HOW TO COOK Minute STEAK
Background
Though at only half the price of Sirloin steak, the Rump steak is chosen by those who seek out the finest taste! Because it derives from the bum side of a cow — the region which works hardest — the meat is not as tender as the more popular Sirloin steak, however it is almost unanimously considered among top chefs to have the finer taste when cooked right! Lucky for you, here’s everything you need to know on how to nail cooking it first time!
Ingredients for Minute Steak
Serves 2- 21 day aged piece minute steak, 5cm thick
- 1 garlic clove, finely chopped
- 2 tbsp Vegetable Oil
- A pinch of salt
- Freshly ground black pepper
How to prepare Minute Steak
- Always, always take the minute steak out the fridge for at least 20 minutes to allow it to come to room temperature! If you don’t do this, you’ll end up with uneven heat going through the beef when you cook it!
- Once the tump steak is at room temperature, pat it dry with a paper towel and massage both its sides with Himalayan Salt and Ground Pepper!
- Preheat oven to 180 degrees.
Cooking Guide
- Take whatever pan or griddle you have available and place it over a blistering high heat and add 2 tablespoons of vegetable oil
- Once the pan has started to smoke, carefully place the minute steak onto the pan and turn every minute, 6 times!
- Then place your seared minute steak in the oven for 10-15 minutes
- Finally take the minute steak out of the oven, season with a little more pepper and let it sit on a warm plate for 10 minutes.
What to serve with Minute Steak
Our strong recommendation is to serve your Rump steak with either chips or mashed potatoes alongside some bearnaise sauce and a beautiful garden salad or some cheeky creamed spinach!
