← All recipes

🍽️ Perfect Rump Steak: Medium-rare with a Success Guarantee

627 kcal · 10 min · 4 servings

Perfect Rump Steak: Medium-rare with a Success Guarantee Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Buy a large piece of roast beef weighing between three and four kilograms.
  2. 2. Have the butcher trim the hard fat layer and sinews from the meat.
  3. 3. Cut slices that are about two fingers wide.
  4. 4. Ensure that each steak weighs between 220 and 250 grams.
  5. 5. Use only high-quality meat from a butcher and avoid discount store products.
  6. 6. Preheat the oven to 80 degrees.
  7. 7. Heat the oil in the pan strongly, but do not let it smoke.
  8. 8. Press the edges of the steaks slightly together to make them taller.
  9. 9. Place the steaks gently into the hot pan.
  10. 10. Do not use a fork and do not press on the meat.
  11. 11. Fry the steaks for two and a half to three minutes without turning them.
  12. 12. Turn the steaks once a brown crust has formed.
  13. 13. Salt and pepper the steaks on the already fried side.
  14. 14. Fry the steaks for another two and a half to three minutes.
  15. 15. Place the steaks in the oven for ten to fifteen minutes to rest.
  16. 16. Enjoy an appetizer in peace during this time.
  17. 17. Remove the steaks from the foil after they have rested.
  18. 18. Pour the collected meat juices over the steaks.
  19. 19. Serve the steaks with herb butter, fried onions, or simply sea salt and pepper.
  20. 20. Use parchment paper or baking paper instead of aluminum foil as an alternative.

Nutrition per serving