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Rump steak in garlic butter

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Ingredients for 4 servings:

  • 4 rump steaks (250 g each, 3 cm thick, nice fat crust)
  • 10 clove(s) garlic, squeezed
  • 1 class bunch of parsley, chopped
  • 200 g butter
  • Fat
  • Salt and pepper, black, coarse

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Heat a greased cast-iron skillet on the stovetop until very hot. Sear the steaks for 1 minute on each side, then season with salt and pepper after turning. Reduce the heat. Add butter, garlic, and parsley to the skillet. Let the steaks simmer until cooked through (medium, about 4-5 minutes). Serve the steaks with the garlic butter sauce with mashed potatoes or French fries and a hearty salad with vinegar. Serve with a light beer or red wine, and enjoy the meal with a nice glass of cognac. Tip: After purchasing, let the steaks mature in the refrigerator for 4-5 days, rinse, and pat dry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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