Steaks with herb butter and garlic and herb potatoes

Ingredients for 2 servings:

• 2 pork neck steaks or 2 beef steaks
• Salt and pepper, from the mill
• 1 tbsp olive oil for frying
• 1 tbsp butter for frying
• 3 garlic cloves
• 1 tsp thyme
• 1 tsp rosemary
• 500 g potatoes, mainly waxy
• ½ cup butter, very soft
• 3 garlic cloves
• 1 tsp thyme
• 1 tsp rosemary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the herb butter, peel and press the garlic cloves, then mix with the softened butter, rosemary, and thyme until smooth, then set aside. Peel the potatoes and cut into small pieces. Peel and press the garlic cloves. Put the butter and olive oil in a non-stick pan, add the potatoes, and fry until lightly browned. Then add the crushed garlic, thyme, and rosemary. Fry everything until the potatoes are nice and crispy. In the meantime, pat the steaks dry and season with salt and pepper. Remove the potatoes from the pan and then add the steaks to the pan. CAUTION! Everyone likes their steaks cooked to a different degree! If you like your steaks well done, cook them for a few minutes on each side, but not until cooked through. If you prefer them a little bloodier, just sear the steaks on each side. It’s important that the steaks have some time to cook to your desired degree! Once the steaks are seared, turn down the heat and spread the butter mixture evenly over the steaks. When the butter mixture has melted halfway, return the potatoes to the pan. By the time the steaks are done, the butter mixture should be completely melted. Then remove the steaks from the pan, toss the potatoes in the pan again, and divide them among the plates. We serve this with a fresh cucumber salad with dill and yogurt sauce.