Do You Know the Difference Between STEAK and RUMP STEAK and How to Prepare Them?

Rump steak is a cut of beef. It is usually 2 cm thick and weighs between 160-200 g.

Rump steak is actually a long muscle of the cow that extends to the last vertebra of the tail and has a white membrane on the surface. Rump steak can be prepared in various ways, but it is most commonly consumed grilled or fried.

WHAT IS RUMP STEAK?

The term "steak" as a generally accepted name is not an accurate translation if we use it to describe "biftek" (tenderloin). "Biftek" as a steak differs from the "biftek" we previously mentioned. There are three levels of steak doneness. To determine which level it is, touch your thumb and index finger together and with your other hand press the base of your thumb. That’s how you check the softness of a rare steak. The terms used to describe the degree of doneness are rare, medium, and well done. Many agree that the medium version is the best. Such a piece of meat is juicy and sufficiently cooked. It remains red on the inside while perfectly grilled on the surface. When grilled, it gets a pattern resembling a mesh, which is the visual symbol of steak – according to the portal Kuvar.in.rs.

THE MOST FAMOUS STEAKS

Among the most popular steaks, we definitely want to mention the Rib Eye. This is a piece of meat from the back. It usually contains a rib bone. That cut is called bone-in rib eye. Another popular name for a steak with a bone is the tomahawk steak. It visually resembles a chop. This cut is known in our region as rump steak. The English call it strip. The meat usually comes from a part called the loin.

Big fans of beef, especially steaks, consider the porterhouse to be the highest-quality steak. It is named after the porter beer that was once sold. It looks like the popular T-bone steak, with a T-shaped bone in the center. The difference between them is the amount of meat. The porterhouse is a significantly larger cut of meat.

It’s also worth mentioning the flank and tri-tip steaks. The tri-tip comes from the rump, while flank is actually the belly section, translated from the English term "flank steak."

GRILLING RUMP STEAK

To grill the perfect steak, it is important that the cut of meat is of high quality. The piece should be at least 2 cm thick. When preparing, take the steak out of the refrigerator and leave it at room temperature for at least one hour. It’s not good to salt the steak after it has rested and just before grilling. Season the steak after grilling or immediately after removing it from the fridge. One option is to marinate the meat in oil, salt, and spices 24 hours before grilling. A true steak lover will not use too many spices, as this can diminish the meat's natural flavor. Grill the meat on a pan or grate. Preheat it until it's almost smoking. When you place the meat on such a hot pan, it won’t lose its juiciness, and you’ll create a magical steak that even professional chefs would envy.

What’s very important in this process? When you place the meat on the grill, don’t keep turning or poking it constantly. It only needs to be flipped once after a certain amount of time so the other side cooks as well. You can grill the steak briefly or longer, depending on how you prefer it. We mentioned three levels of doneness. Rare means grilling for 4 minutes on one side and 2 minutes on the other. Medium is 4 minutes on one side and 3 minutes on the other. Well done means 7 minutes on one side and 5 minutes on the other.

THE DIFFERENCE BETWEEN TENDERLOIN AND RUMP STEAK

Tenderloin is a cut of meat that is most often served rare. It is a piece of meat with very little fat and a lot of muscle. It is less commonly known that this is actually loin or sirloin.

The difference between tenderloin and rump steak is that rump steak is a cut from any part and is mainly grilled, while tenderloin is a specific cut of meat – a muscle that can also be called a filet.

CONSUMING TENDERLOIN

As mentioned, tenderloin is most often consumed rare, but other levels of doneness are also acceptable. Tenderloin can be well-done. It all depends on your taste and how you like it. You can even eat raw tenderloin. That version is called steak tartare. Tenderloin is considered an expensive cut of meat, but it is very beneficial for the body and is extremely popular in menus around the world. This dish is highly sought-after and valued. It allows for a lot of creativity, as chefs can add various spices and prepare it in many ways. Tenderloin is made from beef and is considered the juiciest part. It contains little fat, which makes it an exceptionally high-quality cut. Tenderloin is rich in proteins and minerals. It is very popular among active athletes who burn a lot of energy and need regular protein intake. From a medical perspective, tenderloin is a healthy meat.

BEEF CARPACCIO

The origin of tenderloin is from England. It became popular in France, where the French dedicated much time to presenting it as a fine dish worthy of attention. Although there are many ways to prepare the perfect tenderloin, the most sought-after method is – beef carpaccio. The meat is sliced thin, seasoned with pepper and salt, and topped with a mixture of capers, lemon, and olive oil. The prepared meat is arranged on a plate, with arugula placed in the center. Parmesan is grated over the meat.