Summary

Ingredients

• 2 pork neck steak (s) or beef steaks
• Salt and pepper, from the mill

For the potatoes:

• 1 tablespoon olive oil for frying
• 1 tablespoon butter for frying
• 3 clove (s) garlic
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 500 g potatoes, mostly waxy

For the herb butter:

• 0.5 ½ cup butter, very soft
• 3 clove (s) garlic
• 1 teaspoon thyme
• 1 teaspoon rosemary

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Instructions

1. For the herb butter, peel and squeeze the garlic cloves and mix with the soft butter and rosemary and thyme to a smooth mass and set aside.
2. Peel the potatoes and cut into small pieces. Peel and squeeze the garlic cloves.
3. Put the butter and olive oil in a non-stick pan, add the potatoes and fry until they are lightly brown. Then add the pressed garlic and thyme and rosemary. Fry everything until the potatoes are nice and crispy brown.
4. In the meantime, dab the steaks and season with salt and pepper.
5. Remove the potatoes from the pan, then add the steaks to the pan. DANGER! Everyone likes a different degree of cooking for steaks! If you like the steaks through, sear the steaks for a few minutes on both sides, but not done yet. If you like it a little bloody, only sear the steaks on both sides. It is important that the steaks still have some time until the desired degree of doneness!
6. When the steaks are seared, turn the stove down and distribute the butter mixture evenly on the steaks.
7. When the butter mixture is half melted, return the potatoes to the pan.
8. When the steaks are done, the butter mass should be completely melted. Then take the steaks out of the pan, toss the potatoes again in the pan and distribute them on the plates.
9. We also eat a fresh cucumber salad with dill yogurt sauce.