View Full Version : I have 0.338kg of rump steak, what shall I do with it?
The subject says it all.
I like my steak cooked so that it's got a hint of pink in the middle, but not too much and certainly not dripping blood.
I don't have a griddle. I have a grill, a George Foreman (I know, it's not for steak), a frying pan and an oven.
What's the best way to deal with the matter?
Going by previous comments I found, I did the following.
Took the steak out of the fridge an hour or so before cooking, rubbed some oil and black pepper into it and left it.
Then I got a frying pan, put a little olive oil into it with some more freshly ground black pepper, heated it until it was so hot that the smoke coming off the pan caused the bottom floor of the house to be evacuated.
Threw the meat in, counted to 20, turned it over, counted to 20, repeated so a count of about 40 each side total (it was quite thick).
Took it out, onto a clean plate and left it for a minute.
Consumed.
It was hard to cut, chewy and to be honest, didn't taste very nice.
It's gone in the bin.
Rump can be chewy, it's a shame because rump is probably the tastiest cut.
That's pretty much how I cook mine except I count to a lot less than 20 :) I also wrap it in foil and let it rest in an oven on the lowest setting for a few minutes to let the meat relax - makes it more juicy.
Yeah, the cooking method is nothing to do with it being chewy and a bit crap. Unfortunately, sometimes you just get a crappy cut of meat :(
What you described is pretty much what I do with ours though. A little butter for basting right at the end adds something, but it's not necessary. I also season ours with both sea salt and pepper.
I wouldn't have added the oil to the pan either certainly not on a high heat as olive oil burns quite quickly. It sounds like a bad cut of meat :( I tend to griddle or grill thick cuts of meat, but rump should be easy to cut through even uber blue like Paul and I have it.
Oh I missed that you'd put oil in the pan too.
You are young, but you will learn!
It was barely a splash in the pan but I guess that's what was making the smoke.
Flibster
28-08-2008, 21:32
Having done the Gaucho Grill sampler - 4x 150g lumps of steak, all booked to my idea of perfection I made the following conclusion of the best for me.
1) Rump
2) Fillet
3) Sirloin
4) Ribeye
Rump is bloody fantastic. :D
The way I cook is pretty similar to the way you did it. I always leave the steak out for at least 3 hours to warm up. Out of the packet, but covered.
Some oil lightly rubbed on the steak followed by a mixture or dried crushed garlic, dried crushed chili, crushed sea salt and crushed black pepper which is rubbed on. This is usually done 20-30 minutes before cooking it.
Pan really very very hot - as hot as it goes tbh. Not nice, but helps.
Steak in - count to 10, turn, count to 10, onto a warmed plate with tinfoil covering and into the oven @ 60°C *as low as ours goes* for 5-10 minutes or so while i prepare and steam the veg.
Serve and eat. :D
Should of made crispy chilli beef...
yummmiiiiiiiii
Should of made crispy chilli beef...
yummmiiiiiiiii
Got a recipe? I've tried a few online but they've all been crap.
Got a recipe? I've tried a few online but they've all been crap.
Use this as a starting point
400g beef steak (topside rump)
2 eggs beaten
1 teaspoon salt
4 tablespoons cornflour
Oil for deep frying
For the sauce:
2 medium carrots finely shredded
2 spring onions finely shredded
2 cloves of garlic finely chopped
2 fresh red or green chillies seeded and thinly shredded
4 tablespoons caster sugar
3 tablespoons rice vinegar
2 tablespoons light soy sauce
Method
Thinly cut the beef into matchstick shreds.
Make a batter with eggs salt and cornflour then coat the shredded beef with this batter. Mix well.
Deep fry the beef in hot oil (190?C/375?F) for 4-5 minutes stir to separate the pieces remove and drain.
Deep fry the carrots for 1 minute pour off excess oil leaving about 1 table spoon in the wok or pan add the spring onions garlic and chilli
Stir fry for about 1 minute now add the sugar vinegar and soy sauce with the beef Mix well so that each beef shred is coated with the sauce.
Then it depends how you like it.. I add some ginger and a lot more chilli. Then once the sauce is made play about with the vinegar and sugar.
Good man, thanks. I shall give that a try during the week.
...crushed sea salt...
Never, ever salt meat before you cook it. It draws the moisture out of it and turns it into shoe leather.
Only if you leave it to sit. Adding salt is absolutely fine, but it needs to be done right before you cook it.
Good man, thanks. I shall give that a try during the week.
It's all about the batter. make a stiff cornflour and egg batter. Then deep fry and deep fry for a while. Don't need much egg as teh meat is fairly wet anyway. I add teh cornflour to the meat first and tehn just add a touch of egg at a time till it all clumps together.
sauce you will need to experiment with.
But basically it's
Sherry vinegar or rice wine vinegar
sugar
water
cornflour for thickening
Loads of chilli
a bit of garlic
bit of ginger and/or lemon grass (or neither)
veg you want in it.
Soy sauce instead of salt.
Oh and thin beef, thinner the better. Meant too be more batter than meat. Thinner the meat the more it dries out and goes crispy.
I've been told that it's best to shove the beef in the freezer for a while to make it easier to slice thinly - ever tried that?
I shall be having crispy chilli beef for dinner during the week.
Paul a very sharp knife should be ok, though as long as you don't freeze it (cos then you have wait for it to thaw out) a few minutes in the freezer to make it stiffer should help.
The sharp knife is a bit of a problem - my knives are so blunt they would ricochet off molten butter. I was going to treat myself to a new set on the weekend but didn't get around do it.
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