Many experienced amateur cooks may not answer the question of what a rump steak is. That is, everyone knows for sure that this is a meat dish; it is quite possible that it is even loved and cooked quite often. However, the "official" name is unfamiliar to the chefs. Meanwhile, the method of cooking food makes it possible to cook meat in the most natural way, with a minimum of additional ingredients. And very tasty!
Culinary ABC: what is a rump steak
With what they do not confuse rump steak: with roast beef, and with steaks, and even with cutlets. However, these are completely different dishes. In short, a chop breaded in breadcrumbs is what a rump steak is. And unlike a steak, even in strict classics it does not have to be made from beef: the inventors of the recipe, the British, initially allowed the use of pork, chicken and even fish in its preparation.
Rump steak differs from roast beef in the thickness of the pieces - for the first they should be much thicker. Moreover, the traditional roast beef is not beaten and baked, and the rump steak is fried after being processed with a hammer or spatula. True, the inhabitants (and they probably know better than others what a rump steak is) in some recipes they bring the meat “to mind” in the oven, but only after roasting.
Classic rump steak
Cooking is actually quite simple, and the dish will turn out very tender if you choose the right meat and guess the frying time. When preparing a beef rump steak, you need to take a tenderloin or neck part for it - there the meat is more tender, with the optimal amount of fat. A piece is cut into plates a centimeter and a half thick, they are lightly, without much zeal, beaten off with a wooden mallet (preferably through a cling film so as not to ruffle). The lezon is whipped into bowls - an egg with salt and a spoonful of milk. Each plate is dipped into it, then rolled in breadcrumbs and fried on both sides until golden brown.
Features of the culinary process:
- Butter is used ghee. You can take pork fat. On sunflower rump steak it turns out to be tougher.
- If you are not sure that the beef will turn out soft, you can pre-marinate it or smear it with mustard and let it stand for a couple of hours.
- A rump steak is considered ready, it is easily pierced and releases clear juice. If the blood no longer comes out, but the meat is dry, send it to the oven for a quarter of an hour, placing a container of water at the bottom.
When serving, the dish is poured with melted butter. And it is better to spread it on heated plates.
Rump steak with prunes
What is good about this dish is that it gives enough room for culinary imagination. We suggest you prepare an original rump steak, the recipe of which includes a rather unexpected component - dried fruits. One and a half kilograms of beef are cut in the manner described above, crumbled in breadcrumbs and quickly fried - to a crust, but not to readiness. The lazy ones may not even beat the plates - thanks to further manipulations, the meat will turn out tender anyway. Two hundred grams of pitted prunes are steamed in advance with boiling water for five minutes, after which they are dried. Slices of meat are transferred to a baking dish in one layer. Prunes are stuck between them. In a pan with beef juice, circles of 3-4 carrots are allowed and laid out on top of the meat. Next, the rings of three onions are fried until transparent and distributed over the carrots. The form is poured with a glass of broth - and in the oven for two hours. Such a rump steak (photo in the article) will surely become a signature and favorite dish in your family.
mustard crust
To obtain the intended result, the breading of meat in breadcrumbs is excluded from the mandatory procedures. But without appetizing "clothes" it will not remain! For her, half a glass of sunflower seeds is ground - it can be raw, it can be fried, it doesn’t matter, as long as it’s peeled. Two tablespoons of strong mustard are mixed with two yolks, salt, pepper, paprika and seeds. Each prepared beef rump steak quickly browns over high heat and is transferred to a baking sheet covered with foil. The meat is generously smeared with cooked pasta and placed in the oven for five minutes. Such beef can become a real decoration even for a festive table!
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Rump steak is a native English dish, which is a piece of sirloin back of beef, which is well beaten and fried in a pan.
In many ways, rump steak is similar to our chops, however, it is a little larger, and in terms of taste it is more juicy and satisfying. But to get a real rump steak with all the features of this meat dish, you need to cook it correctly. A very important point in its preparation lies in the degree of frying, since the rump steak is very easy to overdry or undercook.
The recipe for making rump steak is quite simple, it does not require any special culinary talent. The main thing is to follow the correct sequence of actions and use all the necessary ingredients for this.
You will need:
Cutting and preparing meat
After acquiring the loin of beef, the meat must be washed well, the muscle film removed, cleaned of tendons and dried. Next, cut the meat into even pieces, the thickness of which should be about 2 cm. In this case, the cutting should be done exactly across the fibers.
