Steak Back-fried

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	1 hr 25 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

2 steak (s) (beef steaks) from the fillet or rump steak, approx. 50 g each
5 g clarified butter
salt
Pepper, (steak pepper)

Instructions

Preheat the oven to 130 ° convection.
Steaks, brought to room temperature (take out of the refrigerator 2.5 hours beforehand), lightly salt and pepper, place on the wire rack and allow to warm to internal temperature in the oven for 30 minutes.
Now brush a pan with the little lard, let it get hot and fry the steaks on each side over medium heat, turning several times and also placing on the edges (the meat will be thicker!). Check with a meat thermo or by applying pressure to the meat whether it is at the right cooking level: medium 65 ° internal temperature or slightly springy when pressed. Let it rest briefly in the switched off and still hot oven so that the meat juices can collect. Now season again.
You can serve any kind of sauce, vegetables and side dish with it.

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.