Rump Steak, Medium, with Success Guarantee
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g rump steak (s) (roast beef)
- 3 tablespoon oil
- salt
Print Recipe
Pin Recipe Instructions
- I prefer to buy a roast beef in one piece (3-4 kg) and then cut down steaks in portions. The meat should be parried, i.e. in this case remove the fat layer and, if necessary, the tendon from the roast beef. Now cut slices about 2 fingers thick. This should be around 220-250 g per steak.
- Of course, the meat can also be pared and portioned in normal household quantities and purchased from your trusted butcher. In any case, I advise against discounter meat, because the selection of a meat of acceptable quality is important for the success of the relatively simple preparation.
- Preheat the oven to 80 degrees. Heat the oil in the pan vigorously, but under no circumstances should it start to smoke. Gather the steaks a little at the edge so that they gain a little height and place them in the pan. Do not use a fork for this, do not press on the meat, want to shake it loose or the like. Simply place gently in the pan and fry for 2.5 - 3 minutes at most without turning. A nice brown crust should now have formed on the roasting side. Turn the steaks over and season with salt and pepper on the already seared side. Fry again for 2.5 minutes - maximum 3 minutes. Take the meat out of the pan and wrap it individually in aluminum foil.
- Place in the oven for 10-15 minutes to rest. Nothing can go wrong here, so you can enjoy a starter in peace.
- After the rest period, remove the aluminum foil from the steaks, pour the dark meat juice that has accumulated in the foil over the steaks and serve.
- Herb butter, fried onions or simply sea salt and pepper from the mill go best with this.
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