Rib-eye steak with berry butter

Step 1 of 5:

 

Wash and trim the berries (or thaw and drain them). Peel the garlic cloves and finely chop them. Wash the marjoram, spin dry, and pick the leaves from the stems. Wash the lime in hot water and dry it. Then grate off the zest and squeeze out the juice.

Step 2 of 5:

 

Toast the garlic in a pan without oil for 1 minute.

Step 3 of 5:

 

Put the butter in a bowl, mix with the remaining ingredients, and season with salt to taste. Then fill 4 small moulds or shape into a roll wrapped in baking paper. After that, chill in the fridge 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 pieces of meat in it one after the other for 4–6 minutes on both sides. Season the rib-eye steaks with pepper and salt before serving. Serve with the berry butter.

Tip:

 

The water droplet test lets you check whether the right temperature has been reached. To do this, splash a few drops of cold water into the pan. If they dance around in there, beading crystal clear, the right temperature has been reached. Any remaining water must be wiped out of the pan before frying the meat.