[mrmistoffelees]

Originally Posted by tweetiepooh

I like my steak blue. Rump is my favourite cut with some nice fat. I hold the fat to a hot, heavy pan to crisp up and render out then just sear it off. If it doesn't bray when you stick the fork in it's overdone.


Often I'll just season it, salt and pepper and serve with a chuck of lemon to squeeze the juice over the steak. But I do like spicy seasoning too.

I love a good blue steak, I'm perhaps missing something but find it only really works with fillet.