Something for true meat lovers. Here is one way of rump steak preparation that I prefer. Marinated in mustard and Mediterranean herbs for 48 hours. Prepared medium rare. Result? Perfection.
HOW DO YOU WANT IT? MEDIUM RARE OR RARE?
This recipe is all about rump steak – the least expensive of prime steaks. That is why I love to experiment with it. More premium steaks I like plain and simple – clean, possible dry aged and with some salt and pepper sprinkled on top of them when cooked. However with rump steak I like to make marinade and enrich it with flavor and tenderness. Please don’t overcook it, it will be tough if cooked anything beyond medium rare.
Searing a steak until it gets a caramelized brown crust will give it lots of flavor. To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute. Use tongs to manipulate the stake, do not use forks. If you stab it with a fork, juice will run out and steak will be dry.
For how long you should cook your steak? Here is some guidance.
- Rare: Dark red in color in the middle and with red juice flowing out of it. It will feel very soft and spongy with very light resistance when touching it.
- Medium-rare: Pink in color in the middle with some juice flowing out of it. It will be a bit soft and spongy. This is my favorite.
- Medium: Pale pink in the middle with hardly any juice. It will feel firm and springy.
- Well done: not an option.
What about timing? If you don’t have meat thermometer you can follow this basic guidance and adapt it to you taste. For 3,5 cm thick fillet steak:
- Rare: 2 ¼ mins each side
- Medium-rare: 3 ¼ mins each side
- Medium: 4½ mins each side
Now when everything is said, lets continue with ingredients and directions. Enjoy it, personalize it and make it best for yourself with just several attempts.
30 min (+ marinating)
50 minutes (with side dish)
Rump steak, 2 pieces, 21 oz (300g) each. 3,5 cm thick.
4 tbsp. of Dijon mustard
4 tbsp. of Mediterranean herbs
4 clove of garlic (2 + 2)
sunflower oil ( for marinade)
5 tbsp. of butter
2 large potatoes
3 oz (3 stripes per potato)
12 cup (200g) of sour cream
fresh chives (to taste)
- First and most important step is to purchase quality and verified meat from your trusted butcher.
- Place meat in a bowl that is slightly larger then steaks. Cover steaks in mustard and afterwards with herbs. Add 2 minced garlic cloves and pour sunflower oil enough to cover the steaks. Leave it to marinate for 2 days in refrigerator.
- RUMP STEAKS
- Before preparing your steak, take it out of refrigerator at least 45 minutes before cooking it. It will give it sufficient time to reach room temperature.
- In non stick pan add 3 tbsp. of butter. Add 2 crushed garlic cloves into melted butter. Roast your steaks on medium-high heat for previously described time depending on how would you like your stake. My personal preference is medium rare and that is 3 minutes for each side.
- After you turned steak on other side, grab with a spoon melted butter and pour over top side of the steak. Do it every 20 seconds.
- When done set aside at least for 5 minutes before serving.
- SIDE DISH
- Peel 2 large potatoes and place them in boiling and salted water. Cook them for 30 minutes. After 30 minutes take them out and leave them to cool for 5 minutes.
- Make a notch in the middle of the potatoes (vertically) and in the notch place butter ( 1 tbsp. per potato).
- Roll potatoes into bacon. 3 stripes of bacon per potato. Wrap each potato into baking paper and place it in the oven for 20 minutes on 400F / 200C.
- After removing potatoes from the oven, before serving it pour over each potato mixture of sour cream and chives.
- When serving I recommend to pair it with red wine Merlot.