Cover the potatoes with their skins and cook for about 20 minutes. Drain, rinse with cold water, peel and let cool. (The potatoes can also be cooked and peeled the day before. Then it goes faster).
Cut the potatoes into slices. Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Peel onions and cut into rings. Dab steaks dry, cut the fat edge several times.
Heat 2 tablespoons of clarified butter in two large pans. Fry 2 steaks on each side for about 1 minute. Then fry on medium heat for 2-3 minutes on each side. Season with salt and pepper, remove and place on a baking tray.
Continue cooking in the hot oven for about 25 minutes.
Heat 1 tbsp. clarified butter in the frying fat of the pans. Fry half the onions in each pan until golden brown. Spread on the steaks and cook for the last 10 minutes.
In the meantime, wash the pans. Heat 2 tablespoons of clarified butter in each pan. Fry half the potatoes in each pan for about 10 minutes, turning occasionally. Season with salt and pepper. Wash parsley, shake dry and chop.
Fold under the fried potatoes. Arrange meat with onions and fried potatoes. Green leaf salad tastes good with it.