Zubereitung

1. 1

   Take the rump steaks out of the fridge half an hour before cooking and pat them dry. Cold meat is long done on the outside before the centre reaches the right temperature.

2. 2

   Rub the steaks with the rapeseed oil and season them with the coarse pepper. Salt goes on only after cooking, so that the surface stays dry and can take on colour.

3. 3

   Preheat the airfryer to 200 °C.

4. 4

   Lay the steaks in the basket in a single layer with space between them and do not stack anything; more than two pieces need a second batch. Cook at 200 °C, aiming for a core temperature of 56 °C for medium at the end.

5. 5

   Turn the steaks and carry on cooking until the centre has reached 56 °C for medium. Whole muscle cuts of beef may stay pink inside.

6. 6

   Season the steaks with the salt, set the butter or margarine on top and leave them to rest on a warmed plate.