How to make
Start with the garnish, it'll need more time for baking in the oven.
Peel the potatoes, wash them under running water and dry with paper towels, cut into large cubes or thick slices.
In a bowl mix the melted butter, olive oil, all the dry spices and water. Stir and roll each potato piece in the mixture. Arrange them in a tray covered with baking paper.
Bake in a 390°F (200 °C) oven until ready.
When serving, sprinkle with grated parmesan; best to serve it in bowls so everyone can decide how much to put on.
Buy vacuum-sealed pork neck steaks. Open them from the packet, leave at room temperature for about 20-30 min.
Pork neck steaks stand out with a perfect round shape and the thickness is exceptionally important for preparing a real good steak.
Smear each steak with a thin coating of 1 tbsp olive oil. Leave them aside.
Mix the spices in a bowl. Italian spices for grilling contain sea salt, ground dried tomato, brown sugar, dried oregano, dried onion, dried basil, dry garlic, chili, dried celery, ground sesame, ground mustard seeds. Sprinkle on some freshly ground black pepper, rub it in with your hands.
Leave them for about 10 min.
Heat a pan on high temperature (9), place the steaks in it. Lower the temperature to 6 and cook 2 min. for medium rare on each side. Sprinkle with flaky salt.
Take out of the pan, leave to rest 3-5 min. and serve with the baked potatoes. Of course you can make a garnish of vegetables cooked on a grill pan.
I've added a photo of the dried neck steaks, they have a fine web of fats in them which vanishes when they're cooked and the result is a spectacular steak.
