How to Make It
Potatoes A perfectly grilled 220 g herb-seasoned beef steak, seared over high heat to develop a rich caramelized crust and finished with aromatic rosemary and garlic butter. Served with thyme-roasted baby potatoes, crisp on the outside and tender inside. This dish celebrates the beauty of simple ingredients, precise grilling technique, and classic herb flavors.
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01
Prepare the Potatoes
Preheat the oven to 200°C. Toss the potatoes with olive oil, thyme, salt, and pepper. Arrange them on a baking tray and roast for 20–25 minutes until golden and crisp.
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02
Grill the Steak
Season the steak generously with salt and freshly ground black pepper. Heat a grill pan or cast-iron skillet until very hot. Add olive oil and sear the steak for 2–3 minutes per side. Add rosemary, garlic, and butter to the pan and baste the steak briefly to enhance the flavor.
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03
Rest and Serve
Allow the steak to rest for 3–5 minutes before slicing. Serve with thyme roasted potatoes and garnish with fresh herbs.
