\u27a4\u00a0Ingredients:<\/strong><\/p>\n For the steak:<\/em><\/p>\n 400 g Angus rib eye \u2013 3 cm thick slices<\/p>\n 40 g melted Butter<\/p>\n 2-3 tablespoons olive oil for cooking<\/p>\n 1 teaspoon lemon juice<\/p>\n 1garlic clove<\/p>\n Salt and pepper<\/p>\n \u00bd teaspoon Sauce Worcester<\/p>\n 1 tablespoon minced herbs (tarragon, parsley)<\/p>\n <\/p>\n For baked potatoes:<\/em><\/p>\n 375 g potatoes<\/p>\n 1 onion<\/p>\n 2 tablespoons butter<\/p>\n Salt and pepper<\/p>\n 125 g Sour cream<\/p>\n <\/p>\n \u27a4\u00a0Preparation mode angus rib eye with baked potatoes:<\/strong><\/p>\n Beef is gently tamped with kitchen towels, the tendons are removed with a sharp knife, the beef is massaged vigorously with olive oil, then left aside until cooked.<\/p>\n For the cream of herbs, mix the butter until it becomes a fine paste. Add olive tablespoons one by one and mix until the butter completely absorbs the oil. Add the crushed garlic clove, salt, pepper, lemon juice, Worcester sauce and a spoonful of finely chopped herbs.<\/p>\n In a thick cast-iron skillet, sear the steak over a high heat on both sides and then keep on medium heat for another 7-9 minutes on each side, until rare or medium rare. Then take the skillet from the heat and leave the beef for another 5 minutes in the pan covered with lid. The rib eye is sliced and served with cream of herbs. After cooking, season with salt and pepper.<\/p>\n For the side dish wash and peel potatoes and onion and slice them thin. Brown the onion slices in a tablespoonful of butter until golden and then pour them over the potatoes. The remaining butter is spread out on the oven tray and the potato mixture is placed in it together with the onion, salt, pepper and half the amount of cream on top.<\/p>\n Bake everything in the preheated oven at 175\u00b0 C for 40 minutes, then add the remaining cream, baking for another 15 minutes, until the potatoes are nicely browned.<\/p>\n <\/p>\n