What is Rump Steak and how to cook it? How to choose meat: types of beef steaks and their names.

I have been cooking steaks for many years, from a wide variety of meats, and I dare to hope that I do it well. In this article, I decided to collect all my experience, which will allow you to achieve perfection in cooking steaks. And feel free to follow the links - they lead to other articles that cover various aspects of frying and serving steaks, such as preparing meat or making steak sauces.

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How to cook the perfect steak

Cooking a flawless steak can be a difficult task even for a skilled chef: small cuts of meat can cook too quickly, becoming dry and tough, too large cuts can burn on the outside without being cooked through. If you're new to steak cooking, I recommend using a heavy skillet or grill pan - a charcoal or electric grill is also great for steaks, but the pan will make it easier to control the temperature.

Step 1 - prepare the steak

Cooking a steak begins with choosing meat in a store or butcher shop. As a rule, imported beef is used for steaks, and although high-quality steaks from Russian beef have recently begun to appear, foreign terminology is still used to classify meat cuts. The easiest way to train in steak frying is on steaks. ribeye And striploin, aka New York (in our classification, these cuts more or less correspond to a thick and thin edge) - they are soft on their own, and they will turn out delicious, even if you miss a little with frying.

Pay attention to the so-called meat marbling: the fat should be as evenly distributed as possible over the meat, then during the cooking of the steak, these inclusions of fat will melt, making the meat more tasty and juicy. The classic thickness of steaks - 2.5 centimeters, and if you buy meat already cut, make sure that the steaks are the correct thickness, but if you take a large piece, try on how you will cut it. So let's get started.

• If the steak has been frozen, thaw it overnight in the refrigerator and pat dry.
• Remove the steak from the refrigerator at least 20 minutes before grilling to allow it to come to room temperature.
• Brush both sides of the steaks with vegetable oil (I use olive oil, but you can use any flavorless vegetable oil instead) and season generously with salt.

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Step 2 - Heat up the pan

• Heat the skillet over medium-high heat until it is hot but not smoking (if the skillet is too hot, the steak will burn on the outside before the inside is cooked, making it tough).
• The sizzle that will be heard after you place the steaks in the pan will let you know if it has warmed up to the desired temperature.
• Another way to check the heat of the pan is to drop a little water on it: if you heat the pan well, the droplet will gather into an elastic ball that will run around the surface of the pan like mad.

Step 3 - cook to taste

• For medium rare, place the steaks in the skillet so that they are not touching and let them cook for 1 minute.
• Gently turn the steaks over with tongs (don't break them or the juices will run out) and fry for 1 more minute to form a crust.
• Turn the steaks over again and lower the heat to medium. Fry for 2 minutes, turn over, and fry for another 2 minutes.
• To test for doneness, gently press down on the steak with your fingertip. Rare steak should be soft and pliable, well-done firm, and the average steak, as expected, will be something in between.

Cooking time for steaks

You can vary the steaks to your taste by increasing or decreasing the cooking time. The following is a guideline for a 2.5 cm thick steak. Thicker steaks require more cooking time and vice versa.

• Rare (with blood) - 1-2 minutes on each side, let rest 6-8 minutes;
• Medium rare (low roast) - 2-2.5 minutes on each side, let rest 5 minutes;
• Medium (medium roast) - 3 minutes on each side, let rest 4 minutes;
• Well done (well-done) - 4.5 minutes on each side, let rest 1 minute.

However, the most accurate (although not always accessible to a beginner) way to determine the doneness of a steak is to use a meat thermometer.

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Step 4 - Let the Steaks Rest

• Leaving the meat to lie down for a while is just as important as cooking it correctly - in these few minutes, the juices will be distributed inside the piece, the temperature outside and inside will even out, and the whole steak will become warm, juicy and tender.
• Remove the steaks from the pan, season with black pepper and place in a baking dish. Put a piece of butter on each steak, cover with foil and leave in a warm place for 4-5 minutes.
• Remember, it's best to let the steak rest longer than necessary, not less, this will allow it to acquire the most flavor and tenderness.

