Description
Ingredients:
- Rump steak (approximately 250-300 grams per serving)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Olive oil or butter (about 15 grams for cooking)
- Optional: garlic, herbs (such as rosemary or thyme), and lemon juice for added flavor
Instructions:
- Preparation:
- Bring to Room Temperature: Remove the rump steak from the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking. This helps the meat cook evenly.
- Seasoning: Generously season both sides of the steak with salt and freshly ground black pepper. You can also rub a small amount of olive oil on the surface.
- Preheating the Pan:
- Heat a heavy skillet or frying pan (preferably cast iron) over medium-high heat (about 200-220°C) for several minutes until it’s hot. You can sprinkle a few drops of water on the surface; if they sizzle and evaporate immediately, the pan is ready.
- Cooking the Steak:
- Oil or Butter: Add about 15 grams of olive oil or butter to the pan. If you’re using butter, let it melt and foam for a few seconds.
- Searing: Place the rump steak in the hot pan. For a medium-rare steak (about 55-60°C), sear for 3-4 minutes on one side without moving it, allowing a crust to form.
- Flipping: Flip the steak and cook for an additional 3-4 minutes on the other side. Use a meat thermometer to check the internal temperature; remove the steak from the heat at about 55-60°C for medium-rare (add 2-3 minutes if you prefer medium, which is about 65-70°C).
- Resting:
- Transfer the steak to a plate and cover it loosely with aluminum foil. Let it rest for 5-10 minutes. This helps the juices redistribute throughout the meat, keeping it tender and flavorful.
- Serving:
- Once rested, slice the steak against the grain for the best texture. You can serve it with a squeeze of lemon juice, garlic, or fresh herbs if desired.
Tips:
- Doneness: Use a meat thermometer for accurate results. Below are some temperatures for different levels of doneness:
- Rare: 50-52°C
- Medium Rare: 55-60°C
- Medium: 65-70°C
- Medium Well: 70-75°C
- Well Done: 75°C and above
- Pairing: Consider serving the rump steak with sides like roasted vegetables, mashed potatoes, or a fresh salad.