Beef Rump Steak Dinner Ideas?
Discussion
Evening all!
I need to cook my Beef Rump Steaks for dinner tonight, but I've never cooked them before and have no idea what to do with/have with them...
In the fridge/freezer/cupboard currently I have:
Butter and Milk
Salt, Sugar, Beef Stock Cubes, Newmans Sticky BBQ Marinade, Pasta, Spaghetti and Eggs, baked beans and sweetcorn.
Steak Cut Oven Chips
I do have the means of nipping to ASDA or Sainsbury's if absolutely necessary...
Anyone got any ideas with what I could do without going to a supermarket, or having gone?
I have a nut allergy and a (some would say) phobia of tomatoes! Not overly keen on spice either...
Thanks!!!
I need to cook my Beef Rump Steaks for dinner tonight, but I've never cooked them before and have no idea what to do with/have with them...
In the fridge/freezer/cupboard currently I have:
Butter and Milk
Salt, Sugar, Beef Stock Cubes, Newmans Sticky BBQ Marinade, Pasta, Spaghetti and Eggs, baked beans and sweetcorn.
Steak Cut Oven Chips
I do have the means of nipping to ASDA or Sainsbury's if absolutely necessary...
Anyone got any ideas with what I could do without going to a supermarket, or having gone?
I have a nut allergy and a (some would say) phobia of tomatoes! Not overly keen on spice either...
Thanks!!!
grumbledoak said:
Rump is great for flavour, but bad for fat. These are related.
I'd remove half the obvious fat, then try the Alain Ducasse 'butter steak' method (you can google it) and have it with chips. Make a garlic butter, or a blue cheese butter, to serve with the steak. Mayo for the chips.
I'd remove half the obvious fat, then try the Alain Ducasse 'butter steak' method (you can google it) and have it with chips. Make a garlic butter, or a blue cheese butter, to serve with the steak. Mayo for the chips.
I like the sound of that, think my housemate has some garlic I could use, though I may well just run to Sainsbury's and buy some blue cheese, thanks for that!
I'd just go with steak and chips, keep it simple. Pan fry the steak (red hot pan) with a speck of oil and finish with a blob of butter. Really season the steak up with salt and black pepper (you didn't mention that but you *must* have some!) before it hits the pan. And make sure you let it rest on a warm plate (covered) for five minutes.
Add: If you've got mayo mix in some crushed garlic and a bit of salt.
Add: If you've got mayo mix in some crushed garlic and a bit of salt.
Edited by 21TonyK on Friday 12th November 17:50
I don't agree with the red hot pan thing, or the New York 'Black and Blue'. Ducasse does it better.
Cut off half the fat. Get the pan very hot, then turn down the heat. Oil the steak, not the pan, then put it in and don't move it for two minutes. Add butter, then turn over for another two minutes. Add butter again. Then season and rest for five minutes.
Chips and mayo mandatory.
Cut off half the fat. Get the pan very hot, then turn down the heat. Oil the steak, not the pan, then put it in and don't move it for two minutes. Add butter, then turn over for another two minutes. Add butter again. Then season and rest for five minutes.
Chips and mayo mandatory.
Definitely going to stick with this butter steak idea, thanks anyway..
grumbledoak said:
I don't agree with the red hot pan thing, or the New York 'Black and Blue'. Ducasse does it better.
Cut off half the fat. Get the pan very hot, then turn down the heat. Oil the steak, not the pan, then put it in and don't move it for two minutes. Add butter, then turn over for another two minutes. Add butter again. Then season and rest for five minutes.
Chips and mayo mandatory.
Mayo is rank! Will BBQ Sauce do?Cut off half the fat. Get the pan very hot, then turn down the heat. Oil the steak, not the pan, then put it in and don't move it for two minutes. Add butter, then turn over for another two minutes. Add butter again. Then season and rest for five minutes.
Chips and mayo mandatory.
grumbledoak said:
Waugh-terfall said:
Mayo is rank! Will BBQ Sauce do?
Dip your chips in whatever you like. Garlic butter or blue cheese butter for the steak, though.
ETA: Am now in possession of Stilton!
Edited by Waugh-terfall on Friday 12th November 19:09
So I tried the 'Butter Steak' method, and failed... Rather miserably... It didn't go crusty on the outside, and I well and truly overcooked it too, so it ended up drier than the Sahara Desert, despite looking quite nice... I opened the pack to find that the steak was cut into weird and random shapes of varying sizes, making following the recipe effing tricky...
Basically if you were to imagine eating Stilton whilst sucking a rock fresh from the Ocean you're probably quite close taste wise, I used way too much of the wrong kind of salt, and in honesty, it was pretty rank, but I'd only eaten a packet of Smokey Bacon crisps all day so I was starving and ate almost all of it... Shame really.
Was looking good:
Whilst basting it:
The finished product:
Basically if you were to imagine eating Stilton whilst sucking a rock fresh from the Ocean you're probably quite close taste wise, I used way too much of the wrong kind of salt, and in honesty, it was pretty rank, but I'd only eaten a packet of Smokey Bacon crisps all day so I was starving and ate almost all of it... Shame really.
