How To Cook Rump Steak:
Rump steak is famous for its taste. It has value flavors. People usually take it from the back of the cow. This is the area which works hards. So, rump steak does not only give taste but also has minerals and savouriness in it. Also, It is very cheap. Take a piece of meat and cook it medium and rare medium take it to rare medium. It can be a little chewy. Also, take a large steak about 5 cm thick and put it on a hot pan before the oven. Here I will tell you how to cook rump steak.
- potato peel and cut it
- 125g of butter
- 1 shallot and dice it fine
- Take two garlic cloves and dice it
- 500g of leaks and first wash it then trims and dices it
- Also, 100ml of white wine
- take double cream of 250ml
- 3 fresh thyme sprigs
- take 3 birch slices and cut it
- 50g of gruyere
- 250g of rump steak
- one tablespoon of salt
- black pepper
Put the potato in a pan that has boiling water in it. Take 3 to 4 minutes and then drain it well. Also, preheat the oven to 200c to 180c.
Take 50g of butter and melt it on frypan on medium heat. Then add some leaks garlic and shallot and fry them for three minutes. It is time to add a drain and stir them to combine. Boil the mixture and also pour white wine on it. Keep the heat low then the mixture will simmer then stir cream and thyme and continue to simmer for three minutes. Put some salt and black pepper for taste. It is time to transfer them to an oven dish.
Now heat a further 50g butter in a separate frying pan over medium-high heat. When you see the butter is foaming, add the brioche cubes and fry for 1–2 minutes on all sides. It will become golden brown and crisp. Pour the brioche cubes over the potato mixture. Also, sprinkle over the grated gruyère. It is time to bake in the oven for 5–10 minutes, or until the cheese is golden brown and the mixture is bubbling.
Now, heat a griddle pan over very high heat until searing hot. Rub the steaks continuously all over with the rapeseed oil. Then brush the griddle pan with a little of the rapeseed oil too. Also, Add the steaks to the pan and fry for 2 minutes. Do not move them. Take the steaks on quarter-turn and fry for another 1 minute. Season the other side with salt and freshly ground black pepper. Then turn the steaks over and fry for 1–2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer them to a warmed plate and set aside to rest for 5 minutes.
It is time to melt the remaining butter and fry birch. Also, brush them on the rested steak. Then take a spoon a pour any type of liquid on it.
Now your steak is ready and you can enjoy it.
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