I have 0.338kg of rump steak, what shall I do with it?

Feek · 28-08-2008, 17:55

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?

Feek · 28-08-2008, 19:48

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.

Burble · 28-08-2008, 20:00

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.

lostkat · 28-08-2008, 20:05

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.

Will · 28-08-2008, 20:09

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.

lostkat · 28-08-2008, 20:48

Oh I missed that you'd put oil in the pan too.

You are young, but you will learn!

Feek · 28-08-2008, 20:49

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.

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.

Glaucus · 30-08-2008, 21:06

Should of made crispy chilli beef...

yummmiiiiiiiii

Burble · 31-08-2008, 10:22

Quote:

Originally Posted by AcidHell2

Should of made crispy chilli beef...

yummmiiiiiiiii

Got a recipe? I've tried a few online but they've all been crap.

28-08-2008, 17:55	#1
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	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? __________________

28-08-2008, 19:48	#2
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	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. __________________

28-08-2008, 20:05	#4
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	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. __________________ Oooooh Cecil, what have you done?

28-08-2008, 20:09	#5
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	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. __________________ *No No!*

28-08-2008, 20:48	#6
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Oh I missed that you'd put oil in the pan too. You are young, but you will learn! __________________ Oooooh Cecil, what have you done?

28-08-2008, 20:00	#3
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	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.

28-08-2008, 20:49	#7
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	It was barely a splash in the pan but I guess that's what was making the smoke. __________________

28-08-2008, 21:32	#8
Flibster Moonshine Join Date: Jul 2006 Posts: 3,388	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. 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. __________________

30-08-2008, 21:06	#9
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Should of made crispy chilli beef... yummmiiiiiiiii __________________

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