Rindersteak with Onions

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 615
• Protein: 44 g
• Carbs: 10 g
• Fat: 38 g

Ingredients

• 800 g Beef rump steak ( at room temperature )
• 4 piece Yellow onion ( thinly sliced )
• 60 g Minimum butter sweet
• 2 tbsp Sunflower oil
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground

Instructions

1. Caramelizing the onions

   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. Searing the steak

   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. Basting with butter

   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. Resting the meat

   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.

Chef's tips

• 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.

Storage

Eat immediately. Reheated beef loses its tenderness and turns grey.