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In this recipe, The (R)evolution prepares Black Angus Rump steak with baked corn garnished with the appropriate spices, of course. Before you start cooking, a little info about this steak so you know what you're dealing with. Rump steak is a cut from the back of the thigh from Black Angus beef. As you can see, it has a very fine marble network that goes through the meat. Before it invades your kitchen, it has gone through a maturing process and is completely ready for the grill or pan. The main hero of this dish can be obtained from Meat Revolution in a ready-to-cook and baked shape. The rest of the ingredients are available in the supermarket. If you accidentally start mixing some marinade - stop! Just don't marinate U.S. Beef. Keep in mind the doneness chart as well. This type of beef is cooked to medium rare at most. Let's stop with the lyrical digressions and go to the essence, namely to the recipe.


100% US BEEF
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Remove the steak from the tray and place it on a rack tray. Season with salt to taste on both sides. Heat a grill and sear it. Take the corn and peel it. Sear it next to the meat. The meat is seared and when ready, place it on the rack, on which it was seasoned at the beginning. Drizzle it with a little olive oil and put a cube of butter on top.

Pour a tea cup of water on the bottom of the baking tray. Cook the meat in the oven for 15 minutes at a temperature of 180 degrees C. While you wait, return to the corn, which you left to grill. Grease it with oil and sprinkle with dried rosemary. Serve the steak in the company of corn. We advise you to cut the meat across the grain for even better taste. Season the sliced meat with salt and pepper. Do not forget about the sour cream.

Juicy beef is well accompanied by a cold beef or a nice glass of red.


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