Random Yummy

I bought a packet of rump steak last weekend. It was very cheap. There were two pieces.

The meat had no discernible marbling. The fat cap was reasonable looking.

I cooked the first steak in a frypan, flipping it every 30 seconds and then resting the meat for 5 minutes.

It was chewy and some parts were tough.

The following night I thought I’d cook the meat in a water bath at 57 °C for 2 hours to see if it would help the meat be more tender.

For both steaks, the meat was left uncovered overnight in the refrigerator to dry out the surface.

The steak cooked in the water bath was seared in a frypan.

The second steak was more tender, but it was chewy. The flavour of both steaks was good and beefy.

Pan-fried

Water bath