Summary

Ingredients

• 4 rump steak (s) approx. 2.5 cm thick, approx. 1 kg in total
• 4 teaspoons oil
• 4 teaspoons herbs, dried, mixed, approx. OR
• 8 teaspoons herbs, approx., Fresh, finely chopped
• 1 clove garlic
• 1 chilli pepper (s), cut into thin rings (approx. 2 - 6 rings)
• 2 tablespoon butter
• 1 tablespoon oil
• salt and pepper

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Instructions

1. I cut a kilo piece of roast beef into 4 thick slices for my steaks.
2. Marinated with olive oil, with which the garlic clove, pureed, was mixed (not too much, just as if you were rubbing the steak generously before sunbathing), dried or fresh herbs (e.g. rosemary, thyme, sage,) possibly little Chili pepper and freshly ground pepper. The steaks stay in the refrigerator for 2-12 hours. Before roasting, however, they should be allowed to reach room temperature. So think about it early enough to take it out of the cooler. Preheat the oven to 90 °.
3. You have to determine the amount of herbs and oil by feeling, I take about 1 teaspoon of dried herbs per steak or a mixture of several fresh herbs, it can be a little more. What later appears to be too much can easily be scraped off a little before roasting.
4. For frying I use an iron pan in which I only fry steaks. It is well fried and does not need to be further oiled, the marinating oil of the steaks is sufficient. Preheat the pan well (if you don`t have an iron pan, you can use a grill pan). Steaks (2 pieces each), cut into strips of fat, fry briefly in the pan. They should brown lightly, but nowhere near cooked. They are only turned when the underside is nice and brown and no longer sticks. Searing time a maximum of 1 minute per side, the meat should still feel very pliable when subjected to a pressure test. The first seared steaks come in the oven on the grid (with the drip pan underneath and lined with aluminum foil so that the oven stays clean) while the second portion is searing.
5. All steaks together (no matter if 4 or 12 time and temperature remain the same) cook at 90 ° for approx. 35 - 40 minutes. Then the steaks are briefly in well-heated butter (approx. 2 tablespoons) with a little oil (approx. 1 tablespoon) as protection against burning with aromatics of your choice (e.g. 1 sprig of rosemary, 2-3 slices of ginger, chilli the There are no limits to your imagination) crispy and fried brown. This should not take longer than 2 minutes, high heat is important. The result is a steak with a crispy, brown crust, pink on the inside and juicy with a delicious buttery taste. Salt and pepper.
6. Baked potatoes or a risotto are recommended as a side dish.
7. The steaks can also be roasted from beef fillet in the same way. The thickness of the pieces should be similar, 3 cm rather than less.
8. I deliberately do not fry my meat at 80 °, because I do not like the meat consistency and the lack of heat of the finished meat with this method very much. With the slightly higher oven temperature and the subsequent roasting, the meat is well heated and crispy.