The herb baste is brushed over the steak while it cooks and then a little is drizzled over at serving time. This recipe uses rump cap steak. Ask your butcher to trim and portion your meat if you ...
Season once more, to taste. Place a steak on each plate and spoon over the meat juices. Spoon the potato and leek gratin alongside and serve immediately. Tip 1: Use a pan that’s large enough to ...
For the steak and chips, place the potatoes into the fat fryer, a few at a time, and cook for 2-3 minutes, or until just tender but not coloured. Drain on a plate lined with kitchen paper and turn ...
Season the rump pieces with salt and black pepper, then cook for 5-7 minutes per side for medium-rare, or until cooked to your preferred doneness. Remove the steaks from the heat to a plate and ...
“Cap steak is like the best steak on the entire animal ... The tenderloin that the filet comes from is torpedo-shaped, rather than a uniform cylinder. Toward the rump end of the tenderloin, you’re ...