John Myers
Ingredients for 2 servings:
- 2 steak(s) (beef steaks) from the fillet or rump steak, each approx. 250 g
- 5 g clarified butter
- Salt
- Pepper (steak pepper)
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes
Preheat the oven to 130°C fan/convection oven. Bring the steaks to room temperature (take them out of the fridge 2.5 hours beforehand), lightly salt and pepper them, place them on the oven rack, and let them come to internal temperature in the oven for 30 minutes. Brush a pan with the little lard, heat it up, and fry the steaks on each side over medium heat, turning them frequently and standing them on their edges (the meat will thicken this way!). Check with a meat thermometer or by pressing on the meat to ensure it is cooked to the right degree: medium-rare (65°C internal temperature) or springs back slightly when pressed. Let it rest briefly in the switched-off, still-hot oven to allow the meat juices to collect. Season again. Serve with any kind of sauce, vegetable, or side dish.
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