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Rump steak is very popular in French cuisine. The local butchers cut the cut in such a way that it turns out as many as three varieties of Rampa with different taste characteristics:
- coeur de romsteck (meat cut from the center of the croup, used to prepare a classic self-serve steak);
- filet de romsteck (“round steak fillet” has a cylindrical shape, about 30 cm long and somewhat resembles a tenderloin);
- pavé de romsteck (a long loin cut into separate portions of steaks).

Rump steak also called "biker" or "bachelor" steak. It is prepared quite quickly and, at first glance, simply. However, in this case, the line between a juicy steak and a dry, overcooked cut is very thin. For this reason, we recommend that you adhere to the correct temperature regime. Read more about it.

It will take no more than 7 minutes to cook a Rump steak. Please note that the cut is suitable for both grilling and oven cooking. In addition, the lean flesh from the back of the carcass is great for making beef steaks. You can find their recipes.

What is ramp steak and how to cook it

Although the Rump steak is classified as a tough cut, moist aging of the meat helps to make it softer and more tender. In order for the budget cuts to turn out soft and juicy, they are recommended to be marinated beforehand. For example, in pepper, spices, lemon juice or soy sauce. For spice, you can add garlic and smoked paprika.

The approximate marinating time for a steak is 40-60 minutes, but more is possible. But salting the Rump steak is better at the very end, as the salt “draws” moisture from the muscle fibers. Because of this, the finished meat is tough and tasteless.

While frying the steak, do not turn it over too often, as all the spices will burn out and the pattern will be broken. Frequent turning is recommended for thin and tough steaks - this ensures that they are quickly and evenly cooked. In our case, fry the steak for 4 minutes on each side. For steaks from the back of a beef carcass (the so-called "back"), medium rare is considered the optimal degree of roasting.

If you're grilling Rump Steak, be careful not to drip fat onto the coals. Otherwise, ignition cannot be avoided. You need heat, not fire. It is contraindicated for lean steaks, as it turns them into a "sole".

You should always have a spare surface where you can transfer the meat if suddenly the coals get too hot. To do this, two zones of heat (high and moderate) are formed in the grill. It is not recommended to cool the lit coals with water, since this causes the temperature of the working surface to drop sharply and then you can forget about the beautiful crust and proper roasting.

Ready Rump steak you need to remove from the grill or pan and give a few minutes to "rest". During this time, the internal temperature of the meat will rise a few more degrees - you need to remove the meat from the grill when its internal temperature is 2-3 degrees lower than what you need.

An ideal side dish for such a steak would be potatoes baked in slices in the oven, or stewed vegetables. They perfectly complement the taste of meat. Lunch will be very hearty and delicious. Optionally, you can add sauce - spicy or sweet and sour - depending on your taste preferences.

Bon appetit!

I learned the Zen of cooking high quality juicy steaks. Once again I read about meat cuts, I decided to try a fresh angus beef ass steak. 6 centimeters thick. It was easy and simple to make this one.

The first way: cut a 1 kg piece into two, cut off the fat, and fried on each side for 1.5 minutes. Then in the oven for 15 minutes at 200 degrees. It turned out nishtyak, something between a medium and already a little closer to a welldan medium. Unfortunately, I forgot to take a picture, so it probably doesn’t count and I have to cook the same one again? :)

The second way: in the photo above, not a steak from the oven, but a steak fried on a grill pan. On both sides for 2.5 minutes, the sides are still each for 1 minute, and then set a low fire, stuck a thermometer into the meat and waited. I turned the steak every 3 minutes, the temperature rose and after 7-8 minutes it reached 52 degrees inside the steak. I was very hungry, so I removed the meat and waited a couple more minutes.

The result is below, it turned out very tender and juicy. Something between medium-rare and medium.

We think that each of us, meat lovers, can name all the more or less decent meat establishments in our city - we have visited each of them more than once, tasting menu items and roasts, tasting sauces and studying the preferences of chefs. In our eternal desire to learn more about meat, the Steak at Home team travels the world, learning how different types of steaks are cooked in one corner or another of the planet. This time we went to old England to find out what part of the beef goes for a steak, how butchers and chefs of the Old World cook steaks.

