When it comes to steak, those who value flavour above all else tend to choose rump. As the name suggests, it’s a cut that comes from the backside of a cow, an area which works hard. So even though rump steak won’t be quite as tender as sirloin, it will more than make up for it with a deep, mineral savouriness. And what’s more, it’s half the price.
Buy a well-aged piece of meat and cook it medium or medium-rare rather than full-on rare which, can be a little chewy. For best results choose a large steak to share, at least 5cm thick, and sear it in a very hot pan before finishing in the oven.
Key points to think about are seasoning, what pan to use and resting time.
Season the meat really well before cooking, but only with salt as pepper will burn in the pan.
Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable or groundnut oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior.
Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. Of course you can finish cooking your rump steak in the pan – give a 5cm piece of meat five minutes on each side for medium rare – but you’ll get a more even and tender result by using the oven.
Resting is the final, crucial step for perfection. Give it ten minutes. Which is plenty of time to set the table, open a bottle and make a quick pan sauce. Purists might baulk at the prospect of anything that distracts from the rump’s own deliciousness but sometimes it’s fun to gild the lily. Finely chop a shallot and a couple of cloves of garlic and soften them over a medium heat in the pan you used to sear the steak (tip out any excess fat but don’t wipe it). Add a slug of wine, brandy or stock to deglaze, some herbs if you like, bubble down until syrupy then swirl in a knob of butter and/or a dash of cream.
Once the steak is rested, slice and serve with a drizzle of sauce.
Metric
Imperial
- 1 rump steak, 500g or more, measuring 5cm in thickness
- vegetable oil, or groundnut oil
- flaky sea salt
- black pepper
Serving suggestions
Chips are the classic accompaniment to a good steak and easier than you think to make at home, especially if you have a deep fat fryer. Go all out with Tom Aikens’ Truffle chips or just follow his method even if you don’t fancy the luxury extras.
Spinach, wilted or creamed is another lovely steakhouse side or just keep things simple with a mustardy dressed green salad. Finish off with a quick pan sauce or a tarragon-flecked Béarnaise.
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