When it comes to steak, those who value flavour above all else tend to choose rump. As the name suggests, it’s a cut that comes from the backside of a cow, an area which works hard. So even though rump steak won’t be quite as tender as sirloin, it will more than make up for it with a deep, mineral savouriness. And what’s more, it’s half the price.
Buy a well-aged piece of meat and cook it medium or medium-rare rather than full-on rare which, can be a little chewy. For best results choose a large steak to share, at least 5cm thick, and sear it in a very hot pan before finishing in the oven.
Key points to think about are seasoning, what pan to use and resting time.
Season the meat really well before cooking, but only with salt as pepper will burn in the pan.
Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable or groundnut oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior.
FAQs
Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed. Cook 4 to 5 minutes each side for medium rare. Finish by adding a large knob of butter when frying or on the griddle. Leave to rest in a warm place at least 5 minutes before carving.
How do you cook rump steak and keep it tender? ›
Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. Of course you can finish cooking your rump steak in the pan – give a 5cm piece of meat five minutes on each side for medium rare – but you'll get a more even and tender result by using the oven.
How do I make my rump steak less tough? ›
Using acidic ingredients like lemon juice, vinegar or buttermilk not only add flavor but also break down tough proteins, giving the meat a “pre-cook” before it hits the grill. Just make sure you don't let it sit on the marinade for too long (30 minutes to two hours should be sufficient), or it'll become soft and mushy.
Should rump steak be cooked fast or slow? ›
Unlike most other roasting joints that benefit from slow cooking, a roast rump is best cooked quickly at a high temperature and should be served medium rare for optimal flavour.
What makes rump steak tender? ›
The dry ageing process delivers you that incredible rich & nutty taste, while the wet ageing ensures deep tenderisation. From a perspective of time, make sure your beef rump steak has been aged for 21 days!
How do restaurants make their steaks so tender? ›
The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.
How do you make steak super tender and juicy? ›
7 Ways to Tenderize Steak
- Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. ...
- Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. ...
- Marinating. ...
- Velveting. ...
- Slow Cooking. ...
- Enzymatic Application. ...
- Scoring.
According to the USDA, cooks who rinse raw animal proteins increase the risk of cross-contamination in their kitchens, boosting the likelihood of food-borne illness. You've got questions, we've got answers. Here are the deets on why washing meat isn't a good idea.
How to cook rump steak with Jamie Oliver? ›
TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the steak on the bottom of the oven for 20 minutes for medium-rare, or 25 minutes for medium, turning halfway and basting with the juices from the tray.
Do you beat rump steak before cooking? ›
After this comes rump steak (in the US this is known as the sirloin and in France rumsteak) which is tougher and will benefit from some pre preparation. One of the easiest ways to tenderize a steak is to beat it with a mallet (or a rolling pin or the base of a heavy saucepan).
Add the steak and then some garlic, butter, rosemary, and thyme. Sear evenly on each side. Depending on your preference, for a 2-cm thick steak, to cook to: blue, 1 min per side; rare, 1½ mins per side; medium-rare, 2 mins per side; medium, about 2¼ mins per side; well-done, about 4-5 mins per side.
How is rump steak best cooked? ›
Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done.
How do you tenderize a beef rump steak? ›
Tenderizing The Steaks
The first method, and arguably the fastest, is using a fork. Just go over the entire steak, puncturing holes all over. Then flip and repeat. The idea is that opening lots of holes helps moisture escape during cooking.
Should you trim rump steak? ›
Rump of beef is a large cut and benefits from being cut into sections to make cooking easier and more precise. The sinew that runs through the rump is tough to eat and is best removed before cooking.