After cutting the pieces of meat, immediately beat it off with a kitchen hammer on both sides. To avoid damage to the meat, as well as to make the beating process more uniform, it can be wrapped in cling film. 
Keep in mind that the meat should not be beaten too thin, otherwise the rump steak will immediately fry and will be dry.
After beating the meat, salt and pepper it, each piece separately. You can also add various seasonings at your discretion, but do not be zealous, since it is not customary to use an abundance of flavoring seasonings in a rump steak. Then let the rump steak soak slightly, about 15 to 20 minutes.
Preparing the lezon sauce
For cooking you will need:
- Chicken eggs 1-2 pcs.
- Milk 3 tbsp
- Butter 1 tbsp.
While the meat is infused, take a separate plate and beat 1-2 chicken eggs in it to get a homogeneous pale yellow mass. Add 3 tablespoons of milk, 1 tablespoon of butter and a little water to the egg, after mixing the sauce, you can start dipping the pieces of meat.
Rolling in breadcrumbs
As soon as you have finished preparing the lezon sauce, pour the breadcrumbs onto a cutting board or another plate. After wetting the beef slices in the sauce on both sides, roll them in breadcrumbs.
Do this carefully so that the mass of crackers completely sticks to the entire piece of meat.
Toasting rump steaks and preparing the oven
Heat a frying pan well and melt 2 tablespoons of butter in it. After heating the pan, start laying on it the beef steaks, previously rolled in breadcrumbs. While the rump steaks are toasting over medium heat, start preheating the oven.
On average, rump steaks are browned for four minutes on each side. During this time, a golden crust should appear on the steak, after which the pan must be placed in the oven for 10 minutes so that the rump steaks are completely fried. Cooking meat can be checked with a knife or fork. Pay attention to the juice secreted from it, if it has a transparent color, then the meat is considered ready. Remember that young veal takes much less time to cook than mature beef.
When frying, take into account the fact that crackers in oil can burn, so to avoid burning the oil and the appearance of an unpleasant burnt taste, the oil should be changed every two servings.
Serving the rump steak to the table
Before serving the finished rump steak, melt the butter or spread a small piece of butter on each hot serving of the finished dish.
As a rule, rump steak is consumed together with a side dish of boiled or stewed potatoes, carrot and vegetable puree, cereals, or pasta.
In addition, in restaurants, rump steaks are often poured with spicy types of sauce; rump steaks with adjika are very popular among gourmets.
I think today it is hard to find someone who has not tried or heard the name of such a dish as or pork. Rumpsteak, like beefsteak, is a dish of English cuisine. Rump steak is nothing more than a piece of beef fried in a pan, previously beaten and fried in a beaten egg and breadcrumbs.
By the way, crackers in a rump steak, as well as in a beef steak, may be absent. After frying in a pan, the rump steaks are brought to readiness in the oven. To prepare a classic rump steak, beef tenderloin from the dorsal part is used, but if there is no such tenderloin, a good piece of beef from any other part of the carcass will do, as long as it is without films and tendons.
The recipe for a juicy and tasty beef rump steak that I want to offer you is very simple. Using it to cook beef rump steak is no more difficult than cooking chops or. To prepare beef rump steak, recipe with photo you will need the following ingredients.
Ingredients:
- Beef - 400 gr.,
- Eggs - 3 pcs.,
- Water for lezon - 50 ml.,
- Ground black pepper - a pinch
- Paprika - 1 teaspoon,
- Breadcrumbs - 100-150 gr.,
- Salt to taste
- Vegetable oil.
Beef Rump Steak - Recipe
Wash and dry before cutting. If necessary, clean it with a knife from films and tendons. After that, cut the meat across the fibers into slices 1 cm thick, 10 cm long and a 4 cm tire. Beat the beef with a hammer. Do this carefully so as not to tear the meat.
Prepare the seasoning for frying the rump steaks in it. Whisk eggs into a bowl. Add salt and black pepper. Pour in 50 ml. water. Mix the egg mixture with a fork. You can use milk instead of water to make ice cream.
Mix breadcrumbs with paprika. During frying, the beef rump steak will acquire a densely orange golden crust. For a more yellow tint, you can use turmeric instead of paprika.
Send the pan with oil to the stove. Dip a piece of beef for rump steak into a bowl with ice cream.
After that, put the meat in a bowl with breadcrumbs for breading.
Roll the beef in breadcrumbs on each side. The procedure can be repeated twice, then the rump steak will acquire a thicker crust.