We met a lot of interesting people, documented everything, and now we are pleased to present you a complete guide to steaks from the words of the masters of Foggy Albion. Enjoy reading!

ribeye

Oh, this is the main star of the steak world. Even as people become more aware of meat, this rich and vibrant cut does not think of leaving the tops of popularity. "A favorite cut of our customers," says Richard Turner, head butcher at London's Hawksmoor, "it's rich in marbled layers of fragrant fat, which gives this cut the lion's share of its uniqueness." Slice it no thinner than two fingers thick and cook a little longer than other steaks, until medium or medium rare to melt the fat.

This type of steak should be served with a salad to offset its calorie content; the British, for example, serve it with tomato salad. For a 250g steak, spend 4-6 minutes for medium rare and 6-8 minutes for medium. The notorious marble fat is a key element of the rib eye's appeal. Carved from the front ribs, it tends to have no bone and no fat around it, instead the fat forms a marble mesh inside it. Michael Gale, head butcher at Allens of Mayfair, advises paying attention to this in the first place: “Look for good marbling and make sure the meat has been aged for at least 21 and no more than 35 days. In general, this rule is true for any piece, except for tenderloin.

Wine: Sommelier Gaspard Corbett suggests something fruity to bring out the fatness of the ribeye, such as the Australian Cabernet Sauvignon.

Prime rib (ribeye on the bone)

For this type of steak, a piece of beef from the dorsal cut of the carcass is used. Different butchers call it differently (it's good that this is not practiced among surgeons). A prime rib can be cut from the rib section and is also called a ribeye on the bone. “With this cut, you get a larger piece of meat than a ribeye,” says Turner, “often weighing between 800 grams and a kilogram. Its taste is richer, because everything cooked on the bone is always better. Also, I let it rest a little longer after roasting, and serve it with the same garnish as the ribeye.” “I think this part of the beef that goes to the steak is better than the sirloin,” Gail says. “Again, look at the marbling. True, you will also have to pay for the bone, remember this.

Wine. Corbett suggests something refreshing: "Try Barbera d`Alba from Italy's Piedmont region, 2008 or older - floral and fruity aromas with a cherry finish."

Sirloin

“In the case of sirloin, look for thinner pieces,” Gale advises. This cut is definitely a good choice for those who are looking for a lower calorie meat, and the fat around the edges is easy to trim.”

Nestled between the ribs and fillet, sirloin is a steak with the perfect balance of tenderness and richness. “Sear it like you would a rib eye, just a couple of minutes longer,” Turner recommends. “And show your imagination with a side dish - you can serve something richer than vegetables with a lean sirloin.” “I love sirloin with béarnaise potato chips,” says François O'Neill, owner and chef of Brompton Bar & Grill. “Make a sauce of egg yolks, vinegar, melted butter, cayenne pepper and chopped fresh tarragon.”

Wine: “Stick for Shiraz,” Corbett suggests, “Chateaneuf du Pape, 2005 or older is perfect. As an alternative - the New Zealand Villa Maria.

Filet and Chateaubriand

“I think these clippings are overrated,” Gale says sternly. “This is the part of the bull that is practically not used during life, so yes, it is very tender, but it has very little flavor, which, in my opinion, is not the best characteristic.”

Our chefs do not agree with him, believing that the fillet and chateaubriand (the impressive and most expensive part of the beef fillet that goes to the steak, usually served as a portion for two) are unique in their tenderness. In addition, their lean structure does not require much exposure. “These kinds of steaks are so lean you can add some fat,” Turner rubs his hands, “a good cream sauce, for example. Cook them until medium or medium rare, 8 to 10 minutes. Be careful, they dry out easily.

There is another great option - to eat the steak raw, that is, cook tartare. “And what a wonderfully baked fillet,” O'Neill clicks his tongue. - Brown it on the sides and rub it with sea salt and pepper, and then send it to the oven preheated to 200 ° C for 12-16 minutes to get a medium rare roast.

Wine: "Filelets are textured meats," says Corbett, "so let's bet on a 2006 or older St Emilion or Pomerol Bordeaux."

ramp

“Three times the flavor of a sirloin for a third of the price,” says Gale, “this is the best kind of steak for every day. How much beef goes into this steak? Be sure to make sure that your ramp is cut from the middle of the piece. Rump is a real "man's steak", loved by chefs as much as butchers. Carved from the back of a cow, which takes a lot of work during the life of the animal, it is a little tougher, but also much more flavorful than other cutouts. “The ramp should always be cut across the grain,” O'Neill says, “and I suggest grilling it and cutting it yourself before serving so that the guest has the opportunity to taste the steak cut properly. Serve medium or medium rare with roasted vegetables and salsa verde."

