Original Steak

by Editorial Staff

Summary

Prep Time	5 mins
Total Time	2 hrs 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

250 g fillet steak (s), rump steak or hosteak
Oil, neutral, possibly also chili oil
Salt and pepper from the mill
some bouillon

Instructions

In the steak, it should not be thinner than 2.5 cm, massage the oil and let the steak rest in the refrigerator for at least ½ hour, preferably a few hours, but take it out of the refrigerator at least one hour before frying. Let a cast iron pan get very hot. Make a water test: a drop of water must hiss and evaporate. Put the steak in the hot pan. Fry for 1 minute, turn, fry for 1 more minute, then add some oil to the pan and turn down the heat. Fry for 2 minutes on each side. The steak is then medium. Remove from the pan, season with salt, pepper and keep warm for 2 minutes. Pour the oil out of the pan and deglaze the roasting with a little bouillon. Pour the juice over the steak and enjoy! Variation: Soak chiles in oil and use this oil (you can also buy it ready-made) to massage in - but never for frying (!).

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.