Rump steak

SkeeterUK

SkeeterUK

SkeeterUK

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Joined
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North East
Bought this on Monday from asda while it was on offer.

rump.jpg


Yesterday after hearing about it being moist from another thread on here i thought id try that drying thing in the fridge so i got a clean teatowel and wrapped it and put it in the fridge again and its about been around 24 hrs at 3pm so i took it out then and its now 6pm so it should be room temp now ready to cook in a bit when i start the dinner.

Here it is after a days drying which ok its not gona do any miricales lol as usually you do it for 5 days or so or more but it would be past its use by date by then and i decided to try it last minuite lol. Needs to be used by 14th it said.

Anyhow here it is after dried for a day.




Still some red in it but a lot of the moisture has been soaked up that was on before, but probably still a lot inside still but nothing i can do about that now. Has to be eaten now.

Probably will fry it on both sides for 2-3 mins then stick in the oven on gas mark 5 for 5-8 mins to cook the inside. Will post pics when its done.

I think next time i try to dry mature it I will do it the day i buy it and try for 5 days.
 
That's calling out to be fried, in a dry pan, with salt only, flip it every 15 seconds and do this for 2 and a half minutes. Pop it on a plate for 4 minutes, then put it onto your dinner plate.
 


Before pic, EV olive oil on both sides, salt and pepper (no fancy salt and pepper unfortunatly :( ) and some thyme.

Edit - Replaced pic after cleaning lense for a better pic.
 
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NEVER REST THE FOOD ON YOUR DINNER PLATE. Rest it on a separate plate then move it over. Looks like a good meal though.
 
I did rest it on a diff plate before i put it on the main plate, i mis-spoke before.

Was nice but i think i shouldnt have put it in the oven for 2 mins to warm the inside up. The finger and thumb method felt like it was medium rare but think it was medium or on the side of medium-done. Was red but not as soft or as red as i hoped. Still my plates clean i enjoyed it. :)

I know next time not to stick it in the oven for 3 mins. ;D
 
For future information SkeeterUk, the use by date on packaging when it comes to beef is only there to inform you when it should be eaten by and to ensure less chance of spoiling. Ignore this please. By all means buy it fresh or reduced in price but please save it for another day.

I have left beef steaks and joints in the fridge for weeks after the use by date. All that happens is it goes green/brown with a slight odour, nothing strong or sickly. For best results buy a steak and leave it in your fridge for as long as you dare. When you know the day you want to cook, it take it out the night before and put on a plate, cover lightly with film so air can get to it or wrap in kitchen towel and leave on kitchen work top for at least 24 hours. As its resting for the 24 hours you could also season it with salt and pepper plus crush a few gloves of garlic and rub that in both sides and some mustard powder, not a lot just a dusting.

Pan fry or griddle in a little bit of butter for:

Half inch thick - 1:30 each side
Inch thick - 2:00 each side
Any thicker add 30 seconds per half inch.

If you cook it with these times straight out of the fridge you will get it bloody and raw inside and possibly not warmed through either. It's always best to rest at least till its room temperature. The longer the better.

As other have said, once cooked leave to rest for at least 3/4 minutes. I normally leave it in the griddle pan with a little of foil placed on top, not wrapped around the griddle pan but placed on top of it. The reason why I do this is because a little steam is created and that, added to the juice the steak leaves in the pan/griddle makes for a nice drizzle. I just remove the steak and put on the serving plate and quickly add a few mushrooms, sliced to the griddle and over the highest heat I cook them in the beef juice and pour over the steak once ready. That takes a minute only.

A little story for you:

I started working as a butcher when I was 18 and got my trade experience at KwikSave in the meat concession. I was there for a little over 2 years. I went to Dewhurst Butchers (Slate them if you must :D) after and carried on getting better experience. One day after being there for a number of years a customer approached me and purchased a whole Rump and a whole Fillet for us. He proceeded to ask us if we could keep it in our fridge and he would come back later. We agreed and asked when he wanted to come back. Bare in mind, the beef we had was hung for 6 weeks before we had it delivered. He said he would be back in 6 weeks. Shocked we all were. Still, he paid for it why not honour his request.

We put a plastic bag over the meat to catch and blood as he wanted that too and we then hung it in our fridge. Over the coming weeks we checked the meat daily and it was turning sticky, smelt (not 'bad' but had a wiff about it) turned pretty much a black colour and dried out at certain points.

On the day six weeks later he came back and thanked us for doing the favour. He told us he will bring some in once he had cooked it to try it out. We all said yes please as we would like to try this out. Obviously its safe as he was going to eat it anyway.

A few days later he came back with 4 fillet steaks and 4 chunks of rump all wrapped up in some foil to retain the heat (he cooked it only 15 minutes before coming to the shop) and gave it to us. We all tried this meat and to be totally honest it was the best beef we all have ever had :eek: Tasted sublime, no smell like it was in our fridge either. It was the best steak ever. I would like to do this at work now but with policies on date codes on all meat, we are not allowed to have anything out of date which is a shame.

tldr: bloke had some meat that was hung for 12 weeks and was black and sticky with a wiff. Best steak ever.
 
By all means cook your steak the way you like it but leaving a piece of raw meat out at room temp for 24 hours really isn't great from a food hygiene perspective. And again from a food hygiene perspective if you are going to dry age for weeks on end you don't really want to be doing that in a fridge that you are going to be opening regularly.
 
Yummi rump steak, best cut IMO and looks great.

Also different steaks have different fat and connective tissue content and so should be cooked longer/shorted.

