Cooking a Rump Steak.

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brian f
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Cooking a Rump Steak.

Post by brian f » Sat Oct 19, 2019 8:30 pm

Steak is so cheap in the shops in the U.K at the moment, you buy a small steak 230g for as little as £2.29. The trouble i have is 2 customers in the house who prefers well done but not cremated and at times i mess up and get complaints.. My method is lightly oil steaks and rub in salt and pepper add to a red hot unoiled griddle pan sear for about 2 minutes turn over repeat and continue the procedure, obviously they look well done after a while but sometimes can be a bit rare in the middle.I have heard about this "press your finger to the steak" and this will tell you how well it's cooked -but just don't get that.
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John Donnelly
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Re: Cooking a Rump Steak.

Post by John Donnelly » Sun Oct 20, 2019 10:00 am

This is probably better in the 'words we used' thread.
Do you still talk about Pope's eye steak these days?
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hahaya2004
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Re: Cooking a Rump Steak.

Post by hahaya2004 » Sun Oct 20, 2019 11:19 am

Brian, the steak has to be at room temperature before you start cooking, otherwise the heat won't reach the centre.
I use a meat thermometer to see if the steak is cooked through enough. You can get them at Amazon (Norpro mini steak thermometers).
This is a link to an explanation of the touch test. It also gives the temperatures the steak should have in the centre for the various stages.
https://www.telegraph.co.uk/food-and-dr ... our-steak/
Enjoy
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brian f
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Re: Cooking a Rump Steak.

Post by brian f » Sun Oct 20, 2019 5:19 pm

hahaya2004- I usually do get the steaks out about 30 mins before cooking and let them rest for about 5 mins when cooked. I will have a look at thermometers close up the next time i go to town. Thanks for the link :D

John Donnelly- Pope's eye steak i think i might have heard of that before a long time ago.
A new one on me is the Tomahawk steak i seen it in the shops on fathers day.
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Meg
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Re: Cooking a Rump Steak.

Post by Meg » Sun Oct 20, 2019 5:46 pm

It was always Popeseye we got if and when we got frying steak. Never really thought about the cut until JD posted. From Wikipedia ...

The base steak from which the popeseye steak is cut is the Rump steak or Round Steak, which consists of the "eye round, bottom round, and top round still connected together".

Meg

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