Rump is one of the finest cuts of beef. Rump steaks can be cooked in many ways, just like other types of slices. You can cook them in a pan to make a tasty dinner when you get home from work. If you have a little more time, you can brown them on the stove and then finish cooking them in the oven. Also try the braised rump steaks recipe if you like succulent and super soft meat.
Ingrediants
Pan-fried rump steaks
- 2 rump steaks (250 g each)
- 75 ml of red wine
- 75ml Worcestershire sauce
- 1 large clove of garlic, peeled and crushed
- 1 teaspoon of extra virgin olive oil
Doses for 2 people
Baked Rump Steak
- 1 large rump steak (500 g)
- 1 teaspoon of extra virgin olive oil
- Sea salt
- black pepper
Doses for 2 people
Braised Rump Steaks with Mushrooms and Onions
- 6 rump steaks (250 g each)
- salt
- black pepper
- 120 g of flour 00
- 2 tablespoons (30 ml) of extra virgin olive oil
- 2 large onions, sliced
- 360 g of mushrooms, cleaned and sliced
- 480 ml of chicken or beef broth
- 240 ml of dark beer
- 2 teaspoons (8 g) of black molasses
- 1 teaspoon of chopped fresh thyme
- 3 teaspoons (12 ml) of hot sauce
- 2 bay leaves
- 30 g of butter, cut into cubes
- 150 ml of fresh cream
- 30 g of fresh chives, chopped
Doses for 6 people
Steps
Method 1 of 3: Pan-Fried Rump Steaks
Step 1. Place the two steaks in a bowl
Choose a bowl large enough to comfortably accommodate both of them. Arrange them side by side.
The sides of the bowl should be at least five centimeters higher than the steaks
Step 2. Combine the red wine, garlic and Worcestershire sauce
Dose 75 ml of risso wine and the same amount of sauce. Pour the two ingredients into a bowl, then peel the garlic, mash it and add it to the marinade. Stir to combine the wine and sauce.
Step 3. Pour the marinade over the steaks and cover the bowl
Distribute the liquid over the meat; the steaks do not need to be completely submerged. At this point, cover the bowl with a plate or cling film.
Step 4. Leave the meat to marinate in the refrigerator for several hours
The steaks should marinate for at least 6 to 8 hours, but if you have enough time, it's best to let them sit in the refrigerator until the next day.
Do not let them marinate for more than 24 hours
Step 5. Drain the steaks from the marinade and dab them with kitchen paper
Take a strainer with a handle and place it on top of a bowl. Place the steaks in the colander and let them drain for a few minutes, then place them on a clean plate and strain the rest of the marinade (you'll need it again later in the recipe). Dab the steaks with kitchen paper to absorb any remaining marinade.
Remember not to throw away the marinade, you will have to use it when cooking the meat in the pan
Step 6. Pour the oil into a medium-sized skillet and heat it over high heat
Just a tablespoon of extra virgin olive oil, pour it into a pan and put it to heat on the stove. Use a lively flame and wait for the oil to be hot.
If you prefer, you can use unrefined seed oil instead of extra virgin olive oil
Step 7. Place the steaks in the pan and let them cook for 4 minutes
Transfer them to the pan using the kitchen tongs so as not to risk burning yourself with the hot oil. Lay them down gently to prevent the oil from splashing. Let them brown for 4 minutes without touching them.
Do not move the meat in the pan during cooking
Step 8. Flip the steaks using the tongs and cook for another 2 minutes on the other side
Also in this case, carefully place them in the oil so as not to make it splash. Once turned, let them brown on the second side for a couple of minutes without touching them.
Step 9. Pour the marinade into the pan and cook the steaks for another 2 minutes
After two minutes have passed since you turned them, pour the marinade you saved into the pan. Wait for it to heat up and start simmering. After a couple of minutes, the meat should be almost cooked and the marinade should be roughly half the size.
Step 10. Check the temperature of the meat with the thermometer
When they seem cooked to you, remove the steaks from the heat and use a meat thermometer to make sure they have reached your preferred doneness. Use these guidelines to interpret the thermometer reading:
- If the temperature is between 55 and 60 ° C, it means that the meat is very rare;
- If the temperature is between 60 and 65 ° C, it means that the meat is rare;
- If the temperature is between 65 and 70 ° C, it means that the meat is still slightly pink;
- If the temperature is 70 ° C, it means that the meat is perfectly cooked up to the center;
- If the temperature is 75 ° C, it means that the meat is well done.
Step 11. Plate the two steaks and serve them immediately
Place each steak on a plate and then slice them diagonally with a sharp knife. Choose the thickness you want for the slices; as a last step, sprinkle them with the hot marinade you left in a pan to turn it into a sauce. Serve the steaks immediately to eat them hot.
Store any leftovers in the refrigerator in an airtight container and eat them within three days
Method 2 of 3: Baked Rump Steak
Step 1. Bring the meat to room temperature
Take the large steak out of the refrigerator and let it cool on the kitchen worktop. After about an hour it should have reached room temperature.
