The steak from the chuck eye with garlic and rosemary

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The steak from the chuck eye with garlic and rosemary

— potatoes 0.5 kg
-3 steaks from the eye of the split
-fresh rosemary
-garlic head
— butter 100g
-aluminum foil
-favorite herbs for potatoes (can be peppers, bear garlic, sun-dried tomatoes)

Remove the meat from the refrigerator about 2 hours before cooking.
Preheat the oven to approx. 180C.
Wash the potatoes and cut into vedges . Season with salt, pepper, and your favorite spices. Pour 2 tablespoons of oil. Mix and pour on a baking sheet. Wrap half of the garlic in baking paper and bake on a baking sheet in the oven together with the potatoes. Bake for about 30-35 minutes.
About 10 minutes before the end of baking potatoes, pull out the garlic from the oven. Cool slightly, squeeze and mix with butter.
Pour oil into the pan in such an amount that it covers the pans with a thin layer and warm up strongly. Salt the steaks before frying and fry in a pan in a strongly heated oil with 2-3 whole cloves of garlic, and a sprig of rosemary. When frying, you can add a tablespoon of butter. The length of frying depends on what steak we want to prepare (See: How to prepare the perfect steak?) After frying, transfer to aluminum foil. Sprinkle with freshly ground pepper and spread with butter and garlic.
Wrap and let stand for 3-4 minutes so that the juices do not flow out when cutting.
With the remaining amount of garlic butter, spread the hot potatoes pulled out of the oven. They can be gently stirred so that the garlic butter covers them evenly. Serve with your favorite salad.


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