Hercules beef steak with baked potatoes

Ingredients for 3 servings:

• 1 ½ kg entrecôte(s) (ribeye steak), approx. 3 pieces, approx. 3 cm thick
• 500 g potatoes
• 500 g broccoli
• 500 g onion(s)
• 1 clove(s) garlic
• 100 g herb butter
• salt and pepper
• Rosemary, optional
• Paprika powder, optional
• oil
• Steak seasoning

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Ribeye steak medium rare

Quarter the potatoes, place them on a baking sheet, and brush with oil. Season with salt and, if desired, rosemary or paprika. Then place them in the oven for 35 minutes at 250°C (fan oven). Add the broccoli florets and leave them in the oven for another 10 minutes. Finely chop the onions and garlic and fry them in oil in a pan over medium heat for 5 to 10 minutes. Season the steaks on both sides with salt, pepper, and steak seasoning, if desired. Fry the steaks in a pan with oil over high heat for 3 minutes on each side. Then place the steaks in the oven for 10 minutes at 250°C (fan oven). Finally, fry the steaks in a pan with oil for another 1 minute on each side. Garnish the steaks with the onions and herb butter and serve with the baked potatoes and broccoli.