Honestly, we need more of these kinds of teachers - simply put, no nonsense, real-time, states the important stuff and reenforces it as they go. Excellently taught!!
This video is exactly what I needed. I’m at Uni right now but managed to get some discounted rump steaks! Definitely going to be some dinner envy on behalf of my flatmates! Cheers.
Rump is such an underrated cut of meat, so flavourful and just melts in your mouth if done right. Easier to get a good seer while keeping the middle pink due to the thickness too.
After watching countless clips, this is miles above one of the most decent explanations. Thank you. Cooking steaks is an art form and we can always improve on our technique 😋
I have never added the butter before but am cooking some beautiful rump medallions atm so will definitely add some lovely butter!! Cheers from brisbane
I cooked my first steak yesterday by following this recipe and it blows my mind how simple it is. I wasn't that confident so it turned medium-well but delicious regardless.
these days we cut the fatcap in 45° angle,so the whole steaks body is in contact with the pan.the fat dont render fast enough like the meat shrinks...you get the idea. try it...its a nice way of improving your cookingskills🤝🏾
You didn’t render the the side fat at the beginning to get a crispy crust to it, and i felt like you added the butter way to late, you didnt let the steak soak in the butter and baste it, the butter almost seemed pretty pointless adding it in when you did
Hi Peter great Vid, I usually never buy Rump, because it can be a bit tough, but I got some 36 day dry aged on offer today, so will try the 4 minute mid rare. One thing that I have found though is if you put the butter on the steak when you tent it to let it rest, you get the flavour of the butter, with out the possibility of a burnt taste if you add it to the pan whilst cooking. You may want to try it and see.
Hi Darran thanks for your comments, I do do this sometimes especially if I'm using a flavoured butter. Glad you liked the video and if there is anything else you would like me to demo/video please drop me a line. Happy Cooking Cheers PG
@@petergortonchef4082 Hi Peter there are a couple of things I would love to watch you make, so that I can make them at home, firstly a good old steak & Kidney Pudding with some onions in it as well, and the other thing I can't even buy down South. A couple years ago whilst on holiday in Blackpool I went to see Preston V Fulham, and inside the ground I had a Butter Pie, I had never heard of it before, but it was delicious, it seemed to be mashy potato, onions and loads of butter, and has rivaled any meat pies I have ever had. If you could do these two, I would be very pleased. Keep up the good work Darran.
I tried rump in a pan before it spitted and mess all over the cooker I normally cook other cuts of steak in the grill well done I've got a rump steak today I'm going to try and cook in a pan for lunch see how it goes 😋
I cooked my rump steak. Normally I have a sirloin or ribeye, but I was getting more meat on the rump so thought i'd give it a try. It tastes great overall, just when I chew my steak, it's fine until it gets to the end. All the jucies run out & it comes quite tough. Is it the way the steaks are or is it the way I cooked it. I cooked it for 1min on high heat both sides. Then 2 mins on both sides on med heat, let it rest for a few mins. Then cut it up, had great crust & taste until the very end which is quite dissapointing :(
I don't know what kind of pan you are using but I cooked mine 3 min on each side and it was raw I really had to leave it in there for much longer. It was so raw it was very hard to chew.
Thanks for your question. You can but you need to pick your joint wisely as there are many cuts to choose from and its important to slice across the grain and NOT with the grain. Cutting with the grain will result in a tough and chewy steak where as cutting across the grain will provide a reasonable quality steak. The rump of the animal has been well exercised so contains high amounts of collagen and connective tissue, this means if cooked incorrectly it can be tough. I hope this helps but if you're still unsure I would recommend you check with your local butcher when purchasing the joint.
Before you cook it in the oven, seal in a pan and place in an oven at 180c fan or 350f or gas mark 4 (moderate oven) and cook for about 4-5 mins. Hope this helps and thanks for the comment!
I don't get this at all. - Taking meat out 15 minutes before cooking doesn't do anything, it needs a couple if hours, if you actually want them at room temperature. -Non stick pans usually don't do well with high temperatures, which is why steaks are typically cooked on something like steel or cast iron. -Crowding the pan, so the temperature drops. -Using metal utensils on non stick pan. -Not rendering the fat at all.
He seems a nice bloke, and I wish him all the best, but he’s handling raw meet then handling everything without bothering to even rinse his hands (just wiped some of the blood off onto his tea towel!). He may indeed cook a nice steak but he’s a serious health and safety risk and he wouldn’t ‘t be allowed in a kitchen of mine or indeed in any kitchen where basic food safety principles are applied.
Why do you even need to say this if your offended then wash your hands don’t look for things to be offended by. he’s teaching you how to cook a steak not how to wash your hands if you disagree with him not washing his hands then you just wash your hands this comment was pointless
Hi, thanks for your comments, the video is edited to reduce timings so what you didn't see was me washing my hands and making sure my hands and the work area were clean. Cheers PG
But you didn’t show you cutting into one of them for us to see the end result (med rare you said). Dude, you work at a Toby don’t you and pretend to be a chef. Those few sparse flakes of salt on the protein at the beginning told me everything
