Rump steak – no compromise
Honest steak for all occasions
Rump steak has a lot to offer, as this cut has been one of the most popular quick-fry cuts for decades.
A steak with many names
The rump steak, which is also called “striploin” in the USA, “roast beef” in Austria and sirloin in England, is cut from the rear of the cow and is, so to speak, the continuation of the t-bone steaks without the fillet portion. This muscle is in constant motion and therefore very fine-grained and well-marbled. The result is a very juicy steak that still has a certain bite. The tenderness depends not only on the breed, husbandry, and feeding, but also on the aging process. Especially when the rump steak is dry-aged, it acquires a very mild flavor and becomes significantly more tender.
It all depends on how you handle it
However, the crucial and characteristic feature of a rump steak is the way it's handled. Beneath this fat lies a tendon. This must be cut, as the tendon contracts in the heat, causing the meat to buckle. Therefore, the fat is cut to achieve not only a beautiful grilled result, but also a great crust.
Conclusion:
A well-prepared rump steak is a revelation, as this cut of meat is deeply flavorful and remains beautifully juicy even after cooking. It's a cut everyone loves and one where no compromise is made.
The preparation
One of the advantages of the rump steak is its ease of preparation. Its texture makes it ideal for pan-frying or grilling. Therefore, if it's not cut too thickly, it can be cooked in a pan or over direct heat. The fat edge must be scored, as there's a tendon underneath the fat edge that shrinks in the heat, causing the meat to buckle.
Grilled rump steak
On the grill, the steak should be placed directly over the flame and turned frequently. If you don't want to do this, you can let the steak rest in the indirect heat and then briefly sear it on both sides. The grill gives the meat a light smoky flavor, which suits the rump steak very well.
Preparation in the oven
Take the rump steak out of the refrigerator one hour before preparation and place it in the oven on the middle shelf at 120 degrees circulating air to the desired core temperature.
In the cast iron pan
For pan-frying, use a cast iron or iron pan, as this transfers the heat better to the meat. Heat butter with a little olive oil in the pan and add two or three unpeeled but halved garlic cloves to the butter for flavor. Once the temperature is high enough, add the meat to the pan. Sear it on both sides, then reduce the heat to allow the juices to redistribute and the steak to reach its desired temperature. Drizzle a little more butter over the steak every now and then.
The spices
To serve, the meat should be cut into slices at the table. Season with salt and pepper to taste. Whether the meat should be salted beforehand or afterward has become a philosophical question. Both options are common. One thing is certain: the meat doesn't lose any water during the salting process. However, in our opinion, the most important thing is to experience the meat's flavor and thus the culinary experience of rump steak on its own—without any seasoning. You can always add more seasoning.
What side dishes go with rump steak?
The rump steak can easily handle hearty side dishes such as beans with bacon, croquettes, and even fries. It's a cut of meat that's sure to please the connoisseur, yet its intense flavor opens up a whole world of culinary delights. It's not without reason that the rump steak has long delighted connoisseurs. It shines not only at garden parties or an evening for two. With its countless preparation options as a quick-roast cut, it's also a great addition to appetizers, for example, as an appetizer on a spoonful of pea puree.
