Seared, butter-basted steaks served with golden sautéed potatoes tossed in garlic, fresh dill, and crumbled feta cheese. A satisfying and balanced dinner for two.
2 Portions · 965 g
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Take 2 Steaks out of the refrigerator.
Pat them dry with paper towels.
Season both sides of the Steaks with 4 g Salt.
Leave the salted Steak on a plate at room temperature to rest.
Wash 500 g Baby Potatoes thoroughly under cold water.
Halve the washed Potatoes into bite-sized pieces.
Place the cut Potatoes into a pot.
Pour enough water into the pot to cover the Potatoes completely.
Add 5 g Salt to the water.
Bring the pot to a rolling boil over high heat.
Cook the Potatoes for 12 minutes after boiling starts until tender.
Drain all the water from the pot through a colander.
Peel and press 2 Garlic cloves.
Finely chop 10 g Dill.
Crumble 50 g Feta cheese into small pieces.
Heat 1 tbsp Butter in a skillet over medium-high heat.
Add the drained Potatoes to the hot butter.
Sauté until the Potatoes are golden and crispy around the edges.
Add half of the pressed Garlic to the skillet.
Stir well and cook for 1 minute.
Season with the remaining 1 g Salt and toss in the chopped Dill.
Sprinkle the crumbled Feta cheese over the Potatoes and remove the skillet from heat.
Preheat stainless steel pan over high heat until water droplets bead into rolling spheres.
Add 1 tbsp Beef tallow to the hot pan.
Place the first Steak in the pan.
Cook for 45 seconds on the first side.
Flip and cook for 45 seconds on the second side.
Flip again and cook for 45 seconds on the first side.
Flip a final time and cook for 45 seconds on the second side.
Transfer the first Steak to a plate to rest.
Repeat the four-step sear process for the second Steak and transfer it to the plate.
Lower the pan heat to medium-low.
Add 1 tbsp Butter, 2 sprigs Thyme, 2 sprigs Rosemary, and the remaining pressed Garlic to the pan drippings.
Return the rested Steak to the pan one at a time and baste with the herb butter for 1 minute.
Transfer the basted Steak to a cutting board.
Let the Steak rest for 5 minutes.
Cut the rested Steak across the grain into thin slices.
Arrange the sliced Steak on plates alongside the warm sautéed Potatoes.
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