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By (user no longer on site)
over a year ago
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I stab mine repeatedly with a thin knife to tenderise it first, then marinade it with a bit of oil and freshly ground black pepper, then pan-fry until rare with a very hot and smoking pan.
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By (user no longer on site)
over a year ago
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Teaspoon of oil in the pan and 2 teaspoons if water, season the oil and water with ground pepper, mustard and a pinch of salt, heat it up and drop the steak in, turn every 3 mins until cooked to how you like it, keep adding a teaspoon of water to stop the pan going dry as that will keep the steak moist  |
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By (user no longer on site)
over a year ago
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I'll have a steak dinner later, with a blue cheese sauce, skinny oven fries, onion rings and stir-fried vegetable.
The steak will be shared with the pets as per usual.
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"Teaspoon of oil in the pan and 2 teaspoons if water, season the oil and water with ground pepper, mustard and a pinch of salt, heat it up and drop the steak in, turn every 3 mins until cooked to how you like it, keep adding a teaspoon of water to stop the pan going dry as that will keep the steak moist "
I find if you cook a steak medium to rare the steak won't dry out |
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I had a 250g Irish Rump steak last night, which I pan fried with garlic and mushrooms. homemade chips, petit pois & onion rings topped off with a creamy black pepper sauce 
I prefer mine medium rare so I sear it first then give it about 3 mins on each side on a low heat.
Does the trick for me  |
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By *eareenaCouple
over a year ago
Rockford |
As we say in Texas cut off the horns and wipe its ass and your done. I like mine what we call black and blue which is charred on the outside and raw inside but it only works with a very good cut of beef. Dead hungry for a good steak now  |
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By (user no longer on site)
over a year ago
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"I am having rump steak later and love it rare to medium what's the best way in cooking it?? 
On steak and blow job day! 
That's not until March and you know it."
Just getting my order in early! |
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By *icketysplitsWoman
over a year ago
Way over Yonder, that's where I'm bound |
"I am having rump steak later and love it rare to medium what's the best way in cooking it??
On steak and blow job day!
That's not until March and you know it.
Just getting my order in early! "
It is wholly dependent on your performance in February. |
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By (user no longer on site)
over a year ago
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For rare 1.5 mins each side 2 for medium rare and 2.5 for medium based on a steak about 3 quarters inch thick . Don't move the steak till time to turn oil and season the meat and finish off with a knob butter . Cooked about 15 rump today |
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By (user no longer on site)
over a year ago
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I know I'll get slated for this by the steak brigade, but I love my steak burnt and when I say burnt I mean burnty burnt burnt, I love the taste of burnt meat |
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By *rummagemMan
over a year ago
Bedworth/Nuneaton |
Perhaps, appropriately for this forum, I like mine blue.
Leave the steak out of the fridge until it reaches room temperature, oil the steak and put ground pepper on it. Heat the griddle pan until it starts to smoke. Place the steak in the pan for 60 secs, brushing the top with oil and grinding pepper on it and then turn over for another 60 secs. Take out the pan if you want it blue, or reduce the heat and cook until it's how you like it. Rest it for 5 mins. Then enjoy.  |
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"Perhaps, appropriately for this forum, I like mine blue.
Leave the steak out of the fridge until it reaches room temperature, oil the steak and put ground pepper on it. Heat the griddle pan until it starts to smoke. Place the steak in the pan for 60 secs, brushing the top with oil and grinding pepper on it and then turn over for another 60 secs. Take out the pan if you want it blue, or reduce the heat and cook until it's how you like it. Rest it for 5 mins. Then enjoy. "
Marry me! Lol. x |
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By * Jay69Man
over a year ago
Bridgwater - Somerset |
Like mine blue and garlicky.
crush plenty of garlic, lay out a very large piece of clingfilm. Spread garlic on both sides of the steak, pepper too. Steak on the clingfilm fold it over the top of the steak, pound seven bells out of the steak, turn whole package over and repeat. This tenderises it and ingrains the garlic into the steak.
Then show it the pan.
Lovely. |
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