John Myers
Contents
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Ingredients
- 5 Pc. Galloway rib eye steaks
- 5 Pc. Potatoes
- Salt and pepper
- Quark from the region
- Cream from the region
- Sugar
- Butter
- Carrots
Instructions
- We use the back of the beef between the 8th and 12th ribs as steaks. Due to the fine fat deposits, the steak stays nice and juicy while roasting and develops a unique taste.
- The meat must be covered for one hour at room temperature. Then sear the steak on the highest setting for 1 minute per side. A brown crust should like to form. Please do not season beforehand. Then wrap the steak in aluminum foil and cook at 100 degrees for another 5 minutes.
- Pre-cook the baked potatoes and then also put them in the oven in aluminum foil. In the meantime, peel the carrots and cook them lightly, then caramelize the sugar in a pan, toss the carrots in it and let it simmer for a moment. Do not lose sight of the meat. I do the cooking test by pressing lightly. If the meat gives way, but still doesn't feel too soft, it's done. Serve everything together, bon appetit!
