John Myers
Ingredients for 2 servings:
- 2 pork steaks (back steaks)
- 1 tsp rapeseed oil
- 120 g butter, soft
- 2 cloves garlic
- 1 small thyme sprig(s)
- ½ bunch parsley
- 1 pinch of chili
- 1 pinch(s) cayenne pepper
- 1 tsp mustard, hot
- 1 tbsp breadcrumbs
- some herb salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
For the herb crust, put the softened butter in a bowl and add the garlic through a press. Wash the thyme and parsley, strip the thyme leaves from the stalks, and finely chop the parsley. Add both to the butter, then add the chili powder, pepper, mustard, and breadcrumbs. Mix everything well and refrigerate to set. Preheat the oven to 100°C (top/bottom heat). Wash the steaks and pat dry. Heat a little rapeseed oil in a pan, sear the steaks on all sides, and season with herb salt and pepper. Cook the steaks in the oven for 30 minutes, then remove from the oven. Set the oven to 250°C with the grill function. Spread the chilled herb butter over the steaks and gratinate under the grill for 3-4 minutes.
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