Rump Steak

billywhizz

Go to 4od and watch cook with Heston, the first show is all about cooking meat well, essentially flip frequently and rest it well, the bit with the guy standing on the steaks is really interesting to show why you rest it.
http://www.channel4.com/programmes/how-to-cook-like-heston/4od

meritaten

or take a tip from the chinese and slice it thinly and marinate it in cornflour and water. this is called 'velveting' - you can then cook it in stir frys. it becomes tender and retains its flavour.

[Deleted User]

Bash the bejesus out of it with a large wooden mallet then fry very very gently and slowly on a bed of very thinly sliced onions and grated garlic,covered over with a lid That's the way my late OH cooked steak and it was to die for just melted in your mouth

heretolearn_2

Rump just is that bit tougher - it's a muscle that works hard - but the payoff is in great flavour.

Don't overcook it, is usually the problem, assuming you start with a decent steak in the first place. Most supermarket steaks are awful, I have to pick through to find a good one. Go for darker not bright red meat, something with a bit of fat marbling through the meat is best, although this is limited anyway with rump, but pick through till you find one that has got some. (This is why ribeyes are my favourite, that marbling makes all the difference to the tenderness and flavour).