Are you a steak lover looking for a new way to cook your beef rump steak?
Look no further than the oven!
While grilling and pan-searing are popular methods, cooking your rump steak in the oven can result in a tender and juicy piece of meat with a delicious brown crust.
In this article, we’ll guide you through the steps to achieve the perfect oven-cooked rump steak, from seasoning to resting.
So, grab your apron and let’s get cooking!
How To Cook Beef Rump Steak In The Oven?
1. Preheat your oven to 180°C/gas mark 4.
2. Remove your rump steak from the fridge and allow it to come to room temperature for at least an hour before cooking.
3. Pat the steak dry with a paper towel and sprinkle both sides generously with flaky sea salt.
4. Place a heavy-based frying pan or griddle pan over a high heat and add a splash of vegetable or groundnut oil.
5. When the pan is very hot, with the oil almost at smoking point, add the steak and cook for 3 minutes on each side. If there is a thick layer of fat on the outside, hold the steak with tongs, fat-side down, so it can brown for a minute or so.
6. Transfer the steak to a roasting tin and put it into the oven for 10–15 minutes.
7. Remove the steak from the oven, season with pepper and rest on a warm plate, covered loosely with foil, for a further 10 minutes.
Choosing The Right Cut Of Beef Rump Steak
When it comes to choosing the right cut of beef rump steak, there are a few things to consider. Firstly, it’s important to know that the rump can produce traditional rump steaks or when seam cut it can also produce prime rump steak and bistro steak. Prime rump steak consists of a single muscle, unlike a traditional rump steak which is usually made up of three individual muscles all held together with connective tissue, hence why prime rump steak is considered a premium steak. Bistro rump is taken from the most tender part of the rump and is trimmed down to produce a tender, flavoursome steak. It is slightly smaller than the prime rump steaks and looks very much like fillet steak, but more economical.
If you’re looking for a high-quality dinner table steak, then T-Bone is a great choice. Its distinctive ‘T’ shaped bone is nestled between two steaks, each one a prized cut of beef. Choose a cut with slight marbling and healthy-looking red colour. Use a fast dry-heat method of cooking the meat.
Bistro Steak is perfect for those who want the tenderness of fillet, but at a fraction of the price. It’s the most tender muscle in the Rump and looks very much like Fillet Steak/Tenderloin. It’s a great cut of beef for a romantic dinner for two, or a special treat for the family. Bistro Steak is best cooked quickly over a high heat to keep its juices, and served with a simple salad or vegetables.
Beef rump is widely available and features in many favourite dishes. Rump steak is taken from the rump section of the hindquarter. If you’re looking for an affordable cut of beef for entrees that will cook for a substantial period of time, then Stewing/Diced Beef is usually cut from a chuck or round roast. It’s usually used in stews and other recipes, such as chili, where slow-cooking is an option.
Preparing Your Steak For The Oven
If you prefer to cook your beef rump steak in the oven, there are a few steps you can take to ensure it turns out perfectly. First, preheat your oven to 180°C/gas mark 4.
Next, remove your steak from the fridge and allow it to come to room temperature for at least an hour before cooking. This will help it cook more evenly.
Pat the steak dry with a paper towel and sprinkle both sides generously with flaky sea salt. This will help to season the meat and bring out its natural flavors.
Place a heavy-based frying pan or griddle pan over a high heat and add a splash of vegetable or groundnut oil. When the pan is very hot, with the oil almost at smoking point, add the steak and cook for 3 minutes on each side. If there is a thick layer of fat on the outside, hold the steak with tongs, fat-side down, so it can brown for a minute or so.
Transfer the steak to a roasting tin and put it into the oven for 10–15 minutes. This will allow it to cook through while still retaining its juices and tenderness.
Remove the steak from the oven, season with pepper and rest on a warm plate, covered loosely with foil, for a further 10 minutes. This resting period is important as it allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Seasoning Your Beef Rump Steak
Seasoning your beef rump steak is a crucial step to achieving a perfectly cooked and flavorful steak. Before seasoning, make sure to pat the steak dry with a paper towel to remove any excess moisture. This will help the seasoning adhere to the meat.