Wine: "Rump pairs wonderfully with rich, full-bodied California zinfandel made from large black grapes," advises Corbett.

Porterhouse and tee-bone

The difference between such types of steaks as porterhouse and t-bon is negligible. Both are half sirloin and half fillet. The T-Bone gets smaller towards the end of the spine, which means the closer to the tail, the more bone and less meat you get (this is one of the reasons Gale "wouldn't sell it to his mother"). Nevertheless, this steak is popular among chefs and many meat eaters.

“These steaks combine the best of both tenderloins,” Turner says, “you get a little less fillet on the T-bone, but it's still an amazing piece of meat. Since the fillet takes longer to cook, it will be less done than sirloin, which is just fine. Fry, turning constantly. Serve with salad." O'Neill adds: "Start these steaks on the grill or skillet and finish in the oven. This type of steak is ideal for the oven. If you cook it whole on an open fire or a pan, you will dry it out on the outside. Serve with potato chips, salad and dressing of your choice."

Wine: These powerful steaks require something that can reliably refresh. “I suggest a 2004 or 2005 Chateau Beaumont oak-aged Cabernet Sauvignon,” says Corbett.

If you are already fed up with eating Ghana-style Achatina soups (,-))), I suggest turning your eyes to more familiar dishes. Today I will cook beef steak, and I hope I will inspire you to repeat this wonderful and simple dish. Why would I want you to repeat this recipe at least once in your kitchen? Yes, because despite its simplicity, the taste is ALWAYS obtained by cancellations (of course, if the meat is not frozen-frozen for pizza times and if you didn’t burn it to death in the cooking process) and if you happen to be on your trip at least along route66 in the USA, at least M1 in Australia to treat someone with a meat dish, you will never lose face and will be at your best, despite the fact that in such countries steaks are part of everyday life, they know how to cook and love to cook. Yes, and again, thanks to its simplicity, a steak can also be cooked in field conditions, although there can be difficulties with the presence of butter on a hike. Well, it is so simple that any biker who is not yet burdened with a family can, having come tired from work in 10 minutes, satisfy at least half of his animal instincts)))
So, I'll start. Required:
meat, beef. Of course, you can cook expensive rib fillets or porterhouses, but we, like real stern bikers, will not be pretentious, and therefore we will take the “folk” i.e. an inexpensive part of the body - a ramp, it's a hind leg, it's in the common people *oops :-)
a few cloves of garlic
butter
sunflower/olive/canola oil
salt
seasoning for steak or any spices of your choice

We prepare the meat. No watering the pan with sunflower oil! We don’t need oil in the pan at all, but we need to make sure that in the first seconds of being on the hot metal, the steak does not burn to the surface of the pan. To do this, I manually rub vegetable oil over the steak.

Plentiful salt. Do not be afraid, do not oversalt, if you do not fall asleep with a centimeter layer of course))

I fall asleep seasonings

We heat the pan to “smoke” - i.e. very strong so that the smoke goes from the heated surface

I throw a steak in a pan or barbie.

Frying meat, according to Australian concepts, is not an art, it is mathematics. Therefore, we take a stopwatch in our hands and with a steak thickness of 1.5 - 2 cm we measure 3 minutes.

Remember - you can only flip a steak once! That's the point of a good steak. According to the physics of the process: we do not need to fry through a piece of meat, our task is to caramelize one side of the steak on a hot surface and then the second, as quickly as possible, thereby preventing the juice from leaving the meat (I hope I explained it clearly). This way we get the dish juicy and soft.
Before the coup on the second side, I have garlic and oil ready, they will be needed immediately as soon as the coup on the second side has occurred.

Immediately after the coup on the second side, we throw oil and garlic in one place in the pan, so that these products transfer all their charms to the friend.

With a spoon, periodically pour garlic oil on top of the steak for impregnation.

Also in 3 minutes - ready!

Australian wisdom says that before eating, the meat needs to rest 1/4 of the cooking time, then it will not become dry. Therefore, we are waiting for three or four minutes ... and ... bon appetit!