Rindersteak with Onions
Ingredients
- 800 gBeef rump steak (at room temperature)
- 4 pcYellow onion (thinly sliced)
- 60 gUnsalted butter
- 2 tbspSunflower oil
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
Method
A beef steak with a dark, crispy crust contrasting a red, juicy center. The onions, golden and tender, provide a sweet note that coats the meat.
- 1
In a pan, melt a knob of butter with a splash of oil. Add the sliced onions. They should become translucent and then take on an amber color without burning. Set aside in a warm place.
- 2
Heat the pan until it smokes slightly. Place the rump steak in. Do not touch it for 2 minutes to create a deep brown, flavorful crust through the Maillard reaction.
- 3
Flip the meat. Add the remaining butter. When it foams and smells like toasted hazelnuts, continuously spoon the butter over the steak. The meat should feel springy under finger pressure for medium-rare.
- 4
Remove the meat. Let it rest on a board or warm plate for 5 minutes. The fibers relax and the juices redistribute, ensuring tender meat that doesn't bleed out when sliced.
Frequently asked questions
How do you get this dish right?
- Take the meat out of the fridge at least 30 minutes before: thermal shock toughens the fibers.
- Only salt when serving or just before flipping to avoid drawing out the juices prematurely.
- Use a stainless steel or cast iron pan for a perfect crust; avoid non-stick which doesn't sear as well.
How long does this dish keep?
Eat immediately. Reheated beef loses its tenderness and turns grey.
