- 2 cloves of garlic
- 5 tablespoons of olive oil
- 2 rump steaks (approx. 250 g each, approx. 4 cm thick)
- 3 sprigs of rosemary
- 4 stems of thyme
- 3 bay leaves, fresh
- 500 g sea salt, coarse
- Preheat the oven to 250 degrees (convection 230 degrees). Press the garlic through and mix with the oil. Free the steaks from the fat rim, pat dry, season with pepper on both sides and brush with half of the garlic oil. Set aside covered.
- Cut 2 sprigs of rosemary and the thyme stalks into large pieces, mix with bay leaves, sea salt and 3 tablespoons of cold water. Form the salt on a baking sheet into a 2 cm high bed of salt (25×20 cm), pressing firmly. Preheat the tray with the salt bed in the oven as above on the 2nd rail for 15 minutes from below.
- Place the steaks on the salt bed (be careful: hot!) And fry as above for 15-18 minutes, turning after 8 minutes and brushing with half of the remaining oil. Take the tray out of the oven and leave the steaks covered with aluminum foil for 5 minutes.
- Pick and chop the needles from 1 sprig of rosemary, mix with the rest of the oil and brush on the steaks.