Rump Steak - Sirloin Steak  

 
  
This steak is served with breaded onion rings and fried straw potatoes.

 
in
prep
  
 

A steak should be tender, juicy and full-bodied.  The meat should be hung at least 2 weeks and should have a dark colour.  Beef which is bright red has not been hung long enough.
 
Season the 2-3 cm thick steaks and sear on both sides in hot clarified butter.  Reduce heat and cook to preferred doneness for 1, 2-3 or 5 minutes.
 
Doneness of steaks is determined by at least three stages.
  1. Thin crust, red centre - cook one more minute on each side.
  2. Thin crust, pink centre - cook 2-3 more minutes on each side.
  3. Firm crust, grey centre - cook 5 more minutes on each side.
Remove steaks from pan, wrap in tin foil and let stand for 10 minutes to allow the juices to distribute through the meat evenly.
 
Slice onions into rings.  Dip in flour, beaten egg and breadcrumbs.  Peel potatoes and grate finely.  Fry onion rings and potatoes in hot oil.  Serve steak with herb- or garlic butter.

 

Translated by Rose Vetter


 
  Rump (sirloin) steak, well hung
½  kg
  
potatoes
4
 
large onions
 
 
Herb- or garlic butter
 
salt & pepper
 
 
 
   
     
     
     
     
     
     
 





 
Garstufe Deutsch Englisch Französisch
       
Kern noch leicht blutig englisch rare, raw saignant
Kern rosa medium medium rare, medium à point
Kern durchgebraten (grau) durchgebraten well done bien cuit
 
     
 
steak
  
 
 
     
     
     
 
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