Gardener's Style Braised Beef Steak | Tender beef steaks with garden vegetables

Gently tenderise the rib eye steaks with a mallet and make small cuts along the edges so they do not curl up during cooking. Season both sides with salt and freshly ground black pepper, then lightly coat them in all-purpose flour.

Heat 30 g of lard in a deep, heavy-bottomed pan. Sear both sides of the beef steaks over high heat for about 2 minutes per side until nicely browned, then transfer to a plate, cover, and set aside.

Add the remaining 20 g of lard to the pan drippings, then sauté the finely chopped onion and minced garlic until translucent.