Tomahawk Ribeye Steak
Sometimes known as a caveman steak or cowboy steak, the Tomahawk Ribeye Steak is best served right on the cutting board. This massive steak is infused with butter and fresh herbs.
By: Malcom Reed
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Rump Steak with Post Cook Marinade
Yes, you are reading that title correct, this cooking method has the meat sit in the marinade after it is cooked during its rest. During this time the meat activates all the flavors and absorbs them.
The marinade has the same essential components as a pre-cook marinade such as oil, acid, and flavor. Make sure it is warm, or at least not super cold as you don’t want to negatively impact the cooked steak.
Although something different it is definitely worth giving it a go.
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
Recipe Directions
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Marinade
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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.
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Rump Steak
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Prepare a direct fire for hot grilling, when to temperature add the white oak for a little smoke flavor.
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Trim the rump steak as/if needed. Lightly salt and pepper each side.
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Place the rump steak of the preheated grill and cook turning regularly until cooked to your preferred doneness. Remove from the grill and place in the marinade to rest for 5 to 10 minutes. If the marinade does not fully cover the steak turn half way through this time.
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Remove the steak from the marinade and slice to serve.
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