First make a potato rosti.
1) Take 1 baking potato and grate, wrap in a tea towel and squeeze out the water, alternatively just do it with your hands.
2) mix with some slat and pepper.
3) in a frying pan add a lot off butter, make a pattie with the potato and fry till golden on both sides.
4) place in an over at 160, while you cook the steak.
For the steak.
1) clean the frying pan and stick on the highest heat, until it starts smoking.
2) on the steak add a little oil, salt+ pepper and rub over.
3) put the steak in the frying pan and fry for about 2-3mins aside. for very rare
There's several things,
the steak should be room temperature before cooking Never add the oil to the pan.
Also put the plate in the oven at the same time as the rosti and after the steak is finished cooking, put it on the hot plate and leave for 5-10minutes to rest. If you don't *** steak will be cold by the time it's rested (or you can cover it and but in a warm oven) It's important to put it on the plate you are going to eat from, you don't want to waste all those juices, perfect with the rosti.
I also added a small amount of peppercorn sauce, Just to add a bit of a kick, you only need a tiny amount don't wont to drown or hide the taste of the meat.
and here it is 0.6Kilos of 28day hung rump steak.
For size comparison that's a 30cm frying pan.
1) Take 1 baking potato and grate, wrap in a tea towel and squeeze out the water, alternatively just do it with your hands.
2) mix with some slat and pepper.
3) in a frying pan add a lot off butter, make a pattie with the potato and fry till golden on both sides.
4) place in an over at 160, while you cook the steak.
For the steak.
1) clean the frying pan and stick on the highest heat, until it starts smoking.
2) on the steak add a little oil, salt+ pepper and rub over.
3) put the steak in the frying pan and fry for about 2-3mins aside. for very rare
There's several things,
the steak should be room temperature before cooking Never add the oil to the pan.
Also put the plate in the oven at the same time as the rosti and after the steak is finished cooking, put it on the hot plate and leave for 5-10minutes to rest. If you don't *** steak will be cold by the time it's rested (or you can cover it and but in a warm oven) It's important to put it on the plate you are going to eat from, you don't want to waste all those juices, perfect with the rosti.
I also added a small amount of peppercorn sauce, Just to add a bit of a kick, you only need a tiny amount don't wont to drown or hide the taste of the meat.
and here it is 0.6Kilos of 28day hung rump steak.
For size comparison that's a 30cm frying pan.
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