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Teach me how to cook steak

(4 Posts)
SomewhereOrNowhere Thu 04-Apr-13 14:26:42

It always ends up too chewy,
So I have a piece of rump, I want to fry it(only have a frying pan no griddle pan) and put it in some nice baguettes
How long should I fry it for? I don't like blood so what would be the max time?
My taste buds and stomach TIA

Scorpyon Thu 04-Apr-13 14:39:13

The meat is chewy because it is too cold. It should be at room temperature before you start cooking so take it out of the fridge hours before you want to cook it. If you do this, you will find that the way you cook it normally will be fine. When the meat is cooked though it will "release" bloody fluids.

SomewhereOrNowhere Thu 04-Apr-13 17:14:38

That's great thank you very much smile

snoworneahva Thu 04-Apr-13 17:47:43

The meat is chewy for two reasons - rump is a tougher cut - not too tough to pan fry but tougher than rib eye or sirloin - hence cheaper. The second reason is that after cooking you need to leave the meat to rest in a warm place to allow the muscle fibres to relax. Think well done is also considered overcooked and therefore the meat will be tougher, but if you can't deal with pink flesh then you have no option.

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