At first put the steaks out of the fridge one hour before roasting. Spice it up with salt and sugar and wait for another 10 minutes.
Put the steaks in a pan and roast it from both sides until you get a grilling crust. Put the steaks on a grid and let it chill in the oven on the middle rail for another 10 minutes, 60°C. Slice the chicory in four quarters and roast in the same pan with the same fat as the steaks.
Chop the capers and mix it with the grated parmesan, the egg york, mustard, the juice and the abrasion of the lemon. Stir the olive oil under the vinaigrette and spice it up with black pepper, salt, sugar and garlic.