Pure steak – classic preparation and reverse

Ingredients for 1 servings:

• 1 steak(s) (rump steak, ribeye, flank, etc.)
• Clarified butter
• Olive oil (optional)
• Salt or salt flakes
• Pepper, freshly ground or fermented

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 16 minutes

First things first! The steak should be at least 3-5 cm thick to get a great crust and still be served medium rare or medium. Classic: The desired steak should be taken out of the refrigerator at least 1 hour before preparation so that it can reach room temperature. Lightly salt it about 15 minutes beforehand. Heat the pan and add a little clarified butter. Sear the steak for about 2-3 minutes on each side until a nice crust has formed. Then remove the pan from the heat and place it in the oven at around 120-140°C (top/bottom heat) until the desired core temperature is reached. There’s really no right or wrong here; it all depends on your own taste. Unless you like your steak well done, in which case you should leave it alone. For me, a temperature between 54-56°C is optimal. As soon as this is reached, remove the steak and let it rest for a short while so that the meat juices can redistribute evenly throughout the meat. Then slice the steak, sprinkle with salt flakes, drizzle with olive oil, and finish with a little fermented or freshly ground pepper. Reverse: As the name suggests, the steak is prepared in reverse. This means it is first cooked in the oven until just before the desired internal temperature (about 2-3 degrees below) and then seared in a hot pan until a nice crust has formed. If you’re unsure about the doneness, you can remove the steak from the oven earlier. Here, too, the meat is allowed to rest for a while after cooking before being carved and seasoned as desired.