Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Add <quantity>1<unit>tbsp</unit></quantity> vegetable oil to a frying pan over medium-high heat

Season <quantity>1</quantity> knuckle steak to your preference. Place it on the hot pan and cook until medium brown on the bottom. Repeat on all sides

Transfer the knuckle steak to a baking dish and let it rest for 2m to set the juices

Place the knuckle steak back into the hot pan. Cook all sides again until deep brown. Return the meat to the baking dish

Cover the meat with rosemary and thyme sprigs to taste. Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a clean frying pan over medium-high heat

Cook the butter until it becomes brown and smells nutty

Pour the butter over the meat and the rosemary and thyme sprigs

Cover and let it rest for 6m for carryover cooking

Take off the lid and place the baking dish in the oven. Roast for 3m to continue cooking

Take it out of the oven. Turn the meat, leaving the herbs on top of it. Cover it and let it rest for 8m to continue cooking and set the juices

Check the internal temperature of the meat with a thermometer. It should be between <temperature>52<unit>°C</unit></temperature> and <temperature>55<unit>°C</unit></temperature>

If the temperature is too low, return the meat to the oven. Cook it in cycles of 3m in the oven and 8m resting until it reaches the desired internal temperature

Thinly slice the knuckle steak

Place the slices on a serving dish. Top them with the cooking juices and grated fresh horseradish to taste

The roast meat is ready! Enjoy it!