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

Instructions

Rinse the steaks with cold water and pat dry with kitchen paper. Place on a plate and gently press in from the edges to compact the meat—do not press flat.
Melt the clarified butter in a small cup or pot. Brush both sides of the meat with the melted butter. Refrigerate for 30 minutes to 1 hour.
Preheat oven to 80°C (176°F). Heat a grill pan over medium-high heat without adding any fat. When the pan is very hot, carefully place the meat in it. Sear for 2–3 minutes, flip once, and sear for another 2–3 minutes. Do not flip again.
Place the meat on large sheets of aluminum foil and sprinkle with the coarsely pounded black peppercorns. Wrap in foil and place in the oven for 5–10 minutes to finish cooking.
Lightly salt the meat to taste on the serving plate.
Serve with jacket potatoes and sour cream, fried potatoes, salad, fried onions, or your choice of side dishes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.