March 4, 2013

Rare Steak (rump steak)

Here is the best carnivorous indulgence! Even though I love vegetables and I could definitely survive on a vegetarian diet once a while I like to have a real piece of meat. And I believe that if you do something you should do it right!

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Here is how my boyfriend makes the best rare rump steaks:

1. We choose pieces of meat that have the same thickness. Here we had 3cm thick 2 rump steaks.

2. You put them directly on a hot pan with a little bit of olive oil.

For the thick pieces of meat (> 2,5cm) the pan should be slightly less hot (eg. our stoves can go from 1 to 6, so to do our thick steaks we use the 5th level). You need to find the balance between doing your stake as quick as possible but do it enough without burning it. And as the thicker pieces of meat require more time, you would burn them outside, until they are done inside, putting the stove to maximum power.

3. Now comes the big question: how long to fry it? Some people says that you should count 1min for each side for each centimeter of steak thickness (so for a 2cm thick steak you need 2min on each side). It might be true for thinner steaks but you need a litttle bit more for the thicker one. Our 3cm thick steaks needed 3:30 minutes for each side.

When you think the meat is done you can always do a little incision to check if it is really the case. 😉