Now let`s get to the crust. First the thyme, the dried tomatoes, the bread roll and the garlic cloves are chopped up and mixed together with the tomato paste and the grated Parmesan. Now enough olive oil is added to make a creamy mass. Season to taste with salt, pepper, possibly more garlic or any other spices - the first part of the work is done.
Next, we put some butter or clarified butter in a suitable pan and fry the steaks vigorously at the highest temperature. Depending on the thickness of the meat, the optimal duration is 1 to 2 minutes per side.
Now you take a baking dish into which you put some olive oil and water so that it is about 1cm high. The steaks are placed next to each other in the oil-water mixture. The crust mass is now spread 5-10 mm thick on the steaks. If you like, you can sprinkle some additional parmesan on top, this will make the crust crispier.
The baking dish is now placed in the oven, which is now hot. Depending on your taste, you can bake the steaks for 10 (bloody) to 30 (well done) minutes.
Rice and pasta (e.g. tagliatelle), but also vegetables such as grilled tomatoes with a little garlic, are suitable as a side dish.
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