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
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.