First thing is to start with a Genuine Famous Brendale Rump Steak from Terry Orreal’s Meats – Guaranteed to be so tender; you can eat it with a spoon!
Gently bring the meat to room temperature, so get it out of the fridge at least an hour before you want to cook it. With the meat relaxed at room temp the heat will permeate the muscle fibre, more evenly and cook it through quicker.
About 20 min before you put the steak on the grill, season it well with salt and pepper, then, just before you place the steak onto the grill rub a little vegetable oil onto the steak, just enough to give it a charlie sheen.
Ensure your BBQ is sizzling hot and the bars are wiped clean before you put the steak on.
I gave my steak (which was about an inch thick), 5 minutes on each side and turned it just once (a half inch thick steak only needs 2 minutes per side at most) . I stress, only turn your meat once. Resist the temptation to turn it over and over again as this will only toughen it up – the more you turn it, the more leathery it will become. Then remove it from the grill and let it rest for 5 to 10 minutes; just enough time to crack another beer and have a laugh.
If there’s some blood showing on top when you are ready to take the meat off the heat, you can turn it once more, only for a second, just enough to burn that liquid off the top. Then, immediately remove it from the heat and let it rest.
It is really important to allow the steak to rest for up to 10 minutes before serving it. This allows the juices that are agitated during the cooking process to be re-absorbed by the meat fibres to keep it moist and tender.
If you cut the meat before it is fully rested, the juices will run out. This makes the meat tough, which will make it get stuck between your teeth. It also fills your plate with bloody liquid that wets your vegies, buggers your mash, thins your gravy and makes you a dribble stains your best “going to a BBQ” shirt or singlet.
Because the rump is essentially the last of the recognised grilling cuts and is made of a multiple muscle group, it needs to be cooked a little more than other cuts to break down the muscle fibers and intramuscular fats. Somewhere between Medium Rare and Medium is ideal.
Keep in mind that not all BBQ’s are created evenly, and there are variances in terms of heat output and materials used. The cooking time will vary a little either way depending on the thickness of steak and the heat generated by your BBQ.
Serve your nicely cooked piece of rump between 2 slices of buttered bread, with a leaf of lettuce and a slice of tomato, beetroot too if you’ve got some. Eat it in one hand while holding a stubbie of beer in the other. Refresh the beer when empty.
Ingredients (serves 4):
- 1 tablespoon olive oil
- 6 lamb shanks
- 20g butter
- 2 tablespoons plain flour
- 1 1/2 cups chicken stock
- 1 cup red wine
- 275g jar whole berry cranberry sauce
- 1/4 cup fresh rosemary sprigs
- mashed potato, to serve
- steamed green beans, to serve
- Preheat oven to 200°C.
- Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides.
- Remove to a plate.
- Melt butter in dish until sizzling. Add flour and cook for 1 minute.
- Remove from heat and slowly add stock, wine and cranberry sauce.
- Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
- Cover dish, transfer to oven and bake for 1 hour.
- Remove lid and bake for a further 30 minutes or until shanks are tender.
- Serve with potato and beans.
Eat in front of the fire or TV in your pyjamas. Goes well with a glass of red wine, Bourbon ‘n’ cola or brewed sarsaparilla.