Take your PURE Masterbeef out of the refrigerator at least 30 minutes before preparing it. The steak should ideally be at room temperature. Dab the meat with kitchen paper before you put it in the pan – it will splatter less. For rump steak, cut into the fatty edge so that it does not curl. Only season the steak after cooking.
Whether it’s a stainless steel or cast-iron grill pan is a matter of personal taste. Never use a coated or Teflon pan. They are not suitable for high temperatures. For optimal frying results, heat the pan to 180°C. Only turn the steaks when they can be easily moved from the base of the pan. Do not pierce with the fork when turning, otherwise valuable meat juices will be lost.
To give your steak a nice crispy exterior and ensure it develops delicious roasting flavours, sear your steak on both sides for just a short time and then put it into a preheated oven. Cook at a low temperature (90-95°C) until done. Finishing the cooking in the oven is particularly recommended for fillet steaks. Before serving, the steak should be left to rest for 1–2 minutes, so that the meat juices are distributed evenly. Wrap in aluminium foil so that it does not cool down.
Put your little finger and thumb together, and press on the muscle below the thumb with your right index finger. If your steak feels like this, it is well done. Core temperature: approx. 60-63°C.
Put your ring finger and thumb together, and press on the muscle below the thumb with your right index finger. Just like the ball of your thumb, the steak should barely give. Core temperature: approx. 57-59°C.
Put your middle finger and thumb together, and press on the muscle below the thumb with your right index finger. The meat should feel light and soft like this. Core temperature: approx. 53-56°C.
Put your thumb and index finger together lightly and press on the muscle below your thumb with your right index finger – the steak should feel as soft as this. Core temperature: approx. 45-52°C.
