Preheat electric kitchen stove to 200 °C.
Rinse the potatoes thoroughly, brush with oil, wrap in aluminum foil. Bake in the oven for about 40 minutes (gas: level 3).
Pull off the bracts and threads from the corn cobs towards the stalk base and make in enough salted water for about 20 min.
Mix crème fraÂche with juice of one lemon, salt and pepper until smooth. Peel garlic, press through a press, fold in.
Roast corn on the cob briefly in butter until brown, season with salt and season with pepper.
Season steaks, sear on both sides in hot clarified butter, continue to sear briefly so that the core is still bloody.
Cut into the top of the potatoes, peel off the skin, add crème fraÂche on top of each. Arrange on plates with kukuruz and steak.
Tip: Instead of clarified butter, you can also use butter in most cases.
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