Recommended preparation for rump steak

Grill plate, plancha or pan

The rump steak is extremely aromatic, has a pleasant bite and a tender melt.

Quick: Fill a large pan with cold water and place the meat in it for two hours.

Slow: Place in the fridge 1 day before preparation.

Remove the meat from the fridge or water bath, unwrap and pat dry with kitchen paper.

We recommend enjoying the meat with salt only. To do this, salt the steak well on all sides before cooking and allow the salt to "soak in". You should allow 30 - 120 minutes for this process. During this time, place the meat unpacked in the fridge. Room temperature before grilling is not necessary! Set the grill plate, plancha or pan to 75% of the maximum temperature and preheat well. Apply a teaspoon of Wagyu fat or frying oil to the frying surface or directly onto the meat. Place the steak directly from the fridge onto the preheated surface and press gently onto the frying surface with a turner. After approx. 120 seconds, turn the meat onto another side and apply gentle pressure there too. Please repeat this process until the desired degree of browning (golden brown - mahogany brown).

Immediately afterwards, cook the steak at 120 degrees indirect heat in the grill or oven until the desired core temperature is reached. Serve immediately afterwards, cut diagonally against the grain and enjoy hot. No resting phase is required!

We recommend a core temperature of 57 degrees Celsius for this cut.

We wish you bon appétit!