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d_lan88 t1_jdus1ar wrote

Reply to comment by bloode975 in Got stood up on a first date tonight. Here’s for going home and eating alone! by halosixsixsix

Get the temp very high. For rump, sear the fat cap first by holding the steak on its side, so you get some fatty juices rendering on the pan. Remember the meaty bit of rump is very lean, so wont get that crusty goodness without some fat. You also need to get some butter in there after 2-3 min. Don't be afraid to flip every min to get an even cook.

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bloode975 t1_jdus53j wrote

Yea that's been my general process, guess either I'm cocking something up bad or the burner ain't that great xD

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jinbtown t1_jdvyjuj wrote

are you drying the meat in the fridge uncovered for like 12-24 hours? on a wire cookie cooling rack? you want dry air on all sides of the meat so it loses all the moisture. the heavy seasoning / salting is what sucks the moisture out of the "crust" of the steak and it collects in a cookie sheet used as a drip pan

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