Original steak

Ingredients for 1 servings:

• 250 g fillet steak(s), rump steak or rump steak
• Oil, neutral, possibly also chili oil
• Salt and pepper from the mill
• some broth

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 5 minutes

the classic, without extras

Massage oil into the steak (it should be no thinner than 2.5 cm). Cover and let it rest in the refrigerator for at least 30 minutes, preferably a few hours. Remove from the refrigerator at least one hour before cooking. Heat a cast iron pan until very hot. Do the water test: a drop of water should evaporate with a hiss. Place the steak in the hot pan. Sear for 1 minute, turn, sear for another minute, then add a little oil to the pan and reduce the heat. Sear for 2 minutes on each side. The steak will then be medium-rare. Remove from the pan, season with salt and pepper, and keep warm for 2 minutes. Pour the oil out of the pan and deglaze the pan with a little stock. Pour the juices over the steak and enjoy! Variation: Marinate chilies in oil and use this oil (you can also buy ready-made) to massage in the meat—but definitely not for frying(!).