John Myers
Medium Rump Steak
The perfect medium rump steak recipe with a picture and simple step-by-step instructions.
- 2 Rump steaks of 250 g
- 1 size Onion in strips
- 1 teaspoon Oil
- 1 teaspoon Clarified butter
- Black pepper from the mill
- Salt
- Chopped fresh parsley
- Take the steaks out of the refrigerator at least one hour before preparation, cut into the edge of fat a few times and “stroke” the meat with a few drops of oil, then let it rest until it has reached room temperature.
- Preheat the oven to 120 degrees using a suitable pan.
- Heat a pan strongly and melt a teaspoon of clarified butter in it (please, do not take any more!). Hold a wooden spoon in the pan and if bubbles immediately form on the wood, the ideal frying temperature has been reached. Now put the steaks in and fry for 1 to 1.5 minutes at most on each side over high heat, without moving or even pressing the meat.
- Then transfer it to the oven dish and let it cook gently for 8 to 10 minutes. During this time, fry the onion strips in the steak pan until golden brown, turning them constantly. Season onions and steaks with pepper from the mill and a little salt, arrange and serve sprinkled with freshly chopped parsley.
- We had parsley potatoes and skewered vegetables ** with our rump steak, you can find them here in the cookbook.
- ** Skewered vegetables …
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