Rump Steak
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A guide to cooking Rump steak to medium at 56°C, using Michelin-style techniques for a tender and flavorful result.
00:15:00 total
Serves 2
medium
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Ingredients
- Rump steak - watch the video to see
- Salt - to taste (fine, liberally applied)
- Pepper - to taste (optional, toasted pepper kernels)
Instructions
- Seasoning: Generously season the Rump steak with fine salt and optionally with toasted pepper kernels.
- Grilling: Grill the steak, focusing on achieving a nice roast all over without a huge Maillard reaction, due to its delicate nature.
- Cooking to Medium: Aim for a medium doneness, reaching an internal temperature of 56°C, suitable for its muscle work.
- Resting: Let the steak rest to ensure it comes up to the desired temperature and retains its juices.
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