Having now perfected the art of the perfect steak, I am beginning to experiment with the jus served with the steak. Here is my recipe for Wholegrain Mustard Jus which I love serving with a medium rare rib eye. The trick to me when cooking meat is to always render the fat first.
After adding the hot water to the pan and taking the steak out to rest, add a tablespoon of wholegrain mustard. Make sure you scrape all the good bits from the pan and incorporate into your jus. When it has thickened, and the steak has rested serve and enjoy!