Andrássy-style Rib Eye Steak | Juicy Beef Cutlet with Liver and Mushrooms

Lightly pound the rib eye steaks and score the sinews around the edges in a few places so they do not curl up during cooking. Sprinkle both sides with salt and freshly ground black pepper, then lightly dredge them in the all-purpose flour.

Clean the chicken livers by removing any sinews/veins and cut them into bite-sized pieces. Clean and slice the white button mushrooms, finely chop the onion, and mince the garlic.

In a wide, deep skillet or cast-iron pot, heat 40 g of lard (two-thirds of the specified amount). Sear the flour-coated beef steaks over high heat for 2-3 minutes per side until they develop a nice golden-brown crust. Transfer the meat onto a plate and set aside.