Steak de bœuf au beurre et au cumin

Ingrédients

• 1-2 lbs rump steak (or sirloin (200-250 grams))
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1.5 tablespoons butter

Préparation

1. 1

   Season steak: Season the steak with cumin, salt and pepper evenly on both sides and rub in with your fingers. Set aside.

2. 2

   Heat olive oil and butter in a grill pan: Heat a tablespoon of olive oil and 1 teaspoon of butter in a grill pan over medium-high heat (8 on induction). Once hot, add the steak and top it with another teaspoon of butter on top.

3. 3

   Cook steak: Cook for 4 minutes on the first side, swirling the melted oil and butter in a pan halfway through. Then turn the steak over, the butter on top will melt under the meat. Cook for 3.5 minutes on the opposite side. As the steak is cooking, add another teaspoon of butter on top of the cooked side of the steak; it will melt over the meat and drip into the pan. This cooking time is for a medium level of doneness.

4. 4

   Let steak rest: Once done, remove the steak onto a cutting board and rest for 2 minutes. This is important for a nice, juicy steak! Remove the pan from heat and use a spatula to stir and scrape all the yummy buttery juices from the bottom. Keep these.

5. 5

   Slice and garnish: Once rested, slice the steak or keep it whole and pour the cumin butter juices over the top. Garnish with parsley or green onions.