Rumps my Dav but needs to be cooked longer than bloody raw. Where fillet eat it uncooked or extremely rare.


I've seen the dry aging technique a lot and really want to give it a go.
I haven't found a proper dry age place in the uk, some places in US age it for months and years, not just 28days. Would love to try some of that stuff.
 
cram, who left it out for 24 hours at room temp? Seems a bit silly that. If you think i did then no i didnt i left it out at room temp for 2 hrs or maybe 3 before cooking it. I did the drying thing in the fridge on the bottom shelf wrapped in a teatowel as i saw ppl do on utube.

Ah i just reread droolinggimps post and saw he mentioned 24 hrs room temp. Personally i wouldnt do that due to health and safety. Also i wouldnt ignore use by dates either, if it smells sweet then its not really suitable to eat.
 
I appreciate your concern for health and safety and all that but to be honest leaving a slab of beef out of refrigeration for a day isn't going to kill you and it will cook better and taste awesome if its getting old too. I know many people who do this and they are perfectly healthy and have never been ill by doing this. It was my old manager who told me to leave it out for that long.

How many of you or how many people do you know of who have eaten cold pizza left out from the night before? That is a breeding ground for bacteria more so than a lump of rump.
 
Droolinggimp said:
How many of you or how many people do you know of who have eaten cold pizza left out from the night before? That is a breeding ground for bacteria more so than a lump of rump.
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Well I wouldn't leave any food I intend to eat lieing out on a counter overnight. Obviously your choice in terms of what you do but there are bacteria that can cause severe food poisoning that double in number every 20 minutes on food at room temp. You do the maths. Bacteria need a suitable temp and food source to breed. Your steak lieing around for 24 hours would fit the bill perfectly.

Whether you believe me or not you and anyone you serve this food to is taking a risk. The worrying thing is that your old manager told you to do that. He works in the food industry and really should know better.
 
cram said:
Well I wouldn't leave any food I intend to eat lieing out on a counter overnight. Obviously your choice in terms of what you do but there are bacteria that can cause severe food poisoning that double in number every 20 minutes on food at room temp. You do the maths. Bacteria need a suitable temp and food source to breed. Your steak lieing around for 24 hours would fit the bill perfectly.

Whether you believe me or not you and anyone you serve this food to is taking a risk. The worrying thing is that your old manager told you to do that. He works in the food industry and really should know better.
Click to expand...

You're being rather alarmist about the whole thing. Of course yours is the safest route but one blanket rule applied to all food is both not needed and is causing you to miss out on potentially awesome food.

Leaving some beef out over night or for 24 hours is not going to be a danger to anyone. The bacteria do not penetrate the surface of the meat very quickly at all and they will be killed by your cooking it (even to rare - it's the outside of the meat that you are searing).

Other foods are far more risky but even then, I generally wouldn't blink at something being left out for 24 hours. In the height of summer when it is insanely warm it might be different of course.
 
Don't think I'm being alarmist - mearly factual.

Yes bacteria will be killed by cooking. But a couple of points: the cooking process pasteurises the meat not sterilises so the more bacteria that are on there the more that may possible survive the cooking process; there are bacteria that actually form spores which protect them from the cooking process. Finally some bacteria (ecoli) excrete toxins and it is the toxins that make you ill. In these instances the cooking process actually doesn't destroy the toxins (or rather you would have to totally trash the steak to kill them).

I'm all for people cooking food the way they want it but at least be aware of the risks.

Finally why would a steak such as the one posted by the Op actually need 24hours out of the fridge to get up to room temp: it doesn't.
 
The OPs steak wouldn't need leaving out for 24 hours, however, I find leaving it out for long periods does make it better. As for my manager telling me this about the steak, it was going on for 14 years ago and he or we would never suggest to a customer to do it. We would say 'I would personally.....(insert suggestion here)'. If the customer wants to follow suit that's up to them.

I know all about bacteria and 'danger zones ' etc. Just as Frenchtart has said, I too wouldn't blink at food being left out over night. Again, the height of summer changes things.
 
Empesis on clean tea towel! I don't understand why you would wrap it in a tea towel and not let it breath tbh. I just let meat breath at room temperature for a few hours before cooking. I do however try and get meat that has been hung for a while; the Asda stuff is very red and does not smell metallic usually.

Inch thick is about just over a minute each side until its warm in the middle.

I think if you are cooking for yourself its your choice; with a family, work colleagues or someone you want to impress I would definately play it safe.
 
Check out Primehouse in both Chicago and NYC. They age their steaks at up to 65 days. I will be trying the 65 day ribeye in December!

Carnevino in Vegas ages some of their steak for 11 months :o
 
Glaucus said:
Yummi rump steak, best cut IMO and looks great.

Also different steaks have different fat and connective tissue content and so should be cooked longer/shorted.

Rumps my Dav but needs to be cooked longer than bloody raw. Where fillet eat it uncooked or extremely rare.


I've seen the dry aging technique a lot and really want to give it a go.
I haven't found a proper dry age place in the uk, some places in US age it for months and years, not just 28days. Would love to try some of that stuff.
Click to expand...

There's a fair few butchers in London will age stuff like rump for 55 days. I think at Hedone they dry age their rib-eye for around 40-50.
 
I normally buy costco steaks. Rump or Sirloin both the same, take out half an hour before cooking, use a little fry lite on either side and season with garlic salt and ground black pepper. Heat til lpan is smoking and pour in a little veg oil and place it on top, 1.5 mins each side gives nice med rare, leave to rest for about 5 mins and serve. I sometimes use the juice in a really rich gravy or in pepper sauce.. Nomnomnom..
 
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