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This recipe is all about rump steak – the least expensive of prime steaks. That is why I love to experiment with it. More premium steaks I like plain and simple – clean, possible dry aged and with some salt and pepper sprinkled on top of them when cooked. However with rump steak I like to make marinade and enrich it with flavor and tenderness. Please don’t overcook it, it will be tough if cooked anything beyond medium rare.
Searing a steak until it gets a caramelized brown crust will give it lots of flavor. To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute. Use tongs to manipulate the stake, do not use forks. If you stab it with a fork, juice will run out and steak will be dry.
The best herbs for steak and achieving steakhouse-worthy flavors are right at your fingertip! Juicy butter herb steak that’s perfectly cooked, and quite impressive. We’ve compiled a list of our top herbs to include when cooking your next steak dish.
The creative experience that comes with cooking with herbs is wonderful. Apart from the wonderful flavors enjoyed when you cook with herbs, you also get to enjoy the same food or dish in numerous ways, all thanks to the flavors provided by the herbs.
Basil leaves can be used in two ways when it comes to beef. You can either cook them into the recipe or add the leaves at the end of the cooking process.
This is why it is important to use basil leaves when they are fresh for your steak. If however, there is a need to store the leaves, blend them with just enough quantity of oil to make it slurry.
After the mixture becomes iced, pop the ice cubes and store them in a freezer bag. To use the preserved basil, put the ice cube into your sauce or gravy towards the end of the cooking process. You are to add enough heat until it melts.
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.
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