For the ribeye I made a dry rub (2 tbls each; cayenne pepper, chili powder, chipotle pepper flakes, smoked paprika, garlic powder, onion powder, red pepper flakes, black pepper, brown sugar) (1 tbls each dry thyme powder, dry rosemary powder, parsley, oregano, celery seeds, dry mustard powder, nutmeg) Rub your steaks with a generous coat of the seasoning mixture and allow them to sit for 5 minutes.
In a large skillet heat 3 tbls of butter. Once the butter is very hot and it starts to turn brown put your steak in. Allow the steak to cook undisturbed on the first side for 3 minutes, but continuously spoon butter the hot butter on top of the steak. (butter bath)
After 3 min you should have a nice crust on the bottom. Flip the steak and repeat the butter bath for 3 more minutes.
The yogurt is really good with this because of all the spice on the steak. 1 cucumber- peel it and remove the seeds, then dice small. 1/4 cup diced red onion, 1 tsp garlic powder 1/4 tsp white pepper 1/2 cup of yogurt and salt to taste. Just mix everything together.
Mushrooms and shallots - slice mushrooms and shallots. I used 2 tbls of the left over butter from the steak and 1 tbls of new butter, once the butter got hot I added 1 tsp fresh chopped rosemary & fresh thyme. I sautéed in the hot butter and added a little salt and pepper. At the very end I added a few sprigs of fresh Marjoram herb.
The salad dressing was just 1/2 balsamic vinegar, 1/2 fresh orange juice, 2 tbls honey, salt & pepper to taste.