Beef or Rump -steak
Ingredients
Directions
Prepare
Slightly flatten the steak with a moistened chopper to prevent sticking.
Trim the steak into an oval shape and coat both surfaces with oil.
Sprinkle the steak with coarse sea salt and pepper.
Cook
Broil the steak over a clear, brisk fire, tilting the grill slightly towards you.
Turn the steak with tongs; 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
- Is the main cut that gets seared and cooked through, giving the dish its meaty texture.
- Oil
- Coats the surface so the steak browns evenly and does not stick to the grill.
The step that matters
Turn the steak with tongs; do not use a fork. Piercing the steak with a fork lets juices escape, which dries the meat. Tongs grip the surface without puncturing it, keeping 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.
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.