So after those Rump steaks we had from the supermarket, I decided to do some further trails, so I went our local butcher and got some rump steaks instead of my usual ribeye.
Massive steaks, cheaper then ribeye although given the size they did work our more expensive anyway, I was being greedy really these things were ridiculous. Plenty of seasoning, a bit of oil and left them at room temperature.
Cooked them on the gas BBQ we have at the coast and there was still a load of fat left in the bottom from when it was used last (could well have been me) anyway, turned it up real hot and started cooking them and all the fat caught and the thing turned into a fireball, but if anything it worked out as I managed to get a really good char on the outside, and rare in the middle. Some of the best steak I've had for a long time.
I still think ribeye is better but that isn't this thread. I think I'll need to try some sirloin next as it's been years and years since I've had one.
