Bring your steak to room temperature to ensure that the steak is the same temperature throughout to help cook evenly.
Oil the meat instead of the pan and use sunflower oil. Sunflower oil tolerates a higher temperature than olive oil and the dry heat creates a perfect crust.
Ensure that the pan is very hot for a perfect sear
Don’t put too many steaks in the pan, as it will overcrowd and end up steaming the steak.
Only turn the steak once, when the edges are seared a rich brown
Leave your cooked steak to rest, undisturbed, for at least 10 minutes as this will make the steak juicy by redistributing the juices through the steak
Rub your steak with a little butter before slicing so that it becomes extra juicy.
Slice your steak against the grain for a tender slice of meat.
Rump Steak Burger
4x 300g Rump Steaks
4x Portuguese Rolls
1x Packet Rocket
2x Large Onions
1x Block Camembert
75ml Balsamic Vinegar
Salt and Pepper to taste
Slice onions in rings and fry in small amount of oil until translucentOnce onions are translucent, add sugar and balsamic vinegar and bring to boil. Stir until vinegar and sugar dissolves and onions become caramelized, then remove from heat and place aside
Slice avo and mash (or leave in slices) and drizzle with lemon juice
Slice Camembert thinly
Season steak lighly and fry over high heat.
Turn steaks over and top with sliced Camembert (roughly 3 slices per steak) to melt
Once steak is cooked to preference, remove from heat and place one side to rest.
Fill the rolls with rocket and steaks.
Top steaks then with onion marmalade and avo. 300g Rump Steaks