Gordon Ramsay Rump Steak Recipes

GORDON'S MIX & MATCH STEAK

Steps:

• Choosing your steak Rib-eye: The chef's favourite. Allow 200-250g per head to allow for trimming. This cut used to be quite cheap, but is now creeping up in price. It has an open-fibre texture and a marbling of creamy fat. Cook with the surrounding fat still attached, then remove after cooking, if you prefer. The fat adds flavour as well as basting the meat during cooking. Fillet: The most expensive cut. Allow 100-125g per head. It is very lean and, because it has short fibres, very tender. Ask for a piece cut from the middle of the fillet, not the end. Also, ensure that the butcher removes the sinewy chain that runs down the side. I like to cook my steaks split in half lengthways, not the usual round medallion shape. T-bone: Generally 350-400g each, including bone. It has a good marbling of fat with a layer of creamy fat on one side - this should be left on for cooking, then removed if you like. You get about 200-250g of meat, with a sirloin on one side of the bone and a fillet on the other. You also get some marrow in the bone which can be spread on the cooked meat.
• To cook your steaks, heat a frying pan - to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side. For fillet steak, cook the rounded edges too, turning to seal them well.
• If you're cooking fillet or rib-eye steaks, add a knob of butter to the pan, allow to foam a little and baste the steaks. T-bone steak has plenty of fat, so simply spoon it over the meat as it renders down. Remove steaks to a plate and allow to rest for at least 5 mins. Trim off any unwanted fat.
• Slice fillet or rib-eye steak along the grain, then arrange on a plate with your chosen sauce and side dish. My personal preferences are for rib-eye with mushrooms and the shallot & red wine sauce; fillet steak with oven chips and bois boudrin; and T-bone with wilted spinach and mushroom sauce.

RUMP STEAK WITH CHIPS AND COLESLAW

Steps:

• Grind Sichuan pepper with chilli, salt and sugar and heavily season rump steaks. Mix the honey, soy, Worchester sauce and hoisin with a pastry brush and set aside for later. Peel the potatoes, wash them and cut into large chips. Place in a pan of salted water and bring to the boil slowly. Finely cut the white cabbage, onion, carrot and apple and spread out on a tray. Lightly season with sea salt and pepper. When potatoes start to blister in the water, remove them carefully with a slotted spoon and place on kitchen towel to dry and cool. Mix the crème fraîche, mustard and mayonnaise together, pat off excess moisture from the sliced vegetables and add mixture to bind. Add the chopped parsley. In a hot pan, grill the rump and brush with the soy glaze. Turn and repeat the process 2 or 3 times until the steaks are blackened and sticky. Allow to rest. In a deep pot, preheat oil to 180ºC and cook the chips until golden and crisp. Brush the rumps 1 last time and reheat in the pan.More recipes from this dynamic duo include: Ostrich Wellington, Prime rib-eye steak, Pulled pork burgers and Lemon pork fillet schnitzels.The Picanha rump steaks are exclusive to the Checkers SteakhouseClassic range.