Basically, parents (who are awful cooks), bought these steaks, so I've volunteered to cook them to try and make it a bit less awful. How would you guys recommend cooking them, and how long (they're around 16-18mm thick for some context, and we prefer medium rare). Thanks in advance
by undeniablydull
26 Comments
I would marinate them overnight and make fajitas
I find that rump steam cooked less than medium is a bizarre experience. And I’m a blue steak eater. The fat needs some time to render. At least that’s what I think.
Rump is not that bad at all. Have you had it before? What don’t you like about it?
You can make a nice Korean style marinated steak out of it:
Use a mallet or tenderizer to flatter it as much as you can
Cut criss cross pattern
Soy sauce, onion purée, oil (preferably sesame oil), spirit (preferrably rice wine, otherwise vodka) and non-diet 7up marinate overnight
Make sure to dry thoroughly before cooking
BBQ or pan fry
Something you can marinade or cut super thin.
Like fajitas, Chinese stir fry, cheesesteaks, etc.
Pound thin and chicken fry.
Chicken fried or fajitas marinated in acidic fruit and garlic, with Worcester to break down the meat.
Those are livers brother lol
Crockpot
Seems there is a lot of B.S. about rump steak on this feed .
Personally, I would render the back fat in a hot pan, then add a knob of butter cook for one to one and a half mins on each side, then put into a pre headed oven for four minutes for rare and five minutes for medium rare then rest for five minutes and enjoy.
Rump steak is ny personal favourite steak
If it helps anyone, Rump is the British term for what in USA is known as Top Sirloin. Not the best, not the worst. It’s naturally a lean cut.
Slice up thin and make korean bbq sauce marinade for a day. Bulgogi essentially.
Nothing bad about rump steak…. Just a bit of a cheaper cut.
Anyway, a stew or chicken fried is definitely the way to go imo
What’s wrong with rump steak?
They look pretty good to me.
Anyway, salt pepper, hot pan, sear both sides, rest for 2 minutes and collect the juices, deglaze pan with whatever liquid you like, pour collected juices into the pan, some cream, reduce, serve the sauce on the side.
In England, rump steak is American top sirloin. Literally nothing wrong with that steak. Just cook it normally.
That XXL in red on a yellow corner tells me someone bought this at a Lidl
you can cook then medium rare and they will be edible. sous vide and reverse sear could help if you cook it low and slow
Take a fresh pineapple juice (not canned) and put it in a zip lock with the steak for 40 mins. When it starts greying a bit it means it’s done, should be significantly more tender.
I really love a lower grade steak marinated overnight in Italian dressing and grilled as usual. Use forks or a jaccard style meat tenderizer to stab some flavor holes in its.
Remember to tell your parents you like their food from time to time even if it tastes like shit. I haven’t had a meal from either one of mine in years which makes me really sad
Anyone else notice the “use by sep 24” on there? That seems like such a long time for it to last. British vacuum sealed meat lasts a long time! Haha
Slice thin and coat in baking powder, egg, and corn starch. Deep fry and then mix with sautéed veggies in oyster sauce, sesame oil, garlic, honey, and chili crisp. Have with rice and an over easy egg with more chili crisp and some kimchee. You’ll thank me later.
I would dry brine in salt for 24-48h. The meat would get more tender even with so little fat. Or alternatively would make Czech (Hovezi) Goulash. It’s cooked until collagen dissolves, so it’s always tender.
Low and slow, smoke em or crockpot
Stew
Ok, theres nothing wrong with these. That pack is £10 which should be a gratefully recieved gift.
Yes, they are rump and can be notoriously chewy. But, if you prepare and cook correctly, you’ll not be disappointed. You need to tenderise them very lightly (do not pound the shit out of them), dry and brine in the fridge. Let them get very red.
Then oil and season very liberally, and allow 30 mins at room temp. Smoking hot pan, 1.45-2 on each side, basting on second flip, 6-8 minute rest on a rack and you’re golden.
EDIT: don’t attempt to do all 4 at once and overcrowd the pan. 2 at a time is enough. Otherwise they will boil and you’ll end up with chewy shitty steak x