Steak with Asparagus and Potato Salad

Peel the 10 potatoes.

Cut the potatoes into bite-sized cubes.

Add the potatoes to a pot with water.

Bring the water to a boil.

Add 1 tsp of salt to the boiling water.

Cook the potatoes for 10 minutes after the water starts boiling.

Drain the cooked potato cubes.

Wash the potato cubes in cold water.

Place the potato cubes into a large salad bowl.

Add 2 tablespoons of olive oil to the bowl.

Slice 1 red onion.

Chop 50 g of capers.

Chop 50 g of Kalamata olives.

Chop 1 bunch of fresh dill.

Chop 30 g of sun-dried tomatoes.

Add the chooped ingredients to the bowl.

Season the salad with the remaining salt and 1 tsp black pepper as desired.

Mix all the salad ingredients thoroughly.

Bring a separate pot of water to a boil.

Add 200 g of cleaned asparagus to the boiling water.

Cook the asparagus for 1 minute.

Drain the asparagus.

Wash the asparagus in ice-cold water.

Mince 2 garlic cloves.

Melt 20 g of butter in a pan over medium heat.

Add the minced garlic to the pan.

Add the blanched asparagus to the pan.

Fry the asparagus for 2 minutes.

Remove the asparagus from the heat.

Sprinkle 1 tsp of sea salt flakes over the asparagus.

Heat a steel pan over high heat until water droplets dance across the surface without evaporating.

Add 15 g of beef tallow to the hot pan.

Place 2 ribeye steaks into the pan.

Cook the steaks for 45 seconds on the first side.

Flip the steaks.

Cook for 45 seconds on the second side.

Flip the steaks again.

Cook for 45 seconds on the first side.

Flip the steaks a final time.

Cook for 45 seconds on the second side.

Remove the steaks from the pan.

Let the steaks cool for a few minutes.

Melt 30 g of butter in a separate pan over medium-low heat.

Crush the remaining 2 garlic cloves.

Add the crushed garlic to the melted butter.

Add 2 fresh rosemary stems and 2 fresh thyme stems to the butter.

Place the steaks into the butter mixture.

Bathe the steaks in the butter for 30 seconds on each side.

Remove the steaks from the butter bath.

Let the steaks rest for 5 to 10 minutes.

Cut the rested steaks into slices.

Sprinkle freshly ground black pepper over the steak slices.

Serve the steak slices alongside the asparagus and potato salad.