The trick to baking it moist and juicy is to sprinkle the oil that accumulates in the frying pan on the meat and bake it, and also add brown color to the sides...
Beef rump 2 sheets (200g x 2) (for steak)
Olive oil 2 tablespoons
Salt Appropriate amount
Black pepper Appropriate amount
Mustard Appropriate amount
Remove the beef from the refrigerator 2-3 hours before baking and allow it to warm to room temperature. Do not salt until just before baking.
When it's time to bake, sprinkle salt and black pepper on the front and back of 1. Heat the frying pan well, add olive oil, and add the meat.
The fire is high. Bake both sides of the beef. When the surface is cooked, raise the meat with tongs and add a firm brown color to the sides.
Tilt the frying pan and sprinkle some oil on the bottom while baking and cook to the inside. Lightly press the meat with your finger, and if it becomes more elastic, it is proof that it is cooked. It's OK if you get a little firm elasticity. Finish to your liking. The street of the fire depends on the thickness of the meat, so adjust it.
As soon as 4 is burnt, do not cut it and let it rest for about 5 minutes. If possible, put the plate to be served in an oven and warm it. Cut the meat and add mustard if you like.
The part from the waist to the buttocks of the cow is "rump meat". It is a soft and tasty part, so you can have it with steak.
Beef rump 300-400g
Beef tallow 1 piece
Salt Meat weight 0.8%
Pepper 4 rotations
My pregnant wife doesn't like the fat content of meat, so I made steak with low-fat rump steak.
In order to cook the meat, cook it on low heat without moving it in a frying pan. Add butter to make the meat fragrant, and finish it by sprinkling it from above when reversing. Pepper has a bitter taste when burnt, so sprinkle it at the final stage.