How To Cook Rump Steak



How to Cook Rump Steak

Three Methods:

Rump steak is a beef dish that's popular in the UK. You can cook rump steak in a variety of ways, just like other cuts of beef. Try searing the rump steak for a quick dinner. You can also sear the steak and then finish it off in the oven for a different flavor. For fork-tender rump steak, braise it for 2 hours and enjoy!

Ingredients

Seared Rump Steak

  • 2 8-ounce (225 g) rump steaks
  • 3 fluid ounces (75 ml) of red wine
  • 3 fluid ounces (75 ml) of Worcestershire sauce
  • 1 large clove garlic, peeled and crushed
  • 1 teaspoon (4 ml) of groundnut or vegetable oil

Makes 2 servings

Oven-Baked Rump Steak

  • 1 large 16-ounce (500 g) rump steak
  • 1 teaspoon (4 ml) vegetable oil or groundnut oil
  • Flaky sea salt
  • Black pepper

Makes 2 to 3 servings

Braised Rump Steak with Mushrooms and Onions

  • 6 8-ounce (225 g) rump steaks
  • Freshly ground black pepper
  • 1 cup (120 g) of all-purpose flour
  • 1/4 cup (30 ml) of grapeseed oil
  • 2 large onions, sliced
  • 3 cups (360 g) of mushrooms, cleaned and sliced
  • 4 cups (480 ml) of chicken broth or beef broth
  • 8 ounces (236 ml) of porter (dark beer)
  • 2 teaspoons (8 g) of dark molasses
  • 1 teaspoon (4 g) of fresh chopped thyme leaves
  • 3 teaspoons (12 ml) of hot sauce
  • 2 bay leaves
  • 1/4 cup (30 g) of butter, cut into cubes
  • 5 ounces (147 g) of creme fraiche or sour cream
  • 1/4 cup (30 g) of chopped fresh chives

Makes 6 servings

Steps

Searing Rump Steak

  1. Place both 8 oz (225 g) rump steaks in a shallow dish.Select a dish that is wide enough to easily accommodate the rump steaks. Arrange the steaks flat on the bottom of dish.
    • The height of the dish just needs to be 2-3 inches taller than the rump steaks themselves.
  2. Mix the red wine, Worcestershire sauce, and garlic together.Measure out 3 fluid ounces (75 ml) of red wine and 3 fluid ounces (75 ml) of Worcestershire sauce. Combine both ingredients in a small bowl. Peel and crush 1 large clove of garlic. Add the crushed garlic to the bowl with the red wine and Worcestershire sauce.
  3. Pour the marinade over the steaks and cover the shallow dish.Slowly add the marinade to the dish with the rump steaks. The steaks probably won’t be fully submerged in the marinade, which is fine. Cover the dish with plastic wrap or a lid.
  4. Put the dish in the fridge overnight.Marinating the steaks for 6 to 8 hours is fine if you’re short on time. However, the flavor will be best if you refrigerate the steaks in the marinade overnight.
    • Don’t marinate the rump steaks for more than 24 hours.
  5. Drain the rump steaks and pat them dry with a paper towel.Situate a bowl beneath a handheld strainer. Pour the steaks and marinade into the strainer. Let the marinade collect in the bowl and set it aside for now. Place the steaks on a clean plate and pat the excess marinade away with a paper towel.
    • Don’t throw away the marinade! You’ll be using it in the frying pan when you sear the steaks.
  6. Add the oil to a medium-sized frying pan and heat it over high heat.Measure out 1 teaspoon (4 ml) of groundnut or vegetable oil. Add it to the frying pan and place the pan on a burner. Turn the heat to high and let the oil heat up until it shimmers.
    • You can also use grapeseed oil or any other cooking oil that is flavorless.
  7. Place the steaks in the frying pan and cook the first side for 4 minutes.Use tongs to place the rump steaks in the hot oil. Be careful not to splash the hot oil as you lower the steaks into it. Sear the steaks for 4 minutes.
    • You don’t need to stir or move the rump steaks during this time.
  8. Flip the steaks with your tongs and sear the other side for 2 minutes.Be careful not to splash the oil as you flip the steaks over. You don’t need to stir or move the rump steaks while they sear.
  9. Add the reserved marinade and simmer the steaks for 2 minutes.After 2 minutes have passed, pour the reserved marinade into the frying pan with steaks. Let the marinade simmer as it heats up. After about 2 minutes, the steaks should be nearly cooked through and the marinade will reduce by about half.
  10. Use a thermometer to check the internal temperature.Remove your steaks from the heat when they are cooked to your preferred level of doneness. If you aren’t sure what temperature to measure for, use an instant-read thermometer and follow these guidelines:
    • For rare steak, test for a temperature of 131°F to 140°F (55° to 60°C).
    • For medium rare steak, test for a temperature of 140°F to 149°F (60°C to 65°C).
    • For medium steak, test for a temperature of 149°F to 158°F (65°C to 70°C).
    • For medium well done steak, test for a temperature of 158°F (70°C).
    • For well done steak, test for a temperature of 167°F (75°C).
  11. Plate the 2 rump steaks and serve them immediately.Place 1 steak on each plate. Use a sharp knife to slice the rump steaks into diagonal pieces of your preferred size. Spoon the warm marinade sauce over each steak and serve them immediately.
    • Refrigerate any leftovers in an air-tight container and consume them within 3 days.

