How To Cook Rump Steak Joint In The Oven
Cook rump steak joint how to cook the perfect steak if you re cooking to impress and only a tender juicy steak will cut it don t be fooled into spending a fortune.
How to cook rump steak joint in the oven. Place in the centre of the oven and roast for 20 minutes then reduce the temperature to 160 c or 180 c without a fan gas 4. Remove from the oven put onto a clean tray and keep warm by covering with a sheet of foil. Here are the inner temperature in order to reach your meat perfect roast.
Of course you can finish cooking your rump steak in the pan give a 5cm piece of meat five minutes on each side for medium rare but you ll get a more even and tender result by using the oven. Place the beef fat side up onto the trivet which should line the base of the tray place in the centre of oven and roast for 20 minutes then reduce the temperature to 170 oc and continue roasting for 15 minutes per 500g reaching a core temperature of minimum 54 oc remove from the oven and pop onto a clean tray. In general the cooking time is about 15 minutes of oven roasting per 1lb 450g of meat i highly recommend using a meat thermometer and check the inner cut temperature after 40 minutes to avoid a well done steak unless its your favorite.
Bake in the oven for 5 10 minutes or until the cheese is golden brown and the mixture is bubbling. Remove the steak from the heat. Flank skirt thick skirt and thin skirt are all delicious and definitely.
Use tongs to move it from the frying pan to a roasting pan. Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10 15 minutes. If you have a digital cooking thermometer the middle of the steak should be 50c for rare 60c for medium and 70c for well done.
Transfer the steak to a roasting pan and bake for 10 to 15 minutes. Rub the steaks all over. Meanwhile heat a griddle pan over a very high heat until searing hot.
If your steak has a thick layer of fat running down the side hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown. Continue roasting for 12 15 minutes per 500g reaching a core temperature of 52 c before resting for a medium rare joint.