Beef Hip Steaks À La Piff
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 steak (s) (hip steaks from beef), each at least 50 g, at least 3 - 4 cm thick
- 2 teaspoons black peppercorns, coarsely pounded
- 1 pinch (s) salt
- 2 teaspoons clarified butter
Print Recipe
Pin Recipe Instructions
- Rinse the steaks with cold water and pat dry with kitchen paper. Place the meat on a plate and gently press in from the edges so that the pieces of meat become compact. In no case press flat!
- Melt the clarified butter in a small cup or pot and brush the meat on both sides with it. I use a silicone brush for this so that no bristles get stuck on the meat. Now let stand for half an hour to an hour at room temperature.
- Preheat the oven to approx. 80 ° C and let a grill pan (a normal one does too) get hot without adding any fat. When the pan has gotten really good heat, carefully place the meat in it. When lifting from the plate, part of the clarified butter usually sticks to the plate, so I put the meat upside down in the pan first. Fry the meat for about two to three minutes, then turn it once and continue to fry for the same time. Under no circumstances should you turn it again.
- Place the meat on 2 large sheets of aluminum foil and sprinkle with the pepper. Wrap in the foil and put in the oven for 5-10 minutes to pull through.
- Then lightly salt on the plate.
- I like to make jacket or jacket potatoes with sour cream. Of course, fried potatoes, lettuce, fried onions etc. also go well with it - depending on your taste.
- Tip: Of course, the result depends on the roasting time. After 2 minutes of frying on each side, the meat is pink to red and juicy on the inside, and after three it is almost done.
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