Hey guys, I was out at Tesco last night and saw some steak that took my fancy! A big slab of 1" thick rump. Picked it up and thought, thats friday night dinner sorted! Then as i was walking past the butchery part of tesco i saw some ribeye steak that caught my eye...so i jumped in and asked for a 1inch slab of that too!
So i know its not going to be amazing quality meat etc, but its all i've got. So which one gets eaten tonight and which one gets frozen for next friday? The rump is a larger piece of meat and looks yummy, the ribeye is that same thickness as the rump but is a smaller piece of meat. The rump is taking my fancy just because of the pure size!
So the next question, how to i cook it? I've got a cast iron griddle or a thick bottomed frying pan. I know i have to leave the steak out for approx an hour or so at room temperature before cooking, season with lot of pepper and salt, spash of olive oil and drop it into my screaming hot pan but how long do i cook it for each side? I like medium rare, is 2mins either side long enough? Any other tips?
So i know its not going to be amazing quality meat etc, but its all i've got. So which one gets eaten tonight and which one gets frozen for next friday? The rump is a larger piece of meat and looks yummy, the ribeye is that same thickness as the rump but is a smaller piece of meat. The rump is taking my fancy just because of the pure size!
So the next question, how to i cook it? I've got a cast iron griddle or a thick bottomed frying pan. I know i have to leave the steak out for approx an hour or so at room temperature before cooking, season with lot of pepper and salt, spash of olive oil and drop it into my screaming hot pan but how long do i cook it for each side? I like medium rare, is 2mins either side long enough? Any other tips?