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 turn them often until cooked to your liking, avoiding pricking them.
Once cooked, remove the steaks from the pan and sprinkle a little salt on both sides.
Keep the steaks warm on a hot dish 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
- Steaks
- Form the main body of the dish, cooked by direct heat in the fat until browned on the outside.
- Sweet dripping or lard
- Conducts heat evenly across the pan and adds fat for browning and rich flavour.
The step that matters
Avoiding pricking the steaks while turning. Piercing the meat lets juices escape, which dries the steak and leaves it less tender and juicy. Turning with tongs 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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