Rib Eye Steak with Berry Butter

Utensils: peeling knife, chef's knife (Fissler perfection), cutting board, frying pan (Fissler crispy steelux comfort), cooking spoon, bowl


  • Serves 4
  • 2 garlic cloves
  • 4 sprigs of fresh marjoram
  • 1 lime
  • 4 oz butter, softened
  • 1/2 cup berries of choice
  • salt and pepper
  • 4 rib-eye steaks (each approx. 10 oz)
  • 4 Tbsp vegetable oil

Preparation Instructions

1.Peel garlic and dice finely. Toast the garlic in a dry fry pan for 1 minute.

2.Wash the marjoram, shake dry and remove the stems.

3.Wash the lime in hot water, halve and extract the juice.

4.Put the butter in a bowl and add the berries, garlic, marjoram, and lime juice and stir until evenly distributed.

5.Season the berry butter with salt to taste and divide into 4 small molds or wrap in baking parchment to form a roll.

6.Refrigerate the butter for at least 30 minutes.

7.Season the steaks with salt. Oil the same fry pan and preheat to high heat.

8.Cook the steaks for 2-3 minutes on each side. Season the steaks with the pepper and serve with berry butter.