Place in breadcrumbs into hot oil.
fry beef rump steak in a pan one side about 2 minutes. Turn the rump steak over with a wide spatula and fry it on the other side. After that, transfer the rump steaks to a baking sheet and bake in the oven for 10 minutes. Serve tasty and crispy meat with french fries, fresh vegetables and herbs and, of course, sauce will not be superfluous to it.
Beef rump steak. A photo
Any kind of tomato-based sauces will come in handy. Wine sauce goes very well with fried beef.
Ingredients:
- Olive oil - 4 tbsp. spoons,
- Onion - 1 pc.,
- Red wine - 1 glass,
- Rosemary - 1 sprig
- Nutmeg - a pinch
- Wheat flour - 2 tbsp. spoons,
- Salt - to taste.
Wine sauce for rump steaks - recipe
Saute finely chopped onion in olive oil. Add nutmeg, salt, rosemary. Pour in the wine. While stirring, boil the wine for 5 minutes. Then add flour. Mix the sauce. Cook for another 5 minutes until thickened.
Rump steak is a hearty piece of meat fried in breading over high heat: from beef, chicken, pork. Very tasty!
English rump steak, beef, often fillet, which cooks quickly, turns out soft and juicy under a bright golden brown crust.
- 440-450 g beef (fillet, langet, thick, thin edge)
- a mixture of freshly ground peppers (or only black)
- 1 large or 2 small eggs
- 1-2 tbsp. a spoonful of cream or water
- breadcrumbs
- vegetable oil
- 1 st. teaspoon melted butter (optional)
The standard weight of a classic rump steak is 115 g, so we evenly cut a piece of beef across the fibers (we have a langet, under that name it is sold in a butcher shop) into 3 slices about 22-25 mm thick.
We put each piece in a bag and beat off both sides, not being too zealous, leaving a thickness of about 15 mm - the photo shows that the size after beating did not increase much. Rub the meat with ground pepper.
We break the egg, mix, whisking with a fork, with cream (milk, water), i.e. make a simple marinating lezon. We immerse future rump steaks in it and let it stand for half an hour.
Putting a frying pan with vegetable oil (6-8 mm layer) on a strong fire, bread the meat in breadcrumbs.
Good pressing, leaving no open areas of meat on the surfaces and sides.
We fry the rump steaks without lowering the fire. We do this in vegetable oil, or before laying the meat for frying, add ghee, which makes the rump steaks tastier.
Once in a layer of overheated oil, rump steaks are fried quickly, one side in 60-80 seconds, acquiring a delicious crust and no less tasty, fairly fried, juicy flesh. Salt the rump steak after frying.
Recipe 2, step by step: beef rump steak
Rump steak is a beef sirloin dish. The meat is cut into thick steaks, lightly beaten, dipped in ice cream, breaded in breadcrumbs and fried over medium heat. Then the rump steak is brought to readiness in the oven.
The rump steak came to Russia from England, and for some time the meat product was called in the English manner - “rump steak”. In the classic version, beef steak is used for cooking, but recently it has been allowed to cook rump steak from pork and chicken fillet.
- beef - 320 gr. (for two rump steaks),
- egg - 1 pc.,
- salt, pepper, spices,
- vegetable oil,
- breadcrumbs.
Cut the beef into pieces about 1.5-2 cm thick.
Lightly beat off on both sides.
Sprinkle with pepper, seasonings, lightly grease with vegetable oil and leave for 10-15 minutes.
Let's prepare the ice. Shake the egg lightly, salt, add a little water or milk. Dip the beef steak into this mixture on both sides.
Coat meat on both sides in breadcrumbs.
Put on a hot skillet.
Rump steak can be fried in vegetable oil or pork fat. Fry the meat over medium heat in a pan, then bring to readiness in the oven. The readiness of the product can be checked as follows: immerse a fork or knife into the steak. If the juice that stands out is clear, then the dish is ready. The cooking time depends on the quality of the meat: young veal will cook faster, while mature beef will cook longer.
Beef rump steak can be consumed hot or cold. As a side dish, you can use boiled or fried potatoes, mashed potatoes or vegetables, crumbly cereals, pasta.
Recipe 3: Pork Rump Steak (Step by Step)
- pork - 1 kg;
- chicken eggs - 1 pc.;
- milk 3.2% - 2 tablespoons;
- salt - to taste;
- ground black pepper - to taste;
- refined vegetable oil - for frying;
- sliced white loaf - 3 slices
Breadcrumbs serve as a breading for rump steak and I suggest making them yourself. If you have only a fresh loaf at home, like mine, then simply put it on a baking sheet and put it in the oven preheated to 70 degrees for 10 minutes.
