The rump steak is a cut taken from the backside of the cow. It is not as tender as a sirloin but it more flavourful, and for a fraction of the price of a sirloin. Like all steaks it does not take long to cook. 

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In Singapore, the butchers cut steaks pretty thin, under 2cm is the norm. At local supermarkets, you will find them cut about 1cm or less. I like them a little thicker so you can really get a good crust on the outside while still having the juicy redness within. I will grill the steak big and slice them in large strips to serve.

Beef is a all complete proteins, you get all the 9 essential amino acids. You will also get a mix of saturated and unsaturated fatty acids and minerals such as zinc, iron and selenium and the vitamins A, B12, Niacin and E. Beef is the ultimate muscle recovery and development food, in terms of both nutritional value and taste.

Cooking a piece of steak is simply simple. All you need is pan or griddle, preferably cast iron, flame with high heat, salt and pepper, some kind of fat, I use either butter, ghee or olive oil and a iPhone to use as a timer. For larger, thicker cuts (1kg plus) you might need an oven to finish off the cooking.

And it is very important that the steak is dry. Any moisture on the steak means you will be essentially boiling the steaks. You will not get the crust. I usually prepare the steak in the morning or the day before by putting them in the fridge uncovered. The cool dry climate will suck off all the surface moisture. So DRY STEAK only.

You can then make a simple sauce or serve the steak with the reserved jus.

INGREDIENTS

• The steak
  • Your choice of steak. Here I am using a rump, cut 2cm thick, 600g. This is enough for 4. The thickness is important to note as it will determine the cooking time per side.
  • Salt and pepper to taste
  • Olive oil, butter or ghee
• The sauce
  • liquid for deglazing, you could use beef stock, wine, stout/ ale, cream or just water, about half a cup
  • 2 shallots, sliced thin.
  • Dijon mustard, 1 tablespoon
  • Butter, a good sized knob

METHOD

• The Steak
  • Heat the pan or griddle, until extremely hot
  • Pat dry the steak
  • Season the steak with salt and pepper on both sides, drizzle some oil, or pat butter or ghee onto the steak.
  • When the griddle is hot, place steak on the griddle. You want to be able to hear the sizzle from the steaks. Turn on the timer. Rare to medium rare for 2cm steak you will need 2 minutes on each side. Now this is important. Do not flip the steak, simply wait for the timer to go ding, only then do you flip. Reset the timer and wait for the next ding. Remove from the pan, when the second timer goes.
  • Set to rest on a grill over a pan. This is when you can add more flavour. You may opt to sprinkle flavoured salt, olive oil, or herbed butter. Rest the steak for half time you have cooked it, before you carve and serve. So if you have cooked it for 4 minutes, wait at least 2 minutes before carving. This allows the juices to redistribute in the meat, making the meat juicier.
  • The pan is for you to catch all the delicious dripping jus, which you can use to either make the sauce or serve with the steak.

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• The Sauce
  • While the steak is resting. Make the sauce.
  • Add the shallots into the griddle or pan and let it colour, season with some salt and pepper.
  • Deglaze the griddle or pan with the liquid of your choice. Either stock, wine, fruit juice, ale or stout or simply water.
  • Scrape all the caramelised bits off the bottom of the pan.
  • Add the mustard, incorporate.
  • Add all the liquids that has dripped out from the resting steak.
  • Simmer and allow the liquids to reduce to half the volume.
  • Once the liquids have reduced to half the volume, toss the knob of butter, turn off the flame and incorporate the butter into the sauce. This will make the sauce velvety smooth and rich

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