Step 2. Preheat the oven to 180 ° C
Let it warm up while you prepare the rump for cooking.
Step 3. Pour the oil into a medium-sized skillet and heat it over high heat
Measure a tablespoon of extra virgin olive oil, pour it into a pan with a sturdy bottom and put it to heat on the stove. Wait for the oil to be hot before you start browning the meat.
If you prefer, you can use unrefined seed oil instead of extra virgin olive oil
Step 4. Dab the meat with kitchen paper to dry it, then sprinkle it with sea salt
First, remove excess moisture from the surface of the meat using absorbent kitchen paper. Then generously salt the rump steak on both sides. The amount of salt depends on your personal preferences.
Step 5. Place the steak in the pan and let it brown for 3 minutes
Place it in the pan gently so as not to splash the oil, otherwise you could burn yourself. Let the meat cook for three minutes without touching it.
To get a good browning it is important to avoid moving or turning the steak
Step 6. Flip the steak with the kitchen tongs and let it brown for 3 minutes on the other side as well
Try not to splash the hot oil as you turn it, or you could burn yourself. Leave it to cook undisturbed also on the second side to obtain a perfect and uniform browning.
Step 7. Transfer the steak to the roasting pan and bake it in the oven for 10-15 minutes
Move the pan away from the hot stove and then use the tongs to transfer the meat to a roasting pan. Place the steak in the preheated oven.
When the kitchen timer rings, take the pan out of the oven and place it on a heat-resistant surface
Step 8. Season the steak with black pepper, then cover it with aluminum foil and let it rest
Season both sides of the steak with freshly ground black pepper. Cover the pan with foil, without sealing it, and let the meat rest at room temperature for ten minutes before slicing and serving.
Step 9. Slice the rump steak and serve immediately
You can freely choose the thickness of the slices, according to your tastes and those of the other diner, but generally it is preferable to slice the rump rather thinly. Serve the meat while it is still hot, accompanying it with a side dish of your choice.
If there are any leftovers, store them in the refrigerator, sealed in an airtight container, and eat them within three days
Method 3 of 3: Braised Rump Steaks with Mushrooms and Onions
Step 1. Season both sides of the steaks with salt and pepper
Take them out of the refrigerator and place them on a large plate. Season them generously on both sides with salt and freshly ground black pepper.
Step 2. Pour the oil into a large skillet and heat it over medium-high heat
In this first phase, use only one tablespoon (15 ml) of extra virgin olive oil. Pour it into the pan and heat it on the stove. Wait for the oil to be hot before placing the steaks in the pan to brown.
Step 3. Flour the six rump steaks
Pour 120 g of 00 flour into a bowl, then flour the steaks, one at a time, on both sides. Gently shake them after flouring them to let the excess flour fall out, then place them on a clean plate waiting for them to start cooking. Repeat the steps to flour all six steaks.
Step 4. Brown the steaks in the pan for 4 minutes on each side
Place the floured steaks in the pan and cook for 4 minutes on the first side. Then turn them using the kitchen tongs to brown them on the opposite side as well. When another 4 minutes have passed, transfer the steaks from the skillet to a clean plate.
- If the steaks are large or if you don't have a large enough pan to accommodate them all comfortably, brown them 2 or 3 at a time.
- Keep the heat on medium-high and return the pan to the heat after transferring the meat to the pot.
Step 5. Fry the onions and mushrooms for 3-5 minutes
Add the second tablespoon of extra virgin olive oil to the pan. Slice two onions and 360 g of mushrooms. Pour both of them into the pan and let them cook until the onion becomes semi-transparent.
You can use whatever variety of mushrooms you like
Step 6. Add the broth, beer, molasses, thyme, hot sauce and bay leaves
You need 480 ml of beef or chicken broth, 250 ml of dark beer, two teaspoons (8 g) of black molasses, one teaspoon of chopped fresh thyme, three teaspoons of hot sauce and two bay leaves. Pour all these ingredients into the pan along with the onion and mushrooms.
Step 7. Return the steaks to the pan and let them simmer for a couple of hours
Set the heat to low and place the meat in the pan surrounded by the onions and mushrooms. Cover the pan and let the steaks cook and season for two hours. The meat is ready when you can flake it with a fork.
Remove the steaks from the pan, but leave the sauce in it, which will have reduced in the meantime
Step 8. Add the butter and fresh cream, then incorporate them into the sauce while stirring with the whisk
Cut 30 g of butter into cubes and measure 150 ml of fresh cream, pour them into a pan and mix with a whisk to mix them with the sauce.
If you can't find fresh cream, you can use cooking cream. Alternatively, sour cream can also work
Step 9. Spread the sauce over the steaks and serve them immediately
Put them on individual plates and then sprinkle them with the sauce using a spoon. If you want, you can add a pop of color with some fresh chopped chives. Bring the steaks to the table immediately to eat them hot.