Baking Rump Steak

  1. Bring the large rump steak to room temperature.Take your steak out of the fridge and place it on the counter. Let the steak rest for about 1 hour until it reaches room temperature.
  2. Preheat your oven to 350°F (180°C).Let your oven fully preheat as you finish preparing the steaks.
  3. Add the oil to a medium-sized pan and heat it over high heat.Measure out about 1 teaspoon (4 ml) of groundnut or vegetable oil; it doesn’t have to be exact. Add the oil to a large, heavy-based frying pan and place the pan on a burner. Turn the heat to high and let the oil heat up until it shimmers.
    • You can use any cooking oil that is flavorless if you don’t have vegetable or groundnut oil on hand.
  4. Pat the steak dry and season it with the sea salt.Use paper towels to soak up any moisture on the outside of your rump steak. Sprinkle both sides generously with the sea salt, adjusting the amount to your personal tastes as needed.
  5. Place the steak in the pan and cook the first side for 3 minutes.Carefully lower the rump steak into the hot oil in the pan. Be careful not to splash the hot oil. Sear the first side for 3 minutes.
    • You don’t need to stir or move the rump steak as it sears.
  6. Flip the steak with tongs and sear the other side for 3 minutes.Try not to splash the oil as you flip the steak over. You don’t need to stir or move the rump steak as it sears for another 3 minutes.
  7. Transfer the steak to a roasting pan and bake for 10 to 15 minutes.Remove the steak from the heat. Use tongs to move it from the frying pan to a roasting pan. Put the roasting pan in the preheated oven.
    • Remove the steak after the time elapses and place the roasting pan on a heat-safe surface.
  8. Season with pepper and cover the steak with foil for 10 minutes.Be sure to season both sides of the steak. Cover the roasting pan loosely with aluminum foil. Let the rump steak rest at room temperature for 10 minutes before slicing and serving it.
  9. Slice the rump steak and serve immediately.This rump steak serves 2 to 3 people, so you can slice it however you like, although thin slices usually work well. Serve the steak while it’s still warm with your choice of side dishes.
    • Refrigerate leftover rump steak in an air-tight container and be sure to eat it within 3 days.

