d_lan88

d_lan88 t1_jdus1ar wrote

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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