John Myers
Ingredients for 2 servings:
- 500 g rump steak(s) (roast beef)
- 3 tbsp oil
- Salt
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
It couldn’t be more tender and juicy!
I prefer to buy a whole piece of roast beef (3-4 kg) and then cut it into portions. The meat should be trimmed, which in this case means removing any fat and any tendon from the roast beef. Now cut slices about two fingers thick. This should then be about 220-250 g per steak. Of course, the meat can also be purchased in normal household quantities, already trimmed and portioned, from your trusted butcher. I would definitely advise against discount meat, as choosing good quality meat is important for the success of this relatively simple preparation. Preheat the oven to 80 degrees Celsius. Heat the oil in the pan until very hot, but under no circumstances should it start to smoke. Gather the steaks together at the edges so they gain a little height and place them in the pan. Do not use a fork, do not press on the meat, try to shake it, or anything like that. Simply place them gently in the pan and cook for 2.5 to 3 minutes maximum without turning. A nice brown crust should now have formed on the cooked side. Turn the steaks over and season the already seared side with salt and pepper. Cook for another 2.5 to 3 minutes maximum. Remove the meat from the pan and wrap each one individually in aluminum foil. Place in the oven to rest for 10 to 15 minutes. Nothing can go wrong here, so you can enjoy an appetizer in peace. After the resting time, remove the aluminum foil from the steaks, pour the dark meat juices that have collected in the foil over the steaks, and serve. Serve with herb butter, fried onions, or simply sea salt and freshly ground pepper. Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper for the parcels. If you use lemon juice and salt, this is recommended for health reasons.
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