Ribeye Steak with Baked Potatoes and Zucchini Salad

Take 2 ribeye steaks out of the refrigerator at least one hour before cooking.

Sprinkle salt generously on both sides of the steaks.

Leave the steaks on a plate at room temperature to relax.

Preheat the oven to 180°C (356°F) with no ventilator.

Wash 4 potatoes thoroughly.

Stab each potato a couple of times with a fork to create small holes.

Drizzle the potatoes with a little bit of olive oil.

Rub the olive oil over the skins using your hands.

Season the potatoes with salt and black pepper.

Place the potatoes directly into the preheated oven and bake them for 1 hour.

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

Add 15 g of beef tallow to the hot pan.

Place the first room-temperature steak into the pan.

Cook the first steak for 45 seconds on the first side.

Flip the steak and cook for 45 seconds on the second side.

Flip the steak again and cook for 45 seconds on the first side.

Flip the steak one final time and cook for 45 seconds on the second side.

Remove the first steak from the pan and place it on a cutting board to rest.

Repeat the process with the second steak.

Clean the steel pan.

Melt 45 g of butter in the pan over medium heat.

Smash 1 garlic clove.

Add the smashed garlic clove, 2 fresh rosemary sprigs, and 2 fresh thyme sprigs to the melted butter.

Return both steaks to the pan into the herby butter mixture.

Bathe the steaks in the butter for 20 seconds on each side.

Remove the steaks from the butter bath and let them rest on a cutting board for 5 to 10 minutes.

Cut 1 zucchini into small cubes while the steaks are resting.

Heat a separate pan with olive oil over medium-high heat.

Grill the zucchini cubes in the pan until tender.

Place 120 g of goat cream cheese into a salad bowl.

Add the warm, grilled zucchini cubes directly into the bowl.

Sprinkle a pinch of salt, black pepper, and ground nutmeg into the bowl.

Squeeze the juice of 0.5 lime over the ingredients.

Mix the salad thoroughly until the cheese creates a smooth coating over the zucchini.

Cut the rested steaks into clean slices.

Grind fresh black pepper over the steak slices.

Remove the baked potatoes from the oven.

Plate each serving with the steak slices, 2 hot baked potatoes, and a generous spoonful of the zucchini salad.