Prepare Rump Steak, Recipe with Cooking Video Instructions
Prepare Rump Steak Recipe Image
Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
As is well known, opinions in the cooking cosmos differ widely.
Should the meat be seasoned beforehand or afterwards, should the steak be fried with fat or without fat?
There are generally two options:
It is a hearty recipe, if you are looking for a light steak recipe, the fillet steak with fennel is just right.
Steak tip from chef Thomas Sixt
3.1 Fry the Steak without Fat and Season Later
With this type of preparation, a suitable thick-bottomed pan is preheated to high heat.
The rump steak is prepared, the tendon is cut, the meat is dabbed dry and placed in the hot pan.
The important thing is: Press the meat in the pan lightly onto the bottom of the pan so that a crust can form.
After a few minutes, the meat can be turned, the second side is treated in the same way, then the steak is steamed with the lid on and the meat is seasoned just before serving.
You can look directly at the video, which you will find at the end of the recipe. There I will show you how to roast without fat.
The big steak finale: add some butter to the steak and let it froth in the pan. Drizzle the rib eye steak with the flavored cooking butter and toss the steak. Cooking professionals call this process arosing.
3.2 Fry the Steak with Fat and Season Beforehand
I call this form of rump steak preparation the classic form.
That’s what I learned during my apprenticeship as a chef from Alfons Schuhbeck.
The meat is prepared, the tendon is cut so that the steak does not bulge when roasting.
I put some fat in the hot pan:
Sunflower oil, corn oil or neutral coconut oil are suitable.
The meat is seasoned with salt and pepper on both sides shortly before being placed in the pan and then seared on each side.
4. Season the Rump Steak Before or After Roasting, which Method is Better?
The thing about seasoning the meat before roasting or after roasting is a bit like riding a bike with or without a hat.
It remains a matter of taste and both methods are common.
The arguments in this area are sometimes quite tedious.
I can’t understand the burnt pepper or the claim that salt draws the water out of the meat.
It is crucial to season the meat just before pickling it, less than half an hour beforehand.
Fry the rump steak
5. Meat Science and Terms Related to the Rump Steak
We adopted the rump steak from English, where it is called rumpsteak (lowercase); French: rumsteck or rumsteak; Italian: bistecca di manzo; Spanish: bistec de vaca;
5.1 This is How Rump Steaks come out Tender and not Tough on the Plate
Rump steak is cut from the middle of the flat roast beef. Rump steak should be hung for at least 3 weeks from the day of slaughter, I always buy rump steaks in advance and have the meat vacuum sealed.
Rump steak is cut from the back of the beef, the intermediate rib.
5.2 Steak Doneness as a Reminder
Gargrad Bezeichnung
Kerntemperatur
Rare
45-49°C
Medium Rare
50-54°C
Medium
55-59°C
Medium well
60-72°C
Well done
73-85°C
6. Side Dishes Ideas for the Rump Steak
A wide variety of potato preparations and vegetables are suitable as side dishes for the steak.
Bacon beans are very popular, I show how to prepare the beans with diced bacon in the video.
The beans wrapped in bacon are also very fine:
In addition, rump steak tastes great with glazed root vegetables, cauliflower , steamed broccoli with almond butter or butter crumbs or with oven-roasted vegetables .
6.3 Tips for Cold Sauces for the Rump Steak
As a last variant, I would like to present the Mediterranean rump steak – over here with peppers, zucchini and aubergines as a summery dish, please make your own pesto !
The cold sauce with basil is of course the first choice, but think of wild garlic pesto in the spring season.
Below I have installed a real special feature for you…
7. My Insider Tip for the Sauce for the Rump Steak
During the asparagus season, I like to prepare rump steak with the side potatoes shown in the video, the asparagus is steamed and I prepare a hollandaise sauce .
The kick is, the gravy from the steak is boiled down and the sauce dialogue of homemade hollandaise and gravy ice cream is unbeatable in taste.
The hollandaise goes well not only with the fish. The classic whipped sauce used to be served much more often with meat and steak. My recipe shows a sauce that will definitely succeed!
Hi Thomas 🙂
Incidentally, you also answered my question about this recipe as to whether meat should be seasoned before or after roasting.
Thank you very much – and of course also for the delicious rump steak, which we prepared according to your cooking video! 🙂