Rác-Style Beef Ribeye | Juicy Baked Hungarian Classic

Peel the potatoes, wash them, and slice into rounds approximately half a centimetre thick. Slice the onion, TV peppers, and tomatoes into rounds. Cut the Kolozsvár bacon into thin strips or comb shapes. Finely crush the garlic cloves.

Gently tenderise the beef ribeye slices with a meat mallet, and make small cuts into the sinews along the edges in a few places so the meat does not curl up while cooking. Season both sides with salt, freshly ground black pepper, and a little ground caraway, then rub with half of the crushed garlic.

Heat 1 tablespoon of lard in a pan and sear both sides of the seasoned beef slices over high heat for 2 minutes each, until a nice golden-brown crust forms. Remove the meat slices and set them aside together with the delicious pan juices.