Tired of tough dry Rump steaks? Try this.
– Bought a carton of Grass Fed Whole Rumps for $12.50/kg from meatonline.com.au
– Picked a big one and Cut off all fat and silverskin. Put the rest of them in the chest freezer.
– Cut along silverskin ridge in the middle, and separated it into 2 Chunks.
– Used long Brisket knife to cut cross grain steaks.
– Brine/submerged steaks in MOIST MEAT BOMB & water all day, to bloat them juicy and tender.
– Covered a few with GUNPOWDER RUB and Grilled them on Hot RED GUM CHARCOAL to 59C internal temp. Alternatively pat dry and fry in hot frypan.
– Rested cooked steaks in container for 10-15 mins.
Next day I sliced up all the little steaks into thin strips for melt in the mouth beef strips, cooked in a Wok stir fry.
