I guess we all have our favourite steak and we tend to ask for that same cut each time we go to the butchers, whether it is fillet, a sirloin, rib-eye, rump, “bavette” or skirt, or even a giant T-bone steak.
My personal favourites are sirloin or rib-eye, or “bavette” because I prefer a steak with a little more fat. I like fillet steak when it is lightly cooked and rested, but I have had too many restaurant dinners when the fillet has been over-cooked and is dry and unpleasant, and only saved by a rich sauce.
Rump steak has always been problematic for me. Too often rump steaks bought in a supermarket in England or France have disappointed.
So it was with some concern that late on Saturday our butchers told me that they had run out of sirloin and rib-eye, so there was only some rump steak left. And we wanted steak for supper, so there was no alternative…..
But this rump steak bore no resemblance to the dull, ordinary supermarket rump steak that I was describing earlier. First of all it was from one of our grass-fed Red Ruby Devon steers, so was succulent, dark and well-marbled. And, what is more, it had been hung in our special dry ageing cabinet for a further three weeks to mature and enhance its flavour.
When cooked and rested before being served with onions and French fries, it proved to be one of the best steaks that I have ever tasted. It was succulent and really tender, and amazingly full of flavour. Such that my views on rump steak have changed for good!
So what are the lessons of this?
Well, I guess we should all be prepared to try something new and that we should get the advice of our expert butchers on the best cuts for the dishes we want to cook! And if you haven’t yet tried a steak from our dry ageing cabinet, you should do so now!