Beef or Rump Steak
one personIngredients
Directions
Prepare
Slightly flatten the steak with a moistened chopper to prevent sticking.
Trim the steak into an oval shape and oil both surfaces to prevent hardening and speed up cooking.
Cook
Broil the steak over a clear fire.
Sprinkle with pepper and coarse sea salt.
Ensure the grill is tilted slightly towards you.
For one person, a steak the size of your palm is sufficient.
Use tongs to turn the steak; do not use a fork.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rump steak
- Provides the meat that sears and cooks over the fire, forming the main texture and flavour.
- Oil
- Coats the surfaces to keep the steak from drying and hardening and helps heat transfer during cooking.
The step that matters
Use tongs to turn the steak. Piercing the steak with a fork lets juices escape, which dries the meat and makes it less juicy. Tongs grip the outside without puncturing it.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More rump steak recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.