup (8 fl. oz/250 ml) beef stock
8. ½ cup (4 fl. oz/125 ml) heavy (double) cream
9. Cayenne pepper
10. Salt and freshly ground black pepper
To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt, and black pepper. Sprinkle the rub all over the meat, reserving 1 tablespoon. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature if necessary before cooking.
In a large heavy frying pan over medium-high heat, heat the olive oil. Add the steaks and cook in the desired doneness, turning once, 3-5 minutes on each side. Test for doneness using an instant read thermometer or by cutting into the meat. Remove the steaks from the heat when they are red at the center for rare (120°F/49°C) or deep pink at the center for medium-rare (130°F/54°C). Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
To make the sauce, in the same frying pan over medium heat,
melt the butter. Add the shallot and parsley and sauté until the shallot is
softened, 2-3 minutes. Remove the pan from the heat and add the
To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.