Never again any other way - grilling the perfect rump steak

Is grilling sirloin steak harder than you think? If you just throw your meat on the grill and hope that it will somehow turn out, you've already lost. There are a few things to consider when grilling sirloin steak and we'll explain everything about it to you now.

Beef rump or rump steak is one of the most popular cuts of meat, alongside roast beef and rump steak . This is because beef is characterized by its intense flavor and low-fat attributes . The lean steaks from the rump come from the lower part of the beef back . These are divided into two different muscle areas in which the fibers run differently. The so-called broad rump and the rump fillet.

That's why butchers separate the two pieces from each other. Butchers also have to remove the tendon between the muscles, which, combined with its almost fat-free structure, makes the steak a perfect grilling treat.

Defrost your steak slowly overnight in the fridge and let it come to room temperature for at least 30 minutes before cooking. This will make it easier to prepare the meat on a gas grill, charcoal grill or in a pan and will make it easier to determine when the sirloin steak reaches its core temperature. To cook the steak properly, however, you should consider the following things when making cuts:

1. Always buy your meat from a butcher and cut it into 2-4 cm steaks across the grain. This will give you a more tender texture and the perfect steak.
2. Once the steak has reached room temperature, pat it dry with a kitchen towel to remove any moisture. This will ensure that the steak gets a better crust when grilled. You can now season the cut with sea salt and pepper or marinate it.
3. The marinade makes your meat particularly tender and a good steak can therefore become a taste experience. You can find the right marinade for your juicy sirloin steak here ( insert link to blog post "Marinating meat for grilling" ).
4. However, we recommend that you do not marinate your steak so that you can fully enjoy the taste of the sirloin steak.

With the right grilling techniques and the perfect temperature, you can make a perfect rump steak every time. However, you have to differentiate between the thickness of the steak. Thinner steaks reach the right temperature more quickly, while thicker pieces of meat need a little more time to reach the desired core temperature . Here are a few simple steps to ensure that your rump steak is perfect and stays juicy.

1. Preheat the grill to approx. 260 °C - 290 °C.
2. Fry thin steaks over direct heat for one to two minutes on each side.
3. For thicker steaks, the 90-90-90-90 method is recommended. This means that you gently press the steak onto the grill for 90 seconds at a time and cook it on one side over direct heat. Then turn it 45° and leave it on the grill for another 90 seconds.
4. Repeat this process until the steak is seared on all sides.

Since the rump steak is very lean, it is important to reach the desired core temperature . Therefore, it is recommended to use a grill thermometer to measure the exact core temperature of the rump steak. Here is the correct core temperature for the preferred cooking level:

• 44 to 47 °C - Rare
• 48 to 54 °C - Medium Rare
• 55 to 59 °C - Medium
• from 60 °C - Well Done

If you don't have a core temperature gauge or grill thermometer to hand, you can also use grill tongs or your fingers to determine how cooked your sirloin steak is and thus reach the desired temperature. Press gently on the steak and check the resistance of the meat. The softer the meat, the rawer it is.

After grilling, you should let your meat rest for a few minutes before cutting it. This will help the meat juices to spread better throughout the steak, which will keep it juicy. After about two to three minutes, take a sharp knife and slice the steak against the grain into thin slices. This will cut through the muscle fibers and ensure that there are no tough pieces in the steak. This guarantees that the meat is tender and hardly any meat juices will leak out when you cut into it.

The sirloin steak is particularly suitable for a ceremonial presentation. Take your time when cutting the steak and present your sirloin steak properly. Honor the animal by arranging the steak properly and serving suitable side dishes with it.

Side dishes play just as important a role as the main course itself and are crucial to a successful meal. A popular option is small rosemary potatoes, which perfectly complement the meat with their aromatic taste and crispy texture. Of course, fried potatoes (with bacon) also go very well with sirloin steak .

For those who prefer something light , steamed or roasted vegetables are a good choice. Carrots and broccoli are always a good choice. Or, of course, a refreshing salad to enhance the dish.

Beans wrapped in bacon are also a classic side dish that always goes well and adds another aromatic touch to the dish.

A more American variant is the coleslaw salad. The crisp texture of the salad and the delicate dressing ensure a pleasant flavor combination with the juicy meat.

A careful selection of side dishes can make the perfect piece of meat a memorable dining experience. It is important to serve the side dish in the right amount. The meat should accompany but not overpower it .