Rump Steaks
Ingredients
Directions
Prepare
Season the steaks with pepper, but do not salt them yet.
Heat the sweet dripping or lard in a frying pan over medium heat until melted.
Cook and serve
Add the steaks to the pan and cook, turning them often, until done on both sides. Do not prick them while turning.
Once cooked, remove the steaks from the pan and sprinkle a little salt on both sides.
Place the steaks in a hot dish near the fire while you prepare the sauce.
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 steaks
- Provide the main meat, which browns on the outside while staying tender inside when cooked briefly over moderate heat.
- Sweet dripping or lard
- Conducts heat evenly across the pan and adds fat that browns the steak surface and carries flavour.
The step that matters
Do not prick the steaks while turning. Piercing the meat lets juices escape, which dries the steak and makes it less tender. Turning with tongs or a spatula keeps the juices inside.
“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.
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