Braising Rump Steak with Mushrooms and Onions

  1. Season both sides of each steak with salt and pepper.Remove your 6 rump steaks from the fridge and place them on the counter. Season both sides of each steak generously with salt and freshly ground pepper.
  2. Add the oil to a large sauté pan and heat it up over medium-high heat.Measure out 1/8 cup (15 ml) of canola oil. Add it to the sauté pan and place the pan on a burner. Turn the heat to medium-high and let the canola oil heat up until it shimmers.
  3. Dredge each steak in all-purpose flour.Add 1 cup (120 g) of flour to a deep bowl. Place the first steak in the flour, then flip it over. Pick it up and shake off the excessive flour. Place the steak on a clean plate. Do the same thing with the other 5 rump steaks.
  4. Sear each side of the steak for 4 minutes.Place the flour-dredged steaks in the sauté pan and sear the first side for 4 minutes. Use tongs to carefully flip the steaks over, then sear the other side another 4 minutes. Remove the steaks from the heat and place them on a clean platter.
    • You may need to work in batches if your steaks are large or your sauté pan is small.
    • Keep the burner on medium-high-heat and return the pan to it once you remove the steaks.
  5. Sauté the onions and mushrooms for 3 to 5 minutes.Measure out another 1/8 cup of canola oil and add it to the sauté pan. Slice 2 whole onions and 3 cups (360 g) of mushrooms. Add both to the hot oil and sauté them until the sliced onions look translucent.
    • You can use any kind of mushrooms you like.
  6. Add the broth, beer, molasses, thyme, hot sauce, and bay leaves.Measure out 4 cups (480 ml) of chicken or beef broth, 8 ounces (236 ml) of dark beer, 2 teaspoons (8 g) of dark molasses, 1 teaspoon (4 ml) of fresh, chopped thyme leaves, 3 teaspoons (12 ml) of hot sauce, and 2 bay leaves. Add them to the onion/mushroom mixture in the pan.
  7. Put the steaks back into the pan and simmer them for 2 hours.Turn the heat down to low. Carefully lower the steaks into the onion/mushroom mixture. Cover the sauté pan and simmer everything together for 2 hours. The steaks are ready once they’ve become fork-tender.
    • Remove the steaks from the pan but keep the reduced liquid in the pan.
  8. Whisk the butter and crème fraiche into the liquid in the pan.Cube 1/4 cup (30 g) of butter and add it to the pan along with 5 ounces (147 g) of crème fraiche. Whisk until the ingredients are fully incorporated.
    • You can use crème fraiche or sour cream, whichever you prefer.
  9. Spoon the sauce over the steaks and serve them immediately.Plate the steaks individually, then drizzle the sauce over each one. If you like, garnish each plate with chopped chives. Serve the steaks immediately while they’re still hot.
    • Refrigerate leftover rump steak in an air-tight container. Eat your leftovers within 3 days.

Community Q&A

Search
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.

Quick Summary

Before searing your rump steaks, spread a marinade made out of red wine, crushed garlic, and Worcestershire sauce over your steaks, and refrigerate them overnight. The next day, drain the marinade into a bowl, pat the steaks dry, and fry them with vegetable oil. Cook the first side for 4 minutes before turning the steaks with tongs and searing for a further 2 minutes. Finish by adding the marinade and frying for another 2 minutes before serving. When testing for doneness, aim for a temperature of around 130 °F for rare and 150 °F for medium.






Video: How To... cook steak, with Jamie Oliver's mate Pete

How to Cook Rump Steak
How to Cook Rump Steak images

2019 year
2019 year - How to Cook Rump Steak pictures

How to Cook Rump Steak advise
How to Cook Rump Steak forecasting photo

How to Cook Rump Steak foto
How to Cook Rump Steak photo

How to Cook Rump Steak How to Cook Rump Steak new photo
How to Cook Rump Steak new pics

images How to Cook Rump Steak
pictures How to Cook Rump Steak

Watch How to Cook Rump Steak video
Watch How to Cook Rump Steak video

Communication on this topic: How to Cook Rump Steak, how-to-cook-rump-steak/
Forum on this topic: How to Cook Rump Steak, how-to-cook-rump-steak/ , how-to-cook-rump-steak/

Related News


How to Plan a Harry Potter Party
How to Improve Punching Speed
Living With Pustular Psoriasis: Susans Story
Baume Mercier Unveil The Clifton Chronograph Complete Calendar
Hair Fall In Hindi
Pied A Terre, Fitzrovia
Im Pretty Sure Ive Never Seen My Eyelashes Look This Good
Workday Ab Challenge
Peanut Butter and Jelly Muffins
Olivia Wilde Is Being Mommy-Shamed for Kissing Her Son on theLips
Leelee Sobieski Short Hairstyles
15 Things You’ll Only Know If You’re Vegetarian
How Lactic Acid Affects Your Athletic Performance
The Coolest Summer Travel Accessories to Help You Hit the Road inStyle



Date: 15.12.2018, 23:37 / Views: 93594