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how to cook rump steak

how to cook rump steak

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by May 14, 2020 Health and Fitness

how to cook rump steak It is lean meat, with less fat and fewer calories than other pieces of pork, but inadequate cooking can ruin its virtues. Here are some tips to treat it as it deserves.

how to cook rump steak and that it does not leave the sole of your shoe

how to cook rump steak and that it does not leave the sole of your shoe

Every time I hear that meat is dry – well, as it sounds – they give me two heart attacks, 20 kittens die and I feel true desolation. That we mistreat meat is a reality that becomes evident every time someone says “it is that the loin is very dry”. It’s not me, it’s you, the poor pig loin would answer if he could chatter from his meager existence.

The tendency to dehydrate and scorch meats to the extreme is the bottom of all ills. We have always been told that pork must be cooked to eat safely – an outdated recommendation – and we have taken the instructions so tremendously that we end up chewing on shoe soles. Oh.

The pork loin is one of the parts that give the most headaches when cooking at its right point of juiciness. The advantage of being a lump of lean meat – with a low percentage of fat and fewer calories than other pieces of pork – is marred by inadequate cooking that ruins the virtues of this meat.

What to do. What not to do. How to properly cook a pork loin. This entire article is redress for some pork fillets that were served to me one day, fried or fried in a pool of oil from which they emerged exhausted after swimming desperately to flee from that barbarism. I remember them white, without a trace of that tasty golden cape that Uncle Maillard liked so much, scalloped, arched, and stiff like the Adidas mummy. That day I swore revenge and the time has come.

How to Make How to cook rump steak Easy Recipe

In the market our eyes go to what is beautiful and neat, when many times the ugly and disheveled is what suits us best. In the case of the pork loin, the uniform pieces, round and of a single color, are those that are most at risk of remaining lieutenants in the pan.

If you can choose – and of course you can – ask the butcher to cut the fillets for the old piece, the one that has the meat separated into two parts of a different color. It is much juicier as it has a layer of fat that goes through the meat separating the two halves. That fat protects the meat from heat and allows it to cook more slowly than leaner pieces. The same choice also works if you are going to roast the whole piece.

It’s a drawer, but despite this, I still find dishes with fillet steaks thinner than Twiggy. We do not give a thin fillet the opportunities that the pork loin deserves. The correct way to grill a grilled pork loin steak is to give it the first blow over very high heat on both sides, then lower it and let it cook slowly for a few minutes.

In this way, we brown the surface and allow its interior to be tender and juicy. If the fillets were thin, we would have two crispy surfaces and no center from which to take a tender bite.

No, nothing will happen to him for being half an hour or a little more out of the fridge. Always temper the meat you are going to cook, especially if you are going to do it with a quick method such as grilling.

The lower the temperature in the core of the meat, the more effort will be required on the griddle to heat the interior. And that effort means that the meat is going to be roasting longer and at a higher temperature, achieving just what we do not want, that the juices and fat come out, drying the meat.

You have already seen a few paragraphs above how to make a pork loin steak so that it comes out tender: strong fire at first on both sides so that the internal juices begin to flow and the caramelization of the surface occurs. A second step over low heat so that the interior heats up and cooks without the juices disappearing, obtaining a tender and juicy meat. Maybe saying it twice we internalize it better.

Two minutes –even one at high temperature– above the optimum point are enough to ruin a lump of tender meat, keep this in mind, and don’t make cooking by system eternal. Be aware of residual heat. Turn off the heat a little before reaching the desired point so that the meat finishes making itself.

Do not fry the meat in an oil bath. Frying is not the best method of cooking pork loin unless you have breaded or battered it. Controlling cooking at these temperatures is an impossible mission and by frying hair you will get its precious juices to end up keeping the oil company, which will cook the meat.

Always choose dry griddle or grill, impregnating only the meat moderately with some type of fat: virgin olive oil with the dry stick or a marinade of oil with herbs, which provides aromas, reduces evaporation and protects the meat.

Soak the fillets with oil using a kitchen brush. If you don’t have one, just add a few strands of oil and massage the fillets. Or apply a short marinade with citrus and aromatic herbs.

We have already cooked the fillets of loin on the plate and we have seen that you have to take a little care to not spoil them. Now we will mount the festival of the crust, creating protective layers that isolate the meat from the direct heat kick, delaying the irradiation of heat in the center of the pieces to maintain their humidity.

Traditional breading with flour, egg, and breadcrumbs, or breadcrumbs with flour and egg, are two excellent ways to protect the meat and obtain tender bites, provided you are careful with frying. And we must not forget the bread crust crusts, with which you can do wonders such as the forceful horizon de Salamanca or the Galician loin pie.

When we go from the fillet to the whole piece we must not let our guard down. There is the same risk of nuclear holocaust if we overdo it with the temperature or the cooking time. Pickles, marinades, or confit in oil are our friends to always go to when we cook a loin without chopping.

Marinated in brine or bringing serves both for pork loin and for other lean meats of veal or poultry. It consists of making a saltwater bath and immersing the piece in it for several hours. The brine in contact with the meat triggers a series of processes that you can see in detail here, and that contributes to the meat conserving more humidity and tenderness.

In some of our pork tenderloin recipes, the marinade is essential. Our boss Iturriaga likes a marinade more than Eurovisión, and whenever he has occasion he ends up marinating things. You can choose between various acidic media such as wine, citrus, tablespoons of vinegar, juices, or yogurt seasoned with spices and salt. They provide aromas and, like brine, help retain moisture in the meat to make it more tender.

The pork loin is perfect to make it confit. This involves cooking very thick pieces of loin in oil or lard. Spices and aromatic herbs are added to this fat and, once cooked, it is left to rest for weeks –better cold– covered completely by the fat before consuming. The oil moderates the moisture output of the meat, the mild heat does not mistreat it and the rest in the fat ends up softening the meat. It is not modernity, that in our towns they made loin of Borza Portillo when there were no other ways to preserve meat.

The tomato finish for the whole piece is an oven cooking with a very strong pre-marking on the griddle or oven for Maillard to do his thing and subsequent cooking on a lower heat with a thermometer that controls the interior temperature of the meat.

About the right temperature, there are different indications, which start at 60º at the heart of the product for extra-terrestrial meat, but if you want to cook it safely, according to the recommendations of the USDA (United States Department of Agriculture) you can do it at 63º, the temperature which they mark as safe for beef, pork, and lamb.

All these recommendations go through the use of freshly bought meat, which has not passed the military service in the refrigerator, waiting for a charitable hand that decides to cook it. In this way, we will minimize all the risks and we will be able to cook the pork loin in a respectful way, obtaining an extra ball of tenderness and juiciness.

Now that you know everything so as not to take away this meat so tasty and tender, it is time to light the stove and show off with it. I am not going to leave you alone in the face of danger like Gary Cooper, I am going to put on my apron and accompany you so that you have a good list of local recipes to choose from.


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