|500 g||beef steaks (e.g. entrecôte)|
|40 ml||olive oil|
|½ tsp||cayenne pepper|
|roasted potatoes for serving|
Crush garlic cloves. Pluck rosemary and thyme leaves from their sprigs. Transfer steaks to a freezer bag and add herbs, garlic, and olive oil. Seal the freezer bag, rub marinade into the steaks, and marinate for at least 2 hrs.
Chop basil. Dice butter and add to a food processor. Juice lemon and add salt, cayenne, pepper, and basil. Blend until everything is incorporated. Transfer to a piece of plastic wrap, form into a log, and wrap tightly. Refrigerate for at least 30 min.
Meanwhile, pre-heat oven to 60°C/120°F. Heat a cast iron pan over medium-high heat. Once pre-heated, remove steaks from freezer bag and transfer them to the pan, together with herbs and garlic. Sear for approx. 4 – 5 min. on both sides. Transfer steaks, herbs, and garlic to a soup plate. Cover with another plate and let rest in the oven at 60°C/120°F for approx. 8 – 10 min.