It's not that easy to fry a perfect rump steak using traditional methods - with sous vide, the steak recipe is child's play.

Ingredients for 2 servings

2nd	Pcs	Rump steak (roast beef) a 250g
1	prize	salt
1	prize	pepper
1	shot	Oil for the pan

Time

75 min. Total time
5 min. Preparation time
70 min. cooking time

Level of difficulty

easy

Preparation

1. With the rump steak recipe, it is important to know in advance how you want the meat. This and the meat thickness also result in the different cooking times and cooking temperatures - see below for details.
2. The ideal thickness of the steaks should be between 2-3 cm and it should have a nice marbling. First, wash the meat, pat dry, and then vacuum each piece of meat in a suitable cooking foil.
3. Now put the two pieces of meat side by side in the sous vide device (or steam oven) and cook according to the desired degree of cooking - here are a few aids: Rare 47 degrees, medium 55 degrees, well done 63 degrees for approx. 70 minutes. The thicker the meat, the longer it has to be cooked - little help: 4 cm around 120 minutes, 5 cm 160 minutes.
4. After cooking, remove the meat, cut out of the bag, catch the juice - this can serve as the basis for a sauce - pat the meat a little, salt and pepper, and in a very hot pan with a dash of oil or butter on both sides sear hot - approx. 60-90 seconds on each side.

Recipe tips

Bearded potatoes and a garlic sauce go well with this.

Of course, you can grill the steaks after cooking on the hot grill.