Košice-style rib eye steak with parsley potatoes

Cut the beef rib eye into 4 equal slices, and score the membrane along the edges in a few places so it does not curl up during frying. Lightly pound the meat, season both sides with salt and pepper, then lightly coat in all-purpose flour.

Cut the smoked ham into thin strips, and slice the cleaned brown button mushrooms. Finely chop the onion and garlic.

Heat the lard in a deep frying pan or pot. Sear both sides of the floured steaks quickly over high heat for 2-3 minutes until nicely browned, then set aside on a plate.