Rib-eye steak with berry butter

Step 1 of 5:

 

Wash and clean the berries (or thaw and drain them). Peel and finely chop the garlic cloves. Wash the marjoram, spin it dry, and pluck the leaves from the stems. Wash the lime hot, then dry it. Then zest the peel and squeeze the juice.

Step 2 of 5:

 

Toast the garlic in a sealed pan without fat for 1 minute.

Step 3 of 5:

 

Add the butter to a bowl, mix with the remaining ingredients, and season with salt. Then fill into 4 small molds or shape into a roll wrapped in parchment paper. Then place in the refrigerator for about 30 minutes.

Step 4 of 5:

 

Heat a stainless steel pan over medium heat for 3–4 minutes without adding oil.

Step 5 of 5:

 

Only then add the oil to the pan and fry the meat pieces in it one after another on both sides for 4–6 minutes. Season the rib-eye steaks with pepper and salt before serving. Serve with the berry butter.

Tip:

 

The water drop test can be used to check if the correct temperature has been reached. To do this, sprinkle a few drops of cold water into the pan. If they dance in clear pearls, the correct temperature has been reached. Any remaining water must be wiped out of the pan before frying the meat.