FOOD NEWS
The Leaner Cut Of Steak You Can Utilize In Place Of Ribeye
BY MATTHEW SPINA
Ribeye is one of the most flavorful, beefy steaks, but rump steak is a leaner cut that, with the right cooking technique, you can turn into something nearly as flavorful and juicy.
Sometimes called a round steak or bottom round, rump steak is cut from the rear of the cow and is lean and tough, but the cuts are tasty and incredibly affordable.
To turn a rump cut into a sliceable steak, you can use a meat mallet to tear up the rump's tough muscle fibers. It works best if you are going to be cooking a thinner steak.
If you want to keep the flavors simple, a dry brine done by rubbing salt on the steak will absorb into the meat, which dissolves the proteins and helps keep the steak juicy.
Marinades will work similarly to a dry rub as long as they include an acidic element like citrus, wine, or vinegar, because that is what will tenderize the steak.
You can also use a slow-cook method. Sous-vide or braise your steak until it's just short of your target temperature to break down the muscles and keep your steak moist.