Tender Steaks

Preheat the oven to 100 °C.

Wash, dry and pound the meat.

Heat the fat well in the frying pan. It should sizzle when the meat is added.

Add the meat to the skillet and sear for 1 minute on each side to close the pores on the spot.

Now add salt first and season with pepper, etc. as needed. Turn down the temperature a bit. Now add the garlic cloves.

Roast the meat again on both sides for about 30 seconds. If you would rather have the meat a little more done, then roast a little longer.

Remove meat from roasting pan and place in preheated oven. For every 1 cm of thickness, let it sit at 100 °C for about 3 min so that there are “smoother transitions” in the meat.

Boil off the drippings with a little sherry, water or wine, add a few cloves of garlic and sauté. To the sauteed garlic cloves, add capers and sliced tomatoes.

Arrange the steaks and serve.

Preparation Tip:

Serve wedges or other side dishes of choice with the steaks. Add rosemary to the steaks in the pan. It harmonizes particularly well with steaks.

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