Steak with herb oil

Put the herbs in a bowl and squeeze out the garlic. Stir in the oil and season with freshly ground pepper. Spread the steaks on both sides thinly with the herb oil. Keep the meat covered in the refrigerator, but leave it at room temperature again in time.

Place the steaks on a greased griddle over hot flames and grill them nicely brown in 3-4 minutes and rosé halfway inside. Sprinkle the steaks after grilling with salt.

Roast the meat to your taste. Press the meat to feel if it is already done. A handy guideline for the degree of cooking is: Red 2-3 minutes; the meat does not resist and feels soft. Medium 3-4 minutes; the meat gives some resistance and feels resilient. Cook-through 5-6 minutes; the meat gives resistance and feels solid.