Rib-eye steak with berry butter
45 min
Total Time
10 min
Cooking Time
35 min
Preperation Time
Ingredients
| 40 g | Preiselbeeren oder Johannisbeeren, rot (frisch oder TK) |
| 2 | Knoblauchzehen |
| 4 Stiele | Majoran |
| 1 | Bio-Limette |
| 100 g | Butter, weich |
| 4 | Rib-Eye-Steaks à 300 g |
| 8 EL | Öl |
| Salz | |
| Pfeffer, frisch gemahlen |
Instructions
Step 1 of 5:
Wash and trim the berries (or thaw them and let them drain). Peel the garlic cloves and chop them finely. Wash the marjoram, spin it dry, and pluck the leaves from the stems. Wash the lime in hot water and dry it. Then grate the zest and squeeze out the juice.
Step 2 of 5:
Toast the garlic in a sealed Frying Pan without fat for 1 minute.
Step 3 of 5:
Place the butter in a bowl, mix it with the remaining ingredients, and season with salt. Then fill into 4 small moulds or shape into a roll wrapped in baking paper. After that, place in the fridge for about 30 minutes.
Step 4 of 5:
Heat a stainless steel frying pan without adding oil over a medium heat for 3–4 minutes.
Step 5 of 5:
Only then add the oil to the Frying Pan and fry the pieces of meat in batches for 4–6 minutes on both sides. Season the rib-eye steaks with pepper and salt before Serving. Serve with the berry butter.
Tipp:
You can use the water drop test to check whether the right temperature has been reached. To do this, splash a few drops of cold water into the Frying Pan. If they dance around in it as clear little beads, the right temperature has been reached. Any remaining water must be wiped out of the Frying Pan before frying the meat.