By the way, the cooking time for crackers will depend on the oven, the freshness of the bread and other factors, so focus on the browned edge.
While the crackers are drying, we can cut the meat. In a classic rump steak, meat is necessarily cut into 1.5-2 centimeters thick, and here we will do the same.
Then rub each piece of meat with salt and pepper on both sides. Beef for rump steak is beaten a little, but this piece of pork will obviously be tender even without it. But if you still beat the meat, keep an eye on the required thickness, it should remain at least 1.5 centimeters.
Set the meat aside and let it rest. Slightly browned croutons are taken out of the oven. If you feel that the middle is still soft, it's not scary. Crackers will "reach" while they cool.
Once they have cooled, break them into smaller pieces and put them in a blender bowl.
We need to get breadcrumbs of different sizes. Don't let the large crumbs bother you, I left them on purpose so that the breading was more prominent.
After that, we take on the lezon. This terrible word means nothing more than an egg beaten with milk (cream or plain water). For one egg, take 2 tablespoons of milk and beat with a whisk or a regular fork until smooth.
Now everything is ready and you can proceed to the main stage. Each piece of meat must be dipped into the ice cream, then into the bread crumbs and sent to a hot frying pan with a little oil.
It is better to take olive oil, but any unrefined oil will do.
Fry the meat until such a beautiful golden crust. Fry each side for 5 minutes.
Do not forget that the crumbs on our pan are burning and you need to remove them after every two runs if you cook a lot.
Since the thickness of the meat we have is quite decent, you may have to bring the meat to readiness in the oven, as they do with beef in the original recipe. We put the meat in the oven for 5 minutes at a temperature of 170 degrees.
I decided to serve it to my husband with fried potatoes and cabbage salad with radish. Since we have fried meat and potatoes, you should not overload the dish with mayonnaise. The salad is dressed with a little olive oil.
Recipe 4: Beef Rump Steak in a Pan
I think today it is hard to find someone who has not tried or heard the name of such a dish as beef rump steak or pork. Rumpsteak, like beefsteak, is a dish of English cuisine. Rump steak is nothing more than a piece of beef fried in a pan, previously beaten and fried in a beaten egg and breadcrumbs.
By the way, crackers in a rump steak, as well as in a beef steak, may be absent. After frying in a pan, the rump steaks are brought to readiness in the oven. To prepare a classic rump steak, beef tenderloin from the dorsal part is used, but if there is no such tenderloin, a good piece of beef from any other part of the carcass will do, as long as it is without films and tendons.
The recipe for a juicy and tasty beef rump steak that I want to offer you is very simple. Using it to cook beef rump steak is no more difficult than cooking chops or steak. To cook beef rump steak, recipe with photo, you will need the following ingredients.
- Beef - 400 gr.,
- Eggs - 3 pcs.,
- Water for lezon - 50 ml.,
- Black ground pepper - a pinch,
- Paprika - 1 teaspoon,
- Breadcrumbs - 100-150 gr.,
- Salt to taste
- Vegetable oil.
Wash and pat dry beef before slicing. If necessary, clean it with a knife from films and tendons. After that, cut the meat across the fibers into slices 1 cm thick, 10 cm long and a 4 cm tire. Beat the beef with a hammer. Do this carefully so as not to tear the meat.
Prepare the seasoning for frying the rump steaks in it. Whisk eggs into a bowl. Add salt and black pepper. Pour in 50 ml. water. Mix the egg mixture with a fork. You can use milk instead of water to make ice cream.
Mix breadcrumbs with paprika. During frying, the beef rump steak will acquire a densely orange golden crust. For a more yellow tint, you can use turmeric instead of paprika.
Send the pan with oil to the stove. Dip a piece of beef for rump steak into a bowl with ice cream.
After that, put the meat in a bowl with breadcrumbs for breading.
Roll the beef in breadcrumbs on each side. The procedure can be repeated twice, then the rump steak will acquire a thicker crust.
Place beef in breadcrumbs in hot oil.
Fry the beef rump steak in a pan on one side for about 2 minutes. Turn the rump steak over with a wide spatula and fry it on the other side. After that, transfer the rump steaks to a baking sheet and bake in the oven for 10 minutes. Serve tasty and crispy meat with french fries, fresh vegetables and herbs and, of course, sauce will not be superfluous to it.
