Instructions

1. Take the meat out so it has time to reach room temperature before it is to be grilled. 

2. Salt the meat about 30 minutes before you place it on the grill. 

Hash browns

1. Put the grated potato in a colander above a bowl, add salt, mix it around and let it sit for 15 minutes so the liquid drains out. 

2. Heat up a frying pan on medium-high temperature on the grill with butter.
3. (Of course, it can also be done on the stove)

4. Put the potatoes in such a way that they cover the bottom of the frying pan and are about 1 cm thick. 

5. Fry for 5-7 minutes and then flip it. The surface should be crispy. 

The meat

1. Sear on a surface, place in a cast iron skillet with butter, whole garlic that you have crushed, and thyme. 

2. I drove in the same pan as thehash brown. 

3. Aim for 55-56 degrees in internal temperature, it's important that it doesn't get overcooked. 

4. Let the meat rest for a minute. 

Cowboy butter

1. Put the butter in a saucepan.

2. Add the finely chopped garlic, thyme, parsley, chives, and Dijon mustard.

3. Add zest from lemon peel as well as the juice of 1/2 lemon.

4. -Add smoked paprika powder and chili flakes, take it easy with the chili flakes if you don't want it too spicy.

5. Place the pot on the grill or stove, stir around.

6. Let it sit and absorb while you, for example, grill the meat.

7. Season with salt and black pepper.

Serving

1. Place the food on the plate and drizzle with cowboy butter.

2. Place the hash brown on a plate, carve the meat, and place it on top of the hash brown.