Rump steak is typically a cut of white meat found in beef. The rump serves as the cavity between the pink and beef flesh. Because it lacks a large amount of fat, the rump steak usually has a very lean nature. It is rarely used for cooking purposes, but it does make an excellent roast.
There are two common cuts of rump that are available in the United Kingdom. One is the shank, which is usually a cross between a flank steak and a loin. The other is the rump steak, which is a cross between a strip steak and a medallioned steak. The difference between the two cuts comes from the way the meat is prepared. Shanks are marinated in a mixture of seasoned salt and flour for a few hours to make them softer and easier to prepare for consumption. After the marinating, the rump is wrapped in aluminium foil and allowed to sit in a cold place for several days to give the meat a chance to reach its true juice level.
Because the rump steak is partially submerged in water, its juices are more powerful and potent than in any other cuts of meat. The more juice that has been squeezed out, the juicier it becomes. Because of this, cooks often like to reserve the juice for use in vegetable dishes or salad dressings instead of using it to help bring out the true flavour of the beef itself. Some chefs also add apple cider vinegar, which helps to preserve the juices even further and makes it a delicious accompaniment to fruit salads or cooked vegetables. The rump steak can be prepared in many different ways, but the classic method of using the top rack of the oven is still favoured by many professional cooks.
The Versatility Of Rump Steak
Rump steaks or scottona, are very versatile because they can be served as an appetizer with their own flavours or eaten as part of a full-bodied meal. Because of their rich flavour, it’s not difficult to introduce them into a wide variety of main courses, as well as side orders such as potato salad, baked potato, or bean salad. They make a great cut of meat for pitas, too, since their large, flat shape will hold and seal the filling perfectly. Cooking them on a hot grill or in a cast-iron pan with olive oil will sear the outside and create a crunchy, textured interior that holds together well and reveals the natural flavour of the beef. In fact, the classic British menu often includes a rump cut in dishes such as roasted parsnips or potato salad.
Because the rump steak has such a strong flavour, it’s important that it’s cooked thoroughly through until it is only half done. At this point, cooking time tends to shorten, however, some chefs prefer to let them rest for several minutes between cutting. This gives them a deeper, richer taste in comparison to pieces that have been lightly cooked. If you want to add extra barbecue flavour, or to cut down on the amount of fat in your frying pan, browning the outside before frying ensures that the outside has a deeper, charcoal-red colour.
A term rump steak, also known simply as “rawns” in the industry, is one of the most versatile cuts of meat you can prepare at home. The trick to cooking this kind of food, whether it’s steaks or broiled salmon, is to use the right technique, to make sure that you cook it through, and to make sure that you leave it fairly raw and on the edges so that it seals in those flavoursome juices. Follow these easy steps, and you’re sure to impress your friends!