Rump steak, medium, foolproof
by Tavolino
A perfectly cooked rump steak that is first seared over high heat and then gently finished in the oven at a low temperature to ensure maximum tenderness.
Ingredients
- Rump steak 500 g
- Oil 3 tbsp
- Salt as needed
- Pepper as needed
Preparation
- 1
Cut the rump steak into slices about 2 fingers thick (approx. 220-250 g each) and trim.
- 2
Preheat the oven to 80 °C (top/bottom heat).
- 3
Heat 3 tbsp of oil in a pan over high heat, without letting it smoke.
- 4
Carefully place the steaks in the pan and sear for 2.5 to 3 minutes on one side without turning.
- 5
Turn the steaks and season with salt and pepper.
- 6
Sear for another 2.5 to 3 minutes on the second side.
- 7
Remove the meat from the pan and wrap each piece individually in aluminum foil.
- 8
Let the wrapped steaks rest in the oven for 10 to 15 minutes.
- 9
Remove from the foil before serving and pour the collected meat juices over the steaks.