Marinated Black Forest beef rump steaks
Sirloin steaks are a popular cut for low-fat diets and are ideal for pan-frying . They are marinated in an oil-based marinade that imparts a spicy paprika flavor without overpowering the natural taste. We use only meat from our own cattle or partner farms, and dry-aging the meat on the bone ensures exceptional quality and a distinctive flavor .
Raising our cattle
When you buy rump steaks from us, you're getting meat from our own livestock and the livestock of our partner farms, all located near our butcher shop in the Black Forest. Our animals are raised exclusively on our own farm's feed. Short transport routes of no more than 50 km and stress-free slaughter on our premises ensure the quality of the meat.
Preparation of the rump steaks
Preparing rump steaks on the grill – In 6 steps
- Prepare 2 zones on the grill: high heat (zone 1) and indirect heat (zone 2).
- Take the rump steaks out of the refrigerator, salt them, and sear them on all sides in zone 1.
- Place the sirloin steaks in Zone 2 and reduce the heat in Zone 1.
- Insert the core temperature probe into the steak.
- Remove the rump steaks when they reach the desired core temperature and let them rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to prepare rump steaks in a pan – in 5 steps
- Preheat pan without oil at maximum heat and preheat oven to approx. 120 °C.
- Take the rump steaks out of the fridge, season with salt, add 1 tablespoon of oil to the pan and fry on all sides.
- Place the rump steaks in the oven and insert the core temperature probe .
- Remove when the desired core temperature is reached and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
Measuring core temperature of rump steaks
To achieve the desired degree of doneness, insert the tip of the thermometer probe into the center of the rump steak. Tip: Measure the required insertion depth beforehand by placing the probe on the steak.
Sirloin steaks – core temperature
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slightly discolored, strongly reddish | 52-56 °C< |
Aus eigenem & Partner ViehbestandMarinated rump steaks
Marinated rump steaks
Mageres Keulensteak, Paprika-Marinade, saftig & Dry Aged AromaRegular price
10,50 €
Sale price
10,50 €
Regular price
Unit price
30,00 €
per
kg
Tax included.
Shipping calculated at checkout.
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Marinated Black Forest beef rump steaks
Sirloin steaks are a popular cut for low-fat diets and are ideal for pan-frying . They are marinated in an oil-based marinade that imparts a spicy paprika flavor without overpowering the natural taste. We use only meat from our own cattle or partner farms, and dry-aging the meat on the bone ensures exceptional quality and a distinctive flavor .
Raising our cattle
When you buy rump steaks from us, you're getting meat from our own livestock and the livestock of our partner farms, all located near our butcher shop in the Black Forest. Our animals are raised exclusively on our own farm's feed. Short transport routes of no more than 50 km and stress-free slaughter on our premises ensure the quality of the meat.
Preparation of the rump steaks
Preparing rump steaks on the grill – In 6 steps
- Prepare 2 zones on the grill: high heat (zone 1) and indirect heat (zone 2).
- Take the rump steaks out of the refrigerator, salt them, and sear them on all sides in zone 1.
- Place the sirloin steaks in Zone 2 and reduce the heat in Zone 1.
- Insert the core temperature probe into the steak.
- Remove the rump steaks when they reach the desired core temperature and let them rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to prepare rump steaks in a pan – in 5 steps
- Preheat pan without oil at maximum heat and preheat oven to approx. 120 °C.
- Take the rump steaks out of the fridge, season with salt, add 1 tablespoon of oil to the pan and fry on all sides.
- Place the rump steaks in the oven and insert the core temperature probe .
- Remove when the desired core temperature is reached and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
Measuring core temperature of rump steaks
To achieve the desired degree of doneness, insert the tip of the thermometer probe into the center of the rump steak. Tip: Measure the required insertion depth beforehand by placing the probe on the steak.
Sirloin steaks – core temperature
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slightly discolored, strongly reddish | 52-56 °C< |
