Organic rump steak – an honest classic
Aromatic steak for all occasions
The organic rump steak is a true classic – a genuine cut of meat that will delight you at every meal. The name already reveals where it comes from: the rump of the cow. But this steak has much more to offer than its name. It has been one of the most popular quick-fry cuts for decades – and in organic quality, you can enjoy it with a clear conscience.
A steak with many names
Whether "striploin" in the USA, "roast beef" in Austria, or "sirloin" in England – the organic rump steak has many names. But no matter which name you choose, it's the perfect cut either way: a continuation of the T-bone steak, only without the fillet portion. Because the muscle is often in motion, the meat is particularly fine-grained and has excellent marbling. The result: a juicy steak with a pleasant bite. Tenderness depends not only on the breed, husbandry, and feeding of the animals, but also on proper aging. The organic dry-aged version develops a wonderfully mild and aromatic flavor profile.
Important: the correct handling of the fat edge
A distinctive feature of the rump steak is its distinctive fat border. Beneath this border lies a tendon that must be scored before grilling or frying, as otherwise it will shrink and cause the steak to bulge. Scoring the fat border will not only ensure even cooking but also a crispy crust, making the steak even more irresistible.
Conclusion:
A well-prepared organic rump steak is a culinary
Highlight: aromatic, juicy, and simply authentic. Whether at a barbecue, as the star of your plate, or in a creative recipe idea – with this steak, you enjoy sustainable quality without compromise.
Organic control body: DE-ÖKO-003
Best before: 6 months at -18 degrees
Allergens: None
Origin / Slaughtering / Cutting / Packaging
DE / DE / DE / DE
The preparation
One of the advantages of the rump steak is its ease of preparation. Its texture makes it ideal for pan-frying or grilling. Therefore, if it's not cut too thickly, it can be cooked in a pan or over direct heat. The fat edge must be scored, as there's a tendon underneath the fat edge that shrinks in the heat, causing the meat to buckle.
Grilled rump steak
On the grill, the steak should be placed directly over the flame and turned frequently. If you don't want to do this, you can let the steak rest in the indirect heat and then briefly sear it on both sides. The grill gives the meat a light smoky flavor, which suits the rump steak very well.
Preparation in the oven
Take the rump steak out of the refrigerator one hour before preparation and place it in the oven on the middle shelf at 120 degrees circulating air to the desired core temperature.
In the cast iron pan
For pan-frying, use a cast iron or iron pan, as this transfers the heat better to the meat. Heat butter with a little olive oil in the pan and add two or three unpeeled but halved garlic cloves to the butter for flavor. Once the temperature is high enough, add the meat to the pan. Sear it on both sides, then reduce the heat to allow the juices to redistribute and the steak to reach its desired temperature. Drizzle a little more butter over the steak every now and then.
The spices
To serve, the meat should be cut into slices at the table. Season with salt and pepper to taste. Whether the meat should be salted beforehand or afterward has become a philosophical question. Both options are common. One thing is certain: the meat doesn't lose any water during the salting process. However, in our opinion, the most important thing is to experience the meat's flavor and thus the culinary experience of rump steak on its own—without any seasoning. You can always add more seasoning.
What side dishes go with rump steak?
The rump steak can easily handle hearty side dishes such as beans with bacon, croquettes, and even fries. It's a cut of meat that's sure to please the connoisseur, yet its intense flavor opens up a whole world of culinary delights. It's not without reason that the rump steak has long delighted connoisseurs. It shines not only at garden parties or an evening for two. With its countless preparation options as a quick-roast cut, it's also a great addition to appetizers, for example, as an appetizer on a spoonful of pea puree.
