About 2 lbs of beef steak2 large or 4 small steaks, rib-eye, T-bone or top round steak, cut 3/4 inch thick
Salt and freshly ground black pepper to taste
2tbspof your favorite mustard
2tbspbutter
2tbspolive oil
2tbspginor your favorite booze
1/4tspcumin seeds
4tbspsour cream
2tbspchopped parsley
Instructions
Season the steaks with salt and pepper and spread the mustard generously on both sides of the steak. Heat the butter and olive oil over high heat in a very large heavy cast-iron skillet. Brown the steak on both sides, then lower the heat to moderate and cook to desired doneness, turning the steak every 4 minutes to prevent the juices from evaporating.
Remove the steaks to a warmed serving platter. Splash in the gin, raise the heat, and cook until it evaporates; or flame the gin, if you wish.
Add the cumin seeds to the pan. Stir in the sour cream, blending thoroughly with the pan juices. Add the parsley. Cook over high heat until the sauce reduces slightly. Pour over the steaks and serve.