For the chefs -steak!

Andr3w

Andr3w

Andr3w

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England
Hey,

I will be attempting some rump steak for tea tonight, I have cooked steak before but it has never been perfect.

What's the best way to cook a rump steak? I like it medium/medium rare.

Is it best to poor some oil in the pan or put it on the steak first? How about 'beating' the steak (hehe) before cooking it?

Oh and what's this about 'resting' time?

Cheers :)
 
I usually beat the steak and rub in some oil and ground pepper then whack it on a griddle pan at a 45 degree angle. Ensure that the griddle is as hot as you can get it to seal in the flavour though.

Once cooked, let the steak sit for a few mins to drain excess fluid before serving :)
 
Dry pan, red hot, pat the steaks dry, rub with groundnut oil, 3 minutes ish either side.

You can add some unsalted butter at this point and quickly baste the steaks if you want.

Rest, season, serve.

De glaze the pan, pour in the resting juices for a nice bit of jus.

Don't use olive oil as it will burn and if you season before you cook you will burn the pepper.
 
Needs to be room temperature. Oil the steak, you want an extremely hot frying pan, it will just burn oil and smoke you out.

Put pan on highest heat and leave for a few minutes till it's as hot as it can get. Oil and season (salt will not draw the water out, heat has far more effect over the short time, than salt could ever do) the steak (can bash it if you want). Medium/medieum rare. Your talking around 2 1/2 minutes per side. but it depends on thickness. Judge by feel. Do the thumb finger trick.
Allow to rest for 5 minutes. Sudden heat tenses the fibbers up, resting allows them to relax.
 
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let steak get to room temp, rub salt, pepper and olive oil on

pre heat frying pan ( flat not a griddle, no oil in pan ) until mega hot, flash both sides for 20 seconds then cook as desired
 
Make sure the steak is at room temperature before you start cooking.
Whilst you are letting it come up to room temperature, open the bottle of red burgundy and let it breathe.
Just before putting it in, salt and pepper the steak. Maybe a tiny amount of oil on the steak but it isn't necessary.
Get the pan very hot. You want it so you can't hold your hand over it for more than a second or two.
Put the steak in, don't try and move it. 2 minutes each side. Throw in a large amount of butter (unsalted ideally but it won't really matter). Baste it with the butter.
Take it out, rest it for 4 minutes.
Whilst it is resting, fetch a large glass and pour in your wine. (This is the most important part by the way!)
Nom.
 
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My 2 penneth

Get some fresh rosemary and coarsely chop and sprinkle on a chopping board evenly. Sprinke some coarsley ground pepper and salt flakes too. Take a room temperature steak lightly oil on one side with a bit of kitchen paper. Press oiled side into the coarse seasoning mix and place seasoned side downed into a hot pan.

Cook for 3-4 minutes then turn and cook until ready. Medium to well done should feel like your thumb muscle when your thumb is touching root of little finger.

Remove steak to a warm plate and cover with foil.

Deglaze the pan with a small amount of red wine add some GOOD beef stock (Knorr stock pots are good) and boil down. Add lots of coarse pepper then 2-3 tablespoons of single cream and once it's reached boil turn off and season.

Stir in jiuces from steak plate into the sauce and serve.
 
Andr3w said:
Sounds good guys. Quick question, when it's 'resting' for about 5 minutes where do I put it? Just on a plate, because it will cool down?
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Warm your plate in the oven. Or if you don't want to do that then just put foil loosely over it (you want to make a foil tent) and then put it in the microwave. OBVIOUSLY KEEP THE MICROWAVE OFF!
 
I never do any of this special stuff tbh

Take steak from fridge
Heat pan with a bit of oil (griddle pan)
Beat the steak with a rolling pin
Hot pan - high heat - steak in centre -
Few minutes - turn
Lower heat - edge of pan

Take off heat, get everything else done - put on plate (generally heated), pour the juices from the pan on top of the steak -- MUST :p

Medium rare Costco steak yum yum
 
oli356 said:
I never do any of this special stuff tbh

Take steak from fridge
Heat pan with a bit of oil (griddle pan)
Beat the steak with a rolling pin
Hot pan - high heat - steak in centre -
Few minutes - turn
Lower heat - edge of pan

Take off heat, get everything else done - put on plate (generally heated), pour the juices from the pan on top of the steak -- MUST :p

Medium rare Costco steak yum yum
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None if it is special, you just seem to do lots of the things that aren't considered to be the norm!
 
OldCoals said:
None if it is special, you just seem to do lots of the things that aren't considered to be the norm!
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Yer I guess special is the wrong word. Oh i forgot to add that i do rub the oil in with some pepper/salt generally. But heating to room temp and stuff generally not no and the tin foil thing, never done that
 
10 minute rule

Room temp steak
Pat dry with kitchen towel
Don't wash especially T bones, the sawn bone bits taste great
Olive oil
Salt
Pepper

Ribbed pan, flat out, no oil, as hot as you can get it

Extractor on
Windows open
Smoke alarms off

Whack it on, don't move it

10 min thing
2 mins each side, plus 6 wrapped in foil and drying up cloths for rare
3 3 4 for medium
4 4 2 for well done

Michelin star resturant procedure I always follow when I was a KP at school
 
AcidHell2 said:
It's essential for us who like it blue/very rare. You don't want a cold middle.
If you don't let it warm up you have to cook it longer.
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I'll leave it out a little longer next time I'm cooking some. Normally its in the room for 5-10 minutes before going into pan.. (don't know how long it takes to get to room temp)
 
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