Summary

Ingredients

• 1 steak (s) (rump steak, ribeye etc.
• 125 g butter
• 1 organic lemon (s)
• 2 sprigs thyme
• 3 sprigs tarragon
• 1 clove garlic

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Instructions

1. As always, first things first!
2. The steak should be at least 3 - 5 cm thick so that you get a great crust and it can still be served medium rare or medium.
3. Take the steak out of the fridge as usual, at least 1 hour in advance, so that it slowly comes to room temperature.
4. First, the softened butter is mixed together with the chopped herbs, garlic and zest of the lemon and seasoned with a little lemon juice as well as salt and pepper.
5. Meanwhile, sear the steak in the pan on both sides for 2-3 minutes so that it gets a nice crust. Now the butter mixture is added, heated and the pan removed from the heat. The liquid butter is now drizzled over the steak again and again until the desired core temperature is reached. If the remaining heat is not enough, simply reheat the pan a little.
6. Once the desired core temperature has been reached, place the meat on a board and let it rest briefly until it is carved. Finally, pour some of the butter mixture over it.