The height of the dish just needs to be 2-3 inches taller than the rump steaks themselves.
Don’t marinate the rump steaks for more than 24 hours.
Don’t throw away the marinade! You’ll be using it in the frying pan when you sear the steaks.
You can also use grapeseed oil or any other cooking oil that is flavorless.
You don’t need to stir or move the rump steaks during this time.
For rare steak, test for a temperature of 131°F to 140°F (55° to 60°C). For medium rare steak, test for a temperature of 140°F to 149°F (60°C to 65°C). For medium steak, test for a temperature of 149°F to 158°F (65°C to 70°C). For medium well done steak, test for a temperature of 158°F (70°C). For well done steak, test for a temperature of 167°F (75°C). [10] X Research source
Refrigerate any leftovers in an air-tight container and consume them within 3 days. [12] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source
You can use any cooking oil that is flavorless if you don’t have vegetable or groundnut oil on hand.
You don’t need to stir or move the rump steak as it sears.
Searing the steak creates what’s known as the Maillard Reaction—this is the browning on the outside of your steak that adds a complex, concentrated, and delicious flavor.
Remove the steak after the time elapses and place the roasting pan on a heat-safe surface.
Refrigerate leftover rump steak in an air-tight container and be sure to eat it within 3 days. [22] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source
You may need to work in batches if your steaks are large or your sauté pan is small. Keep the burner on medium-high-heat and return the pan to it once you remove the steaks.
You can use any kind of mushrooms you like.
Remove the steaks from the pan but keep the reduced liquid in the pan.
You can use crème fraiche or sour cream, whichever you prefer.
Refrigerate leftover rump steak in an air-tight container. Eat your leftovers within 3 days. [29] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source
