Ingredients
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for the Marinade
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1 tbsp Dijon mustard
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1/2 cup Red wine
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1 tsp Soy sauce
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2 tbsp Atlantic salt
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2 tbsp Black Pepper
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2 branches rosemary
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6 branches Thyme
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The Steak
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1.5 Kilo/ 3.3 Pounds Rump Steakcenter cut of the rump
Directions
Oven roasted Rump is the prefered way in making this cut, it’s easy and the result is outstanding.
Rump is not the natural cut i would make make a roast beef, Sirloin would be my first choice however in terms of value per money Rump is the big winner, it’s half the price of the Sirloin cut and the taste is just as good.
Rump comes from the lower back of the cow, it is a relatively big steak about 3-4 kilos and divided into 2 parts. close to the tail there is a pointed part which is also called the rump cover, Brazilians call it Picanha and this part has a large fat cover on top, its great on the grill and for long low temperature barbecue. the bigger round part is great for oven roasting, minute steak, Viennese steak and Carpaccio.
The most important thing about every steak is that it needs to be well aged at the butcher’s shop (between a week and 3 weeks), without it you will end up with a chewy steak that will not be easy to eat.
despite the butcher’s confirmation the the cut was well aged i take it for a final test at my fridge while i keep it on a rack for 2-3 more days. If the cut had drained a serious amount of blood it means that the aging is not as it supposed to be and i recommend to keep it as long as it drips blood but not more than a week, regular non commercial refrigerators are usually set on 4°C/40°F so we cannot age meat on the ideal temperature that will keep the meat from routing and still dissolve the muscles and drain the blood at about 2°C/35.5°F.
another important note for an oven roasted Rump steak is to let it rest at least 20 minutes after its out from the oven , this way when you cut it, the juices are not all drained out and you end up with a much more tender and flavored steak.
regarding cooking time, its up to you everybody likes his steak a bit different, but keep in mind that the rump cut is not an even round piece so you will have at the sharp edges cuts that are well done and on the middle you will have medium to medium-rare cuts depends on your cooking time, so everybody can have its favorite steak.
Some guidelines for oven roasted Rump
In general the cooking time is about 15 minutes of oven roasting per 1lb/450g of meat, I highly recommend using a meat thermometer and check the inner cut temperature after 40 minutes to avoid a well done steak (unless its your favorite). here are the inner temperature in order to reach your meat perfect roast.
Rare: 120°F/49°C
Medium: 135°F/57°C
Well done: 155°F/68°C
Oven roasted Rump is not a tolerant method because of its low fat percentage so it is important to be accurate, if we overcook it we risk having a chewy with low amount of juices steak.
Steps
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1
Done
4-24 hrs
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Marinade the steakIn a bowl mix the red wine, mustard and soy sauce until combined. place the steak in the marinade and spread over the salt and pepper, rub for 2 minutes making sure it sticks to the meat. Add the rosemary and thyme, cover and place in the fridge for at least 4 hrs, best left over night. flip the steak from time to time to absorb the marinade fluids evenly. |
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2
Done
45 minutes (for medium-rare)
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roast and servetake the stake out from the fridge at least an hour before the roasting. |
