Youtor
The Perfect Rump Steak
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=LufOiU_tN7Y
Watch the best steak meal here. • • The Perfect Rump steak with tiger prawns • Five things to look for when buying a steak • 1. When choosing a steak, sirloin is a fine choice due to its tasty, melt-in-the-mouth succulence. Good sirloin has just the right amount of fat and nice marbling. Rump steak is slightly cheaper than sirloin but it’s still a great steak for griddling or frying, with more flavour than sirloin. However, it does tend to be slightly chewier, especially if it has not been matured properly. • 2. Age of the steak is important, as the hanging process develops the flavour and tenderises the meat. So ask your butcher how long the beef has been hung for. As a rule, 21 days as a minimum and 35 days as a maximum is a good range to go for • 3. Good beef should be a deep red colour, like the meat featured below. • 4. Check the beef has good marbling – little streaks of fat running through the meat. This melts when heated, helping the steak to baste itself from within as it cooks. • 5. A good layer of creamy-white fat around the top of sirloin steaks is essential. • Five steps to cooking the perfect steak at home. • 1. Heat your griddle or frying pan over a high heat, until smoking hot. • 2. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper. • 3. Don’t griddle more than two steaks at a time, and keep them spaced well apart. If you add more than two steaks to the pan at once, the temperature will drop and the steak will stew, rather than fry. • 4. Don’t turn the steaks until good seared markings are achieved, then turn them over and cook on the other side (see timings, below). • 5. You must let the steak rest for about 3 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat. • How long to cook a steak for • These timings are based on cooking a sirloin steak that’s about 2cm thick. (Cooking times will vary depending on the type and thickness of the steak, and how hot your pan is.) • Blue: 1 minute each side • Rare: 1½ minutes each side • Medium rare: 2 minutes each side • Medium: 2¼ minutes each side • Medium-well done: 2½ – 3 minutes each side.
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