Yes, you are reading that title correctly. This cooking method has the meat sit in the marinade after it is cooked during its resting period. During this time the meat activates all the fresh flavors and absorbs them.
The marinade has the same essential components as a pre-cook marinade such as oil, acid, and seasonings. In this case olive oil, red wine vinegar, and thyme. Make sure it is warm or at least room temperature as you don’t want to negatively impact the cooked steak by cooling too quickly.
Although this recipe is a bit different, it is definitely worth giving it a go as it is an easy addition to your steak cooking repertoire. As you grow more comfortable with the technique you can personalize it with alternate flavors such as rosemary or apple cider vinegar.
Rump Steak with Post Marinade Recipe
Ingredients
Marinade
- 1/4 cup extra virgin olive oil
- 1 bunch fresh thyme
- 1/4 cup red wine vinegar
- 2 tablespoons crushed garlic
- salt, to taste
Rump Steak
- 2 rump steaks
- salt and pepper to taste
Equipment
- white oak
Directions
Marinade
- In a shallow dish that can fit the cooked steaks flat, combine the olive oil, fresh thyme, red wine vinegar, crushed garlic, and salt. Combine well and set aside until needed.
Rump Steak
- Prepare a direct fire for hot grilling at 500 degrees F (160 degrees C). When at temperature, add the white oak for a delicate smoke flavor.
- Trim the rump steak if needed. Lightly salt and pepper on each side.
- Place the rump steak on the preheated grill and cook, turning regularly, until cooked to your preferred doneness.
- Remove the rump steak from the grill and place it in the marinade to rest for 10 minutes. If the marinade does not fully cover the steak then flip halfway through this time.
- Remove the steak from the marinade and slice to serve.
Nutritional Information
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