Ingredients
- 1 280 g Rump steak
- 1 tbs beef tallow (see blog on turning pure beef fat into tallow)
- 2 tbs butter
- Salt & pepper
Directions
- Bring the steak to room temperature for a minimum of 30 minutes. Pat dry the steak and season generously with salt & pepper.
- Heat a griddle or frying pan for 5 minutes or until smoking hot. Add the tallow, melt and add the steak. Cook for 3 minutes gently pressing down to create a nice crust.
- Turn the steak over, cook for 2 minutes and add the butter. Tilt the pan slightly and baste the steak with the melted butter for 1 minute. Remove the steak , cover and rest for 5 minutes.
- This recipe is for a medium rare steak. I removed the steak at 52c .The steak continues to cook whilst resting. If you prefer a rare or well cooked steak adjust the cooking time by using the below guide.
Rare steak – remove at 48c
Medium-rare – remove at 52c
Medium – remove at 58c
Medium well – remove at 62c
Well done – remove at 68c