Recipe 5: how to cook rump steak (with photo)
Rumpsteak - meat with spices, fried over high heat.
- Beef - 400 g
- Vegetable oil - 6 tbsp. spoons
- Salt - 2-3 pinches
- Ground red pepper - 1-2 pinches
Cut the meat into pieces 2 cm thick.
Rub the rump steaks with salt and ground red pepper.
Dip in vegetable oil, put in a bowl, close and leave in it for an hour.
Grease a roasting pan or frying pan with vegetable oil. Then heat a baking sheet or pan greased with vegetable oil, fry the rump steaks on it on both sides until medium brown. First, fry on high heat for 2-3 minutes on one side.
And then another 2-3 minutes on the other.
Beef rump steak (or schnitzel) is ready. When serving, you can sprinkle with herbs.
Recipe 6: Chicken Rump Steak in Orange Marinade
- Chicken thighs - 6 pcs.
- Egg - 2 pcs.
- Breadcrumbs - 6 tbsp. or as required
- Salt - to taste
- Pepper - to taste
- Olive oil - as needed.
For marinade:
- Orange juice - 0.5 l
- Bay leaf - 1 pc.
- Garlic - 3 tooth. or to taste.
- Peppercorns - 6-10 pcs.
- Allspice - 3 pcs.
- Salt - 1 tsp
Remove chicken thighs from skin and bones, put in a saucepan, add bay leaf, peppercorns, allspice, garlic (I also added rosemary).
Pour the orange juice over the thighs.
Soak the chicken in the marinade for several hours (preferably overnight).
Remove thighs from marinade. dry with a napkin.
Beat off each thigh (best done in a plastic bag).
Put on a board, cut off the films and excess fat.
Beat the eggs, dip the beaten thighs there.
Transfer the thigh to a bowl with breadcrumbs, roll in breadcrumbs.
Repeat both steps.
Heat a frying pan with oil, lay out the breaded thighs.
Fry over medium heat on both sides until golden brown, put on a baking sheet or in a baking dish.
Put in the oven, preheated to 200 C. Cook for 10-15 minutes, making sure that the crust does not burn.
Serve with potatoes in any form, buckwheat porridge, vegetable salad.
Recipe 7, Quick: Rump Steak with Cheese and Tomatoes
Sometimes there is not enough time to stand at the stove for a long time, but the family has to be fed. And here appetizing semi-finished products come to the rescue - for every taste! Today, I cooked chicken rump steak - this is a delicious piece of meat breaded in breadcrumbs and fried in a pan. Chicken rump steak goes well with any side dish. Or you can diversify the recipe by cooking rump steak with tomatoes in the oven. And the result is a delicious and hearty breakfast!
The rump steak can be cooked on low heat for several hours, which will fall apart under a fork. This method allows the chef to start cooking the meat during the marinating period to make the meat more tender, and then marinate it for at least an hour in a glaze with oil and herb ingredients for soy sauce and mustard. The rump steak is then quickly pan-fried in heavy, light-colored oils and aromatics such as garlic or fresh herbs, about six minutes per side for medium cuts.
Ingredients
50 g blanched hazelnuts
1 red chili, coarsely chopped
85 g watercress
1½ st. l. olive oil
, plus extra for griddling
1 st. l. balsamic vinegar
plus 2 teaspoons
2 rump steaks, about 140 g each
Cooking method
- Preheat oven to 180°F. Put the hazelnuts on a baking sheet, then the toasts in the oven for 5-10 minutes until golden (you can fry the garlic at the same time). Leave the nuts to cool. Put the cooled nuts, chili, 50 g watercress, 1 ½ tbsp. l. olive oil, 1 tbsp. l. balsamic vinegar and some seasonings in a food processor, then chop everything. The mixture should not be too smooth - everything should be equal. Set aside.
2. Heat the grill pan until it starts to smoke. Rub the steaks with a little oil, then season both sides with salt. Cook the steaks in the pan for 2 minutes on each side - this will give you a medium rare (3 minutes for medium or if you prefer 4 minutes for well done). Remove them from the pan, then place them on the stove for 5 minutes to rest. If any juice is from the steak, keep it - it's delicious and shouldn't be wasted.
3. To serve, divide the roasted garlic puree (recipe below) between 2 plates, top with some watercress, then place the steak across it. Drizzle the juices over the steaks with a large tablespoon and drizzle with the rest of the balsamic vinegar.