It is good to buy steak with a really deep red colour and a good amount of fat marbling, it is this colour that gives it it's rich, complex flavour.
If it is bright red it has probably not hung long enough and it will lack flavour and will be tough. As with all meat you should let it come to room temperature before cooking.
If you put it in a screaming hot pan straight from the fridge it will contract and be very tough.
Cooking it from room temperature will help the meat to relax and will be much more tender when cooked.
I am using rump steak here but it will work with any beef steaks, pork or lamb.
To serve I put the pan back on the heat and fry some tomatoes and mushrooms in the cooking juices. Once the steak has relaxed it will release some juices, pour this back into the pan.
If you do not cook any Mushrooms or Tomatoes then just add the pan back onto the heat, adding the juices from the resting steak and spoon this over the steak when serving. Discard the Thyme and Garlic.
Serve with Chips and salad, spooning over the pan juices.
Member since: 6th April 2009
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