Was looking good:
Whilst basting it:
The finished product:
Edited by Waugh-terfall on Friday 12th November 21:34
The meat may well have been too wet when you started.
I also suspect Ducasse uses clarified butter which can withstand higher temperatures without burning (you can buy this as 'ghee' if you CBA to make your own).
However, all in, a worthy effort: chips look good, as does the photography.
I also suspect Ducasse uses clarified butter which can withstand higher temperatures without burning (you can buy this as 'ghee' if you CBA to make your own).
However, all in, a worthy effort: chips look good, as does the photography.
Mobile Chicane said:
The meat may well have been too wet when you started.
I also suspect Ducasse uses clarified butter which can withstand higher temperatures without burning (you can buy this as 'ghee' if you CBA to make your own).
However, all in, a worthy effort: chips look good, as does the photography.
The amount of liquid that seeped from the meat on the board whilst I melted the butter/cheese, christ!I also suspect Ducasse uses clarified butter which can withstand higher temperatures without burning (you can buy this as 'ghee' if you CBA to make your own).
However, all in, a worthy effort: chips look good, as does the photography.
Cheers, got a couple of odd looks walking back into the kitchen with my SLR...
Had a crappy piece of rump steak tonight from 'a supermarket'.
Mrs Zep and I felt that the only redeeming feature was that an animal didn't have to suffer in a slaughterhouse on our account. It was clearly dead already.
Anyhow, I rediscovered the delights of Bearnaise sauce tonight, cheating slightly by using the hand blender method with hot melted butter which saves all the faffing with a double boiler.
So whilst the steak was s
te, the sauce was great. Every little helps...
Mrs Zep and I felt that the only redeeming feature was that an animal didn't have to suffer in a slaughterhouse on our account. It was clearly dead already.
Anyhow, I rediscovered the delights of Bearnaise sauce tonight, cheating slightly by using the hand blender method with hot melted butter which saves all the faffing with a double boiler.
So whilst the steak was s
te, the sauce was great. Every little helps... In all honesty, I've never had what I'd call 'good' meat from that place where 'every little helps'.
Beef needs to be properly aged to remove moisture, get the process of tenderisation going on in the muscles and concentrate the flavours.
Of course this process all takes time, while reducing the weight of the end product, and therefore costs supermarkets money.
Beef needs to be properly aged to remove moisture, get the process of tenderisation going on in the muscles and concentrate the flavours.
Of course this process all takes time, while reducing the weight of the end product, and therefore costs supermarkets money.
Mobile Chicane said:
In all honesty, I've never had what I'd call 'good' meat from that place where 'every little helps'.
Beef needs to be properly aged to remove moisture, get the process of tenderisation going on in the muscles and concentrate the flavours.
Of course this process all takes time, while reducing the weight of the end product, and therefore costs supermarkets money.
My Mum manages go find good meat there, but you can, err, taste the difference in it from another I think... But, ahem, saving me money everyday didn't really help on this occasion...Beef needs to be properly aged to remove moisture, get the process of tenderisation going on in the muscles and concentrate the flavours.
Of course this process all takes time, while reducing the weight of the end product, and therefore costs supermarkets money.
Waugh-terfall said:
Mobile Chicane said:
In all honesty, I've never had what I'd call 'good' meat from that place where 'every little helps'.
Beef needs to be properly aged to remove moisture, get the process of tenderisation going on in the muscles and concentrate the flavours.
Of course this process all takes time, while reducing the weight of the end product, and therefore costs supermarkets money.
My Mum manages go find good meat there, but you can, err, taste the difference in it from another I think... But, ahem, saving me money everyday didn't really help on this occasion...Beef needs to be properly aged to remove moisture, get the process of tenderisation going on in the muscles and concentrate the flavours.
Of course this process all takes time, while reducing the weight of the end product, and therefore costs supermarkets money.
The meat should be dark red and dry on the outside. Fat should be yellow in colour and preferably marbled through the meat.
(Be prepared to get your wallet out for this.)
To cook, first get your steak to room temperature - 4 hours at least.
Then, heat a heavy-based pan as hot as it will go, add a knob of goose fat and whack in the meat, turning and seasoning until the outside is dark brown but the meat itself has the 'give' of your thumb muscle when it touches your forefinger (for rare).
There will be smoke.
Remove and rest on a warm plate for 5 minutes or so. Do not f
k this bit up - many a steak has been ruined by resting on too hot a plate.Eat.
Enjoy.
Disclaimer: Other methods of cooking steak are available. Past performance isn't necessarily a guide to the future. May contain nuts.
Edited by Mobile Chicane on Saturday 13th November 00:34
Hmmm, as a student I don't think I'll be going to a butchers! Though I don't budget for food, I try and keep the weekly shop at around £30... My steak was definitely a crappy one, was wet and brown, buying what's on offer doesn't always work eh..?
Thanks, got a couple of good steak cooking guides now, shall add them to my cooking notebook!
Though I don't budget for food, I try and keep the weekly shop at around £30... My steak was definitely a crappy one, was wet and brown, buying what's on offer doesn't always work eh..?Thanks, got a couple of good steak cooking guides now, shall add them to my cooking notebook!
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