Heat the lard in a frying pan. Sear the rib eye for about 6 minutes, turning several times, until golden brown. Remove the meat from the frying pan, cut the outer layer of fat into small pieces and then place the meat in a roasting pan. Now put a few sprigs of rosemary and sage on top and put it in the oven at about 100 degrees for about 25 minutes. The meat is cooked when it has reached an internal temperature of 50 degrees. This can be easily measured with a meat thermometer, which is best inserted through the middle from the side.
While the meat is braising in the kitchen stove, finely dice the trimmed beef fat and finally add it to the frying pan for roasting. Then finely chop a shallot, remove the frying pan from the stove and put the roasted cubes of beef fat into a sieve so that the fat can drain off. Then put the roasted fat with the shallot cubes again into the frying pan until they are glazed. Deglaze everything with a shot of port wine, add a little beef stock or veal stock and let it simmer for about 5 minutes.
Season the sauce with ground pepper and coarse sea salt, fresh sage and a dash of white balsamic vinegar. To give the sauce a pleasantly creamy consistency, it is finished with pieces of cold butter.
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