Neck Steaks in Foil

Rinse the neck steaks and rub dry. Mix the oil well with the barbecue seasoning and the pressed garlic cloves and spread evenly on the steaks.

Lay out 4 large sheets of aluminum foil, place the steaks on top and fold the foils so that there is still plenty of room for the hot air to spread out inside (please do not tear the foils. There must not be a hole, otherwise the whole thing will be a dry affair). Put it in the oven at about 200 °C for 40 minutes. After the 40 min, score the top of the foils and fold them apart so that the steaks get crispy. Drizzle with the juices that have accumulated in the foil, you can also add a few flakes of herb or garlic butter and increase the temperature to 230 °C for another 5 minutes. It goes very well with potato salad with mayo sauce or any other dish that is not too dry.

Preparation time: 20 min

Difficulty: normal

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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