For seasoning, use flaky sea salt instead of regular table salt. This will give your steak a better flavor and texture. Sprinkle the salt generously on both sides of the steak.
You can also add other seasonings to your liking, such as black pepper, garlic powder, or smoked paprika. However, be careful not to over-season as this can overpower the natural flavor of the steak.
After seasoning, allow the steak to sit for at least 30 minutes before cooking. This will allow the salt to penetrate the meat and enhance its flavor.
Oven Temperature And Cook Time
When it comes to cooking a beef rump steak in the oven, it’s important to know the right temperature and cook time to achieve the desired level of doneness. Preheat your oven to 180°C/gas mark 4 before placing the steak in a roasting tin. The cook time will vary depending on the thickness of the steak and your desired level of doneness.
If you prefer your steak rare, cook it for 10-12 minutes in the oven. For medium-rare, cook for 12-15 minutes. If you like your steak medium, cook for 15-18 minutes. For well-done, cook for 20-25 minutes.
It’s important to note that these times are just guidelines and can vary depending on your oven and the thickness of the steak. To ensure that your steak is cooked to your liking, use a meat thermometer to check the internal temperature. For rare, the internal temperature should be 52°C. For medium-rare, it should be 55°C. For medium, it should be 60°C. For well-done, it should be 65°C.
Once your steak is cooked to your liking, remove it from the oven and let it rest on a warm plate for 10 minutes before serving. This will allow the juices to redistribute and result in a more tender and flavorful steak.
Remember to always use a timer when cooking in the oven and adjust the cooking time based on your desired level of doneness and the thickness of the steak. With these tips, you’ll be able to cook a delicious beef rump steak in the oven every time.
Checking For Doneness
Determining the doneness of your beef rump steak can be a little nerve-wracking, especially if you don’t have a meat thermometer handy. However, there are several tricks you can use to check if your steak is cooked to your desired level of doneness. One of the most reliable methods is the “touch test.”
To use the touch test, you’ll need to use the flesh between your thumb and the bottom of your palm to estimate the firmness of the steak, which mimics meat at its various cooking stages. This test works best with cuts like tenderloin, rib eye, T-bone, flank, sirloin, skirt, and tri-tip steak.
First, remove the steak from the oven and let it rest on a warm plate, covered loosely with foil, for 10 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Next, press the surface of the steak lightly with tongs or a wooden spoon to check its level of resistance. Then follow these steps:
– For rare: Bring your thumb and index finger together gently and press the base of your thumb to test tension. The steak should feel soft and squishy like the fleshy area between your thumb and forefinger.
– For medium-rare: Bring your thumb and middle finger together gently and press the base of your thumb to test tension. The steak should feel slightly firmer than rare.
– For medium: Bring your thumb and ring finger together gently and press the base of your thumb to test tension. The steak should feel firmer than medium-rare.
– For well-done: Bring your thumb and pinky finger together and press the base of your thumb to test tension. The steak should feel very firm.
Remember that this method takes practice to master, so don’t be discouraged if it doesn’t work perfectly the first time. With a bit of practice, you’ll be able to cook your beef rump steak to perfection every time without ever having to cut into it.
Resting And Slicing Your Rump Steak
Resting your rump steak is a crucial step in achieving the perfect texture and flavor. After removing the steak from the oven, it’s important to let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak.
To rest your rump steak, simply transfer it to a warm plate and cover it loosely with foil. This will keep the steak warm while it rests and allow the juices to settle. It’s important not to cut into the steak immediately after cooking, as this will cause the juices to escape and result in a dry and tough steak.
Once the steak has rested, it’s time to slice it. To get the best results, use a sharp knife and slice against the grain. This means cutting perpendicular to the lines of muscle fibers in the meat. Slicing against the grain will result in a more tender and easier-to-chew steak.
When serving your rump steak, consider drizzling it with a pan sauce or serving it with a side of roasted vegetables or potatoes. With these simple steps, you can achieve a perfectly cooked and delicious rump steak every time.