Yo DJ, some help with this rump

DJ... said:
The oil serves a few purposes that are important.

Firstly it helps to avoid it sticking, although if you grill at a high enough temperature that isn't a problem. Also, if you lift a steak 20 seconds after putting it on the pan, and then put it down again, it will have formed enough of a moisture layer on the surface to avoid it sticking. That's an old chef's trick.

Secondly, oil helps to evenly coat and spread your season when it cooks. It also helps your seasoning to "stick" to the meat and even penetrate deeper when cooking.

Thirdly, fat is a distributor of flavour in your mouth. The oil helps to distribute the flavours over more taste buds which ups the flavour according to new science coming out of Ferran Adria's kitchen.

Lastly, the oil helps to sear a crust on to the steak which you cannot get without oil, or at least without overcooking your steaks.

So the oil does serve more purposes than simply helping it not to stick...
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The method I mentioned was achieved from past experimentation.

I have no sticking issues. Like you said if you leave it for a short while it will not stick.

Seasoning stays put.

I find the fat in/on the steak more than enough to coat the pan. Whatever is left after cooking I pour back over the steak while it rests on a warm cutting board.

I get a nice 'crust' without the oil.

I've tried with and without oil and I prefer the result I get without oil. The rumps I do I find better than restaurant rumps, full of flavour, melt in your mouth soft and others tend to agree (hope they are not just being polite).
 
olive oil goes bitter at 60C or higher. Also rump in the oven works great if you do it right and the cut is thick.
 
DJ... said:
The low, slow method is well worth it but the best thing to do is to sear the steak first on a high heat. This induces the maillard reaction in the meat while it's in the oven. The oven method then helps to break down the protein bonds and fat within the meat so it is super tender. This is why roasts are (usually) so tender.

If you use this method, then you must cut the initial sear off of the steak after it has rested once it comes out of the oven, otherwise it dries out completely. You then sear the steak as suggested before, not forgetting to season the meat.

There is also a myth that putting salt on steaks beforehand will draw out the moisture and make it dry. While the principle is sound, the process is a very, very slow one in red meats as the myocin proteins are strong enough to hold the juices in.

So by all means, season the meat with salt before it goes in the oven. Three hours is not enough time to draw any moisture out. In fact it is believed now that seasoning red meat an hour before cooking is beneficial, due to the salt actually inducing more of a brining reaction which draws flavours into meat, and not out of them...
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I still want to try this one day. I saw the Heston Blumenthal episode where he seared the outside with a blow torch and oven cooked the steak (massive chunk on the bone) for 12 hours, cut it up and then did the outside quickly in a pan.
 
ponder said:
I still want to try this one day. I saw the Heston Blumenthal episode where he seared the outside with a blow torch and oven cooked the steak (massive chunk on the bone) for 12 hours, cut it up and then did the outside quickly in a pan.
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It is incredible how much more flavour this technique creates. The bone-in method adds more flavour but with thinner-cuts you can reduce the cooking time down to about 6 hours.

People tend to associate time with work/effort, which is unfortunate considering how easy this method really is...
 
And if you do try this method, remember not to put the steak directly on to an oven-pan, as metals get hotter than the ambient temperature. Use a dish-towel (while the wife isn't looking) and fold it a few times to insulate it from the metal...
 
DJ... said:
People tend to associate time with work/effort, which is unfortunate considering how easy this method really is...
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No worries there, I'm a big fan of slow cooking.

Definitely gonna try it out in the not to distant future ;)

Edit: He actually did it for 24hrs.

[video=youtube;2naCEufmlbA]http://www.youtube.com/watch?v=2naCEufmlbA[/video]
 
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abzo said:
And here it is!

290f39b2-7e6a-1fdc.jpg


Rump steak with chutney, feta, Jalapeños, blueberries and grilled tomatoes. Best I've ever made :D
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ponder said:
You just fscked up :D
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you killed the steak .....some weird italian try ....but yeah like everyone said dont do funny things

best for me is abit of bbq basting and mushroom sauce or no sauce
 
abzo said:
Rump steak. Grill instructions say "place steaks on a rack above a roasting pan and position 10cm below grill element".

Wtf is a roasting pan and is it necessary? Can't I just place the steaks on a tray and slide them into the oven?

The steaks are already seasoned, can i baste some chutney on them before i pop them into the oven or will it burn? Any other suggestions to make these steaks palatable?
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This is how to do it right.


[video=youtube;MtIiR7DBAqY]http://www.youtube.com/watch?v=MtIiR7DBAqY[/video]

Or a longer version with explanations with Jamie

[video=youtube;Dtjo8DDspx0]http://www.youtube.com/watch?v=Dtjo8DDspx0[/video]
 
Yip that's how I cook my steak. Coat the fillet with some cajun spice, garlic and chilli flakes before pan frying. Add a little lemon zest before finishing off...
 
Yeah we definitely need a food/recipe [-]thread[/-] subforum!
 
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